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In recent years, mini desserts have surged in popularity among food enthusiasts, offering a delightful twist on traditional sweets. These petite versions of our favorite treats allow for a satisfying indulgence without the guilt of overindulgence. Mini cheesecakes, in particular, have captured the hearts of many dessert lovers, merging rich, creamy flavors with an elegant presentation. Their small size makes them perfect for gatherings, celebrations, or a sweet treat after dinner.

Mini Espresso Cheesecakes

Indulge in the decadent delight of Mini Espresso Cheesecakes! These bite-sized treats combine rich espresso flavor with a creamy filling, all nestled in a cocoa-infused graham cracker crust. Perfect for gatherings or a sweet finish to dinner, they are easy to customize with toppings like chocolate shavings or berry garnishes. Try this simple recipe and impress your guests with these elegant, irresistible desserts! #MiniCheesecakes #EspressoDessert #BakeWithLove #DessertRecipes #CoffeeLovers
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsweetened cocoa powder

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon espresso powder (or strong brewed espresso)

1/4 cup sour cream

Whipped cream for topping (optional)

Dark chocolate shavings for garnish (optional)

Instructions
 

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

    In a medium bowl, combine the crushed graham crackers, cocoa powder, 1/4 cup sugar, and melted butter. Mix until the crumbs are moist and resemble wet sand.

      Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner to form the crust. Use the back of a spoon to pack it tightly. Bake in the preheated oven for 8-10 minutes, then remove and let cool.

        In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 3/4 cup sugar and continue to beat until creamy and well combined.

          Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and espresso powder until fully incorporated.

            Add the sour cream to the cream cheese mixture and mix until smooth and blended.

              Spoon the cheesecake batter over the cooled crusts, filling each cup about 3/4 full.

                Bake in the oven for about 18-20 minutes, or until the edges are set but the middle is still slightly jiggly.

                  Turn off the oven and leave the cheesecakes inside for an additional 10 minutes, then let them cool completely at room temperature.

                    Refrigerate for at least 2 hours, or until well chilled.

                      Before serving, top with whipped cream and garnish with dark chocolate shavings if desired!

                        Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 Mini Cheesecakes