Coffee Cheesecakes
Indulge in the rich and creamy allure of **Coffee Cheesecakes**, a decadent dessert perfect for coffee and cheesecake lovers alike. These individual-sized treats feature a buttery graham cracker crust layered with smooth coffee-infused cream cheese filling, creating a harmonious balance of flavors. With just a hint of vanilla and the velvety texture of heavy cream, each bite offers a luxurious, café-inspired experience. Baked to perfection in a muffin tin for easy portioning, these mini cheesecakes are the ultimate combination of elegance and convenience. Top them with a dusting of powdered sugar, a dollop of whipped cream, and a coffee bean garnish for a show-stopping finish. Ready in under an hour, these coffee cheesecakes are ideal for entertaining or simply satisfying your sweet cravings.
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Recipe Information
Ingredients
- 150 grams Graham crackers
- 75 grams Unsalted butter
- 450 grams Cream cheese
- 100 grams Granulated sugar
- 120 milliliters Heavy cream
- 120 milliliters Sour cream
- 2 tablespoons Instant coffee powder
- 1 teaspoon Vanilla extract
- 2 units Eggs
- 2 tablespoons Powdered sugar
- Whipped cream (optional)
- Coffee beans for garnish (optional)
Instructions
Preheat your oven to 160°C (320°F) and line a 12-cup muffin tin with paper liners.
In a food processor, pulse the graham crackers until finely crumbled. Pour in the melted butter and blend until the mixture resembles wet sand.
Divide the crumb mixture evenly among the muffin cups, pressing it firmly into the base to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Dissolve the instant coffee powder in the heavy cream, then add it to the cream cheese mixture along with the sour cream and vanilla extract. Mix until combined.
Add the eggs, one at a time, beating gently after each addition until just incorporated. Do not overmix.
Spoon the batter evenly over the prepared crusts in the muffin tin.
Bake in the preheated oven for 20-25 minutes, or until the centers are just set and slightly jiggly.
Remove the cheesecakes from the oven and allow them to cool to room temperature. Then, refrigerate for at least 2-3 hours, or until thoroughly chilled.
Before serving, sprinkle powdered sugar over the top and garnish with whipped cream and coffee beans if desired.
Nutrition Facts
Calories |
4146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.1 g | 419% | |
| Saturated Fat | 178.9 g | 894% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 1189 mg | 396% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 203.0 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 743 mg | 57% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
