Father’s Day always makes me think of two things: my dad’s old coffee mug (you know, the one with the chipped rim he refused to replace) and the way he could never say no to cheesecake. So this year, I thought—why not bring his two loves together? That’s how these Mini Coffee Cheesecakes were born: a little tribute in every bite-sized, creamy, coffee-kissed morsel.
These are perfect if you’re looking for a dessert that feels fancy without the stress. They’ve got a buttery Oreo crust, a rich and creamy espresso cheesecake filling, and a swoop of homemade whipped cream with a dusting of cocoa. And trust me, once you taste that deep coffee flavor layered into every bite, you’ll see why these have officially earned a spot on our Father’s Day dessert table—or honestly, any dessert table!
This post is sponsored by the American Dairy Association Mideast, who knows a thing or two about the goodness of real dairy.
Table of contents
Why You’ll Love These Mini Coffee Cheesecakes
Let me show you why these little cheesecakes are a total win:
- Bite-size means zero sharing required (Dad’s dream).
- Bold coffee flavor thanks to espresso powder + brewed espresso—double the fun.
- No tricky water bath, no cracks, no drama.
- That Oreo crust? Oh, it’s buttery, chocolatey perfection.
- Topped with homemade whipped cream because canned just won’t cut it.
Whether you’re making dessert for a special occasion or just want an excuse to eat coffee for dinner (hey, no judgment), these mini cheesecakes hit that sweet spot between indulgent and doable.
Ingredients You’ll Need
Here’s everything you’ll need to pull off these small coffee cheesecakes like a pro:
For the Oreo Crust
- 16 Oreos, finely crushed
- 2 tablespoons melted butter
👉 Want to switch it up? Use a graham cracker crust or Biscoff crust instead for a fun twist!
Coffee Cheesecake Filling
- 16 oz full-fat cream cheese, softened to room temperature
- 1/3 cup sugar
- 1 tablespoon espresso powder, dissolved in 2 teaspoons hot water
- 1 tablespoon brewed espresso (strong stuff!)
- 1/2 cup sour cream, room temp
- 1 tablespoon vanilla extract
- 2 large eggs, room temp
👉 Pro tip: room temperature cream cheese = smoother, creamier cheesecake. Don’t skip it!
For the Whipped Topping
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- Cocoa powder, for dusting
Optional add-in: 1/4 cup finely chopped chocolate-covered espresso beans folded into the filling for a crunchy, chocolatey surprise.
What’s Espresso Powder, Anyway?
Great question. Espresso powder isn’t the same as instant coffee—it’s ground, brewed coffee that’s been dried into a fine powder. It dissolves super quickly and packs a much deeper, richer flavor. That’s why I use both brewed espresso and espresso powder in this coffee cheesecake recipe—for double the coffee magic.
If you’re wondering if you can swap in regular instant coffee… sure, but the flavor won’t be as bold.
How to Make Mini Coffee Cheesecakes (Step-by-Step)
Alright, apron on? Let’s do this.
🥄 Step 1: Make the Crust
Preheat your oven to 350°F. Line a cupcake pan with 12 cupcake liners.
In a bowl, stir together your crushed Oreos and melted butter until it’s the texture of wet sand. Spoon a heaping tablespoon into each liner and press down firmly—I like to use the bottom of a shot glass for this.
Bake for 5 minutes, then set aside to cool.
🥄 Step 2: Make the Cheesecake Filling
In a small cup, stir together espresso powder and hot water until dissolved.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the dissolved espresso, brewed espresso, sour cream, vanilla extract, and beat again until smooth.
Finally, add the eggs one at a time, mixing gently after each—don’t overbeat here! Overmixing = cracks.
🥄 Step 3: Fill & Bake
Spoon the cheesecake filling evenly over the pre-baked crusts.
Bake at 350°F for 15-18 minutes until the centers are slightly jiggly but the edges are set.
Cool at room temp for 30 minutes, then refrigerate for at least 2 hours (or overnight) to let them firm up.
🥄 Step 4: Make the Whipped Cream Topping
When ready to serve, whip the heavy cream in a chilled bowl until it starts to thicken. Slowly add powdered sugar and continue whipping until stiff peaks form.
You can flavor the whipped cream with a pinch of espresso powder or cocoa powder if you’re feeling extra.
🥄 Step 5: Decorate & Serve
Pipe or dollop whipped cream onto each chilled cheesecake. Dust lightly with cocoa powder.
Top with chocolate-covered espresso beans or a mini Oreo if you’re feeling fancy. Done!
Fun Variations to Try
Feeling experimental? Here are some ways to riff on this recipe:
- Swap the Oreo crust for a graham cracker crust or Biscoff crust for a spiced vibe.
- Add a swirl of Nutella into the filling.
