Mini Espresso Martini Cheesecakes are the ultimate indulgence for dessert lovers and coffee enthusiasts alike. These rich, velvety mini cheesecakes are infused with espresso, dark chocolate, and a splash of Kahlua, making them a perfect treat for any occasion. Set on a crunchy chocolate biscuit base and topped with delightful coffee-whipped cream, these no-bake desserts are not just elegant but also incredibly easy to prepare. Whether you’re hosting a dinner party or simply want to satisfy your sweet tooth, these mini cheesecakes are sure to impress.

Why You’ll Love This Mini Espresso Martini Cheesecakes

There are endless reasons to adore these Mini Espresso Martini Cheesecakes. Here are just a few:

Decadent Flavor: The rich espresso and chocolate combination is a match made in dessert heaven.
No-Bake Convenience: This recipe is perfect for those warm days when you don’t want to turn on the oven.
Individual Servings: These mini cheesecakes are portion-controlled, making them perfect for sharing or indulging alone.
Impressive Presentation: They’re sure to wow your guests with their elegant appearance.
Easy to Make: Follow our simple steps on how to make Mini Espresso Cheesecakes to create these delightful bites.
Perfect for Coffee Lovers: If you’re a fan of coffee-flavored desserts, these are a must-try.
Versatile Dessert: Great for parties, celebrations, or just a sweet treat at home.
Vegetarian-Friendly: As a part of the vegetarian diet, everyone can enjoy them!

Ingredients for Mini Espresso Martini Cheesecakes

Gather these items:

200 g Choc Ripple biscuits
80 g unsalted butter, melted
2 tsp gelatine powder
375 g cream cheese, chopped, room temperature
160 ml thickened cream
2 tbsp caster sugar
2 tbsp freshly brewed espresso, cooled
2 tbsp Kahlua liqueur
180 g dark chocolate block, melted and cooled
120 g Coles Finest Hazelnut Brittle & White Chocolate Mini Easter Eggs, halved, to decorate
Coffee beans, to decorate
Iced coffee syrup, to drizzle
200 ml thickened cream
2 tbsp caster sugar
1 tbsp freshly brewed espresso, cooled
1 tbsp Kahlua

How to Make Mini Espresso Martini Cheesecakes Step-by-Step

Step 1: Cut 12 strips of baking paper (2 cm × 15 cm). Lightly grease twelve 80 ml muffin pans and place a baking paper strip in each for easy removal.
Step 2: Process the Choc Ripple biscuits until coarsely crushed. Add the melted butter and process again. Divide among muffin holes and press firmly to form bases. Chill.
Step 3: Place 1 1/2 tbsp water in a microwave-safe bowl. Sprinkle gelatine over the top and let stand for 2 minutes. Microwave for 20 seconds and whisk until dissolved. Cool.
Step 4: For the filling, process cream cheese, cream, caster sugar, espresso, and Kahlua until smooth. Add cooled melted chocolate and process again.
Step 5: With the processor running, pour in the cooled gelatine mixture. Blend until fully combined.
Step 6: Divide cheesecake mixture evenly over the chilled bases. Smooth tops and tap the pan to level. Refrigerate for at least 3 hours or overnight.
Step 7: To make the coffee cream, beat cream, caster sugar, espresso, and Kahlua with electric beaters until soft peaks form.
Step 8: Lift each cheesecake out using the baking paper tabs. Top with coffee cream, a halved Easter egg, and coffee beans. Drizzle with iced coffee syrup before serving.

Mini Espresso Martini Cheesecakes: 12 Indulgent Bites - Mini Espresso Martini Cheesecakes - main visual representation

Pro Tips for the Best Mini Espresso Martini Cheesecakes

Keep these in mind:

Ensure your cream cheese is at room temperature for a smoother filling.
For a richer chocolate flavor, use high-quality dark chocolate.
Let the cheesecakes chill overnight for the best texture.
These no-bake Mini Espresso Cheesecakes are perfect for meal prep; make them ahead of time!

Best Ways to Serve Mini Espresso Martini Cheesecakes

Here are a few serving ideas:

Pair with a shot of espresso for the ultimate coffee experience.
Serve them on a platter with a drizzle of iced coffee syrup for a stunning presentation.
Try them with fresh berries for a fruity contrast.

