Mini Mocha Cold Brew Cheesecakes
Treat yourself to a bite (or several!) of these decadent Mini Mocha Cold Brew Coffee Cheesecakes with Chocolate Cookie Crust.
Preheat oven to 325°F and line muffin tins.
For the crust, crush cookies into fine crumbs in zip seal bag or food processor then add sea salt and Chameleon Cold-Brew and mix to combine.
Press about 1 tablespoon firmly into the bottom of each muffin liner and refrigerate.
For the cheesecake, beat all ingredients except chocolate together until smooth.
Add melted chocolate and beat until uniformly combined then divide mixture evenly among liners. It should fill them about 2⁄3 of the way up.
Bake 15 – 20 minutes until the edges look set but the middle is still slightly jiggly.
For sour cream topping, stir together ingredients until smooth.
Top baked cheesecakes with sour cream topping and bake for an additional 8 minutes. Refrigerate until ready to serve.
Optionally dust tops with cacao powder right before you serve.