Mocha Marble Mini Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
100 g chocolate cookie crumbs
02 -
25 g granulated sugar
03 -
60 g unsalted butter, melted
→ Filling
04 -
225 g cream cheese, softened
05 -
50 g granulated sugar
06 -
1 large egg
07 -
2.5 ml vanilla extract
08 -
30 ml brewed espresso, cooled
09 -
10 g unsweetened cocoa powder
→ Topping
10 -
60 ml chocolate ganache
11 -
Chocolate shavings for garnish
# Step-by-Step Directions:
01 -
Preheat the oven to 165°C and line a muffin tin with six paper liners.
02 -
In a bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter until evenly mixed.
03 -
Press the crust mixture firmly into the bottom of each paper liner, creating an even layer. Bake for 5 minutes, then allow to cool.
04 -
Beat softened cream cheese with granulated sugar until smooth and creamy. Add egg and vanilla extract, mixing until fully incorporated.
05 -
Divide filling into two portions. Stir espresso and cocoa powder into one portion to make mocha filling; keep the other plain.
06 -
Alternate spoonfuls of vanilla and mocha fillings over crusts. Use a toothpick to swirl the fillings gently, creating a marbled pattern.
07 -
Bake for 18 to 20 minutes until centers are set but slightly jiggly. Cool to room temperature then refrigerate for a minimum of 2 hours.
08 -
Drizzle chocolate ganache over each cheesecake and garnish with chocolate shavings before serving chilled.
# Helpful Notes:
01 -
Avoid overmixing the batter to prevent cracks. Swirl fillings lightly to maintain distinct marbled patterns. Do not overbake to keep creamy texture.