Mini Mocha Cheesecakes

Did you have a good Mother’s Day?  It is a fun holiday but somehow, more than half of the time, I end up hosting a brunch. Aren’t people supposed to be serving me? 

Mini Mocha Cheesecakes

Mini Mocha Cheesecakes

Of course I love entertaining and this year I got smart with a number of make-ahead dishes, including these mini mocha cheesecakes. 

I had spotted the recipe at Glorious Treats and pinned it waiting for the right time to make it. The recipe uses a special cheesecake pan with removable push-up bottoms that I hoped would make creating a picture perfect dessert foolproof.  

Mocha Mini Cheesecakes, Served

Mocha Mini Cheesecakes, Served

In truth, I had had two prior failures with the pan (which I blame on the recipes—or the weather), so I was a bit nervous. But this recipe came together perfectly–and I even changed it slightly (adding a little extra chocolate—hard to get too much chocolate, right?) . 

Making Mini Mocha Cheesecakes

Making Mini Mocha Cheesecakes

The mini mocha cheesecakes have a chocolate cookie crust with a chocolate and Kahlua cheesecake filling. I topped each one with a whipped cream rosette dusted in cocoa and finished off with a chocolate covered espresso bean. The coffee flavoring from the Kahlua was very light and even the coffee haters in the crowd couldn’t resist these (though they gave away the espresso beans). And everyone was impressed at the airiness and lightness of the cheesecake filling. 

Piping Whipped Cream Rosette onto Mini Mocha Cheesecake

Piping Whipped Cream Rosette onto Mini Mocha Cheesecake

I decided to use my stabilized whipped cream (made with a little plain gelatin) for these, which creates a topping that is more solid and which will last a couple days. Just on the odd chance that someday there are leftovers. 

Mini Mocha Cheesecakes on Serving Tray

Mini Mocha Cheesecakes on Serving Tray

 

Mini Mocha Cheesecakes
Serves 12
With a chocolate cookie crust and creamy filling, these mini mocha cheesecakes are perfect for brunch or an elegant dessert tray.
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Prep Time
30 min
Cook Time
25 min
Total Time
5 hr
Prep Time
30 min
Cook Time
25 min
Total Time
5 hr
316 calories
29 g
52 g
20 g
4 g
10 g
79 g
202 g
18 g
0 g
8 g
Nutrition Facts
Serving Size
79g
Servings
12
Amount Per Serving
Calories 316
Calories from Fat 177
% Daily Value *
Total Fat 20g
31%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 52mg
17%
Sodium 202mg
8%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
4%
Sugars 18g
Protein 4g
Vitamin A
9%
Vitamin C
0%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Crust -
  2. 11 Chocolate sandwich cookies (like Oreos)
  3. 2 Tablespoons butter
  4. Filling -
  5. 3 oz. semi-sweet chocolate chips
  6. 12 oz. (1 and 1/2 package) cream cheese
  7. 1/4 cup sugar
  8. 1 egg
  9. 1 teaspoon vanilla
  10. 1/4 cup Kahlua (coffee liqueur)
  11. optional whipped cream, cocoa powder, chocolate covered espresso beans for garnish
Instructions
  1. Spray the inside of each cheesecake well with non-stick cooking spray.
  2. Preheat oven to 350*F.
  3. Make the crust. Melt the butter, then crush the cookies in food processor or plastic bag. Combine cookie crumbs with melted butter and mix well. Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Pack down the crumbs using a shot glass or glass spice bottle. Bake crust for 10 minutes in preheated oven.
  4. Reduce the oven temperature to 250 F.
  5. Make the filling. Using an electric mixer, blend cream cheese until very smooth. Add sugar and continue to blend until fully incorporated. Add egg and vanilla, and continue to beat, scraping down the sides of the bowl as needed. Melt chocolate and blend into cheese mixture. Add Kahlua and beat an additional 30 seconds or so.
  6. Spoon the cheesecake filling into a piping bag or a ziploc bag with one corner snipped off. Fill each well of the cheesecake pan until almost full. If there is extra filling, you can bake it in a small ramekin for a little "tester"
  7. Place cheesecake pan in the 250*F oven and bake cheesecakes until the filling is set, 22-25 minutes. Place the pan on a wire cooling rack and allow to cool to room temperature, then place entire pan in the refrigerator about 4 hours before removing cheesecakes from the pan.
  8. Once cool, carefully remove the cheesecakes from the pan (pressing up on the removable bottom of each well). Keep the cheesecakes in the fridge until ready to serve. Garnish with whipped cream, a chocolate covered espresso bean and a sprinkle of cocoa powder.
beta
calories
316
fat
20g
protein
4g
carbs
29g
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Art of Natural Living https://artofnaturalliving.com/

3 thoughts on “Mini Mocha Cheesecakes

  1. lena

    hi inger, these look terrific and nice having some kahlua in it for an occasion and i can understand why they were irresistible! yeah, you can always link it up with us by writing at the end of the post “..im sharing this post to Bake along 4th anniverary event hosted by me, joyce and zoe” . bye!

  2. Pingback: Scandinavian Apple Cake - Art of Natural Living

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