My mini mocha cheesecakes are tiny but definitely grown-up ~ chocolatey, creamy, and espresso-laced, with a glossy ganache top and a soft dollop of coffee whipped cream. They fit right in the palm of your hand!
Friends, this is good. Mini mocha cheesecakes are one of those desserts you might want to drop everything and go make, especially if you love cheesecake. And chocolate. And coffee 🙂
➡ Make them for friends, keep a few for yourself.
➡ They bake in 17 minutes, which is dangerously doable.
➡ Real mocha cheesecake in cute little three-bite form.
The mini mocha cheesecake crust
Pat the crumb crust into parchment paper cupcake liners and bake.
- Parchment (or nonstick)paper cup liners work best because they won’t stick to the cheesecake when unwrapped. Your supermarket should carry them, and you can find them here.
- I use classic graham crackers, but you could use Oreo Thins or a chocolate wafer cookie for a triple chocolate effect!
The mocha cheesecake batter
Scoop your cheesecake batter to fill each cup about 3/4 full. Bake.
- To get that classic mocha flavor I use cocoa powder and instant espresso
The silky ganache layer
Spoon a layer of rich ganache over the top of each mini mocha cheesecake. Chill.
- Just cream and dark chocolate heated and stirred until glossy.
A dollop of coffee whipped cream
Ohmygosh bookmark this one so you won’t lose it, you’ll want it on everything.
- Top each mini cheesecake with a dollop or a perfectly piped swirl.
- I add a few extra graham crumbs on top for texture.
- You could also add a chocolate covered coffee bean.
You asked
Can I make this without the coffee?
- Sure. Leave out the espresso powder for a chocolate mini cheesecake instead of mocha. You can add an extra splash of vanilla if you like. And garnish with plain whipped cream.
I’d like to make mini coffee cheesecakes.
- In that case just leave out the cocoa powder and use a bit more espresso powder, about 2 teaspoons. The ganache would still be nice on top, but you can omit that too if you like.
Where do I find espresso powder?
- Espresso powder is essentially instant espresso, and you can probably find it in your supermarket’s coffee aisle. You can buy it online, too.
Can I freeze mini mocha cheesecakes?
- Yes, mini cheesecakes freeze beautifully. Freeze them without the whipped cream topping, then wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the whipped cream before serving.
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Mini Mocha Cheesecake Bites
Equipment
- cupcake pan
- parchment cupcake liners
- electric beaters
- food processor optional
Ingredients
the crust
- 1 1/2 cups fine graham cracker crumbs, about 11–12 full graham cracker sheets
- 5 Tbsp melted butter
cheesecake
- 16 oz brick style cream cheese, softened
- 3/4 cup sugar
- 2 Tbsp unsweetened cocoa powder, regular, Dutch-process, or Hershey’s Special Dark
- 1 1/4 tsp instant espresso powder
- 1/4 cup sour cream
- 1 tsp vanilla
- 2 large eggs
ganache layer
- 4 oz dark or semi-sweet chocolate chips, about 2/3 cup
- 1/2 cup heavy cream
coffee whipped cream, optional
- 3/4 cup heavy cream
- 2 Tbsp powdered sugar
- 1/2 tsp instant espresso powder
Instructions
- Preheat oven to 350F. Line your muffin tin with parchment paper liners.
make the crust
- Toss the crumbs with the melted butter. Add about 2 tablespoons to each muffin cup and tamp down. Bake for 5 minutes.
make the cheesecake
- Important: turn the oven down to 325F.
- Put the 16 oz brick style cream cheese and 3/4 cup sugar into the bowl of your food processor (You can also do this in a stand mixer or with electric beaters.) Process until creamy and combined, scraping down sides of the bowl as necessary. Blend in the 2 Tbsp unsweetened cocoa powder, 1 1/4 tsp instant espresso powder, 1/4 cup sour cream, and 1 tsp vanilla. Again blend until well combined, scraping down the sides of the bowl.
- Blend in the 2 large eggs, one at a time. Don't over beat. Use a silicone spoonula to scrape the sides and bottom of your bowl to make sure everything is smoothly combined.
- Fill each muffin cup about 3/4 full with the batter. Bake for about 17-18 minutes until set ~ the cheesecake will have a very slight wobble. Set aside on a rack to cool.
make the ganache layer
- Microwave the cold cream and the chips in a bowl for about 45 seconds or until the cream comes to a simmer. Let stand for a minute and then stir until it becomes smooth and glossy. Spoon the ganache over the top of each cheesecake and spread gently with the back of a spoon.
- Let the cheesecakes cool and then refrigerate for at least several hours, or overnight.
make the whipped cream
- Blend the heavy cream with the sugar and espresso powder until smooth.
- Whip to firm peaks. Dollop or pipe onto the cheesecakes. Top with graham cracker crumbs if desired.
- Store leftover cheesecakes in the refrigerator.
Notes
Nutrition
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