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Feature shot of Chocolate Kahlua Mini Cheesecakes on a wooden board.
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5 from 6 votes

Mini Chocolate Kahlua Cheesecake

These mini chocolate Kahlúa cheesecakes are irresistible, bite-sized dessert featuring a chocolate cookie crust topped with creamy Kahlúa filling and a swirl of whipped cream dusted with espresso powder.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Canadian, Guatemalan, Latin American, Mexican
Servings: 12 servings
Calories: 366kcal
Author: Michele Peterson
Cost: $10

Equipment

  • 1 12-count Muffin Tin
  • 1 piping bag with star tip
  • 1 Electric mixer
  • 12 Paper Cupcake Liners
  • 1 Cooling Rack
  • 1 Large Mixing Bowl

Ingredients

Crust ingredients

  • 1 1/2 cup chocolate cookie crumbs
  • 2 Tbsp sugar
  • 1/4 cup unsalted butter melted

Kahlua Cheesecake Ingredients

  • 2 oz semi sweet chocolate melted
  • 12 oz cream cheese softened
  • 1/4 cup

    sugar


  • 1 large

    egg


     room temperature
  • 1 tsp

    pure vanilla extract


  • 1/4 cup Kahlua coffee liqueur

Topping

  • 1 cup

    35% whipping cream


  • 1/4 cup

    sugar


  • 1/4 cup

    instant espresso
or chocolate cookie crumbs

Instructions

  • Preheat oven to 350 degrees and line a 12-count muffin tin with cupcake liners.
  • Using a large bowl, whisk together the chocolate crumbs and sugar. Gently mix in the melted butter until a sandlike mixture forms.
  • Spoon 2 tablespoons of crumb mixture into each cupcake liner. Using a flat bottomed glass, gently press down to make a firm crust layer.
  • Bake the crust in the oven for 5 minutes. Remove, place on cooling rack and allow to cool completely. Reduce the oven temp to 250 F degrees.
  • Using a large bowl, beat the cream cheese and sugar until combined and smooth. Add (room temperature) melted chocolate.
  • Beat in the egg until combined. Beat in the pure vanilla extract and the Kahlua until combined.
  • Spoon about 2 tablespoons of the cheesecake batter into the cupcake liners. Gently tap the pan onto the counter to release any large bubbles in the batter.
  • Bake for 25 minutes or until the centre doesn’t jiggle.
  • Remove from the oven and allow to cool to room temperature before placing in the fridge for a few hours (or overnight).
  • Using a small bowl beat the heavy whipping cream and icing sugar until stiff peaks form.
  • Remove paper cupcake liners from cheesecakes.
  • Scoop into piping bag and pipe whipped cream onto the top of each of the cheesecakes.
  • Sprinkle a dusting of espresso powder (or cookie crumbs) over the cheesecakes.
  • Serve immediately.

Notes

  • Make Ahead: Prepare the cheesecakes through to Step 9. Store in the refrigerator for up to 2 days until ready to add whipped topping. Or freeze in an airtight container for up to 3 months, thaw and then decorate with topping.
  • Using Cupcake Liners: Paper liners really help with removing the cheesecakes from the muffin tin. 
  • To Make Limoncello Mini Cheesecakes: Swap Limoncello for Kahlúa and white chocolate for dark chocolate. Use finely-grated lemon zest as garnish instead of espresso or chocolate crumbs. 
Note: Nutritional information is not guaranteed to be accurate. It’s created by online calculators so figures are only estimates.

Nutrition

Serving: 12g | Calories: 366kcal | Carbohydrates: 27g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 153mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 828IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg