Mini Coffee Cheesecakes – Easy Father’s Day Dessert Recipe

A Bite of Nostalgia with a Buzz

Growing up, my dad had two steadfast loves: a rich cup of coffee and anything creamy and sweet. On Sunday mornings, the smell of espresso would drift through the kitchen, mingling with warm pastries or my grandmother’s soft cheesecakes. That memory inspired these Mini Coffee Cheesecakes—a dessert that brings together everything he adored in one decadent bite.

These Mini Coffee Cheesecakes are more than just a recipe—they’re a tribute to those simple, joyful moments. They’re rich, creamy, espresso-infused, and just the right size for a sweet indulgence without going overboard. Whether your dad’s a die-hard espresso lover or a cheesecake fan, this easy dessert will hit the sweet spot every time.

Perfect for gifting, sharing, or prepping ahead for a Father’s Day brunch, Mini Coffee Cheesecakes shine with their Oreo cookie crust, velvety cheesecake filling, and fluffy whipped cream topping. You’ll also love how easy they are to make in just a few simple steps.

For more sweet inspiration, pin this and browse more coffee dessert recipes on Pinterest, and follow Kai Recipe on Facebook for more delicious dessert ideas.

Key Ingredients: Creamy, Coffee-Infused Perfection

Here’s what you’ll need to whip up this espresso-infused dessert:

• Full-fat cream cheese: For the richest texture.
• Sour cream (or try a Greek yogurt alternative): Adds tang and depth to balance the sweetness.
• Espresso powder and brewed espresso: For that unmistakable, strong coffee flavor.
• Oreo cookies: Crushed into a buttery base to form the crust.
• Eggs, granulated sugar, vanilla extract, and heavy whipping cream: Classic staples to build the luscious, smooth filling.

For a creamy texture that’s never too dense, make sure your dairy ingredients are at room temperature—it makes all the difference.

Explore our guide with tips on using sour cream or yogurt in cheesecake recipes if you’re curious about the best options for your mix.

What is Espresso Powder?

Espresso powder is a baker’s best-kept secret. Unlike instant coffee, which can taste weak or bitter, this finely ground, concentrated ingredient dissolves seamlessly into batters and doughs. Just a teaspoon or two can completely transform a dessert, infusing it with bold, roasted depth without overpowering the sweetness. In these Mini Coffee Cheesecakes, espresso powder is what gives them their signature coffee kick, enriching every creamy bite and creating the perfect balance with the chocolatey Oreo crust.

How to Make Mini Coffee Cheesecakes

Get ready to dive into a simple 3-step recipe that’s easy to follow, elegantly impressive, and absolutely irresistible from the very first bite.

Step 1: Make the Crust

• Start by preparing the crust for your Mini Coffee Cheesecakes. Place 20 Oreo cookies (filling included) into a food processor and pulse until you have fine, even crumbs. Transfer the crumbs to a bowl and mix in 5 tablespoons of melted butter until the texture resembles wet sand.
• Scoop about 1 heaping tablespoon of the mixture into each lined cupcake pan, then press it down firmly using the back of a spoon or the base of a small glass to create a compact crust.
• Pre-bake the crusts at 350°F for 5 minutes, then set them aside to cool completely before adding the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat:

• 16 oz full-fat cream cheese
• ½ cup granulated sugar

Once smooth, add:

• 2 tablespoons espresso powder
• ¼ cup brewed espresso (cooled)
• 1 teaspoon vanilla extract
• 2 eggs (one at a time)
• ⅓ cup sour cream

Mix until just combined for a lump-free cheesecake filling with an intoxicating coffee aroma.

Step 3: Fill and Bake

• Carefully pour the cheesecake filling into each cooled crust, dividing it evenly among the cupcake liners. Bake your Mini Coffee Cheesecakes at 350°F for 15 to 18 minutes, or until the centers are just set with a gentle jiggle when moved.
• Once baked, allow the cheesecakes to cool at room temperature, then transfer them to the refrigerator and chill for at least 2 hours to fully set. This step ensures a smooth, creamy texture that holds its shape beautifully when served.

Step 4: Add the Toppings

To finish your Mini Coffee Cheesecakes, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract in a chilled mixing bowl. Beat until stiff peaks form for a light, airy whipped topping.

Pipe or spoon a generous swirl of whipped cream onto each chilled cheesecake. For an extra touch of elegance and flavor, dust with cocoa powder and sprinkle with a few chopped chocolate-covered espresso beans—they add the perfect crunch and a little extra coffee kick.

Cheesecake Variations: Customize Your Minis

Want to switch it up? Try these mini cheesecake tips:

• Crust options: Swap out the classic Oreo crust for something new—try crushed graham crackers, Biscoff cookies, or even gingerbread for a cozy, seasonal twist.
• Toppings: Change things up by topping with espresso whipped cream, a rich chocolate ganache, or a silky mocha mousse for added decadence.
• Mix-ins: Add texture by folding ¼ cup of chopped chocolate-covered espresso beans directly into the filling before baking.
• Format: Prefer squares over cups? Press the crust and filling into an 8×8″ baking pan and bake as usual. Once chilled, slice into coffee cheesecake bars—perfect for parties or potlucks.

Explore flavor ideas like this luscious lemon-lime pistachio cheesecake twist or our easy mango cheesecake for tropical dessert lovers for your next summer treat.

Storage & Freezing Tips

• Store in an airtight container in the fridge for up to 2 days.
• Freeze (without topping) for up to 1 month.
• Thaw overnight in the refrigerator, then add your whipped cream and serve chilled.

Recipe Card: Mini Coffee Cheesecakes

Ingredients
Oreo cookies (20)	Crushed for crust
Melted butter (5 tbsp)	To bind crust
Cream cheese (16 oz)	Full-fat, room temperature
Sugar (½ cup)	Granulated
Espresso powder (2 tbsp)	Rich coffee flavor
Brewed espresso (¼ cup)	Cooled
Vanilla extract (1 tsp)	Flavor
Eggs (2)	Room temperature
Sour cream (⅓ cup)	Or Greek yogurt
Heavy cream (1 cup)	For topping
Powdered sugar (2 tbsp)	Sweeten whipped cream
Cocoa powder	For dusting

Instructions:

1. Prepare crust and bake for 5 mins.
2. Mix filling ingredients. Fill liners.
3. Bake 15–18 mins at 350°F.
4. Chill for 2+ hours.
5. Pipe whipped cream, dust with cocoa.

Nutrition (per serving):

• Calories: 241
• Sugar: 10.8g
• Fat: 19.7g
• Protein: 3.8g

Related Recipes You’ll Love

• Mini Oreo Cheesecakes
• Chocolate Cheesecake Bars
• No-Bake Nutella Cheesecake
• The Best Homemade Cheesecake
• Try our creamy strawberry cheesecake ice cream recipe too!

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• Get inspired by our collection of mini dessert ideas on Pinterest

Let’s make this Father’s Day unforgettable with flavor, fun, and a little bit of homemade magic—because nothing says “I love you” quite like a Mini Coffee Cheesecake made from scratch, straight from the heart.

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