A creamy, dreamy Kahlua cheesecake, with a buttery Oreo cookie crust, topped with whipped cream and a sprinkle of cookie crumbs. These mini cheesecakes pack a punch in the flavor department!
These are the perfect size to indulge in 1 or 2 (or 4, I’m not judging), and they are a wonderful addition to a dessert tray! They have a wonderful Kahlua (coffee liqueur) flavor that is absolutely fantastic!
Step-by-step photos and instructions are below!
If you have been around this blog for a while, you’ll know that I LOVE cheesecake. Cheesecake for me is the ultimate indulgent dessert and one that I ALWAYS choose when I see it on a menu.
This is a creamy, indulgent dessert with a buttery Oreo crust, creamy chocolate and coffee cheesecake filling and topping. Portion controlled, too!
My mini cheesecake pan is proving to be a worthy investment! I’ve made Pineapple Coconut Cheesecake, Mini Pumpkin Cheesecakes and Mini Lemon Cheesecakes with Berry Swirl (so far).
They are super easy to make, just 25 minutes in the oven, then a little cooling time. No water bath needed, just mix, scoop and bake!
What you’ll find in this post:
Why you’ll love this recipe:
- Prep in Advance: You can make these mini coffee cheesecakes ahead of time and keep them in the fridge until you need them.
- Adaptable. No alcohol? No problem. Just use the same amount of water, mixed
Frequently Asked Questions
What flavor is Kahlua?
It is a coffee flavored liqueur. If you prefer not to use alcohol, use the same amount of water, mixed with some espresso powder.
How do I prevent cracks in my cheesecakes?
To prevent cracks, make sure not to overmix the batter, and avoid overbaking. Let the cheesecakes cool slowly at room temperature before refrigerating them.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and richness may be slightly different compared to using full-fat cream cheese.
What can I use if I don’t have a cheesecake pan?
If you don’t have a cheesecake pan, you can use a muffin tin with cupcake liners. Adjust the baking time as needed.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kahlua Cheesecake Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Chocolate sandwich cookies. These provide the base for the crust, giving a rich, chocolatey flavor. These are known as Oreo cookies, but and chocolate cookie will do.
- Butter. Melted butter binds the cookie crumbs together, creating a firm crust. I use salted butter.
- Semi-sweet chocolate chops. Adds a deep, chocolate flavor to the cheesecake filling. I use chocolate chips, but chopped chocolate also works of course.
- Cream cheese. The main ingredient for the filling, making it rich and creamy. I use full fat cream cheese.
- Sugar. I use plain granulated white sugar, Sweetens the cheesecake filling.
- Egg. Helps to bind the filling and gives it structure.
- Vanilla extract. Enhances the flavor of the cheesecake filling.
- Kahlua. Adds a coffee flavor that gives a unique taste to the cheesecake. Replace it with Baileys, or use an equal amount of water mixed with espresso, or use a good strong coffee.
- Whipped cream. Optional, for serving. You can buy it in a can, or make homemade whipped cream with a cup of heavy cream, a teaspoon or so of sugar and a little vanilla extract.
Recommended Equipment/Tools
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- Mini cheesecake pan. This is essential!
- Stand mixer or hand mixer to make the filling.
- Measuring cups and spoons
- Food processor or zip lock bag for crushing the Oreo crumbs.
How to make this Kahlua cheesecake
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat oven to 350°F and lightly grease the cheesecake pan (using baking spray or a paper towel and butter). Set aside.
Make the crust
Crush the Oreo cookies either using a food processor, or a zip lock bag and rolling pin. You want them to be fine crumbs
Combine the melted butter and cookie crumbs.
Add to the bottom of the prepared pan and press down (a shot glass, or a small bottle) so it is firmly packed.
Bake crust in the oven for 10 minutes. Remove and let cool while you make the filling.
Reduce the oven temp to 250°F.
Make the cheesecake batter
Melt chocolate chips and set aside. You can do this in the microwave, or in a bowl set over boiling water.
In a high speed stand mixer, or large bowl with an electric mixer, beat cream cheese until smooth. Add the sugar and continue to beat until well mixed, scraping down the sides of the bowl as needed.
Add the egg and vanilla, and beat until well mixed (and not lumpy), then add the chocolate and Kahlua and beat until very well blended.
