Ingredients
- 16 Oreo cookies
- 2 tablespoons (30 g) unsalted butter, melted
- 2 teaspoons (10 ml) hot water
- 2 tablespoons fine ground espresso powder, divided
- 16 ounces (452 g) full-fat cream cheese, at room temperature
- 1/3 cup (63 g) granulated sugar
- 1 tablespoon (15 ml) pure vanilla extract
- 1/2 cup (120 g) full-fat sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 cup (236 ml) heavy whipping cream, cold
- 1/2 cup (65 g) powdered sugar
- 1–2 teaspoons cocoa powder for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a standard cupcake pan with 15 paper liners.
- Grind the Oreo cookies into fine crumbs using a food processor. Mix with melted butter until evenly coated. Press about 1 heaping tablespoon into each liner to form the crust.
- In a small bowl, dissolve 1 tablespoon of espresso powder in hot water. Set aside to cool slightly.
- Beat cream cheese and granulated sugar together until smooth and lump-free.
- Add dissolved espresso mixture, remaining espresso powder, vanilla extract, and sour cream. Mix until combined.
- Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
- Divide batter evenly among liners, filling nearly to the top while leaving about 1/4 inch space.
- Bake for 15–18 minutes until edges are set and centers slightly jiggly.
- Cool completely in the pan, then refrigerate for at least 2 hours.
- For the topping, whip cold heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
- Pipe or spoon whipped cream onto chilled cheesecakes and dust lightly with cocoa powder before serving.
Notes
- Use room temperature cream cheese and eggs for a smooth batter.
- Avoid overmixing to prevent cracks.
- Chill thoroughly before adding whipped cream topping.
- Store in an airtight container in the refrigerator for up to 2 days.
- Freeze without topping for up to 1 month and thaw overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 285 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
