Description
A Father’s Day treat inspired by Sunday mornings and coffee-sweet nostalgia—these Mini Coffee Cheesecakes are a creamy, coffee-kissed dream with an Oreo cookie crust and a swirl of whipped cream on top. Perfectly portioned, perfectly indulgent.
Ingredients
Scale
- 20 Oreo cookies (with filling), crushed
- 5 tablespoons melted butter
- 16 oz full-fat cream cheese, room temperature
- ½ cup granulated sugar
- 2 tablespoons espresso powder
- ¼ cup brewed espresso (cooled)
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- ⅓ cup sour cream (or Greek yogurt)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for whipped cream)
- Cocoa powder (for dusting)
Instructions
- Preheat oven to 350°F. Line a cupcake pan with liners.
- Mix crushed Oreo cookies with melted butter until moistened.
- Press 1 heaping tablespoon of the mixture into each liner and compact. Bake for 5 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add espresso powder, brewed espresso, and vanilla extract. Mix well.
- Beat in eggs one at a time, then fold in sour cream until just combined.
- Pour filling evenly over the crusts in the cupcake liners.
- Bake 15–18 minutes until centers are set with a slight jiggle. Cool at room temperature, then refrigerate for at least 2 hours.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Top each cheesecake with whipped cream, a dusting of cocoa powder, and optional chocolate-covered espresso beans.
Notes
Store in the fridge for up to 2 days or freeze (without topping) for up to 1 month. Thaw overnight and top before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 241
- Sugar: 10.8g
- Fat: 19.7g
- Protein: 3.8g