Kahlua Cheesecake (Minis)

Name: Kahlua Cheesecake
Prep time: 25 min
Cook time: 25 min
Total time: 170 min
Ingredients: 11 chocolate sandwich cookies (such as oreos); 2 tablespoons melted butter; 2 ounces semi-sweet chocolate chips; 12 ounces softened cream cheese; 1/4 cup white sugar; 1 egg; 1 teaspoon vanilla extract; 1/4 cup Kahlua (or other coffee flavored liqueur); whipped cream; extra cookie crumbs

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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. Jump to the recipe card if you wish!

Mini kahlua cheesecakes with a chocolate crust, topped with whipped cream and chocolate shavings, arranged on a white plate.

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).

Why you’ll love this

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!

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

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

Close-up of mini kahlua cheesecakes on a white plate, topped with whipped cream and chocolate sprinkles. Some oreo cookies and a blue napkin are seen in the background.

Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

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.

Top-down view of various ingredients in bowls labeled: Oreos, butter, egg, cream cheese, sugar, vanilla, chocolate chips, and Kahlua.

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 recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

Jump

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.

A food processor bowl filled with broken Oreo cookies, surrounded by an egg, melted butter, and other ingredients on a marble counter. Text overlay reads, "Add the Oreos to the food processor.

A glass bowl containing chocolate crumbs with melted butter on top, placed on a marble counter. Surrounding items include an egg, vanilla extract, other ingredients in bowls, and a muffin tin.

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.

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A glass bowl filled with a crumbly mixture resembling wet sand, placed on a marble countertop. Surrounding items include an egg, a small bowl of vanilla extract, crushed cookies, and a muffin tray. Text reads, “Mix until it looks like wet sand.”.

Person pressing crumb mixture into a muffin tray, with the text "Add crumb mixture to cheesecake pan and press down" at the top.

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.

A glass bowl contains blocks of cream cheese. Surrounding the bowl are ingredients including vanilla extract, sugar, and a muffin tin with Oreo cookie crusts.

A clear glass bowl containing a thick mixture being beaten by an electric mixer. To the side, there are small dishes of ingredients and a muffin tray with dark mixture.

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.

A mixing bowl with cream cheese mixture, melted chocolate, and Kahlua, with an electric mixer. Nearby are Oreo cookies and a muffin tray with Oreo-filled molds. Text reads, "Add the melted chocolate and Kahlua.

A bowl of brown batter is shown with "Beat until blended" written at the top. There are Oreos, a muffin tin with Oreo crumbs, a bottle of Kahlúa, and a blue cloth surrounding the bowl.

Fill and bake. our 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.

A muffin tin filled with cheesecake batter. One well is being filled from a piping bag. Text at the top reads: "Fill the cheesecake wells.

A muffin tray with 12 baked chocolate cupcakes cooling on a marble countertop. An Oreo cookie packet and a blue cloth are visible next to the tray. Text at the top reads "Baked until set.

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)

Twelve small cakes topped with whipped cream are arranged on a cooling rack. The text above reads, "When ready to serve, top with whipped cream.

A dozen frosted cookies sprinkled with cocoa powder cooling on a wire rack with a blue cloth napkin next to it. The text reads: "Sprinkle with extra 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.

FAQs

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.

More recipes to love

Some of my favorite 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

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

4.38 from 8 votes (3 ratings without comment)

14 Comments

Courtney Kessler says:

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I am making these right now! Question- are they ok in the fridge overnight to be served tomorrow at noon? I won’t add the whipped cream until tomorrow 🙂

1. Kylee says:
  
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  Hi Courtney!
  Yes – as long as you wait to add the whipped cream, you’ll be golden!
Garlic + Zest says:

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Well, that doesn’t suck! But my husband and I have been on a low-carb diet for the past 3 weeks – so I’m just going to gaze longingly at the screen for now!

Renata says:

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Wow, this looks so delicious!!!! Perfect to bring to a party! Will definitely give it a try!