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.
Prep Time15 minutesmins
Cook Time20 minutesmins
Additional Time4 hourshrs
Total Time4 hourshrs35 minutesmins
Course: Dessert
Cuisine: American
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Place a little more than 2 tbsp of cheesecake batter in each muffin cup.
Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.
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.
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.