Mini Coffee Cheesecakes with Caramel Whipped Cream
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I’ve had this bottle of coffee syrup in my pantry for weeks. I went grocery shopping the day after one of our weekly Wednesday question nights on Facebook and was determined to find it. Being a New Englander, I probably should have had a supply of it but I didn’t. Honestly, I’d never heard of coffee syrup before that night. That’s the sad truth. You see, I grew up on strawberry milk. Not chocolate and definitely not coffee. What flavor milk drinker were you as a kid?
I love coffee ice cream but that’s about as far as my love for coffee flavored things goes. I’m not a coffee drinker. Yes, I get through my day somehow without caffeine. I can’t explain it, but I do. Maybe juice is my coffee because I’m seriously addicted to it. I sure hope there is never a cranberry shortage.
Since making the mini lemon-lime cheesecakes, I’ve been dreaming up other possibilities to make. Coffee cheesecakes were at the top of my list, and at the top for The Mr too. BUT I promise there will be many more varieties to come!
Tell me you love cheesecake. And tell me you love coffee… and chocolate… AND caramel. Yes? Yes. It’s a glorious and sinful combination. You won’t want to stop after just one but they’re perfect for a dinner party. The perfect two or three bite treats in a fun flavor combination. Rich chocolatey crust with coffee cheesecake, topped off with caramel whipped cream and a caramel drizzle.
PS – the coffee syrup can be found near the other drink syrups and drink mixes.
PPS – if you haven’t already, ‘like’ Baked by Rachel on Facebook and join me Wednesday nights from 8-9 (Eastern time) for food related chats! I hope to ‘see’ you there. :)
Mini Coffee Cheesecakes with Caramel Whipped Cream
Ingredients
- 6 oreo cookies original (not double stuffed)
- 2 1/4 tsp unsalted butter melted
- 6 oz cream cheese softened
- 1/3 C granulated sugar
- 1 Tbsp coffee syrup
- 1 Tbsp all purpose flour
- 1 large egg
- 1 C whipping cream
- 2 tsp caramel syrup plus additional for drizzling
- 1/4 C light brown sugar
Instructions
- Preheat oven to 300°F.
- In a food processor, pulse cookies until no large chunks remain. Melt butter, spoon 2 1/4 tsp into crushed cookies. Pulse to combine. Set aside. (Alternately cookies may be placed in a plastic bag and crushed with a rolling pin or meat tenderizer.)
- In a medium bowl, beat cream cheese until smooth. Add sugar, coffee syrup and flour. Mix until well combined. Finally add egg, mix just until combined and no more.
- Grease 8 mini cheesecake cavities with nonstick cooking spray (such as Pam for baking). Divide crust ingredients evenly between greased cavities. Press down firmly to create a flat crust. (I use a flat bottom shot glass because it fits perfectly.) Carefully top off crust with cheesecake filling. Using a medium cookie scoop, roughly 2 1/2-3 scoops will fill each. Be sure to not overfill, these should be filled to 1/4" from the top as they will puff up during the cooking process.
- Bake at 300°F for 15-18 minutes or the center is just slightly jiggly.
- Cool on a wire rack for 30-60 minutes. Transfer to the refrigerator for 2-4 hours or overnight. Carefully remove cheesecakes from the pan and removing discs from the bottom of each cheesecake.
- In a small-medium sized bowl add whipping cream, caramel syrup and brown sugar. Beat on high until very thick, approximately 4 minutes. Top off chilled cheesecakes with dollops of whipped cream. Or add whipped cream to a plastic bag fit with a pastry tip or snip the edge off and swirl whipped cream onto the tops of your cheesecakes. Drizzle with caramel sauce. Serve immediately.
Notes
Um, how have I never head of coffee syrup? I need it and I need these little cheesecakes!
These look amazing! I love every part of them!
Yum! These look delicious! And I’m glad to know there are other people out there that don’t need coffee to function either. My coworkers think I’m weird!
these sound wonderful! we did grow up on coffee milk, being a fellow new englander as you know – sometimes my parents just put a little of their sweetened coffee in our milk, sometimes they broke out the ol’ autocrat syrup. i haven’t had coffee milk in probably 15 years – i should try it again + see if i like it, although i don’t’ think they sell coffee syrup down south – oh, the horror!
I’ve never heard of coffee syrup either and while not a New Englander (by about 20 miles or so), I am a NY’er…close enough. And since coffee is crucial to the start of my day, this stuff may need to be purchased!
You had me at mini. These look divine! I have never seen coffee syrup. Gotta get me some of that! :D Mmm!
Oh Rachel, these look like they would immediately be my favorite dessert evah! :)
I LOVE cheesecake and coffee and all of the above you mentioned. These would be so perfect for a housewarming party or any party that I’m attending or throwing. Love this idea and it’s so cute :) great job!!
I love this! Coffee desserts are a weakness for me and caramel is a perfect side-kick. I love this!
These little cakes are so cute, Rachel! They look absolutely delicious and perfect for a potluck! Thanks for sharing.
I’ve never seen coffee syrup. This is a new need in my life. Wow!!
These look amazing, Rachel!
Coffee syrup exists? Oh no, I’m in dessert trouble! :)
These look so yummy. Great photos! I can’t wait to make them. I will however, have to come up with a sub for the coffee syrup. I live overseas and know that I will not be able to find it. Thanks for sharing the recipe with us. :)
Coffee milk is the state beverage of Rhode Island – haha, it’s probably one of the things we’re most well known for :) These look so good, but I’d probably eat all of the caramel whipped cream before it made it onto any of the cheesecakes. I have NO willpower!
