Coffee Lover’s Mini Cheesecake

Sonoma County has an abundance of coffee producers, and Oliver’s is proud to feature them this week. This simple dessert recipe makes good use of fresh coffee and imparts a real treat to the taste buds!

  • Serves: 24 mini cakes
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes


  • 30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 2 tablespoons brewed Bella Rosa Italian 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
  • 8 ounces semisweet chocolate
  • 2 tablespoons brewed Bella Rosa Italian Espresso


  1. 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.

  2. 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.

  3. 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.

  4. To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.

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