Description
These Salted Caramel Mocha Cheesecakes combine rich chocolate crusts, creamy coffee-infused cheesecake filling, and a luscious salted caramel mocha sauce. Perfect mini treats with a balance of sweet, salty, and coffee flavors, ideal for dessert lovers and coffee enthusiasts alike.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate wafer cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/8 teaspoon kosher salt
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 3/4 cup sugar
- 1 1/2 tablespoons all-purpose flour
- 2 large eggs
- 1/4 cup hot water
- 2 tablespoons instant coffee granules
- 1/4 cup International Delight Iced Coffee Mocha
Salted Caramel Mocha Sauce
- 1 cup granulated sugar
- 5 tablespoons unsalted butter
- 1/4 teaspoon sea salt
- 1/2 cup International Delight Iced Coffee Mocha
- Sea salt flakes for garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure it’s at the perfect temperature for baking the cheesecakes.
- Prepare Crust: In a small bowl, combine the chocolate wafer cookie crumbs, melted butter, and kosher salt until the mixture is evenly moistened. Press this mixture firmly into the wells of a mini cheesecake pan. Bake for 8-10 minutes until set, then allow the crusts to cool to room temperature.
- Make Cheesecake Filling: Use an electric mixer to beat the cream cheese and sugar together until smooth and creamy. Stir in the vanilla extract and flour to combine evenly. Beat in the eggs one at a time, ensuring each is fully incorporated. Dissolve the instant coffee granules in the hot water and mix in the iced coffee; then combine this coffee mixture into the cream cheese batter thoroughly.
- Fill Crusts: Divide the cheesecake mixture evenly among the cooled crusts, filling each to just below the top edge of the wells.
- Bake Cheesecakes: Bake for 15-20 minutes until the edges are firm but the centers still jiggle slightly when moved. Remove from oven, and let cool to room temperature. Refrigerate the cheesecakes overnight to set properly.
- Make Salted Caramel Mocha Sauce: In a large saucepan over medium-high heat, cook the granulated sugar, stirring constantly, until it melts and turns a deep amber color (about 5 minutes). Remove from heat and quickly stir in the unsalted butter until melted and incorporated. Stir in the sea salt and iced coffee until the sauce is smooth and creamy. Transfer to an airtight container and refrigerate until ready to serve.
- Serve: Before serving, heat the caramel sauce in the microwave for about 30 seconds to warm it slightly. Drizzle the warm salted caramel mocha sauce over the cheesecakes and garnish with sea salt flakes to enhance the flavor balance.
Notes
- Allow the mini cheesecakes to chill overnight for the best texture and flavor development.
- If you don’t have a mini cheesecake pan, muffin tins with liners can be used as a substitute.
- Be careful when cooking the caramel sugar; it can burn quickly once it starts to darken.
- The coffee flavor can be adjusted by using more or less instant coffee granules according to taste.
- Use room temperature cream cheese to ensure a smooth, lump-free batter.
