Mini Espresso Cheesecake Recipe

This mini Espresso Cheesecakes that will take your love of coffee and cheesecake to new heights!

Time: 2-3hours
Recipe by Thando Manyoni


  • For the cookie base;
  • 20 round chocolate cookies, finely crushed
  • ¼ cup butter, melted
  • For the cheesecake;
  • 340g cream cheese, softened
  • 1/3 cup sour cream
  • ½ cup white sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1/4 cup condensed milk
  • 3 tbsp Jacobs Gold Smooth & Mild
  • Freeze-Dried Instant Coffee mixed with ½ cup boiling water
  • For the ganache;
  • 180g semi sweet chocolate, finely chopped
  • ½ cup cream
  • 1 tbsp Jacobs Gold Smooth & Mild
  • Freeze-Dried Instant Coffee
  • Shaved chocolate for garnish, optional
  • Sea salt flakes for garnish, optional

How To Make Mini Espresso Cheesecake 

  1. Preheat the oven to 160C and line a square cake tin with baking paper and set aside.
  2. In a bowl, combine the crushed cookies with the melted butter. Pour the mixture into the prepared tin and press into the base evenly with the back of a glass. Place in the freezer to firm.
  3. Meanwhile in a large bowl, whisk the cream cheese and sour cream together using an electric whisk until smooth. Add the sugar and vanilla, whisk to combine. Gradually whisk in one egg at a time, do not over mix
  4.  Using a spatula, fold in the condensed milk and coffee.
  5. Pour the mixture over the chilled cookie base and bake for 25 minutes in water bath.
  6. Remove the pan from the oven, cool completely then place in the fridge for 2 hours to firm.
  7.  In the meantime, make the ganache; place the chocolate in a bowl. Heat the cream in saucepan until simmering. Add the Jacobs Gold Smooth & Mild Freeze-Dried Instant Coffee and stir until dissolved.
  8. Pour the hot cream over the chocolate and stir to melt. Set aside to cool slightly.
  9. Once cheesecakes are set, top with a dollop of ganache and allow the ganache to set in the fridge for a few minutes.
  10. Remove from the tin and cut into desired size and serve with some chocolate shavings and a sprinkle of sea salt flakes.

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