Average Rating: 0TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
YIELD: 2 dozen.Ingredients
- 30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 2 tablespoons brewed espresso
FILLING: - 8 ounces semisweet chocolate
- 2 tablespoons brewed espresso
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 4 large eggs, room temperature, lightly beaten
- 2 cups frozen whipped topping, thawed
- 24 chocolate-covered coffee beans
- Baking cocoa, optional
Instructions
- 1. Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners.
- 2. For filling, melt chocolate in a microwave; stir in espresso 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 chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts
1 mini cheesecake: 308 calories, 19g fat (11g saturated fat), 70mg cholesterol, 181mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 6g protein.