Treats
Treats

Mini Mocha Cold Brew Cheesecakes

Mini Mocha Cold Brew Cheesecakes
Level
Easy
Prep: 
20 min
Cook 
25 min
Servings
Makes 12 servings
  • Treat yourself to a bite (or several!) of these decadent Mini Mocha Cold Brew Coffee Cheesecakes with Chocolate Cookie Crust.

Key Ingredients

A glass bottle of Mocha Chameleon Cold Brew Concentrate with a brown and tan label with the Chameleon logo and product name.
Cold Brew Concentrates
Mocha Cold Brew Coffee Concentrate
32 oz. Bottle
A glass bottle of Mocha Chameleon Cold Brew Concentrate with a brown and tan label with the Chameleon logo and product name.
Cold Brew Concentrates
Mocha Cold Brew Coffee Concentrate
32 oz. Bottle

Ingredients

Make It

Step 1

Preheat oven to 325° F and line muffin tins.

Step 2

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.

Step 3

Press about 1 tablespoon firmly into the bottom of each muffin liner and refrigerate.

Step 4

For the cheesecake, beat all ingredients except chocolate together until smooth.

Step 5

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.

Step 6

Bake 15 – 20 minutes until the edges look set but the middle is still slightly jiggly.

Step 7

For sour cream topping, stir together ingredients until smooth.

Step 8

Top baked cheesecakes with sour cream topping and bake for an additional 8 minutes. Refrigerate until ready to serve.

Step 9

Optionally dust tops with cocoa powder right before you serve.

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