A coffee chocolate cheesecake recipe made into individual cheesecakes with an oreo cookie crust. Gluten-free and grain-free friendly! See notes in the recipe page for cookie suggestions.
Chocolate + Coffee + Cheesecake made into a single serve dessert with no need for sharing.
Have I made your dessert dreams come true?
When it comes to desserts sometimes you really just don’t want to share. And with these mini individual cheesecakes you don’t have to.
I’ll admit I am often the one who wants “just a bite” when it comes to either ordering dessert at a restaurant or enjoying at home. Honestly, sometimes all I need is a bite (okay, or two) and I am completely satisfied. But Drew is not a fan of that and when I try to sneak another half of a bite… all hell breaks loose.
I’m exaggerating a touch but there are definitely a few moans and groans happening as my fork hits the dessert a second time.
Sometimes *not* sharing is caring.
So for those of you that are whispering “MY PRECIOUS” to your dessert and guarding it for dear life, you will love these individual cheesecakes happening here.
Mocha Mini Cheesecakes
I love that mini cheesecake can be made in a muffin pan and it’s the perfect portion – for me at least!
What You Need
- softened cream cheese
- Greek yogurt ( or skyr or sour cream)
- granulated sugar of choice
- instant coffee or espresso powder
- milk of choice
- chocolate chips
- chocolate sandwich cookies OR crispy chocolate cookies
Baking mini cheesecake is easier and takes less time than a regular, full-sized cheesecake would. You still go about the process of mixing the batter the same way (room temperature ingredients are key!) but the baking time and cooling time are much quicker.
Notes for Making Mini Cheesecake in a Muffin Pan
You’ll need a regular sized 12 cup muffin pan for this recipe and it’s best if you can use either paper cups or silicone liners.
When pressing the crust into the liners, you’ll use about 1 tablespoon per muffin cavity. Use the back of a rounded tablespoon to press the crumbs firmly and then poke three holes with a toothpick – this will help the crust from puffing up while baking. It’ll still puff up a little bit, just not as much. You only bake pre-bake the crust for about 8 minutes. Then upon taking out of the oven, re-press the crust down with the tablespoon before allowing the pan to cool completely.
Fill the cheesecakes about 3/4 way full – the batter will rise slightly while baking but fall and set upon cooling. Don’t worry if you get cracks – you can cover it up with ganache and whip!
Make sure to cool the cheesecake for at least 1 hour in the fridge before adding the toppings (and eating).
The ganache is just a simple mix of chocolate with heavy cream (or canned coconut milk) with instant coffee (or espresso powder). It’s an easy addition and doesn’t take much time to add – highly recommend.
Okay and if you want to be like, super extra: whipped topping! I actually used mascarpone whip (this recipe cut in half) but you can use whatever you’d like. Whipped coconut cream would also be delish – like a coconut mocha latte! Oh em gee YUM.
Okay, so have I convinced you yet? Will you make these mini cheesecakes?
Let me know if you do!
Love cheesecake? Try these recipes
- Healthier Greek Yogurt Cheesecake
- Pumpkin Cheesecake
- Peanut Butter Cheesecake with Mocha Ganache
- Mini Key Lime Greek Yogurt Cheesecakes
Leave a comment and review here on the blog – I always love seeing what you make!
- 12 chocolate cream sandwich cookies*
- 1 1/2 TBSP unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup milk
- 2 TBSP instant coffee
- 12oz cream cheese, softened to room temperature (full-fat or reduced)
- 1/3 cup plain Greek yogurt (nonfat or 2%:), room temperature
- 1/3 cup granulated sweetener of choice (cane, light brown, etc.)
- 1 large egg, room temperature
- 1 large egg white*, room temperature
- 1/4 cup heavy cream or full-fat canned coconut milk
- 1/2 cup chocolate chips or chunks (30z weighed)
Make sure cream cheese, yogurt and eggs have all been set out at room temperature prior to making the filling.
- Preheat oven to 325ºF and line muffin tin with paper liners or silicone liners. Set aside.
- make the crust: Place melted butter in medium bowl. Using Bullet or small food processor, process cookies into crumbs – you should get about 1 cup. Transfer to bowl with butter and mix with fork until combined. Scoop about 1 tablespoon of crumb mixture into bottom of lined muffin tin, pressing down with back of spoon. Poke three holes with toothpick. Bake for 8 minutes. Upon taking out of the oven, immediately press crust back down until flat. Let cool completely. Turn oven up to 350ºF.
- Make the cheesecake filling: In a small pot over low-medium heat, melt chocolate chips, milk and instant coffee together until combined and smooth. Remove from heat and set aside. In a large bowl using electric mixer, beat together softened cream cheese until smooth. Add yogurt and sugar, mixing on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as necessary. Add in cooled, melted chocolate mixture until combined. Add egg and egg white, mixing until just combined – be careful not to overmix. Using medium cookie scoop, disperse batter evenly into 12 cups, filling about 3/4 way full.
- Bake the mini cheesecakes about 14-16 minutes, until the edges have set and middle only slightly jiggling. If the cheesecakes have cracked they’re definitely done. Watch after 12 minutes.
- Allow cheesecakes to cool in pan for about 20 minutes before transferring to fridge to chill for 2 hours.
- Make the ganache: Once the cheesecakes have chilled for at least 1 hour, you can add the ganache topping. In a small pot over low-medium heat combine heavy cream (or coconut milk) with chocolate chips, stirring until melted. Add about 1/2 tablespoon to top of chilled cheesecake then place back in fridge to chill and set the ganache for another hour. (2 hours total for chilling cheesecake.) Add whipped topping and chocolate shavings if desired. Enjoy!
*You can also use gluten-free chocolate graham crackers, or a chocolate grain-free cookie. You’ll also need to use 2 TBSP melted butter to mix. Make sure once the cookies have been processed you have about 3/4- 1 cup crumbs – each muffin tin cavity gets about 1 tbsp crumbs pressed into bottom.
**You can also use 2 whole large eggs. You can probably get away with 1 large egg as well, though I did not test that way.
I used this whipped mascarpone frosting (cut in half and no added sugar).
Nutrition info approximate, calculated with reduced fat cream cheese. Does not include ganache or whipped topping.
- Serving Size: 1 mini cheesecake
- Calories: 172
- Sugar: 17g
- Sodium: 105
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45