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Mini Coffee Cheesecakes

This is a crowd favorite mini coffee cheesecake recipe that you’ll use over and over! The whole recipe is only 7 ingredients and you make it in a regular size muffin pan! Plus, you can do an oreo crust or graham cracker crust for these mini espresso cheesecakes.

mini coffee cheesecake on stone slab with whipped cream and espresso beans

Here’s the truth, I love the taste and smell of coffee, but my body can’t handle caffeine. Booooo. Even decaf can effect me. So I usually get my coffee fix from coffee flavored foods – ice cream, brownies and cheesecake.

I took our favorite espresso cheesecake and scaled them down into mini cheesecakes by using a regular sized muffin pan.

mini coffee cheesecakes on stone slab with espresso beans

How to make mini coffee cheesecakes in a muffin tin

Making individual cheesecakes in a muffin pan is an awesome way to get all of that delicious cheesecake flavor without the time commitment and water bath that larger cheesecakes require.

Plus when you make mini cheesecakes you don’t have to worry about your cheesecake cracking – thumbs up!!

You’ll need a standard size muffin tin and muffin liners (the paper) kind. It’s very easy to make mini cappuccino cheesecakes at home!

mini coffee cheesecake with coffee whipped cream and espresso beans on wire rack collage image of how to make mini coffee cheesecakes

How to make mini cheesecakes without sour cream

These mini espresso cheesecake cupcakes only call for 7 ingredients! Oreo crumbs and butter for the crust and cream cheese, sugar, vanilla extract, brewed espresso or coffee and eggs for the cheesecake batter.

Brewed espresso will give you a bolder coffee flavor then brewed coffee.

You can also use espresso powder in place of the brewed coffee. Both are awesome!

If you do decide to buy a jar of espresso powder, you can use it in coffee, brownies, bars, homemade ice cream, coffee whipped cream.

I could keep going 🤣

mini coffee cheesecake on stone slab with whipped cream and espresso beans

How long does it take to make mini cheesecakes?

The time breakdown is – 5 minutes to prep crust, 5 minutes to bake crust, 5 minutes to prep cheesecake, 15 minutes to bake cheesecake, then at least 2 hours to refrigerate the cheesecake before serving.

Waiting is the hardest part, right?!

mini coffee cheesecake on stone slab with whipped cream and espresso beans

Can you freeze mini cheesecakes?

Yes! Freeze the mini cheesecakes on a baking sheet, uncovered until frozen. Once frozen, wrap them in aluminum foil and place them inside a ziplock bag in the freezer. They can be frozen for 4 months. To thaw, place them in the refrigerator for 8 hours.

I topped these coffee flavored cheesecakes with coffee whipped cream and chocolate covered espresso beans. You can also top the cheesecakes with chocolate ganache.

More cheesecake recipes

Mini Oreo Cheesecakes
Mini Chocolate Cheesecakes
Classic Cheesecake

mini coffee cheesecake on stone slab with whipped cream and espresso beans with text overlay

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Mini Coffee Cheesecakes

Mini Coffee Cheesecakes

Yield: 10-12 mini cheesecakes
Additional Time: 1 hour
Total Time: 1 hour

This is a crowd favorite mini coffee cheesecake recipe that you’ll use over and over! The whole recipe is only 7 ingredients and you make it in a regular size muffin pan! Plus, you can do an oreo crust or graham cracker crust for these mini espresso cheesecakes.

Ingredients

Crust

  • 1 & 1/2 cups oreo crumbs
  • 2 tbsp melted butter

Cheesecake

  • 2 (8 oz) packages cream cheese, softened
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 3 tbsp brewed espresso *see note*
  • 2 eggs

Instructions

Crust

  1. Preheat the oven to 350º F.
  2. Line a regular sized muffin pan with 12 muffin liners.
  3. In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.
  4. Put 1-2 tbsp of oreo crumbs in each muffin cup.
  5. Use a 1/3 cup (or similar) to press the oreo crumbs down firmly into the pan.
  6. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.

Cheesecake

  1. In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
  2. Beat in the sugar, vanilla extract, and brewed espresso until smooth.
  3. Beat in the eggs.
  4. Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
  5. Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
  6. Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.

Top with coffee whipped cream and chocolate covered espresso bean.

Notes

Brewed espresso will give you a bolder coffee flavor then brewed coffee, but you can use coffee as well. Or you can also use espresso powder in place of the brewed coffee. Both are awesome! If using espresso powder use 2 tbsp espresso powder.

6 comments

  1. This was so good!!! I am a huge fan of iced coffee and thus just tasted like a solid form of the same!!! So delicious. I didn’t have any cupcake papers on hand so I just put it in a regular spring form pan and it worked just as well.

  2. Hi there, I quadrupled this recipe and made 48 of these lovelies tonight. Had enough left over that I made extra crust to fill a glass pie plate for myself. I used brewed espresso and found it worked best to use a little more than what was called for, though that may be my personal taste as I LIVE for coffee! Also accidentally added tablespoons instead of teaspoons of vanilla (oh well). The cheesecake is delicious and soft and hit the spot perfectly and I was so pleased it didn’t crack a bit (I did tap it against the counter to get out any air bubbles). I love this recipe and will definitely make this again. Perhaps for my own wedding. I like it that much! Thank you!

  3. If I use espresso powder should I still brew it? I made espresso buttercream where I just dissolved it in the vanilla but I don’t know if it would have a strong enough flavor here

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