Mini Mocha Cheesecakes have a smooth, creamy mocha flavored filling on top of a chocolate sandwich cookie crust. A bite sized dessert ideal for chocolate and coffee lovers!
For the Crust:
- 3 tablespoons salted butter (melted)
- 16 chocolate sandwich cookies (such as Oreo or gluten free)
For the Filling:
- 3 ounces bittersweet chocolate
- 2 tablespoons strong coffee or espresso
- 1/2 tablespoon espresso powder
- 1/2 teaspoon vanilla
- 12 ounces cream cheese (1 1/2 packages)
- 2 tablespoons unsweetened cocoa powder
- 2 eggs
- 1/2 cup sugar
For the Drizzle Topping:
- 1 ounce bittersweet chocolate (melted)
Make the Crust:
In a small bowl, combine the cookie crumbs and melted butter. Divide into the cups of a mini cheesecake pan or mini muffin pan and press down.
Bake the crust for 8 - 10 minutes until fragrant. Cool completely.
Make the Filling:
In a small bowl, melt the bittersweet chocolate at 50% power in 30-second intervals, stirring in between, let cool.
In another small bowl, stir together the coffee, espresso powder, and vanilla. With the mixer on medium-high speed, beat the cream cheese until smooth. Reduce the speed to low and beat in the cocoa powder and sugar, scraping down the bowl occasionally.
Beat in the coffee mixture. Increase speed to medium and add the eggs once at a time, beating well in between additions and scraping down the bowl.
Beat in the melted chocolate just until well mixed.
Bake the Cheesecakes:
Scoop the batter into the wells of the mini cheesecake or mini muffin pan, filling each well 3/4-way full. Bake for 15 - 25 minutes until the cheesecake is set.
Set pans aside to cool to room temperature before removing from pan or refrigerating.
Add the Drizzle (optional):
Carefully remove cooled cheesecakes from pans and place on top of a cooling rack lined with waxed paper.
Melt chocolate at 50% power in 30-second intervals in the microwave, stirring between each interval. Transfer melted chocolate to a piping bag or a resealable gallon sized bag with a corner cut off.
Drizzle melted chocolate over the top of each cheesecake.
Source: Adapted from Good Housekeeping
You're Gonna Bake It After All