adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini espresso martini cheesecakes recipe
0 Likes
Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Indulgent mini espresso martini cheesecakes topped with hazelnut brittle & white chocolate mini Easter eggs. Easy to make, perfect for solo treats or entertaining. Can be made booze-free by using espresso instead of Kahlua. Make ahead and decorate with whipped coffee cream before serving.
Ingredients:
  • 200g Choc Ripple biscuits
  • 80g unsalted butter, melted
  • 6.00 gm gelatine powder
  • 375g cream cheese, chopped, at room temperature
  • 160ml (2/3 cup) thickened cream
  • 80.00 gm caster sugar
  • 40.00 ml freshly brewed espresso coffee, cooled
  • 40.00 ml Kahlua liqueur
  • 180g block dark chocolate, melted, cooled
  • 120g pkt Hazelnut Brittle & White Chocolate Mini Easter Eggs, halved, to decorate
  • Coffee beans, to decorate
  • Iced coffee syrup, to drizzle
  • 200ml thickened cream
  • 20.00 ml freshly brewed espresso coffee, cooled
  • 20.00 ml Kahlua
Instructions:
  • Cut 12 strips of baking paper, each 2cm wide and 15cm long. Lightly grease twelve 80ml (1/3 cup) muffin pans with oil, then line each pan with a strip of paper, letting the ends hang over the sides.
  • Pulse the biscuits in a food processor until they are coarsely crushed. Add the butter and process until well combined. Divide the mixture evenly among the pan holes and press firmly to flatten the base. Chill in the fridge until needed.
  • In a small microwave-safe bowl, combine 1 1/2 tbsp water with gelatine. Let it sit for a couple of minutes to soften. Microwave for 20 seconds or until warm, then whisk with a fork until gelatine dissolves. Allow it to cool.
  • Combine cream cheese, cream, sugar, coffee, and liqueur in a food processor until smooth. Incorporate dark chocolate, scraping down the sides if needed, until fully combined. With the food processor running, pour in the cooled gelatin mixture and mix well. Spoon cheesecake mixture onto biscuit bases, use a spoon to spread evenly. Lightly tap the pan on the counter to level the mixture. Chill in the fridge for 3 hours or overnight to set.
  • In a bowl, use electric beaters to whip the cream, sugar, coffee, and liqueur until soft peaks form for the coffee cream.
  • Gently lift cheesecakes out of the pan using baking paper strips, then discard the paper. Transfer cheesecakes to a serving plate and garnish with coffee cream, mini Easter egg halves, and coffee beans. Finally, drizzle with coffee syrup before serving.

Similar Recipes