Fill and bake
Pour the cheesecake mixture into the prepared pan. Fill the wells about 3/4 full (can use a zip lock bag with a corner cut off for easy work!). Bake until the filling just sets – about 25 minutes. The cheesecakes will pull away from the edge of the pan.
Chill and Refrigerate
Cool to room temperature, then put the pan in the fridge to chill thoroughly (about 2-3 hours).
To remove from the cheesecake pan, run a knife around the edge of each well.
Serve
When you are ready to serve, garnish the top of the cheesecakes with some whipped cream and cookie crumbs (or cocoa powder)
Kylee’s Notes
What to do with leftovers
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3-5 days.
Freezing instructions
For longer storage, wrap each cheesecake in plastic wrap and freeze for up to 2-3 months.
On the day you want to serve, take as many cheesecakes out as you’d like to serve, and allow to thaw in the fridge. Top with the whipped cream and cookie crumbs right before serving.
More delicious Cheesecake recipes:
- The Best Banana Cream Cheesecake. Banana Cheesecake is a delicious hybrid of Banana Cream Pie and cheesecake. A rich, creamy, pile of cheesecake-y banana deliciousness. It’s the perfect finale to any meal!
- Caramel Pecan Cheesecake (No Bake!). Impress your holiday crowd or your weekend guests with this spectacular no-bake caramel pecan cheesecake! It’s made with a buttery crumbly crust and a creamy smooth cheesecake filling topped with a gooey crunchy topping made from pecans and caramel sauce!
- Chocolate Cheesecake Recipe. This chocolate cheesecake recipe is to die for! It’s rich, decadent and full of chocolate. Topped with a creamy, smooth ganache, this recipe is a keeper!
- Apple Crisp Cheesecake. Apple crisp cheesecake is a mouthwatering, showstopper of a Fall dessert that is so easy to make! With a buttery graham cracker crust, a creamy brown sugar, and cinnamon cheesecake filling, topped with an apple crisp topping, this no-bake cheesecake definitely deserves a spot on your holiday dessert menu!
- Tiramisu Cheesecake. This is what you make when you can’t decide between two classic desserts! Layered with a cream cheese and mascarpone filling, espresso-soaked ladyfingers, and topped with even more filling and a dusting of cocoa powder, this easy, no-bake dessert is sure to impress!
- Dulce de Leche Cheesecake. recipe requires just 7 ingredients to create an impressive creamy dessert bursting with rich caramel flavor!
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Source: adapted from Glorious Treats
Kahlua Cheesecake
Recommended Equipment
- Stand Mixer (or hand mixer to make the filling)
- Food Processor (to crush the oreos)
Ingredients
Crust
- 11 chocolate sandwich cookies (such as oreos)
- 2 tablespoons butter (melted)
Filling
- 2 ounces semi-sweet chocolate chips
- 12 ounces cream cheese (softened)
- 1/4 cup granulated white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup Kahlua (or other coffee flavored liqueur)
To Serve
- whipped cream
- extra cookie crumbs
Directions
Get prepped
- Preheat the oven to 350°F.
- Lightly grease the cheesecake pan, set aside
Make the crust
- Crush the cookies either using a food processor, or a zip lock bag and rolling pin. You want them to be fine crumbs.
- Combine the melted butter and cookie crumbs, then add to the cheesecake pan wells evenly. Press down (a shot glass, or a small bottle) so it is firmly packed.
- Bake crust in the oven for 10 minutes. Remove and let cool while you make the filling.
- Reduce the oven temp to 250°F
Make the cheesecake filling
- Melt chocolate and set aside
- In a mixer, beat the cream cheese until smooth. Add the sugar and continue to beat until well mixed.
- Add the egg and vanilla, and beat until well mixed (and not lumpy)
- Add the chocolate and kahlua and beat until very well blended.
Fill and bake
- Fill the cheesecake wells about 3/4 full (can use a ziploc bag with a corner cut off for easy work!)
- Bake until the filling just sets – about 25 minutes.
Chill
- Cool the pan to room temperature, then put the pan in the fridge to chill thoroughly (about 2-3 hours)
Serve.
- Remove from the pan, and garnish with some whipped cream and cookie crumbs (or cocoa powder)
- Devour.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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