Delight in these Mini Coffee Cheesecakes, perfect for coffee lovers seeking a sweet treat.

Scale

16 oz full-fat cream cheese softened to room temperature

1/3 cup sugar

1 tablespoon espresso powder dissolved in 2 teaspoons hot water

1 tablespoon brewed espresso

1/2 cup sour cream room temp

1 tablespoon vanilla extract

2 large eggs room temp

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
In a mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
Dissolve the espresso powder in hot water and add it to the bowl along with the brewed espresso, sour cream, and vanilla extract. Mix until well combined.
Add the eggs one at a time, mixing gently after each addition until just incorporated.
Divide the cheesecake filling evenly among the lined muffin cups, filling each about three-quarters full.
Bake for 25-30 minutes or until the edges are set and the centers are slightly jiggly.
Allow to cool at room temperature, then refrigerate for at least 4 hours before serving.

For best results, ensure all ingredients are at room temperature before mixing.

Keywords: Mini Coffee Cheesecakes, cheesecake, coffee dessert, mini desserts, baking