Mini Coffee Cheesecake

Ingredients

• 16 oz Cream cheese (Room temperature)
• 0.5 cup Sugar
• 1 tsp Vanilla extract
• 3 tbsp Espresso (Brewed)
• 2 unit/count Egg
• 1.5 cup Oreo (Crushed)
• 2 tbsp Unsalted butter (Melted)
• 1 cup Whipped cream
• 2 tbsp Hazelnut Syrup
• 1 tbsp Sugar (Adjust as needed)

Instructions

1. 1Preheat the oven to 350°F (175°C).
2. 2Line a muffin pan with muffin liners. If a muffin pan is unavailable, layer 2 or 3 liners together to hold shape and use a flat baking pan.
3. 3In a mixing bowl, combine the Oreo crumbs with melted butter until a coarse texture is achieved. Do not remove the cream layer from the Oreos before crushing. Alternatively, use Graham crackers for a honey-based flavor.
4. 4Place 2 tablespoons of the crust mixture into each muffin cup. Use the back of a flat spoon to press the crust firmly into the liner.
5. 5Poke two small holes into each crust and bake in the oven for 5 minutes to prevent bubbling.
6. 6Remove the crust from the oven and allow it to cool. Press down any parts that have risen.
7. 7In a mixing bowl, beat the cream cheese until smooth, approximately 2-3 minutes. Ensure the cream cheese is at room temperature to avoid lumps.
8. 8Add sugar, brewed espresso, and vanilla extract to the cream cheese. Beat until well blended. Adjust sugar to balance the cheese's sourness.
9. 9Add eggs one at a time, mixing just enough to break the yolk and incorporate into the batter. Avoid over-beating to prevent bubbles.
10. 10Pour 2 to 2.5 tablespoons of the batter into each muffin cup. Tap the muffin pan gently to release any trapped air bubbles.
11. 11Bake the filled muffin cups in the oven for 15-17 minutes until the batter is mostly set but slightly jiggly in the center. If needed, continue baking in 5-minute intervals.
12. 12Remove the muffin pan from the oven and allow the cheesecakes to cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
13. 13Mix hazelnut syrup with whipped cream and beat until stiff peaks form. Add sugar to taste. Fill a pastry bag with the whipped cream.
14. 14Remove cheesecakes from the refrigerator and top with whipped cream just before serving. Enjoy your delightful mini coffee cheesecakes!