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Mini desserts have taken the culinary world by storm, and it’s easy to see why they have become a go-to option for both casual get-togethers and elaborate celebrations. The charm of mini desserts lies in their versatility; they can be served at parties, weddings, or even as a sweet treat for a cozy night in. Mini Espresso Cheesecakes fit seamlessly into this trend, offering a sophisticated yet approachable dessert that can be enjoyed by all.

Mini Espresso Cheesecakes: A Deliciously Indulgent Treat

Indulge in the delightful world of Mini Espresso Cheesecakes! These little treats perfectly combine rich chocolate and bold espresso flavors for a dessert experience that’s both sophisticated and approachable. Ideal for gatherings or a personal treat, their small size allows for portion control without compromising on taste. Elevate your dessert table and impress your guests with these mini delights that are easy to make and sure to satisfy! #MiniCheesecakes #Dessert #Espresso #Baking #RecipeIdeas #PartyDesserts #ChocolateLovers
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsweetened cocoa powder

1/4 cup sugar

1/2 cup unsalted butter, melted

8 oz cream cheese, softened

1 cup powdered sugar

1/4 cup sour cream

1/4 cup strong brewed espresso, cooled

1 tsp vanilla extract

2 large eggs

1 tsp espresso powder (for garnish)

Whipped cream (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or grease it well.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until crumbly and well combined. Press about 1 tablespoon of the mixture evenly into the bottom of each muffin liner to form the crust.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth. Gradually add the powdered sugar and continue to beat until combined.

        Incorporate Other Ingredients: Add the sour cream, cooled espresso, and vanilla extract to the cream cheese mixture. Mix until smooth. Then, add the eggs one at a time, beating well after each addition until just combined. Be careful not to overmix.

          Fill the Muffin Tin: Spoon the cheesecake batter over each graham cracker crust, filling each cup about 3/4 full.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly but not liquid.

              Cool: Remove from the oven and let the mini cheesecakes cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours, preferably overnight.

                Garnish and Serve: Before serving, dust the tops with a sprinkle of espresso powder and add a dollop of whipped cream for an indulgent finish.

                  Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 12 mini cheesecakes