Mini Mocha Cheesecakes

By jessicar

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Ingredients

10 vanilla creme-filled chocolate sandwich cookies finely crushed
2 tbsp butter melted
2 pkg cream cheese softened
1/2 cup sugar
2 eggs
1 tsp instant coffee
2 tsp water
1 pkg semi-sweet chocolate melted
1-1/8 tsp unsweetened cocoa powder divided
1 cup cool whip
24 chocolate-covered coffee beans

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 350°F.

Step 2

Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.

Step 3

Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)

Step 4

Bake 23 to 25 min. or until centers are almost set. Cool completely.

Step 5

Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes. Garnish with remaining cocoa powder and coffee beans.