Coffee Lover’s Mini Cheesecake

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 C. Sugar
  • 2 Tbs. Butter, melted
  • 4 Tbs. Brewed Jeremiah’s Pick Coffee, Brewed strong and divided
  • 8 Oz. Semisweet chocolate
  • 3 Packages (8 ounces each) cream cheese, softened
  • 1 Can (14 ounces) sweetened condensed milk
  • 4 Large eggs, room temperature, lightly beaten
  • 2 C. Frozen whipped topping, thawed
  • 24 Coffee beans
  • Baking cocoa, optional


  1. Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and Coffee. Press by tablespoonfuls onto bottoms of liners.

  2. For filling, melt chocolate in a microwave; stir in Coffee 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 coffee beans; if desired, dust with baking cocoa.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County