Collection

Mini Cappuccino Cheesecakes

Print Recipe
Mini Cappuccino Cheesecakes
Mini Cappuccino Cheesecake
Course Desserts
Prep Time 30 min
Cook Time 18 min
Servings
Ingredients
Topping:
Course Desserts
Prep Time 30 min
Cook Time 18 min
Servings
Ingredients
Topping:
Mini Cappuccino Cheesecake
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.

*