How to Store and Reheat Mini Espresso Martini Cheesecakes

To store, keep these cheesecakes in an airtight container in the refrigerator for up to 5 days. If you want to prepare these Espresso-flavored Mini Cheesecakes ahead of time, they are perfect for meal prep. Just make sure to top them with the coffee cream right before serving for the best texture.

Frequently Asked Questions About Mini Espresso Martini Cheesecakes

What’s the secret to perfect Mini Espresso Martini Cheesecakes?

The secret lies in using high-quality ingredients, particularly fresh espresso and smooth cream cheese. This will enhance the overall flavor and texture, making your espresso-flavored Mini Cheesecakes truly delightful.

Can I make Mini Espresso Martini Cheesecakes ahead of time?

Absolutely! These Individual Espresso Martini Cheesecakes chill well. You can prepare them a day in advance and keep them refrigerated until you’re ready to serve.

How do I avoid common mistakes with Mini Espresso Martini Cheesecakes?

To avoid common pitfalls, ensure your ingredients are at the correct temperature, especially the cream cheese. Following the easy Mini Espresso Martini Cheesecake recipe closely will also help you achieve great results.

Creative Variations of Mini Espresso Martini Cheesecakes You Can Try

Consider experimenting with these variations:

Use flavored vodkas, such as vanilla or hazelnut, to enhance the flavor profile.
Incorporate different chocolate types, like milk chocolate or white chocolate, for a unique twist.
Add a layer of coffee liqueur-soaked sponge cake at the base for added texture.
Top with different decorations, like chocolate shavings or crushed nuts, for a gourmet touch.

Mini Espresso Martini Cheesecakes: 12 Indulgent Bites - Mini Espresso Martini Cheesecakes - additional detail

For more delicious dessert ideas, check out our dessert category. If you’re interested in more coffee-infused recipes, you might enjoy our spaghetti with garlic and oil or pistachio pavlova meringue cakes. For tips on using espresso in cooking, visit Serious Eats.

Mini Espresso Martini Cheesecakes: 12 Indulgent Bites

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Author: Michael
Total Time: 4 hours
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

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Description

Rich, velvety mini cheesecakes infused with espresso, dark chocolate, and Kahlua. Set on a crunchy chocolate biscuit base and topped with coffee-whipped cream.

Ingredients

Scale

200 g Choc Ripple biscuits
80 g unsalted butter, melted
2 tsp gelatine powder
375 g cream cheese, chopped, room temperature
160 ml thickened cream
2 tbsp caster sugar
2 tbsp freshly brewed espresso, cooled
2 tbsp Kahlua liqueur
180 g dark chocolate block, melted and cooled
120 g Coles Finest Hazelnut Brittle & White Chocolate Mini Easter Eggs, halved, to decorate
Coffee beans, to decorate
Iced coffee syrup, to drizzle
200 ml thickened cream
2 tbsp caster sugar
1 tbsp freshly brewed espresso, cooled
1 tbsp Kahlua

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Instructions

Cut 12 strips of baking paper (2 cm × 15 cm). Lightly grease twelve 80 ml muffin pans and place a baking paper strip in each for easy removal.
Process biscuits until coarsely crushed. Add melted butter and process again. Divide among muffin holes and press firmly to form bases. Chill.
Place 1 1/2 tbsp water in a microwave-safe bowl. Sprinkle gelatine over the top and let stand for 2 minutes. Microwave for 20 seconds and whisk until dissolved. Cool.
For the filling, process cream cheese, cream, sugar, espresso, and Kahlua until smooth. Add cooled melted chocolate and process again.
With the processor running, pour in the cooled gelatine mixture. Blend until fully combined.
Divide cheesecake mixture evenly over the chilled bases. Smooth tops and tap the pan to level. Refrigerate for at least 3 hours or overnight.
To make the coffee cream, beat cream, sugar, espresso, and Kahlua with electric beaters until soft peaks form.
Lift each cheesecake out using the baking paper tabs. Top with coffee cream, a halved Easter egg, and coffee beans. Drizzle with iced coffee syrup before serving.