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.

Ingredients

Crust Ingredients:

  • 12 Organic Chocolate Sandwich Cookies
  • 1 tablespoon Chameleon Cold-Brew Mocha Concentrate
  • 1/8 teaspoon sea salt

Cheesecake Ingredients:

  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 2 tablespoons Chameleon Cold-Brew Mocha Concentrate
  • 1/4 cup semi-sweet chocolate chips, melted

Sour Cream Topping:

  • 1 cup sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
Instructions
  • 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.
Published on 12/13/2017

Recipe Details