Description
Delightful mini cheesecakes combining creamy mocha filling with a chocolate cookie crust, topped with salted caramel sauce.
Ingredients
Scale
- 1 1/2 cups chocolate wafer cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/8 teaspoon kosher salt
- 2 (8-ounce) packages cream cheese, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 3/4 cup sugar
- 1 1/2 tablespoons all-purpose flour
- 2 large eggs
- 1/4 cup hot water
- 2 tablespoons instant coffee granules
- 1/4 cup International Delight Iced Coffee Mocha
- 1 cup granulated sugar (for caramel)
- 5 tablespoons unsalted butter (for caramel)
- 1/4 teaspoon sea salt (for caramel)
- 1/2 cup International Delight Iced Coffee Mocha (for caramel)
- Sea salt flakes for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust by mixing together the chocolate wafer cookie crumbs, melted butter, and salt. Press firmly into a mini cheesecake pan and bake for 8-10 minutes. Let cool.
- Beat cream cheese and sugar until smooth, then add vanilla and flour. Beat in eggs one at a time. Dissolve coffee granules in hot water and stir in iced coffee.
- Fill crusts with cheesecake mixture just below the rim and bake for 15-20 minutes until edges are firm. Cool to room temperature, then refrigerate overnight.
- For caramel sauce, cook sugar in a saucepan until deep amber. Stir in butter, then add sea salt and iced coffee. Refrigerate until serving.
- Before serving, heat caramel sauce; drizzle over cheesecakes and garnish with sea salt flakes.
Notes
Refrigerate cheesecakes overnight for best results. Can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 340
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: cheesecake, dessert, chocolate, caramel, mocha, party dessert