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17) Mini Espresso Cheesecakes

Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup graham cracker crumbs about 8 full crackers
  • 3 tbsp granulated sugar for crust
  • 3 tbsp melted butter
  • 12 oz cream cheese room temperature
  • 1/2 cup granulated sugar for filling
  • 1 large egg
  • 1/3 cup sour cream
  • 1 tbsp instant espresso powder dissolved in 1 tbsp hot water
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: cocoa powder or chocolate shavings for topping

Method
 

  1. Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
  2. Mix crumbs, 3 tbsp sugar, and melted butter; press 1 tbsp into each liner for the crust.
  3. Beat cream cheese and 1/2 cup sugar until smooth, then add egg, sour cream, espresso mixture, vanilla, and salt.
  4. Spoon filling over crusts, filling each about 3/4 full.
  5. Bake 15–18 minutes until centers are set but still slightly jiggly.
  6. Cool in tin 10 minutes, then transfer to rack. Chill at least 2 hours before serving; dust with cocoa or shave chocolate if desired.