Description

These delicious mini coffee cheesecakes are rich, creamy, and infused with a bold coffee flavor, making them the perfect bite-sized dessert for coffee lovers.

Ingredients

Units Scale

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 tbsp all-purpose flour
2 tbsp strong brewed coffee (cooled)
1 tsp vanilla extract
Whipped cream (optional, for topping)
Chocolate shavings or coffee beans (optional, for garnish)

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Instructions

Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter until combined. Press about 1 tbsp of the mixture into the bottom of each muffin cup.
Bake crusts for 5 minutes, then remove from oven and set aside.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy.
Add eggs one at a time, beating after each addition.
Mix in sour cream, flour, brewed coffee, and vanilla extract until fully combined.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 18–20 minutes or until centers are set.
Allow cheesecakes to cool in the pan, then refrigerate for at least 2 hours or until fully chilled.
Top with whipped cream and garnish with chocolate shavings or coffee beans if desired before serving.

Notes

Use high-quality brewed coffee for best flavor.
Ensure cream cheese is fully softened for a smooth filling.
Cheesecakes can be made a day ahead and stored in the refrigerator.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 12g
Sodium: 140mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg