Mini No Bake Dark Chocolate Mocha Cheesecakes
These Mini No Bake Dark Chocolate Mocha Cheesecakes are the perfect Valentine dessert! Rich, chocolatey, and with a coffee kick.
Servings: 6 mini cheesecakes
Ingredients
For the chocolate cookie crust:
- 1 cup chocolate wafer cookies such as Oreos with the cream center removed
- ¼ cup 4 Tbsp unsalted butter, melted
- 2 Tbsp reserved coffee grounds after you’ve brewed your coffee
For the cheesecake filling:
- ⅓ cup sugar
- 16 oz cream cheese softened
- 2 Tbsp sour cream
- 1 ½ Tbsp strongly brewed Cameron’s Coffee Dark Chocolate Mocha Coffee
- 1 cup chocolate chips melted
- ½ tsp vanilla
- Whipped cream for serving optional
Instructions
For the chocolate cookie crust:
- Pulse cookies in a food processor until they combine a fine crumb. It’s ok if a few larger crumbs remain!
- Combine cookie crumbles, coffee grounds, and melted better in a medium bowl, mixing completely to combine. If the mixture seems dry, add more melted butter, 1 tablespoon at at time. You want the mixture to hold together when you press a little bit between your thumb and fingers.
- Divide crust mixture in your muffin tins equally and freeze as you prepare the filling mixture. A silicone muffin tray is great for this recipe, or else you can use muffin liners!
For the cheesecake filling:
- To a large bowl add the cream cheese, sour cream, sugar, coffee, melted chocolate, and vanilla. Use a hand mixer to combine the mixture until completely smooth.
- Divide the mixture between the muffin tin that’s been prepped with the cookie crust. Smooth the top of each mini cheesecake and refrigerate at least 2 hours or until cheesecake is set.
- To serve, remove from muffin tin and top with whipped cream. Sprinkles optional, although highly encouraged!