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🥤 Mini Coffee Cheesecakes

356 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan.
  2. 2. Melt the butter in a small pot over medium heat.
  3. 3. Place the cookies in a freezer bag and crush them by hand.
  4. 4. Mix the cookie crumbs with the melted butter.
  5. 5. Fill the butter-cookie mixture evenly into the paper liners in the muffin tin.
  6. 6. Press the mixture firmly into the liners to form a base.
  7. 7. Bake the bases for about 5 minutes in the oven.
  8. 8. Remove the tray and reduce the oven temperature to 160 degrees Celsius fan.
  9. 9. Chop the chocolate into coarse pieces.
  10. 10. Boil about 500 milliliters of water in a pot.
  11. 11. Place a metal bowl with the chocolate over the hot water, but do not let it touch the water.
  12. 12. Let the chocolate melt slowly in the water bath.
  13. 13. Remove the bowl from the pot and let the chocolate cool slightly.
  14. 14. Pour 50 milliliters of hot water over the coffee powder in a cup.
  15. 15. Separate one egg and remove the yolk.
  16. 16. Whisk the yolk together with the remaining egg and powdered sugar in a bowl until creamy.
  17. 17. Stir the melted chocolate and coffee into the egg mixture.
  18. 18. Add the cream cheese mixture and stir until smooth.
  19. 19. Fill the cream onto the pre-baked bases in the liners.
  20. 20. Bake the cheesecakes for about 30 minutes in the oven until the surface is set.
  21. 21. Remove the cheesecakes from the oven and let them cool completely.
  22. 22. Carefully release the finished cakes from the paper liners.
  23. 23. Garnish the cakes as desired with coffee beans or chocolate shavings.

Nutrition per serving