Mini Mocha Cheesecake Delight
Indulge in this decadent Mini Mocha Cheesecake Delight, a perfect petite dessert for coffee lovers! This rich, creamy cheesecake is infused with mocha flavors and encased in a crunchy vanilla wafer crust. Ideal for those who crave a sweet treat without the guilt of a large cheesecake—each individual cheesecake delivers a delightful bite. Preparing in a 4-inch springform pan makes portion control easy, but don’t be surprised if you want to sneak in a second slice. After an overnight chill, the velvety texture pairs perfectly with a glossy mocha topping that adds a beautiful finish. Perfect for cozy gatherings or as a personal treat, this sweet indulgence is sure to impress.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Vanilla wafer, crushed
1/4 cup (Crushed)
Unsweetened cocoa
1 1/4 teaspoons (N/A)
Instant coffee
1/4 teaspoon (N/A)
Butter, melted
1 tablespoon (Melted)
Cream cheese
6 ounces (Softened)
Sugar
1 tablespoon (N/A)
Cornstarch
1 teaspoon (N/A)
Egg substitute
2 tablespoons (N/A)
Whipping cream
2 tablespoons (N/A)
Hot water
1 tablespoon (N/A)
Instant coffee
1/4 teaspoon (N/A)
Vanilla extract
1/2 teaspoon (N/A)
Chocolate chips
3 tablespoons (N/A)
Chocolate chips
1 1/2 tablespoons (N/A)
Shortening
1/2 teaspoon (N/A)
Instant coffee
1/4 teaspoon (N/A)
Instructions
1
Crust: In a mixing bowl, combine the crushed vanilla wafers, unsweetened cocoa, instant coffee, and melted butter. Mix until the crumbs are evenly moistened. Firmly press the mixture into the bottom of a 4-inch springform pan to create an even crust.
2
Filling: In a separate bowl, mix the softened cream cheese, sugar, and cornstarch until smooth. Incorporate the egg substitute and beat well to ensure a creamy texture. Gradually add the whipping cream and mix until combined.
3
Prepare the coffee mixture by stirring the hot water and instant coffee until dissolved. Add this coffee mixture and vanilla extract to the cream cheese mixture, stirring well to fully incorporate.
4
Melt 3 tablespoons of chocolate chips in the microwave or a double boiler, then stir into the cheesecake filling until fully combined.
5
Preheat the oven to 350°F (175°C). Pour the cheesecake filling into the prepared crust and smooth the top with a spatula. Bake for 15 minutes, then reduce the temperature to 200°F (93°C) and bake for an additional 1 hour and 10 minutes, or until the center is set and no longer wet or shiny.
6
Once baked, remove the cheesecake from the oven and run a knife around the inner edge of the pan to prevent cracking. Turn off the oven and return the cheesecake to the oven for 20 minutes to cool slowly.
7
Chill the cheesecake uncovered in the refrigerator overnight to let it set completely.
8
Topping: In a small saucepan over low heat, melt 1.5 tablespoons of chocolate chips and the shortening, stirring constantly until smooth. Stir in the remaining instant coffee until fully dissolved. Allow the mixture to cool to lukewarm.
9
Pour the mocha topping over the chilled cheesecake, spreading it evenly with a spatula. Chill again until the topping is firm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mini Mocha Cheesecake Delight?
It is a rich, creamy individual cheesecake infused with mocha flavors, featuring a crunchy vanilla wafer crust and a glossy chocolate-coffee topping.
What size pan is needed for this recipe?
This recipe is designed specifically for a 4-inch springform pan, making it a perfect petite dessert for one or two people.
What are the ingredients for the crust?
The crust consists of 1/4 cup crushed vanilla wafers, 1 1/4 teaspoons unsweetened cocoa, 1/4 teaspoon instant coffee, and 1 tablespoon melted butter.
How do I prepare the vanilla wafer crust?
Combine the wafer crumbs, cocoa, instant coffee, and melted butter until moistened, then press firmly into the bottom of the 4-inch springform pan.
What is the base of the cheesecake filling?
The filling is made from 6 ounces of softened cream cheese, sugar, cornstarch, egg substitute, and whipping cream.
Does the recipe use whole eggs?
No, this recipe calls for 2 tablespoons of egg substitute instead of whole eggs to help achieve a specific creamy texture.
How is the coffee flavor added to the filling?
Instant coffee is dissolved in 1 tablespoon of hot water and then mixed into the cream cheese batter along with vanilla extract.
How much chocolate is in the cheesecake filling?
The filling includes 3 tablespoons of melted chocolate chips stirred directly into the cream cheese mixture.
What are the baking temperatures for this cheesecake?
The cheesecake begins baking at 350°F (175°C) and is later reduced to 200°F (93°C) for slow baking.
How long does the initial 350°F bake last?
The cheesecake should bake at 350°F for exactly 15 minutes before you reduce the oven temperature.
How long is the second baking period?
After reducing the heat to 200°F, bake the cheesecake for an additional 1 hour and 10 minutes.
How can I tell if the mini mocha cheesecake is done?
The cheesecake is ready when the center is set and the surface is no longer wet or shiny.
What is the first step after taking the cheesecake out of the oven?
Run a knife around the inner edge of the pan immediately to prevent the cheesecake from cracking as it cools.
How should the cheesecake be cooled?
After running a knife around the edge, turn off the oven and return the cheesecake to the oven for 20 minutes to cool down slowly.
How long should the cheesecake chill in the refrigerator?
For the best texture, the cheesecake should be chilled uncovered in the refrigerator overnight.
What are the ingredients for the mocha topping?
The topping is made from 1.5 tablespoons of chocolate chips, 1/2 teaspoon shortening, and 1/4 teaspoon instant coffee.
How is the mocha topping prepared?
Melt the chocolate chips and shortening over low heat, stir in the instant coffee, and let it cool to lukewarm before using.
When should I apply the topping?
The topping should be spread evenly over the cheesecake after it has been chilled overnight.
Does the topping need to be chilled?
Yes, once the topping is spread, the cheesecake should be chilled again until the topping is firm.
What type of cocoa is used?
The recipe specifies unsweetened cocoa for the crust mixture.
What is the purpose of cornstarch in this recipe?
A small amount of cornstarch (1 teaspoon) is used to help stabilize the cheesecake filling and ensure a clean set.
Can I use real coffee instead of instant coffee?
The recipe specifically calls for instant coffee granules to ensure a concentrated mocha flavor without adding too much liquid.
What is the role of shortening in the topping?
Shortening is used in the topping to create a smooth, glossy finish and a softer texture that doesn't crack when sliced.
How do I melt the chocolate chips for the filling?
You can melt the 3 tablespoons of chocolate chips using a microwave or a double boiler until smooth.
Is the cream cheese softened before use?
Yes, the 6 ounces of cream cheese should be softened to ensure a smooth, lump-free filling.
Is this a good dessert for portion control?
Yes, because it is made in a 4-inch pan, it is ideal for those looking for a small-batch or personal-sized treat.
How many times is instant coffee used in this recipe?
Instant coffee is used three times: once in the crust, once in the filling, and once in the topping.
What kind of texture does this cheesecake have?
The cheesecake has a velvety, creamy texture that is perfectly complemented by the crunchy wafer crust.
Can I substitute vanilla wafers for another cookie?
While the recipe calls for vanilla wafers, you could potentially use graham crackers or chocolate wafers as a substitute.
Should I cover the cheesecake while it chills overnight?
The instructions recommend chilling it uncovered in the refrigerator to help it set properly.