I’ve never even heard of that syrup but I need it now! These look so amazing!
I am a coffee drinker and anything with coffee syrup, or anything coffe flavored is definitely a treat for moi! I love the mini versions. This is an adorable snack, lunch or dinner for me ;)
We always had mocha, chocolate, and strawberry flavored milk at home. I drink the mocha one. Btw, I had no idea of coffee syrup too! Can you believe it? I’m a coffee drinker and i had no idea! Now, I have to have it in my pantry… And the cycle goes on
I love cheesecake to begin with, but the coffee in these makes them fantastic!
Coffee syrup is a new item to me but if it helped make these wonderful little cheesecakes then I think I’d better add it to my grocery list ;)
so, I couldn’t find coffee syrup, but did find a super easy recipe online (food.com) and made that – three ingredients, ground coffee, sugar and water – I had ALL three! I’ll be making the cheesecakes tomorrow…don’t have a cheesecake mold, but gonna try to make them like cupcakes with liners….we’ll see how that flies :) this looks delish!
Let me know how it turns out for you! I’ve made cupcake liner cheesecakes before and they turned out great. Just note that the size is obviously a bit bigger so you may not get 8 like I did. Check out this post: raspberry swirl cheesecakes for tips on specific measurements per cup.
I love coffee syrup… I think it’s a Rhode Island thing? My grandmother always had a bottle of the Eclipse brand in her fridge and I made coffee milk all the time when I was there!
I have never had coffee syrup!! These look so delicious! Love mini desserts!
Okay 3 things:
1. I really need to get a mini cheesecake pan!
2. These look absolutely oh-so-incredibly decadent.
3. I need to find me some coffee syrup ASAP!
These look gorgeous, Rachel! And I can imagine that their deliciousness could even outshine their beauty!
Oh my word these look soooo insanely good. I love any kind of coffee flavored dessert. I need to find that coffee syrup! :)
they look so good! I just love individual desserts but these cheescakes are a whole new level
Seriously… these are amazing!
after the glorious caramel mocha shake i had last week i’m thinking YES these need to get made sometime soon!
I need that caramel whipped cream and that coffee syrup immediately. Your cheesecakes are so pretty and small. I can eat more than one, right?:)
Rachel, these look and sound amazing–wonderful flavors. I don’t have mini cheesecake forms; do you think this recipe could made as one regular-size cheesecake?
Thanks for the inspiration!
Thank you Rebecca. This recipe was specifically written to be mini sized so unfortunately it would not easily adapt to a larger size. The bake temp and time would also differ greatly. You could use a cupcake pan instead following the guidelines from this recipe I have previously made: http://www.bakedbyrachel.com/2011/08/mini-raspberry-swirl-cheesecakes/
OH!!!! So, I made the cheesecakes with the homemade (decaf) coffee syrup recipe I found online – super easy. I used a cupcake pan, and decided to go without liners….I have made regular cheesecake cupcakes before (a lot!) with the liners, but wanted to try without. I sprayed a little pan on the pan first. Then, followed the recipe….They weren’t too tough to pop out once cooled, actually. Then, I used a pastry bag to pipe on the whipped cream topping (mine didn’t look NEARLY as cute as Rachel’s!) I got RAVE REVIEWS and had to share the recipe. Loved it and would definitely make again. Not really that putsy at all, esp if you make the syrup ahead. Delicious!! Great recipe! (And yes, I really need one of those cheesecake pans, but you can totally get away with a cupcake pan!)
I’m so glad to hear they turned out for you and were well enjoyed! I love that you ate the leftover whipped cream straight from the bowl!
Oh…..and I also slapped the remaining whipped cream in a bowl (a BIG bowl) and topped it with caramel and ate it with delight after I finished making the cupcakes!
Cheesecake is my favorite! I’ve never tried coffee syrup, but this recipe looks like a good place to start!
Oh my! These look amazing.. have to try to make these.. if only I can find that coffee syrup..
Just saw your photo on Food Porn Daily… Wow! Simply stunning! I love everything about these little beauties!!!
Suggested replacement for coffee syrup? These sound delicious but I don’t like coffee flavor. I would love to have 2 substitutes…1 coffee flavored so I can make them for family & friends that love coffee and 1 alternate flavored so I can make them for me & others. Maybe just a chocolate or caramel flavored syrup?
You may be interested in checking out my mini lemon-lime cheesecakes as an alternative: http://www.bakedbyrachel.com/2012/04/mini-lemon-lime-cheesecakes/
YES YES YES! Now I need to find that syrup.
These were wonderful. I enjoy your recipes. Could you please share your go to basic mini cheesecake recipe? Thank you.
Thanks Veronica. I have not shared a basic mini cheesecake, but I do have many other mini cheesecake varieties available within my cheesecake category. Please be sure to check those out!
I purchased Nescafe Ice Java…an iced coffee syrup…what you would use to make a homemade iced coffee. Hopefully that will work. I LOVE my mini cheesecakes pans (I now have two and might need another). I am becoming addicted and the first place I look for recipes is right here with Rachel. Great website and great recipes!!
Thank you so much! That’s so sweet of you. And yes, the coffee syrup you purchased should be okay to use.