Mini Chocolate Espresso Cheesecake Bites – Rich, Bite-Sized Indulgence
These mini cheesecake bites hit the sweet spot between creamy, chocolatey, and just the right amount of coffee kick. They’re small enough to serve at a party, yet rich enough to satisfy a serious dessert craving. You get the smooth taste of cheesecake, a deep chocolate base, and a warm espresso finish in every bite.
They’re easy to make, look impressive, and don’t require any fancy equipment. If you love mocha flavors and effortless desserts, this recipe will become a go-to.
Mini Chocolate Espresso Cheesecake Bites - Rich, Bite-Sized Indulgence
Ingredients
Method
- Prep your pan and oven. Heat the oven to 325°F (160°C). Line a mini muffin pan with paper liners or lightly grease a silicone mini muffin mold.This recipe makes about 24–30 bites.
- Make the crust. Stir the chocolate cookie crumbs, sugar, melted butter, and a pinch of salt until the mixture resembles damp sand. It should clump when pressed.
- Press the crust. Spoon about 1 teaspoon of crumbs into each cup and press firmly with the back of a measuring spoon. A tightly packed crust prevents crumbling when you remove the bites later.
- Pre-bake the crust. Bake for 5–6 minutes, just until set. Set aside to cool slightly while you make the filling.
- Dissolve the espresso. In a small bowl, mix the espresso powder with hot water until smooth.Let it cool for a minute so it doesn’t seize the chocolate.
- Melt the chocolate. Gently melt the semisweet chocolate in the microwave in short bursts or over a double boiler. Let it cool to lukewarm.
- Beat the cream cheese. In a mixing bowl, beat cream cheese with sugar and a pinch of salt until smooth, about 1–2 minutes. Scrape the bowl to avoid lumps.
- Add eggs and sour cream. Beat in the eggs one at a time on low speed, then mix in sour cream and vanilla until just combined. Don’t overmix.
- Flavor the batter. Stir in the dissolved espresso, then the melted chocolate.The batter should be glossy and thick.
- Fill the cups. Spoon the filling over the crusts, almost to the top. Tap the pan gently to release air bubbles.
- Bake. Bake for 12–15 minutes, until the centers look set but still have a slight jiggle. Do not overbake or they’ll crack and turn dry.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecakes rest for 10 minutes. Move to a rack to cool completely in the pan.
- Chill. Refrigerate for at least 2 hours to set the texture.This is when the flavor deepens and the bites firm up perfectly.
- Finish and serve. Drizzle with melted dark chocolate, pipe a small swirl of whipped cream, or dust lightly with cocoa. Add a chocolate-covered espresso bean for a polished touch.
What Makes This Special
These cheesecake bites combine three crowd-pleasing flavors: chocolate, cream cheese, and espresso. The crust is crisp and chocolatey, the filling is silky, and the espresso brightens the whole dessert without overpowering it.
Because they’re mini, they bake quickly and cool fast, so you’re not waiting hours before you can enjoy them. Plus, they freeze beautifully, making them a convenient make-ahead treat for gatherings or gifting.
Ingredients
- For the crust:
- 1 1/2 cups (150 g) chocolate cookie crumbs (like chocolate graham crackers or chocolate wafer cookies)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of fine sea salt
- For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80 ml) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons instant espresso powder (or instant coffee, packed)
- 2 tablespoons hot water (to dissolve the espresso)
- 4 oz (115 g) semisweet chocolate, melted and slightly cooled
- Pinch of fine sea salt
- For topping (optional but recommended):
- 2 oz (55 g) dark chocolate, for drizzling or shaving
- Whipped cream, to pipe on top
- Cocoa powder or finely ground espresso, to dust
- Chocolate-covered espresso beans, for garnish
Step-by-Step Instructions
- Prep your pan and oven. Heat the oven to 325°F (160°C). Line a mini muffin pan with paper liners or lightly grease a silicone mini muffin mold.This recipe makes about 24–30 bites.
- Make the crust. Stir the chocolate cookie crumbs, sugar, melted butter, and a pinch of salt until the mixture resembles damp sand. It should clump when pressed.
- Press the crust. Spoon about 1 teaspoon of crumbs into each cup and press firmly with the back of a measuring spoon. A tightly packed crust prevents crumbling when you remove the bites later.
- Pre-bake the crust. Bake for 5–6 minutes, just until set. Set aside to cool slightly while you make the filling.
- Dissolve the espresso. In a small bowl, mix the espresso powder with hot water until smooth.Let it cool for a minute so it doesn’t seize the chocolate.
- Melt the chocolate. Gently melt the semisweet chocolate in the microwave in short bursts or over a double boiler. Let it cool to lukewarm.
- Beat the cream cheese. In a mixing bowl, beat cream cheese with sugar and a pinch of salt until smooth, about 1–2 minutes. Scrape the bowl to avoid lumps.
- Add eggs and sour cream. Beat in the eggs one at a time on low speed, then mix in sour cream and vanilla until just combined. Don’t overmix.
- Flavor the batter. Stir in the dissolved espresso, then the melted chocolate.The batter should be glossy and thick.
