Mocha Marble Mini Cheesecakes

Mocha Marble Mini Cheesecakes are the perfect individual treats combining creamy cheesecake, rich chocolate, and coffee flavors. Here’s how to make them:

Ingredients

Crust:

• 1 cup (100g) chocolate cookie crumbs (like Oreo or chocolate graham crackers)
• 3 tbsp (45g) unsalted butter, melted

Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1/2 cup (120ml) sour cream
• 1 tsp vanilla extract

Mocha Swirl:

• 1/4 cup (50g) semi-sweet chocolate chips, melted
• 1 tbsp strong brewed coffee or espresso

Instructions

1. Prepare the Crust:

• Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
• Mix cookie crumbs with melted butter until combined. Press about 1 tablespoon of the mixture firmly into the bottom of each liner. Bake for 5 minutes, then let cool.

2. Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
• Blend in sour cream and vanilla extract until creamy.

3. Prepare the Mocha Swirl:

• Mix the melted chocolate with the brewed coffee or espresso until smooth.

4. Assemble the Mini Cheesecakes:

• Divide the plain cheesecake batter evenly among the prepared muffin cups, filling them about 3/4 full.
• Drop small spoonfuls of the mocha mixture onto the cheesecake batter. Use a toothpick or skewer to gently swirl the mocha mixture into the batter, creating a marbled effect.

5. Bake:

• Bake for 18-20 minutes, or until the centers are just set. Remove from the oven and let cool to room temperature in the pan. Refrigerate for at least 2 hours to fully set.

6. Serve:

• Remove the liners and serve as is, or garnish with whipped cream and a dusting of cocoa powder for an elegant finish.

Tips and Variations

• Espresso flavor: Add 1 tsp espresso powder to the cheesecake batter for a stronger coffee kick.
• Chocolate drizzle: Drizzle melted chocolate over the cooled cheesecakes for extra indulgence.
• Make ahead: These can be stored in the fridge for up to 4 days or frozen for up to 1 month.

Would you like to scale this for a larger crowd or adjust flavors?