Best 10 Mini Mocha Cheesecakes Recipes

MOCHA CHEESECAKE MINIS

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
• Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)
• Bake 23 to 25 min. or until centers are almost set. Cool completely.
• Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes. Garnish with remaining cocoa powder and coffee beans.

MINI MOCHA CHEESECAKES

Steps:

• Preheat oven to 300 degrees F. If using mini muffin or standard size muffin pans, line the pans with cupcake liners.

MOCHA CHOCOLATE CHEESECAKES {HEALTHIER}

Steps:

• to 325ºF and line muffin tin with paper liners or silicone liners. Set aside.
• Place melted butter in medium bowl. Using Bullet or small food processor, process cookies into crumbs - you should get about 1 cup. Transfer to bowl with butter and mix with fork until combined. Scoop about 1 tablespoon of crumb mixture into bottom of lined muffin tin, pressing down with back of spoon. Poke three holes with toothpick. Bake for 8 minutes. Upon taking out of the oven, immediately press crust back down until flat. Let cool completely. Turn oven up to 350ºF.
• In a small pot over low-medium heat, melt chocolate chips, milk and instant coffee together until combined and smooth. Remove from heat and set aside. In a large bowl using electric mixer, beat together softened cream cheese until smooth. Add yogurt and sugar, mixing on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl as necessary. Add in cooled, melted chocolate mixture until combined. Add egg and egg white, mixing until just combined - be careful not to overmix. Using medium cookie scoop, disperse batter evenly into 12 cups, filling about 3/4 way full.
• the mini cheesecakes about 14-16 minutes, until the edges have set and middle only slightly jiggling. If the cheesecakes have cracked they're definitely done. Watch after 12 minutes.
• Allow cheesecakes to cool in pan for about 20 minutes before transferring to fridge to chill for 2 hours.
• Once the cheesecakes have chilled for at least 1 hour, you can add the ganache topping. In a small pot over low-medium heat combine heavy cream (or coconut milk) with chocolate chips, stirring until melted. Add about 1/2 tablespoon to top of chilled cheesecake then place back in fridge to chill and set the ganache for another hour. (2 hours total for chilling cheesecake.) Add whipped topping and chocolate shavings if desired. Enjoy!

MINI MOCHA CHEESECAKES

Steps:

• Add the ingredients for base to a food processor and blitz together until mixture resembles a crumb (about a minute or so). When it clumps together in your fingers easily it is ready.
• Remove blade from food processor and use a teaspoon to fill each hole in a 12 hole mini silicone muffin tray. Use damp fingers to firmly press crumbs into base of mold. Add additional crumbs, pressing down into mold so that base is approx. half the mold and there is half left for the filling
• If there is any mixture left over from the base that doesn't fit into the molds. You can roll it into yummy snack balls.
• If your cream cheese is verry soft and pliable you won't need a food processor to mix the ingredients together (I didn't use the food processor to make this filling as my cream cheese was at room temp)
• Mix the instant coffee with tap water, stirring to combine in a bowl. Add softened cream cheese and powdered sweetener and thoroughly mix together
• Use a small spoon to add filling onto base, pressing in with back of a spoon to make sure there are no air bubbles. Smooth off the tops with the back of a knife.
• Cover with foil and let them set in the fridge overnight for for 6 to 8 hours
• Use a butter knife to go around the edge of the mold of each cheesecake to loosen, cleaning the knife in between each one. Then gently use knife to lift each cheesecake out onto a plate for decorating
• Don't attempt to add the toppings until the cheesecakes have set properly otherwise the filling will still be too soft.
• Melt chocolate in a microwave safe bowl until only just melted (no boiling or overly hot)
• Use a teaspoon held at about 30 cm/1 foot height to drizzle chocolate lines in a zig zag pattern back and forth
• Add 3 or 4 sugar free chocolate chips on each mini cheesecake, or chop the rest of the chocolate bar into tiny pieces and sprinkle on top.
• Store cheesecakes flat in a single layer in an air tight container for upto 5 days in the fridge

MOCHA CHEESECAKE

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

MOCHA MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
• Beat cream cheese, remaining sugar and vanilla with mixer until blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

LAYERED MOCHA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.

MINI MOCHA CHEESECAKES

Steps:

• Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream, if desired.

MINI MOCHA CHEESECAKES

Steps:

• Preheat oven to 275°F. Line 9 cups of a standard muffin tin with paper liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Purée until smooth, about 4 minutes, scraping down sides as needed.
• Divide mixture among prepared cups, filling each one just below rim, and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Transfer to a wire rack and let cool completely in pan, then refrigerate (in pan) at least 1 1/2 hours (or up to 3 days, covered).
• To serve, invert cheesecakes onto plates and peel off liners. Top each with a dollop of whipped cream, if desired.
• About cottage cheese
• Cottage cheese varieties range from nonfat to 4% milk fat and have small, medium, or large curds. We prefer nonfat cottage cheese with small curds for this recipe. For a heart-healthy diet, choose one with fewer than 400 milligrams sodium per serving.
• nutrition information
• Per Cheesecake (without whipped cream)
• Calories: 196
• Fat: 2g (1g Saturated Fat)
• Protein: 10g
• Carbohydrates: 34g
• Fiber: 1g

PEPPERMINT WHITE MOCHA CHEESECAKES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place vanilla wafers in a food processor and pulse until finely chopped. Transfer to a large bowl and stir in the melted butter until well combined.
• Divide the mixture between the wells of the pan and press down into an even layer. Bake for 5 minutes and let cool. Lower oven temperature to 325 degrees.
• Beat together the cream cheese, sugar and flour until smooth and creamy. Stir in the vanilla and then add the eggs one at a time, mixing well after each addition.
• Remove about 1/2 cup of the filling and transfer to a small bowl. Add the peppermint extract and red food coloring and mix until well combined.
• Gently fold the red batter into the regular batter once or twice until streaked throughout. Use a small ice cream scoop or spoon to divide the cheesecake batter evenly between each well.
• Bake in a 325 degree F oven for 13-15 minutes until centers are just set. Remove from the oven and let cool completely. Refrigerate for 2-3 hours and up to overnight.
• Melt the white chocolate in the microwave for 30 second intervals, stirring after each, until melted and smooth. Alternatively melt in a double boiler. Transfer to a squeeze bottle or piping bag fitted with a small tip and pipe out handles in a "C" shape onto a baking sheet lined with parchment paper. Freeze for about 5 minutes to harden.
• Remove the cheesecakes from the pan and peel away the liners. Insert a white chocolate handle into each and then garnish with a dollop of whipped topping, mini marshmallows and crushed up candy canes before serving.