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Mini Mocha Cheesecakes square

Mini Mocha Cheesecakes

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!
5 from 1 vote
Prep Time 40 mins
Cook Time 40 mins
Chill Time 1 hr
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 21 mini cheesecakes (approx.)


  • two 12-cup mini cheesecake pans


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)


  • Preheat oven to 300 degrees F. If using mini muffin or standard size muffin pans, line the pans with cupcake liners.

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
Keyword cheesecake, chocolate, coffee, dessert, gluten free