Mini Espresso Martini Cheesecakes
Rich, velvety mini cheesecakes infused with espresso, dark chocolate, and Kahlua. Set on a crunchy chocolate biscuit base and topped with coffee-whipped cream, these no-bake desserts are elegant, individually portioned, and ideal for entertaining.
- Prep Time: 40 minutes
- Cook Time: undefined
- Total Time: 4 hours
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Bake
- Cuisine: Modern
- Diet: Vegetarian
Ingredients
200 g Choc Ripple biscuits
80 g unsalted butter, melted
2 tsp gelatine powder
375 g cream cheese, chopped, room temperature
160 ml (2/3 cup) 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
Coffee Cream
200 ml thickened cream
2 tbsp caster sugar
1 tbsp freshly brewed espresso, cooled
1 tbsp Kahlua
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.
Notes
Replace Kahlua with extra espresso for a non-alcoholic version.
Oreo or chocolate digestive biscuits make a great base alternative.
Use silicone moulds for the easiest unmoulding.
A pinch of sea salt enhances both the chocolate and coffee flavours.
Nutrition
- Serving Size: 1 mini cheesecake (without toppings)
- Calories: 295
- Sugar: 12g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
