Who needs a cup of espresso when you have these. It’s like having a shot of espresso but in a much yummier version. With creamy cheesecake that is infused with espresso powder and the crunchy Biscoff crust that adds a toasted Carmel flavor, It is the perfect bite for any coffee lover.
These Mini Espresso Cheesecakes With Biscoff Crust are loaded with big coffee flavor. That is totally perfect for me because I love anything coffee. But even my husband who is not a coffee fan ( shame on him ), still loves theses little bites of heaven. They are rich and creamy and super decadent.
When making cheesecake of any flavor I love using my mini cheesecake pan. It gives you the perfect serving size every time. Not to mention how cute they look. It also cuts the cooking time by quite a bit. So its a win win. I will admit when I first got my pans it was a little difficult to get them out. Trying to hold the tray with one hand and pop the cheesecakes out with the other. Then one day my husband saw me struggling and said “ I can make you something for that if you like “ ( ok I will forgive him for not being a coffee lover ). An hour later he came up from the basement with one of my favorite gadgets. It makes the removal of the mini cheesecakes from the pan super easy. Just line up and press down and all at once the mini cheesecakes pop up and are ready for you to remove. No fumbling with the tray or getting my fingers stuck in the small holes anymore. He’s my hero.
How To Make Mini Espresso Cheesecakes With Biscoff Crust
Now I know the thought of making Cheesecake sounds daunting, but trust me its a piece of cake, Cheesecake that is.
Preheat the oven to 350º.
Now most of the time when making Cheesecake I use gram cracker crumbs for the crust but since I had some Biscoff Cookies on the shelf I figured why not use them and the toasted Carmel flavor that they add will pair well with the espresso.
So I took about 3/4 of a package and put them in a food processor and gave it a whirl.
Once crumbs have formed I poured them into a small bowl and mixed in some unsweetened cocoa powder, because coffee and chocolate go great together, then poured melted butter on top. I tossed them together with a fork until combined.
Now I used my mini Cheesecake baking tray but if you don’t have one, feel free to use a cupcake tray, just make sure you use cupcake liners or you wont be able to remove them from the tray.
I placed a heavy tablespoon of crumbs into the bottom of each tray. Using a shot glass, I pressed down on the crumbs until compacted then I set the trays to the side and started to make my Cheesecake filling.
In a large bowl I placed my room temperature cream cheese and granulated sugar and mixed them on medium speed until light and creamy.
I added my heavy cream and egg and continued mixing.
I added two heaping tablespoons of espresso powder, I know that sounds like a lot but remember its Espresso Cheesecake, cinnamon and my vanilla extract. I folded them in until combined.
I get my prepared Cheesecake baking trays and start to fill each hole with my batter. I find the easiest way to fill my Cheesecake cups is to use a medium ice cream scoop. I filled them just about to the top then placed them in the preheated oven and baked for 16 minutes. There tops should be puffed and slightly jiggly.
I removed them from the oven and placed them on a wire rack to cool.
Once cooled, remove the Cheesecakes from the pan. Now I have this nifty mini Cheesecake remover that my husband made for me but if your not as lucky to have one just push up on the bottom of each Cheesecake until it is raised out of the pan. Remove the bottom plates from under each Cheesecake and place on a serving platter.
Now they are good just as is but I wanted to jazz them up a bite. I placed some heavy whipping cream, granulated sugar and some vanilla in the bowl of a stand mixer and mixed until the cream was firm. This is where you should not leave your mixer to answer the phone or check on the kids, it will firm up pretty quick. You know the second you turn away your going to have butter, which is also good but not for Cheesecake. I placed my firm whipping cream in a piping bag fitted with a star tip and piped some whip cream on each Cheesecake. I topped each with a Chocolate Covered Espresso Bean and then dusted them with some unsweetened cocoa powder. Then Served. If your not serving immediately place in the refrigerator and dust with cocoa when ready to serve.
These are not only pleasing to the eye but they are also absolutely delicious. So give them a try, I’m sure you will be happily with the results.
Mini Espresso Cheesecakes With Biscoff Cookie Crust
Ingredients:
Crust:
- 1 1/2 Cups ground Biscoff Cookies, about 3/4 of a package
- 1 Tablespoon unsweetened cocoa powder
- 2 To 3 Tablespoons melted unsalted butter
Cheesecake:
- 500 Grams of cream cheese or about 2 1/4 cups
- 1 Cup granulated sugar
- 1 Large egg
- !/3 Cup heavy cream
- 2 Tablespoons espresso powder
- 1 Teaspoon ground cinnamon
- 2 Teaspoons pure vanilla extract
Whipped Cream:
- 1 1/2 Cup cold heavy whipping cream
- 2 Tablespoons granulated sugar
- 1 Teaspoon pure vanilla extract
Instructions:
- Preheat oven to 350º.
- In the bowl of a food processor place Biscoff cookies and pulse until crumbs form. Pour crumbs into a bowl and whisk in unsweetened cocoa powder. Pour in melted butter and mix with a fork until combined. Place a heaping tablespoon in each hole of a mini Cheesecake pan, if you don’t have a Mini Cheesecake pan, a cupcake tray lined with paper liners will work just fine. Cover the bottoms evenly with the crumbs and press down firmly with the bottom of a shot glass or any glass cup that will fit. Set tray to the side.
- For the Cheesecake, place the room temperature cream cheese in a large bowl along with the granulated sugar. Using a hand mixer beat until light and creamy. Add the heavy cream and the egg and continue beating until smooth. Fold in the espresso powder, ground cinnamon and pure vanilla extract until completely combined.
- Scoop out cream cheese mixture using a medium ice cream scoop or large spoon and place in each hole of prepared Cheesecake tray, filling to just about the top. Place trays in preheated oven and bake for 16 minutes or until tops are puffy but still slightly jiggly. Remove from oven and place on a wire rack to cool.
- Once cooled remove cakes from Cheesecake tray by pushing on the bottom of each Cheesecake until they rise to the top and are easy to grab. Remove the bottom tray from the Cheesecake and place on a serving tray.
- To the bowl of a stand mixer add the heavy whipping cream, granulated sugar and pure vanilla extract and whip until firm. Place in piping bag fitted with the star tip and pipe a small amount of whipped cream onto each Cheesecake. Top each one with a chocolate covered espresso bean and dust with unsweetened cocoa powder. Serve immediately or store in the refrigerator until ready to serve then dust with unsweetened cocoa powder.
- Enjoy!