If you’re craving a rich, creamy coffee dessert, these no bake mini coffee cheesecakes are the perfect choice. With a chocolatey Oreo crumb base, a velvety smooth cheesecake filling, and a bold homemade coffee syrup drizzled on top, each bite of these mini cheesecakes offers a delicious balance of sweet and bitter notes.

no bake mini coffee cheesecake on plate.

These mini no bake cheesecakes are ideal for any occasion – from backyard barbeques to potlucks, and elegant dinner parties. Plus, they’re portioned into a convenient mini dessert size, making them one of the best bite-size desserts for entertaining.

Whether you’re searching for mini cheesecake recipes to impress guests or coffee desserts to satisfy your sweet tooth, these individual cheesecakes deliver big flavor in a small, pretty package.

Why You’ll Love This Mini Coffee Cheesecakes Recipe

No Bake & Easy to Make: With a simple prep process and no oven required, this cheesecake recipe is perfect for hot summer days or when you want a stress-free make ahead dessert that still impresses.

Bold Coffee Flavor: The homemade coffee syrup adds a rich, robust flavor that pairs perfectly with the creamy cheesecake filling, making it a standout treat for coffee lovers.

Perfect For Parties: These individual cheesecakes are portioned into mini servings, making them ideal for entertaining, dessert tables, or any event where bite-size desserts shine.

If you love individual party desserts, you may also like my tiramisu cupcakes, my coffee panna cotta cups, or these easy espresso swirl cheesecake bars.

No Bake Mini Cheesecake Ingredients

To make these mini coffee cheesecakes at home you’ll need the following ingredients. You can find the specific quantities and steps in the recipe card below.

mini coffee cheesecake ingredients labelled.

Oreo crumbs: Buy oreo cookie crumbs or you’ll need around 20 oreo cookies to make the crumbs yourself in a food processor.
Butter: Melted and mixed with the oreo crumbs to make the cheesecake crust. Can be salted or unsalted butter, it doesn’t really matter.
Cream cheese: Use full fat brick cream cheese – not the spreadable cream cheese you can find in some stores. Chop and leave to soften to room temperature before using.
Sour cream and vanilla extract: For the cheesecake filling, for flavor.
Heavy cream: Full fat heavy cream whipped to stiff peaks is needed to give the no bake cheesecake filling some extra structure.
Coffee: Brew a strong batch of coffee using whatever type of coffee maker you have at home. You can also use espresso.
Sugar: Used in both the coffee syrup and the cheesecake filling, use regular granulated sugar.
Gelatin powder: No bake cheesecakes tend to lack a bit of structure due to the fact they don’t have eggs in them. The gelatin helps firm up the cheesecake filling so it is more stable out of the fridge. You can leave this out, but the filling will be softer and have more of a mousse-like texture.
Cornstarch: An optional ingredient to help create a thicker coffee syrup. Depending on how well your syrup reduces, you may or may not need this.

Equipment Needed

You will need a hand or stand mixer, a couple of large bowls, a coffee maker or espresso machine, and a mini cheesecake pan with removable bottoms to make these individual cheesecakes.

If you don’t have a mini cheesecake pan, you can use a muffin pan, but you will need to use cupcake liners to get the cheesecakes out of the pan.

individual coffee cheesecake desserts in a row.

How To Make Mini Cheesecakes With Coffee Syrup

Here’s a quick overview of how to make mini cheesecakes with coffee syrup. For the full recipe and ingredient list, scroll down to the printable recipe card.

Step 1 – Prepare the Crust: First you need to lightly grease the sides and bases of your mini cheesecake pan.

Then combine the butter and oreo cookie crumbs and mix till combined. Divide the mixture between the 6 cheesecake pan cavities and press the crumbs down firmly using a spoon or narrow glass.

Pop in the fridge to chill while you make the filling.

pouring butter into oreo biscuit crumbs.

Step 2 – Prepare The Filling: In a small jar or bowl combine the gelatin and water. Leave to rest while you prepare the rest of the filling.

In a large bowl with a stand or hand mixer, beat the cream cheese, sugar, sour cream and vanilla. Beat until smooth and creamy, then stir in the dissolved gelatin. Finally, gently fold in the whipped heavy cream.

Transfer the filling to a piping bag with a large tip, or use a spoon to fill each cavity with the cheesecake filling. Use the back of a spoon to smooth the tops and then chill the cheesecakes in the fridge for at least 4 hours, or overnight.

no bake cheesecake filling with cream in bowl.

Step 3 – Make The Coffee Syrup: In a small saucepan add the brewed coffee and sugar. Heat gently and simmer for around 10 minutes until thickened.

You can add a cornstarch slurry to the mixture if it is still quite runny. Continue to heat and stir until thickened and clear.

Once you have a thick, but pourable syrup consistency, set aside to cool. The syrup can be stored at room temperature in a bowl or jar until ready to serve. Don’t pour the hot mixture on your cold cheesecakes!

thick coffee cheesecake topping on spoon above pan.

Step 4 – Assemble The Mini Cheesecakes: When you are ready to serve the cheesecakes, run a butter knife around the edges of each cheesecake to help release them from the cheesecake pan as you push up from the removable bottom of each cheesecake. If you are using a muffin pan with liners, gently remove the liners.

Drizzle a thin layer of the cooled coffee syrup in the centre top of each cheesecake and let it spread out over the top. Add some whipped cream on top (if desired) and serve!

pouring coffee syrup on individual cheesecake.

top view of coffee cheesecake with syrup.

Recipe Tips For Success

Use A Mini Cheesecake Pan: A mini cheesecake pan with removable bottoms is the easiest way to make individual cheesecakes at home.
Room Temperature Ingredients: Ensure the cream cheese and sour cream are brought to room temperature before beating for the creamiest, smoothest cheesecake filling.
Whipped Cream: Whip the heavy cream to stiff peaks before folding through the cheesecake mixture. This helps give the no bake cheesecakes a firmer structure.
Garnish Just Before Serving: Drizzle the coffee syrup over the cold cheesecakes just before serving. These no bake cheesecakes are best served cold.

coffee flavored individual cheesecakes on board.

How To Store No Bake Mini Cheesecakes

To Make Ahead: You can make the mini cheesecakes 1-2 days ahead of time (without the syrup) and store them covered in the pan in the fridge. Cover the pan with foil or plastic wrap. Drizzle with the coffee syrup just before serving.

To Freeze: The plain cheesecakes can be stored in the freezer for up to 3 months. Simply remove them from the pan once chilled, and store in an airtight container (without the syrup). Defrost in the fridge overnight before serving with the coffee syrup.

Leftovers: Store leftover coffee cheesecakes in the fridge for a day or 2. The syrup may soak into the cheesecake a little, but they will still taste amazing!