Mocha Marble Mini Cheesecakes (Printer-Friendly Version)
Creamy mocha mini cheesecakes with marbled coffee and chocolate flavors on a crisp base.
# Required Ingredients:
→ Crust
01 -
100 g chocolate cookie crumbs
02 -
25 g granulated sugar
03 -
60 g unsalted butter, melted
→ Cheesecake Filling
04 -
225 g cream cheese, softened
05 -
50 g granulated sugar
06 -
1 large egg
07 -
2.5 ml vanilla extract
08 -
30 ml brewed espresso, cooled
09 -
10 g unsweetened cocoa powder
→ Topping
10 -
60 ml chocolate ganache
11 -
Chocolate shavings, for garnish
# Step-by-Step Instructions:
01 -
Preheat the oven to 165°C. Line a muffin tin with six paper liners.
02 -
Combine chocolate cookie crumbs, sugar, and melted butter until evenly mixed. Press the mixture into the bottom of each muffin liner and bake for 5 minutes. Set aside to cool.
03 -
Beat softened cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing thoroughly.
04 -
Divide the filling equally into two bowls. Stir the cooled espresso and cocoa powder into one portion to form the mocha layer; leave the other plain.
05 -
Alternate spoonfuls of vanilla and mocha filling over the crust in each liner. Use a toothpick to lightly swirl the fillings, creating a marbled pattern.
06 -
Bake for 18 to 20 minutes until the centers are set but still slightly jiggly. Cool to room temperature, then refrigerate for at least 2 hours.
07 -
Drizzle chocolate ganache over each miniature cheesecake and garnish with chocolate shavings before serving chilled.
# Handy Cooking Tips:
01 -
To prevent cracking, avoid overmixing the batter and swirl fillings gently for a distinct marble effect.