Mini Coffee Cheesecakes with Caramel Whipped Cream

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

Mini coffee flavored cheesecakes with a rich chocolate crust and homemade caramel whipped cream topping. A fun bite sized dessert!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake
Servings: 8

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

An original recipe from Baked by Rachel

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