Mini Creamy Espresso Cheesecakes
These no-bake mini creamy espresso cheesecakes are a delightful summer dessert. The light, whipped espresso cream over a crunchy, chocolatey crust is absolutely heavenly!
Ingredients
- 8 ounces plain whipped cream cheese
- ½ cup heavy whipping cream (115ml)
- scant ½ cup maple syrup (measure half-way between ⅓ and ½ cup on a measuring cup) (123ml)
- ¼ cup freshly brewed espresso or coffee (50ml)
Chocolate Crust
- 1 cup unsalted cashews (139g)
- 3 tablespoons cacao or cocoa powder
- ¼ cup coconut sugar (37g)
- 1 tablespoon avocado oil
- pinch of salt
Instructions
- First make the espresso and set it aside to cool completely.
- In a blender or a food processor, add in the cashews, coconut sugar, cacao powder, and pinch of salt. Pulse until the cashews are finely chopped, under 1 minute. Then add in the avocado oil and pulse until clumps start to form.
- Pour the mixture into a small bowl and lightly stir it. Line a muffin tin with cups and fill each cup with a spoonful at a time with the chocolate mixture until all cups are evenly filled. Use the back of the spoon to press down, making the crust nice and compact on the bottom of the cups. Set it aside.
- Now for the cream cheese topping. Pour the whipping cream in the bowl of a stand mixer or in a large mixing bowl. Beat on medium-high speed for about 6 minutes, or until the cream is very whipped. Then add in the cream cheese and maple syrup. Beat on low speed until combined and add in the cooled espresso. Gradually increase the speed to medium and beat until the texture resembles a thick whipped cream, roughly 3 more minutes.
- Then use a spoon to fill each muffin cup to the top with the cream cheese mixture. Loosely cover the tin with a sheet of foil and chill in the refrigerator for a minimum of 3 hours. The ideal time is overnight which allows the cream cheese to set more firmly.
- Serve in the muffin cups or on a plate.To plate them, gently pull down on the sides of each muffin cup and use a fork to carefully slide the cheesecake onto a plate. Dust each top with cacao powder or ground espresso as an option.