Mini Espresso Cheesecakes

Baked in a muffin pan, these Mini Espresso Cheesecakes are bite-sized and perfect for sharing! Featuring a crunchy cookie crust, coffee flavored cheesecake filling, and gooey chocolate espresso topping… they’re always a crowd-pleaser! And much easier than baking a regular size cheesecake.

Ingredients

For the Crust:

20 regular sized Oreo cookies

1/2 teaspoon DeLallo espresso powder

1/4 cup (57g) unsalted butter melted

For the Cheesecake:

12 ounces (340g) full-fat cream cheese very soft

1/3 cup (76g) sour cream room temperature

1/2 cup (99g) granulated sugar

1 teaspoon vanilla extract

1 large egg room temperature

1 large egg yolk room temperature

1/4 cup (57ml) heavy cream room temperature

1 and 1/2 Tablespoons (21ml) Kahlua liqueur or similar coffee liqueur optional

1 and 1/2 teaspoons DeLallo espresso powder

For the Ganache:

6 ounces semi-sweet chocolate finely chopped

1/2 cup (113ml) heavy cream

1/2 teaspoon DeLallo espresso powder

espresso beans for garnish, optional

shaved chocolate for garnish, optional