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In recent years, mini desserts have surged in popularity, captivating the hearts (and taste buds) of dessert lovers all over the world. These bite-sized treats offer the perfect blend of indulgence and portion control, allowing for a variety of flavors without the overwhelming guilt of larger desserts. Among the myriad of mini dessert options, Mini Espresso Cheesecakes stand out as a delightful fusion of rich flavors and textures, offering a unique twist on traditional cheesecake recipes.

Mini Espresso Cheesecakes

Indulge in the rich flavors of Mini Espresso Cheesecakes – the perfect bite-sized desserts for coffee enthusiasts! With a creamy cream cheese filling infused with robust espresso and a buttery graham cracker crust, these cheesecakes provide a delightful balance of sweetness and coffee. Perfect for gatherings or a personal treat, they are easy to make and impress. Give them a try today! #MiniCheesecakes #EspressoDesserts #Baking #CoffeeLovers #DessertGoals #HomemadeTreats
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

2 tablespoons espresso powder

2 tablespoons hot water

1/2 teaspoon instant coffee granules (optional, for garnish)

Whipped cream, for serving (optional)

Cocoa powder, for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then remove from the oven and let cool.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined and fluffy.

        Add Flavor: In a small bowl, dissolve the espresso powder in hot water. Add the espresso mixture, vanilla extract, and sour cream to the cream cheese mixture. Beat until fully combined.

          Incorporate Eggs: Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.

            Fill the Muffin Tins: Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.

              Bake: Bake for approximately 20-25 minutes, until the edges are set but the centers are still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecakes cool in the oven for 10 minutes.

                Cool Completely: Remove from the oven and let the cheesecakes cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely.

                  Serve: Before serving, dust the tops lightly with cocoa powder and garnish with a dollop of whipped cream and a sprinkle of instant coffee granules, if desired.

                    Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 12