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mini coffee cheesecakes

Mini Dalgona Cheesecakes

  • Author: Elizabeth Buuck
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hr + chill time
  • Yield: 8 Individual Cheesecakes 1x

Description

Individual sized coffee cheesecakes with a buttery graham cracker crust and topped with fluffy dalgona coffee.


Ingredients

Scale

For the Graham Cracker Crust

  • 2 Sleeves Graham Crackers (18 Crackers)
  • 1/2 C Unsalted Butter, melted (1 Stick)
  • 2 TBSP Brown Sugar
  • 1/2 tsp Salt

For the Dalgona Coffee

For the Dalgona Cheesecake Batter

  • 32 oz Cream Cheese, at room temperature (4 packages)
  • 2/3 C Sour Cream, at room temperature
  • 2 tsp Pure Vanilla Extract
  • 1 1/4 C Sugar
  • 1/3 C All Purpose Flour
  • 3 Lg Eggs, at room temperature
  • 1 C Whipped Dalgona Coffee

Instructions

For the Graham Cracker Crust

  • Preheat the oven to 350 and grab 8 mini springform pans (4″)
  • Crush the graham crackers.
  • Stir together the crushed graham crackers and remaining ingredients.
  • Add a heaping 1/4 C of the crust mixture to each springform pan.
  • Press the crust down using the bottom of a drinking glass.
  • Bake for 7 minutes then allow to cool completely.

For the Dalgona Coffee

  • In a medium bowl, stir together the Highground Instant Coffee and sugar.
  • Stir in the hot water.
  • Using a hand mixer, whip until stiff peaks form.
  • Set aside.

For the Cheesecake Batter

  • Preheat the oven to 350
  • In the bowl of a stand mixer with the paddle attachment, beat the cream cheese by itself for 5 minutes. Scrape the bowl down halfway through. 
  • Add the sour cream and vanilla. Mix to combine.
  • Add the sugar and flour. Mix to combine. 
  • Add the eggs, one at a time and mix until just combined.
  • Fold in 1 C of the dalgona coffee.
  • Divide the cheesecake batter into the springform pans. Place the springform pans on a cookie sheet to bake.
  • Bake for 35-40 minutes, or until the cheesecakes are set but still slightly wobbly in the center.
  • Turn off the oven and crack the door open. Let the cheesecakes sit in there for 20-25 minutes, then allow to cool completely on the counter.
  • Once completely cooled, put them in the fridge to chill.
  • When ready to serve, top with extra dalgona coffee and enjoy.

Notes

  • You can use a cupcake pan to bake these if you don’t have mini springform pans. Just line with cupcake liners and fill using a standard ice cream scoop. Reduce baking time to 18 minutes. Makes 24 cupcake sized cheesecakes.

Keywords: dalgona recipes, coffee cheesecake, dalgona desserts