Name: Mini Dalgona Cheesecakes
Prep time: 25 min
Cook time: 35 min
Total time: PT-476145H17M34S
Ingredients: 2 Sleeves Graham Crackers (18 Crackers); 1/2 C Unsalted Butter, melted (1 Stick); 2 TBSP Brown Sugar; 1/2 tsp Salt; 1/4 C Highground Instant Coffee; 1/4 C Granulated Sugar; 1/4 C Hot Water; 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

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

1/4 C Highground Instant Coffee
1/4 C Granulated Sugar
1/4 C Hot Water

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

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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.