No Bake Mini Coffee Cheesecakes

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These no bake mini cheesecakes are a dreamy bite size dessert made with a creamy filling, Oreo cookie crust, and homemade coffee syrup. Perfect for coffee dessert lovers, everyone will love these mini coffee cheesecakes.

Prep Time30

Chilling Time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings: cheesecakes

Author: Rachel Rodda

Equipment

1 6 Cup Mini Cheesecake Pan

Ingredients

FOR THE OREO CRUST

1½ cups Oreo cookie crumbs about 18 cookies
5 tablespoons butter melted

FOR THE CHEESECAKE FILLING

1½ teaspoons unflavored gelatin
3 tablespoons warm water
12 ounces full fat brick cream cheese softened
¾ cup sour cream
6 tablespoons granulated sugar
1½ teaspoons vanilla extract
¾ cup heavy cream whipped

FOR THE COFFEE SYRUP

½ cup strong brewed coffee or espresso
¼ cup granulated sugar
1 teaspoon cornstarch
2 teaspoons water
whipped cream, extra optional, for decoration

Instructions

Lightly grease the bottom and sides of your mini cheesecake pan. If using a muffin pan, line with cupcake liners.

MAKE THE CHEESECAKE CRUSTS

In a medium bowl mix the oreo cookie crumbs with the melted butter until combined.
Divide the mixture between 6 mini cheesecake pan cavities and press the mixture firmly into each mold using a spoon or narrow glass. Chill in the fridge while you prepare the cheesecake filling.

MAKE THE CHEESECAKE FILLING

In a small bowl or jar, add the gelatin powder and warm water. Stir to combine and set aside for 5 minutes while you prepare the rest of the filling.
Using a stand or hand mixer, beat the cream cheese until smooth. Add the sour cream, sugar, and vanilla. Beat until combined and smooth. Stir in the dissolved gelatin. Using a spatula gently fold the whipped heavy cream into the cream cheese mixture.

ASSEMBLE THE CHEESECAKES

With a spoon or piping bag, add the filling on top of the oreo crusts. Smooth the tops with a spoon or spatula and chill in the fridge for at least 4 hours, or overnight. If leaving overnight, cover the pan with foil, being careful not to allow the foil to touch the tops of the cheesecakes.

MAKE THE COFFEE SYRUP

In a small saucepan add the brewed coffee and sugar. Bring to a gentle simmer and cook until thickened, stirring regularly, around 10 minutes. Don't boil!
If the syrup is still not very thick, combine the cornstarch and water in a small bowl or jar and add it to the coffee syrup. Continue to heat and stir until the syrup clears and thickens.
Leave the coffee syrup to cool before drizzling on top of the cheesecakes.
Add a dollop of whipped cream before serving, if desired.

Notes

Room temperature ingredients: Ensure you soften the cream cheese and sour cream before beating otherwise it is difficult to achieve a smooth, creamy mixture. Use brick or block cream cheese, not spreadable cream cheese.
Whipped Cream: Whip the heavy cream to stiff peaks before folding into the cheesecake filling. This helps give the filling a firmer structure.
Make Ahead: Make the cheesecakes ahead of time (without the coffee syrup) and store covered in the refrigerator for up to 2 days. Prep and drizzle with the coffee syrup before serving.
Freezing: Mini cheesecakes without the coffee syrup can be stored in the freezer for up to 3 months. Once chilled, remove them from the pan and store in a sealed freezer container. Defrost in the fridge overnight and prepare the coffee syrup on the day and drizzle over the cheesecakes before serving.

Nutrition