- Bake them as cheesecake bars in an 8×8-inch pan—same filling, new shape!
- Skip the whipped cream and drizzle with chocolate ganache topping instead.
Need more cheesecake inspo? Try my Andes mint mini cheesecakes or this indulgent red velvet Oreo cheesecake.
How to Store & Freeze
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Want to freeze them? No problem—skip the whipped cream topping, freeze the plain cheesecakes for up to 1 month. Thaw overnight in the fridge and top fresh before serving.
These also hold up great on a mini dessert table for parties or as a fancy after dinner dessert with coffee.
Troubleshooting & FAQ
❓ Why did my cheesecakes crack?
Probably overbaking or overbeating once the eggs went in. Next time, mix gently and pull them from the oven when they’re just a little jiggly in the center.
❓ Can I use instant coffee instead of espresso powder?
You can—but the flavor won’t be as strong. Espresso powder really makes the coffee flavor shine here.
❓ How do I know when they’re done?
The edges will look set, but the center will still jiggle slightly when you gently shake the pan.
Want more mini cheesecake ideas? Check out these mini crème brûlée cheesecakes or my personal favorite, the churro cheesecake recipe.
Nutrition Info (Per Cheesecake)
- Calories: 241
- Fat: 19.7g
- Carbs: 12.7g
- Sugar: 10.8g
- Protein: 3.8g
- Cholesterol: 80mg
- Sodium: 121mg
Printable Recipe Car
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Mini Coffee Cheesecakes: Creamy, Bold & Bite-Sized
- Total Time: 2 hours 38 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Father’s Day dessert perfection: Mini Coffee Cheesecakes with a buttery Oreo crust, rich espresso cheesecake filling, and homemade whipped cream. A bold, bite-sized treat for coffee and cheesecake lovers alike.
Ingredients
- 16 Oreos, finely crushed
- 2 tablespoons melted butter
- 16 oz full-fat cream cheese, softened to room temperature
- 1/3 cup sugar
- 1 tablespoon espresso powder, dissolved in 2 teaspoons hot water
- 1 tablespoon brewed espresso
- 1/2 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- Cocoa powder, for dusting
Instructions
- Preheat oven to 350°F and line a 12-cup cupcake pan with liners.
- Mix crushed Oreos and melted butter until combined like wet sand. Press a heaping tablespoon into each liner. Bake for 5 minutes and set aside to cool.
- In a small cup, dissolve espresso powder in hot water.
- In a large bowl, beat cream cheese and sugar until smooth. Add dissolved espresso, brewed espresso, sour cream, vanilla extract; beat again until smooth.
- Add eggs one at a time, mixing gently after each. Do not overmix.
- Spoon filling evenly over the pre-baked crusts.
- Bake 15-18 minutes until centers are slightly jiggly and edges are set. Cool 30 minutes at room temp, then refrigerate at least 2 hours or overnight.
- When ready to serve, whip cold heavy cream until it starts to thicken. Gradually add powdered sugar and continue whipping until stiff peaks form.
- Top each cheesecake with whipped cream and dust lightly with cocoa powder.
- Optional: garnish with chocolate-covered espresso beans or a mini Oreo for an extra touch.
Notes
Store cheesecakes in an airtight container in the fridge for up to 2 days. For freezing, skip the whipped cream topping and freeze plain cheesecakes up to 1 month; thaw overnight and top fresh before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 241
- Sugar: 10.8g
- Sodium: 121mg
- Fat: 19.7g
- Saturated Fat: 12g
- Unsaturated Fat: 7.7g
- Trans Fat: 0g
- Carbohydrates: 12.7g
- Fiber: 0g
- Protein: 3.8g
- Cholesterol: 80mg
Keywords: mini coffee cheesecakes, coffee cheesecake, Father’s Day dessert, bite-sized cheesecake
Looking for more cheesecake goodness? Don’t miss my summer berry peach cheesecake, Snickers strawberry cheesecake, or this crazy-easy strawberry cheesecake dump cake.
There you go—whether you’re baking for Father’s Day, a party, or just because life’s better with coffee and cheesecake, these Mini Coffee Cheesecakes deliver every time.
Related Recipes You’ll Love
If you’re obsessed with cheesecake (same here), here are a few more treats you’ve gotta try:
- Mini crème brûlée cheesecakes – A silky custard twist topped with caramelized sugar for that satisfying crack.
- Snickers strawberry cheesecake – Chocolate, caramel, peanuts, and strawberries packed into one epic cheesecake.
- Churro cheesecake recipe – All the cinnamon-sugar churro vibes baked into creamy cheesecake layers.
- Red velvet Oreo cheesecake – A bold, colorful twist with chocolate cookie crust and creamy red velvet filling.
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