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Coffee Lover’s Mini Cheesecakes

Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea—mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. —Holly Sharp, Warren, Ontario
  • Total Time
    Prep: 30 min. Bake: 20 min. + chilling
  • Makes
    2 dozen

Ingredients

  • 30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons brewed espresso
  • FILLING:
  • 8 ounces semisweet chocolate
  • 2 tablespoons brewed espresso
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 4 large eggs, room temperature, lightly beaten
  • 2 cups frozen whipped topping, thawed
  • 24 chocolate-covered coffee beans
  • Baking cocoa, optional

Directions

  • Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners.
  • For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended.
  • Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled.
  • To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts
1 mini cheesecake: 308 calories, 19g fat (11g saturated fat), 70mg cholesterol, 181mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 6g protein.

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