why make this recipe
Mocha Marble Mini Cheesecake is a delightful dessert that blends the rich flavors of chocolate and coffee. It’s perfect for those who love creamy cheesecakes with a twist. These mini cheesecakes are easy to make and are great for parties or just a cozy night at home. They offer a balance of sweetness and bitterness, making them a crowd-pleaser. Plus, they are simple to serve and look beautiful on any dessert table.
how to make Mocha Marble Mini Cheesecake
Ingredients:
- 1 cup chocolate cookie crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- Heavy cream
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp brewed espresso, cooled
- 2 tbsp unsweetened cocoa powder
- 1/4 cup chocolate ganache
- Chocolate shavings, for garnish
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix chocolate cookie crumbs, 2 tbsp granulated sugar, and melted butter. Press the mixture into the bottom of mini cheesecake molds.
- In another bowl, beat the cream cheese until smooth. Then, add heavy cream, 1/4 cup granulated sugar, and the egg, mixing well.
- Divide the mixture into two bowls. In one bowl, add vanilla extract and brewed espresso, and in the other, add cocoa powder.
- Layer spoonfuls of each mixture into the crusts and swirl them together with a toothpick.
- Bake for 15-20 minutes, or until the centers are set. Let them cool and then chill in the refrigerator.
- Before serving, drizzle with chocolate ganache and garnish with chocolate shavings.
how to serve Mocha Marble Mini Cheesecake
Serve your Mocha Marble Mini Cheesecakes chilled. You can place them on a nice plate and drizzle with extra chocolate ganache for an added touch. Garnish with chocolate shavings on top for decoration. These mini treats are perfect for individual servings.
how to store Mocha Marble Mini Cheesecake
To store your Mocha Marble Mini Cheesecakes, place them in an airtight container in the refrigerator. They can last up to 3-4 days this way. If you want to keep them longer, you can also freeze them. Just wrap each cheesecake in plastic wrap and seal them in a freezer-safe container.
tips to make Mocha Marble Mini Cheesecake
- Make sure the cream cheese is softened to room temperature for a creamy texture that is easy to blend.
- If you want a stronger coffee flavor, you can add more brewed espresso.
- For a more intense chocolate taste, use dark chocolate cookie crumbs for the crust.
variation
You can make Mocha Marble Mini Cheesecake without espresso for a non-coffee version. Simply omit the brewed espresso and use more vanilla extract instead. Additionally, try adding a layer of caramel sauce for a different flavor profile.
FAQs
Can I make Mocha Marble Mini Cheesecake in advance?
Yes, you can make these mini cheesecakes a day or two in advance. Just store them in the refrigerator until you are ready to serve.
What can I use instead of chocolate cookie crumbs?
You can use graham cracker crumbs or Oreo cookie crumbs as an alternative for the crust.
How do I know when the cheesecakes are done baking?
The centers should be set but slightly jiggly when you take them out of the oven. They will firm up as they cool.
Mocha Marble Mini Cheesecake
- Total Time: 35 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
A delightful dessert that blends the rich flavors of chocolate and coffee in creamy mini cheesecakes, perfect for parties or a cozy night.
Ingredients
- 1 cup chocolate cookie crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- Heavy cream
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp brewed espresso, cooled
- 2 tbsp unsweetened cocoa powder
- 1/4 cup chocolate ganache
- Chocolate shavings, for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix chocolate cookie crumbs, 2 tbsp granulated sugar, and melted butter. Press the mixture into the bottom of mini cheesecake molds.
- In another bowl, beat the cream cheese until smooth. Then, add heavy cream, 1/4 cup granulated sugar, and the egg, mixing well.
- Divide the mixture into two bowls. In one bowl, add vanilla extract and brewed espresso, and in the other, add cocoa powder.
- Layer spoonfuls of each mixture into the crusts and swirl them together with a toothpick.
- Bake for 15-20 minutes, or until the centers are set. Let them cool and then chill in the refrigerator.
- Before serving, drizzle with chocolate ganache and garnish with chocolate shavings.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cheesecake, dessert, mocha, mini cheesecake, chocolate, coffee
