Mini Cappuccino Cheesecakes

  • Active Time 20m
  • Total Time 12h 45m

Makes 8


  • Nonstick vegetable oil spray
  • 1 cup Oreo cookie crumbs
  • 1 tablespoon sugar
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted

  • 2 tablespoons brandy
  • 2 tablespoons instant coffee granules
  • 1 pound cream cheese, room temperature
  • 2/3 cup (firmly packed) golden brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

  • 1 1/4 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

  • Bittersweet chocolate shavings and ground cinnamon, optional


Preheat the oven to 350 degrees F.

Place 8 round mousse rings on a flat baking sheet. Spray the rings with nonstick spray. Combine the cookie crumbs, 1 tablespoon sugar and salt in a medium bowl. Stir in the butter to blend. Divide the mixture evenly among the molds (about 2 tablespoons each). Making sure not to move the ring, and using the flat end of a whisk handle, press the crumbs into an even layer on the bottom of the pan. Bake until the crust is set, about 5 minutes. Cool. Reduce the oven temperature to 325 degrees F.

Heat the brandy in a small glass bowl in the microwave oven just until warm. Sprinkle the instant coffee over the brandy; stir to dissolve. Using an electric hand mixer, beat the cheese and brown sugar in a large bowl until just blended. Beat in the eggs, coffee mixture and vanilla. Divide the batter equally among the rings, being careful not to get batter on the sides of the rings. Even the batter in the rings with the end of a spoon. Bake until just set and just beginning to puff around edges, about 15 minutes.

Stir the sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in a small bowl to blend. Spoon the sour cream mixture equally over the cheesecakes. Bake until set, about 5 minutes. Cool the cheesecakes completely on a baking sheet. Cover the cheesecakes on the baking sheet with plastic and refrigerate overnight.

Starting from the bottom, run a small sharp knife around the edge of the ring. Unmold onto plates by lifting off the ring. Sprinkle with chocolate and cinnamon, if desired, and serve.

Recipe created exclusively for by Jeanne Thiel Kelley.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4786

nutrition information per serving

503 calories; 35g total fat; 143mg cholesterol; 358mg sodium; 38g carbohydrates; 1g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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