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. :)

Yield: Makes 8 mini cheesecakes

Mini Coffee Cheesecakes with Caramel Whipped Cream


6 oreo cookies, original (not double stuffed)
2 1/4 tsp butter, melted
6oz. cream cheese, softened
1/3C sugar
1 tbsp coffee syrup
1 tbsp flour
1 egg
1C whipping cream
2 tsp caramel syrup, plus additional for drizzling
1/4C brown sugar


Preheat oven to 300 degrees.

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 degrees 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.