Description
Indulge in these delightful Salted Caramel Mocha Cheesecakes, featuring a rich chocolate wafer crust, creamy coffee-infused cheesecake filling, and a luscious homemade salted caramel mocha sauce. Perfectly balanced with a hint of sea salt, these mini cheesecakes are an irresistible treat for coffee and dessert lovers 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 ready for baking the crust and cheesecakes.
- Prepare the Crust: In a small bowl, combine the chocolate wafer cookie crumbs, melted butter, and kosher salt, mixing until the crumbs are evenly moistened. Firmly press this mixture into the wells of a mini cheesecake pan to form the crust. Bake for 8-10 minutes until set, then allow it to cool to room temperature.
- Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and all-purpose flour and mix well. Beat in the eggs one at a time until fully incorporated. Dissolve the instant coffee granules in hot water, then stir in the iced coffee mocha. Mix this coffee mixture into the cheesecake batter until combined.
- Fill the Cheesecake Pan: Evenly divide the cheesecake filling among the cooled crusts, filling each well just below the top edge.
- Bake the Cheesecakes: Bake for 15-20 minutes until the edges are firm but the centers still jiggle slightly. After baking, let them cool to room temperature, then refrigerate overnight to set completely.
- Prepare the Salted Caramel Mocha Sauce: In a large saucepan over medium-high heat, cook the sugar until it melts and turns a deep amber color, about 5 minutes. Carefully add the unsalted butter, stirring constantly to combine. Remove the pan from heat and stir in the sea salt and the iced coffee mocha until the sauce is smooth and creamy. Transfer the caramel sauce to an airtight container and refrigerate until ready to serve.
- Serve: Before serving, warm the caramel sauce in the microwave for about 30 seconds. Drizzle the sauce over each cheesecake and finish with a sprinkle of sea salt flakes for a perfect sweet and salty balance.
Notes
- Use room temperature cream cheese for a smoother batter and better texture.
- Dissolving the coffee granules in hot water ensures no graininess in the cheesecake filling.
- Be cautious when making caramel to prevent burning; do not stir sugar until it starts to melt.
- Refrigerate cheesecakes overnight for best flavor and firmness.
- Sea salt flakes garnish enhances the salted caramel mocha flavor and adds a pleasing crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
