Espresso Cheesecake Mini’s

1-2/3 cups crushed chocolate wafers
½ cup sugar
2 tbsp butter melted
2 tbsp Cocoa-X Espresso

8 oz semi-sweet chocolate
2 tbsp brewed espresso
3 – 8 oz packages cream cheese softened
1 can sweetened condensed milk
4 large eggs room temperature and lightly beaten
2 cups whipped topping thawed
Cocoa-X Espresso for dusting

INSTRUCTIONS:  Preheat over to 325.  Line 24 muffin pan with foil cups.  Mix chocolate wafer crumbs, sugar, butter and Cocoa-X Espresso.  Press by tbsp into bottom of foil cups for crust.  Melt chocolate and stir in espresso until blended.  In a large bowl, beat softened cream cheese until smooth.  Stir in the sweetened condensed milk until well blended.  Stir the chocolate mixture into the cream cheese mixture.  Add eggs and beat until just blended.  Fill cups with ¼ cup cheesecake batter.  Bake for 18-20 minutes.  Remove to cooling rack and refrigerate covered overnight.  Before serving, place one scoop of whipping topping on each cheesecake and dust with Cocoa-X Espresso. 

Like this? Share on Social Media!

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest

Leave a comment