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Mini Cappuccino Cheesecakes

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Mini Cappuccino Cheesecakes
Mini Cappuccino Cheesecakes
Course Desserts
Prep Time 30 min
Cook Time 18 min
Servings
Ingredients
Course Desserts
Prep Time 30 min
Cook Time 18 min
Servings
Ingredients
Mini Cappuccino Cheesecakes
Instructions
  1. Heat oven to 150º C. / 300º F.
  2. Spray 12 medium muffin cups, 6 x 3 cm, with cooking spray.
  3. Sprinkle 1 teaspoon of the chocolate wafer crumbs on bottom of each muffin cup.
  4. Beat cream cheeses in medium bowl, using wire whisk, until smooth.
  5. Beat in 2/3 cup sugar, the milk, flour, vanilla and egg whites until almost smooth.
  6. Reserve 1+1/2 cups of the batter.
  7. Beat 2 tablespoons sugar and the coffee into remaining batter, using wire whisk, until blended.
  8. Carefully spoon about 3 tablespoons coffee batter into each muffin cup.
  9. Carefully spoon 2 tablespoons reserved vanilla batter over coffee batter.
  10. Mix 1 tablespoon sugar and the cinnamon and then sprinkle over vanilla batter.
  11. Bake about 18 minutes or just until set.
  12. Cool 30 minutes.
  13. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  14. Run small metal spatula around edge of each muffin cup.
  15. Remove cheesecakes.
  16. Sprinkle with cocoa.
Recipe Notes

For a less-intense coffee flavour, use dry instant coffee instead of the instant espresso.
Pretty flower garnishes are edible decorations.
Add a mint leaf to the flower garnishes for a fresh look.

By Betty Crocker

MAIN MEALS
DESSERTS
SNACKS