Espresso Cheesecake Cups
Published 10/28/2024
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Espresso-flavored cheesecake? Yes, please. These Espresso Cheesecake Cups have an Oreo cookie crust, a cheesecake filling made with cream cheese and instant espresso powder, and a chocolate topping as the finishing touch.
Baked in a muffin tin, these mini desserts have a portion size that’s easy to serve and even easier to love!
I’ve made espresso recipes before… like my Classic Tiramisu for instance, but these cheesecake cups hold a special place in my heart. They combine the rich flavor of espresso with the creamy texture of cheesecake, creating a dessert that is both bold and comforting.
To make these espresso cheesecake cups, start by making the chocolate cookie crust and baking it. Next, prepare the cheesecake filling, add it to your muffin tin, and bake it again. After that, let it cool, add the melted chocolate topping, and refrigerate it once again. Once it’s done, add your desired toppings and serve!
Espresso Cheesecake Cups – What You Need
- Oreo cookies: A classic cheesecake crust ingredient, Oreos add a delicious crunch and chocolate flavor to these cups.
- Cream cheese: Use softened cream cheese to ensure it mixes well with the other ingredients and creates a smooth filling.
- Espresso powder: This is the star ingredient that gives these cheesecake cups their distinct espresso flavor.
- Eggs: Eggs help to bind the filling together and give it a creamy texture.
- Chocolate chips: To create the chocolate topping, you’ll need semi-sweet chocolate chips.
- Maple syrup: A touch of maple syrup adds a subtle sweetness to the chocolate topping.
- Muffin pan with liners: You’ll need a muffin tin with liners to bake and serve these mini espresso cheesecakes.
- Food processor: A food processor is necessary to mix the Oreos and butter for the crust.
- Stand mixer: A stand mixer (or electric mixer) is the best tool for making a smooth and creamy cheesecake filling.
Ingredient Swaps & Add-Ins
Oreo cookies: If you’re not a fan of Oreos, you can use other chocolate cookies for the crust. A graham cracker crust or even chocolate wafer cookies would work well.
Espresso: No espresso, no problemo! Use 2 tablespoons of ground coffee in place of espresso.
Chocolate chips: If you prefer a darker chocolate flavor, use dark chocolate chips instead of semi-sweet.
Toppings: Get creative with your toppings! You can add whipped cream, chopped nuts, chocolate shavings, or even fresh fruit on top before serving. We used flakey sea salt, milk chocolate toffee bits, or chocolate-covered coffee beans.
Pro Tips for the BEST Espresso Cheesecake Cups
- Make sure your cream cheese is at room temperature before starting. This will ensure a smooth and creamy filling.
- For a stronger espresso flavor, add an extra teaspoon of espresso powder to the cheesecake filling.
- Let the cheesecake cups cool completely before adding the chocolate topping. This will prevent the topping from melting and creating a messy presentation.
- To easily remove the cheesecake cups from the muffin tin, use a butter knife to gently loosen the edges before removing them.
How to Store
Store these espresso cheesecake cups in an airtight container in the refrigerator for up to 3 days. When ready to serve, top with desired toppings and enjoy!
If you want to make these ahead of time, you can freeze them without the toppings. Once they have completely frozen, remove them from the muffin tin and transfer them to a freezer-safe container.
When ready to serve, thaw them in the refrigerator overnight and add your desired toppings before serving.
What to Serve with Espresso Cheesecake Cups
Want to make these mini cheesecakes part of a complete dessert spread? Here are some ideas for what to serve with them:
- Easy Fruit Pizza: The tartness of fresh berries pairs perfectly with the richness of these cheesecake cups.
- Funfetti Dip: This colorful and fun dip adds a touch of sweetness to your dessert spread.
- No-Bake Lemon Cheesecake Bites: These tangy and refreshing bites make a great contrast to the espresso flavor of the cheesecake cups.
- Cream Cheese Blackberry Cobbler: A warm and fruity dessert that pairs well with the cool and creamy cheesecake cups.
Espresso Cheesecake Cups Recipe
Ingredients
Crust
- 20 Oreo cookies
- 3 tablespoons unsalted butter
Filling
- 16 oz. cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon espresso powder
- 3 large eggs
Topping
- 1 cup chocolate chips
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350℉ and line a muffin pan with liners. Set aside.
- To make the crust, add the Oreo cookies and butter to a food processor. Blend until the cookies form crumbs and the butter is fully incorporated. It should be the consistency of wet sand.
- Add 1.5 tablespoons of Oreo crust into each liner and press down with the back of the tablespoon. Place the muffin tin in the oven and bake crust for 5 minutes. Remove from oven and set aside. Do not turn the oven off.
- Place the cream cheese, sugar, vanilla, espresso powder, and eggs into the bowl of a stand mixer. Mix on medium speed until well combined.
- Add 3 tablespoons of the cheesecake mixture to each cookie crust. Bake for 15-18 minutes. The cheesecakes should have a little jiggle.
- Remove the cheesecakes from the oven and refrigerate for at least 4 hours.
- When the cheesecakes have rested, prepare the topping. Add the chocolate, coconut oil, and maple syrup to a bowl. Microwave at 20-second intervals until melted.
- Next, add 1 teaspoon of melted chocolate to the top of each cheesecake. Refrigerate for 10 minutes.
- Serve topped with flakey sea salt, milk chocolate toffee bits, or chocolate-covered coffee beans.
Tips & Notes
- No espresso, no problemo! Use 2 tablespoons of ground coffee in place of espresso.
Nutrition information is automatically calculated, so should only be used as an approximation.
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