Filled with rich mocha flavors, these Mini Coffee Cheesecakes are the ultimate coffee addict’s dessert! Creamy coffee cheesecake fills an Oreo cookie crust, all topped with chocolate whipped cream and chocolate covered espresso beans!
INGREDIENTS
FOR THE CRUST
- 1 1/2 cups (201g) Oreo crumbs
- 2 tbsp (41g) butter, melted
FOR THE FILLING
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp (16g) all purpose flour
- 2 tbsp instant coffee granules
- 1 tbsp warm water
- 1/2 cup (115g) sour cream, room temperature
- 1 tsp vanilla extract
- 2 large eggs, room temperature
FOR THE WHIPPED CREAM
- 3/4 cup (180ml) heavy whipping cream, cold
- 3 tbsp (22g) powdered sugar
- 3 tbsp (14g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Chocolate covered espresso beans, crushed
INSTRUCTIONS
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