- Prepare the Base:
- In a bowl, combine the crushed chocolate ripple biscuits and melted butter.
- Press the mixture into the bases of a muffin tin lined with cupcake liners.
- Refrigerate until set.
- Prepare the Filling:
- Beat the cream cheese and caster sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the thickened cream, espresso coffee, and coffee liqueur until well combined.
- Assemble Cheesecakes:
- Pour the filling over the set biscuit bases.
- Smooth the tops with a spatula.
- Bake:
- Preheat oven to 160°C (320°F).
- Bake for 25-30 minutes or until the cheesecakes are set.
- Allow to cool to room temperature, then refrigerate for at least 2 hours.
- Serve:
- Top each cheesecake with a dollop of whipped cream mixed with coffee liqueur.
- Dust with cocoa powder before serving.
Tips for Success:
- Cooling: Ensure the cheesecakes are fully cooled before refrigerating to prevent cracks.
- Flavor Balance: Adjust the amount of coffee liqueur to taste for a more or less intense flavor.
Conclusion
Mini Espresso Martini Cheesecakes are a sophisticated and delightful dessert, perfect for any special occasion. Combining the rich flavors of espresso martini with creamy cheesecake, these mini treats are sure to impress. Try them out and enjoy a decadent and elegant dessert!
For more unique dessert ideas, check out our dessert section.
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