Why You’ll Love Mini Espresso Martini Cheesecakes Recipe
I love this recipe because each cheesecake is individually portioned, stunning to present, and full of deep coffee-chocolate flavor. The biscuit base adds crunch, the filling is velvety and luscious, and the coffee cream on top makes every bite feel indulgent. They set beautifully in the fridge, require no baking, and can be made ahead—ideal for gatherings or special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
200g Choc Ripple biscuits 80g unsalted butter, melted 2 tsp gelatine powder 375g cream cheese, chopped, at room temperature 160ml (2/3 cup) thickened cream 2 tbsp caster sugar 2 tbsp freshly brewed espresso coffee, cooled 2 tbsp Kahlua liqueur 180g block dark chocolate, melted, cooled 120g pkt Coles Finest Hazelnut Brittle & White Chocolate Mini Easter Eggs, halved, to decorate Coffee beans, to decorate Iced coffee syrup, to drizzle
I cut 12 strips of baking paper (about 2cm x 15cm) and lightly grease twelve 80ml muffin pans. I place a strip of baking paper in each pan so the ends hang over the sides.
I process the biscuits in a food processor until coarsely crushed, then add the melted butter and process again until combined. I divide the mixture among the muffin holes and press firmly into the bases. I chill the bases while preparing the filling.
I place 1 1/2 tablespoons of water in a microwave-safe bowl, sprinkle the gelatine over it, and let it soften for a couple of minutes. I microwave it for about 20 seconds and whisk with a fork until dissolved, then let it cool.
For the filling, I process the cream cheese, cream, sugar, espresso, and Kahlua until smooth. I add the cooled melted dark chocolate and process again, scraping the bowl when needed. With the processor running, I pour in the cooled gelatine mixture.
I divide the cheesecake mixture evenly over the chilled biscuit bases, smooth the tops, and tap the pan gently on the bench to level. I chill the cheesecakes for at least 3 hours or overnight.
To make the coffee cream, I beat the cream, sugar, espresso, and Kahlua with electric beaters until soft peaks form.
I use the baking paper tabs to lift each cheesecake from the tin. I top them with coffee cream, a halved Easter egg, and coffee beans, then drizzle with iced coffee syrup before serving.
Servings and Timing
This recipe makes 12 mini cheesecakes. Prep time: 40 minutes Chill time: 3 hours Total time: about 4 hours
Variations
I replace the Kahlua with extra espresso for a booze-free version.
I use chocolate digestive biscuits or Oreo-style cookies for the base.
I top with chocolate curls or cocoa powder instead of Easter eggs for an everyday look.
I swap dark chocolate for milk chocolate for a sweeter filling.
I add a pinch of sea salt to enhance the chocolate and coffee notes.
Storage/Reheating
I store the cheesecakes in the refrigerator for up to 3 days, adding the coffee cream and decorations just before serving. They can also be frozen (without toppings) for up to 1 month; I thaw them in the fridge overnight before decorating and serving.
FAQs
Do I need to bake the crust?
No, the biscuit base sets firmly in the fridge.
Can I make these a day ahead?
Yes, they’re perfect for preparing the night before.
Can I use instant coffee?
Yes, I dissolve 1/2 teaspoon instant coffee in a tablespoon of hot water and let it cool.
Why is my filling grainy?
The gelatine may not have dissolved fully—I whisk it until completely smooth before adding.
Can I skip the gelatine?
No, the gelatine helps the cheesecakes set properly.
Can I use white chocolate instead of dark?
Yes, but the filling will be sweeter and lighter in color.
Can I use a stand mixer instead of a food processor?
Yes, as long as the mixture is smooth and fully combined.
Can I make these in silicone molds?
Absolutely—they make unmolding even easier.
How strong is the coffee flavor?
It’s balanced, but I increase the espresso if I want a bolder taste.
Conclusion
I love how these mini espresso martini cheesecakes combine decadent cheesecake with the irresistible flavors of coffee, chocolate, and liqueur. They’re elegant, simple to prepare, and guaranteed to impress—whether I serve them for a holiday, a party, or a well-earned personal treat.
