Mini Mocha Cheesecake Bites

Mocha blends bold espresso and chocolate in these mini American cheesecake bites. A no-bake cream cheese filling with cocoa and espresso powder rests on a chocolate cookie crust, finished with mini chips and cocoa dust.

Serves 6 · 20 min prep

Estimate for one serving

• 295 cal
• 4g protein
• 28g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 3 tbsp unsweetened cocoa powder
• 1 1/2 tbsp instant espresso powder
• 1/2 cup heavy whipping cream
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips
• 1 tsp cocoa powder for dusting

Instructions

1. 1Line a 12-cup mini muffin tin with paper liners or lightly grease silicone molds. Stir the chocolate cookie crumbs with the melted butter until the mixture resembles wet sand and holds together when pressed.
2. 2Divide the crumb mixture evenly among the cups and press firmly into the bottom of each to form a compact crust layer. Chill the tin in the refrigerator while you make the filling.
3. 3In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 minute until completely smooth and free of lumps.
4. 4Sift in the powdered sugar, cocoa powder, and espresso powder. Beat on low at first to avoid a cloud of powder, then increase to medium and mix until the filling is deep mocha brown and fluffy, about 2 minutes.
5. 5Pour in the heavy whipping cream and vanilla extract. Beat on medium-high for 1 to 2 minutes until the mixture thickens, holds soft peaks, and looks light and mousse-like.
6. 6Fold the mini chocolate chips into the mocha cheesecake filling with a spatula so they are evenly distributed without deflating the mixture.
7. 7Spoon or pipe the filling over the chilled crusts, mounding it slightly above the rims. Smooth the tops with the back of a spoon.
8. 8Refrigerate the bites for at least 2 hours, or until fully set and firm to the touch. For cleaner edges, freeze for the final 20 minutes before serving.
9. 9Carefully remove the bites from the tin. Dust the tops lightly with cocoa powder just before serving so the mocha flavor stays front and center.
10. 10Arrange on a platter and serve cold. The bites should be creamy, dense, and intensely coffee-chocolate with a crisp cookie base.