- Fill the cups. Spoon the filling over the crusts, almost to the top. Tap the pan gently to release air bubbles.
- Bake. Bake for 12–15 minutes, until the centers look set but still have a slight jiggle. Do not overbake or they’ll crack and turn dry.
- Cool gradually. Turn off the oven, crack the door, and let the cheesecakes rest for 10 minutes. Move to a rack to cool completely in the pan.
- Chill. Refrigerate for at least 2 hours to set the texture.This is when the flavor deepens and the bites firm up perfectly.
- Finish and serve. Drizzle with melted dark chocolate, pipe a small swirl of whipped cream, or dust lightly with cocoa. Add a chocolate-covered espresso bean for a polished touch.
How to Store
- Refrigerate: Store in an airtight container for up to 5 days. Keep toppings like whipped cream off until serving to avoid sogginess.
- Freeze: Freeze un-topped bites on a sheet pan until firm, then transfer to a freezer bag.They keep well for up to 2 months. Thaw in the fridge overnight.
- Travel tips: If bringing to a party, transport chilled with an ice pack. Add delicate toppings right before serving.
Benefits of This Recipe
- Fast bake time: Minis bake in a fraction of the time of a full cheesecake.
- Portion control: Satisfying bites without overdoing it.
- Make-ahead friendly: Chill or freeze and finish with toppings later.
- Balanced flavor: Espresso enhances the chocolate and cuts the richness.
- Party-ready: Easy to serve, no slicing or messy plates.
What Not to Do
- Don’t overbake. A slight jiggle in the center is correct.Overbaking leads to dry, cracked tops.
- Don’t skip room-temperature ingredients. Cold cream cheese or eggs create a lumpy batter.
- Don’t overmix after adding eggs. Too much air can cause sinking or cracking.
- Don’t pour hot chocolate into cold batter. Let the chocolate cool slightly or it may seize or create streaks.
- Don’t skip the crust press. A loose crust won’t hold together when you unwrap the bites.
Recipe Variations
- Oreo crust: Swap cookie crumbs for crushed chocolate sandwich cookies (filling included). Reduce added sugar in the crust by 1 tablespoon.
- Salted caramel mocha: Drizzle cooled caramel sauce on top and finish with flaky sea salt.
- White chocolate espresso: Replace semisweet with white chocolate and add an extra 1/4 teaspoon salt to balance sweetness.
- Gluten-free: Use gluten-free chocolate cookies for the crust. The filling is naturally gluten-free.
- Decaf version: Use decaf espresso powder for the same flavor without the caffeine.
- Chocolate ganache cap: After chilling, top each bite with 1 teaspoon of ganache (equal parts warm cream and chopped chocolate).Chill again to set.
- Spiked mocha: Add 1 tablespoon coffee liqueur to the batter and reduce the dissolved espresso to 1 1/2 teaspoons.
FAQ
Can I make these without a mini muffin pan?
Yes. Use a standard muffin pan and bake for 16–20 minutes. You’ll get about 10–12 larger cheesecakes.
Line the cups and increase crust and filling amounts per cup accordingly.
How do I avoid cracks?
Use room-temperature ingredients, avoid overmixing, bake at a moderate temperature, and let them cool gradually with the oven door cracked. A small jiggle in the center means they’re done.
What can I use instead of instant espresso powder?
Instant coffee works, but you may need a bit more for the same intensity. Start with 1 tablespoon dissolved in 2 tablespoons hot water and adjust to taste.
Can I make them egg-free?
You can try using an egg replacer designed for baking, but the texture will be slightly different.
Cheesecake sets best with eggs, so expect a softer bite.
Why are my cheesecakes sticking to the liners?
Use nonstick paper liners or a silicone mold. Chilling fully before unwrapping helps. If they’re still sticky, place them in the freezer for 15 minutes, then peel the liner.
Do I need to use a water bath?
No.
These are small and bake evenly without one. The gentle temperature and short bake time keep them smooth.
Can I cut the sugar?
Yes. Reduce the filling sugar to 1/3 cup and the crust sugar to 2 tablespoons.
The bites will be less sweet but still balanced thanks to the chocolate and espresso.
Which chocolate is best?
Semisweet (around 55–60% cacao) gives a rich but approachable flavor. Darker chocolate works if you prefer a more intense, slightly bitter edge.
How far ahead can I make these?
Make them up to 3 days in advance and keep chilled. Add whipped cream or ganache right before serving for the best texture.
Can I make them without sour cream?
Yes.
Substitute full-fat Greek yogurt. It adds tang and creaminess, though the flavor will be a touch less rich.
In Conclusion
Mini Chocolate Espresso Cheesecake Bites deliver everything you want in a dessert: creamy texture, deep chocolate flavor, and a smooth espresso finish—all in a neat, poppable package. They’re easy to bake, easy to store, and easy to serve.
Whether you’re assembling a dessert tray or treating yourself after dinner, these little bites bring a bakery-level finish with minimal fuss. Make a batch, chill them well, and enjoy that perfect mocha moment in every bite.
