Ten mini cappuccino flavored cheesecakes with whipped cream and a raspberry on top. They are on a white tray with a green tea towel in the background.

Best Little Cappuccino Cheesecakes with a Chocolate Graham Crust

0.0 from 0 votes

Cheesecake has always been one of my favorite desserts. I learned how to make it when I was pretty young and I even had my own springform pan as a teenager! Mini cheesecakes are fun because they’re the perfect little single serving size. They’re also faster and easier to make than a full cheesecake, so I love to make them!

Ten mini cappuccino flavored cheesecakes with whipped cream and a raspberry on top. They are on a white tray with a green tea towel in the background.
Mini cappuccino cheesecakes.

These cappuccino flavored cheesecakes are based on the mini cheesecake recipe that I shared around Easter. Ever since I made my cappuccino-inspired Danishes, I’ve been wanting to add espresso to everything, so I thought that adding it to cheesecake would be perfect!

Cheesecake is a great make-ahead dessert. You can bake the cheesecakes and refrigerate for a day or two before serving. This recipe would be great for any coffee-loving mom on Mother’s Day!

As seen on instagram here.

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Best Little Cappuccino Cheesecakes with a Chocolate Graham Crust

Recipe by Sarah
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

30

minutes
Cooking time

29

minutes
Calories

180

kcal
Chilling time

2

hours 
Total time

2

hours 

59

minutes

Mini cheesecakes flavored with espresso and cinnamon, with a buttery chocolate graham crust.

Cook Mode

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Ingredients

  • For the chocolate graham crust:
  • 5 1/2 graham cracker sheets

  • 1 tbsp granulated sugar

  • 2 tsp cocoa powder

  • 2 tbsp salted butter, melted

  • For the cheesecake:
  • 8 oz full fat cream cheese, room temperature (brick, not tub)

  • 1/4 c granulated sugar

  • 1/4 c sour cream, room temperature

  • 1 tsp vanilla extract

  • 1 tbsp espresso concentrate (see notes)

  • 1/2 tsp ground cinnamon

  • 1 large egg, room temperature

  • For the whipped cream:
  • 1 c heavy whipping cream

  • 2 tbsp Whipzi vanilla powdered sugar

  • 1 pinch salt

  • For the toppings:
  • 1/4 tsp dark chocolate shavings

  • 10 fresh raspberries

Directions

  • Start by making the graham cracker crusts. Use a food processor to turn the graham crackers into crumbs or place them in a freezer bag and crush them with a rolling pin.A small food processor with graham cracker crumbs inside. There is a green tea towel in the background with florals.
  • Preheat the oven to 350 degrees F, set a rack in the center and line mini muffin pans with 10 cupcake liners. Two mini cupcake pans with cupcake liners in 10 of thee spots.
  • Add the graham cracker crumbs, 1 tbsp of sugar, cocoa powder, and melted butter to a mixing bowl and stir. The mixture won’t form a dough, you just want to get everything evenly mixed.Graham cracker crust ingredients mixed in a glass mixing bowl.
  • Add the graham cracker crust mixture to each of the 10 cupcake liners in your muffin pans. It’s a little more than 1 1/2 tbsp of crust mixture in each cupcake liner. Graham cracker crust mixture in 10 spots of mini muffin tins.
  • Press them down flat. I used a tiny jar to press each one. You just want to compact the crumbs so they form a crust.Chocolate graham cracker crusts flattened down into cupcake liners.
  • Place these into the preheated oven for 5 minutes to par-bake the crusts.
  • Make the cheesecake filling. Start by adding the softened cream cheese and 1/4 cup of granulated sugar to the bowl of a stand mixer. Mix with the paddle attachment on medium high until smooth. Stop to scrape down the sides as needed. If you don’t have a stand mixer, you can do this in a large mixing bowl with a hand mixer.
  • Next add the sour cream, vanilla extract, espresso concentrate, and cinnamon and mix again until smooth.Cheesecake filling in process.
  • Add the egg and mix on low until incorporated and then increase to medium high and mix until smooth.Cheesecake filling in process.
  • Spoon the cheesecake mixture on top of the par-baked graham cracker crusts. I used a little bit more than 1 1/2 tbsp of the cheesecake mixture in each.Cappuccino cheesecakes in mini muffin pans, ready for the oven.
  • Bake the mini cheesecakes for 24 minutes. They should not jiggle in the center and should bounce back when you touch them lightly.
  • Once the cheesecakes are done, allow them to cool for about 20 minutes and then transfer them to a dish and place in the refrigerator for at least 2 hours.
  • When you’re ready to serve the mini cheesecakes, make your whipped cream. I like to put a metal mixing bowl into the freezer for at least 20 mins before I make whipped cream. Pour the whipping cream into the cold bowl, add the powdered sugar and a pinch of salt and beat with a hand mixer until until medium peaks form.
  • Remove the cupcake liners from the mini cheesecakes carefully and set them on a serving tray.Ten mini cappuccino cheesecakes baked, set and chilled.
  • Add a small amount of whipped cream to the top of each cheesecake. You’ll have extra whipped cream that you can serve with the mini cheesecakes, or serve with some fruit on the side.Ten mini cappuccino cheesecakes with whipped cream on top.
  • Using a microplane, grate some dark chocolate on top of each cheesecake.Mini cappuccino cheesecakes topped with whipped cream, with dark chocolate finely grated on top.
  • Top each cheesecake with a raspberry or your choice of fresh fruit. Ten mini cappuccino flavored cheesecakes with whipped cream and a raspberry on top. They are on a round wooden tray with a green tea towel in the background.
  • Serve and enjoy! Store leftovers in an airtight container in the fridge. If you don’t plan to serve immediately, the cheesecakes can stay in the fridge for a couple of days. It’s best to make the whipped cream just before serving.Ten mini cappuccino flavored cheesecakes with whipped cream and a raspberry on top. They are on a white tray with a green tea towel in the background.

Equipment

Recipe Video

Notes

  • To make an espresso concentrate, I mix 1 tbsp of Café Bustelo instant espresso with 1 tbsp boiling water and allow it to cool.
  • I used Whipzi vanilla flavored powdered sugar for the whipped cream. If you want to use plain powdered sugar, that will totally work too! Just add a little bit of vanilla extract, If you want to shop Whipzi powdered sugars, you can use SARAH15 to save on their site.

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