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Mini Chocolate Espresso Cheesecake Bites - Rich, Bite-Sized Indulgence

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Pre-bake the crust. Bake for 5–6 minutes, just until set. Set aside to cool slightly while you make the filling.
  5. 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.
  6. Melt the chocolate. Gently melt the semisweet chocolate in the microwave in short bursts or over a double boiler. Let it cool to lukewarm.
  7. 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.
  8. 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.
  9. Flavor the batter. Stir in the dissolved espresso, then the melted chocolate. The batter should be glossy and thick.
  10. Fill the cups. Spoon the filling over the crusts, almost to the top. Tap the pan gently to release air bubbles.
  11. 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.
  12. 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.
  13. Chill. Refrigerate for at least 2 hours to set the texture. This is when the flavor deepens and the bites firm up perfectly.
  14. 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.