I love cheesecake but it takes so long to bake that I tend not to make it in the summer. These marbled coffee mini-cheesecakes bake in 15- 20 minutes and they have all the creamy goodness of a full sized cheesecake.
I grew up outside Philadelphia in a neighborhood where Italian food reigned supreme. One of my favorite desserts on a hot summer day was cheesecake. It’s cold and creamy and so versatile. The only problem is that it takes forever (over an hour) to cook. Now that I live in Texas, I’m not into heating my kitchen up for that long when it’s scorching hot outside.
I also have the issue of almost being an empty-nester. My sons are now grown and my daughter is off to college in the fall. The difference in food consumption is huge. When my sons lived at home, I bought 10 – 12 gallons of milk per week (yes, milk savings alone paid for my Costco membership). They went through food like ravenous locusts. So baking large desserts was no problem. A cheesecake would only last a couple of days max and I’d only get a slice or two.
Now, it’s just Becky and me and we don’t consume nearly as much food. I usually take what I make to work or church so things don’t go to waste. Still, making some smaller portions isn’t a bad idea and when I saw mini- springform pans, I thought maybe I satisfy my cheesecake cravings with individual cheesecakes.
This recipe makes 2 marbled coffee mini-cheesecakes. Perfect for Becky and I or for tea with a friend. I love that they only take 15-20 minutes in the oven and there’s no slicing – just put on a plate and serve.
To tell if cheesecake is done, the top should be shiny, a little more golden around the outside edges and it should just be a bit jiggly in the center.
- 1 package cream cheese (8 ounces or 250 g)
- ⅓ cup sugar
- 1 egg
- ⅓ cup sour cream
- 2 tablespoons Kahlua (or strong coffee)
- 2 teaspoons coffee powder
- ⅔ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- 8 oreos - food processed into crumbs
- Line the bottoms of 2 mini-springform pans (3.75 - 4") with parchment paper. Food process the oreos and press the crumbs into the bottom of the two pans.
- Beat together cream cheese, sour cream, sugar, egg, coffee powder, and coffee liquor.
- Put chocolate chips and heavy cream in a microwave safe bowl. Microwave on high for 1 minute (till chocolate is soft). Stir until smooth. Depending on your microwave, you may need to add more time to soften your chocolate.
- Put 1/2 cup of the cream cheese mixture in each mini-springform pan. Add swirls of chocolate (about 1/4 of the chocolate in each). Add more cheese cake mixture and top with remaining chocolate.
- Bake at 350°F for 15-20 minutes. Center should be shiny and almost firm. Cool in pans.
- Refrigerate and serve cold.