Mini Coffee Cheesecakes with Caramel Whipped Cream
The recipe Mini Coffee Cheesecakes with Caramel Whipped Cream can be made in around 45 minutes. For 60 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 22g of fat, and a total of 309 calories. This recipe serves 8. 190 people were glad they tried this recipe. This recipe from Baked by Rachel requires brown sugar, flour, whipping cream, and sugar. Overall, this recipe earns a rather bad spoonacular score of 11%. Mini Baileys Cheesecakes with Chocolate Whipped Cream, Mini Apple Pie Cheesecakes with Brown Sugar Whipped Cream, and Maple Pumpkin Mini Cheesecakes with Brown Sugar Maple Whipped Cream are very similar to this recipe.
Servings: 8
Ingredients:
1/4C brown sugar
2 1/4 tsp butter, melted
2 tsp caramel syrup, plus additional for drizzling
1 tbsp coffee syrup
6oz. cream cheese, softened
1 egg
1 tbsp flour
6 oreo cookies, original (not double stuffed)
1/3C sugar
1C whipping cream
Equipment:
meat tenderizer
food processor
ziploc bags
rolling pin
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 300 degrees.In a food processor, pulse cookies until no large chunks remain. Melt butter, spoon 2 1/4 tsp into crushed cookies. Pulse to combine. Set aside. (Alternately cookies may be placed in a plastic bag and crushed with a rolling pin or meat tenderizer.)In a medium bowl, beat cream cheese until smooth. Add sugar, coffee syrup and flour. Mix until well combined. Finally add egg, mix just until combined and no more.Grease 8 mini cheesecake cavities with nonstick cooking spray (such as Pam for baking). Divide crust ingredients evenly between greased cavities. Press down firmly to create a flat crust. (I use a flat bottom shot glass because it fits perfectly.) Carefully top off crust with cheesecake filling. Using a medium cookie scoop, roughly 2 1/2-3 scoops will fill each. Be sure to not overfill, these should be filled to 1/4" from the top as they will puff up during the cooking process.Bake at 300 degrees for 15-18 minutes or the center is just slightly jiggly.Cool on a wire rack for 30-60 minutes. Transfer to the refrigerator for 2-4 hours or overnight. Carefully remove cheesecakes from the pan and removing discs from the bottom of each cheesecake.In a small-medium sized bowl add whipping cream, caramel syrup and brown sugar. Beat on high until very thick, approximately 4 minutes. Top off chilled cheesecakes with dollops of whipped cream. Or add whipped cream to a plastic bag fit with a pastry tip or snip the edge off and swirl whipped cream onto the tops of your cheesecakes. Drizzle with caramel sauce. Serve immediately.
Step by step:
1. Preheat oven to 300 degrees.In a food processor, pulse cookies until no large chunks remain. Melt butter, spoon 2 1/4 tsp into crushed cookies. Pulse to combine. Set aside. (Alternately cookies may be placed in a plastic bag and crushed with a rolling pin or meat tenderizer.)In a medium bowl, beat cream cheese until smooth.
2. Add sugar, coffee syrup and flour.
3. Mix until well combined. Finally add egg, mix just until combined and no more.Grease 8 mini cheesecake cavities with nonstick cooking spray (such as Pam for baking). Divide crust ingredients evenly between greased cavities. Press down firmly to create a flat crust. (I use a flat bottom shot glass because it fits perfectly.) Carefully top off crust with cheesecake filling. Using a medium cookie scoop, roughly 2 1/2-3 scoops will fill each. Be sure to not overfill, these should be filled to 1/4" from the top as they will puff up during the cooking process.
4. Bake at 300 degrees for 15-18 minutes or the center is just slightly jiggly.Cool on a wire rack for 30-60 minutes.
5. Transfer to the refrigerator for 2-4 hours or overnight. Carefully remove cheesecakes from the pan and removing discs from the bottom of each cheesecake.In a small-medium sized bowl add whipping cream, caramel syrup and brown sugar. Beat on high until very thick, approximately 4 minutes. Top off chilled cheesecakes with dollops of whipped cream. Or add whipped cream to a plastic bag fit with a pastry tip or snip the edge off and swirl whipped cream onto the tops of your cheesecakes.
6. Drizzle with caramel sauce.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
