Christmas Ornament Coffee Cheesecake Dessert Cups

A delicious dessert perfect for the festive season - Christmas Ornament Coffee Cheesecake Dessert Cups. This recipe combines the rich, comforting flavours of coffee and cheesecake in an elegant, individual serving size.

Prep Time 30

Chill Time 2

Total Time 2 30

Servings Mini Cups

Calories 244kcal

Author Fay

INGREDIENTS

Coffee Cheesecake

250 g (8 ⅚ oz) cream cheese
½ cup (½ cup) sugar
2 teaspoon (2 teaspoon) vanilla extract
½ shot (⅛ cups) coffee cold
300 ml (1 ¼ cups) heavy cream
12 (12) cookies use your favourite
2 teaspoon (2 teaspoon) cocoa powder

Chocolate Coffee Beans

⅓ cup dark chocolate or milk melted

INSTRUCTIONS

Coffee Cheesecake

In a mixing bowl, combine cream cheese and sugar. Beat the mixture until smooth and well-combined.
Add vanilla extract and cold coffee to the cream cheese mixture.
Mix again until all ingredients are well incorporated.
Scrape down the sides of the bowl to ensure all ingredients are included.
Add heavy cream to the mixture.
Whip the mixture again until it becomes thick and smooth.
Take mini dessert cups and fill each one halfway with the cream cheese mixture.
Add a layer of your chosen biscuits to each cup.
Continue filling the cups with the remaining cream cheese mixture, ensuring the biscuits are fully covered.
Use a spatula or the back of a spoon to smooth the tops of the dessert.
Refrigerate the dessert cups for at least 2 hours. This allows the biscuits to soften and take on a cake-like texture.
Before serving, place a Christmas-themed stencil (such as a Christmas ornament shape) on the surface of each dessert cup.
Dust the top of each dessert with drinking chocolate or cocoa powder, using the stencil to create a festive design.
Carefully remove the stencil to reveal the Christmas ornament design.
Optionally, top every second dessert with chocolate coffee beans.
Keep the Christmas Ornament Coffee Cheesecake Dessert Cups refrigerated until ready to serve.

Chocolate Coffee Beans

Use a microwave-safe bowl to melt the chocolate. Heat it in the microwave in short bursts of about 20-30 seconds, stirring between each interval to ensure even melting and to prevent burning. Alternatively, you can melt the chocolate using a double boiler on the stove.
Carefully pipe or spoon it into the cavities of your coffee bean silicone mould.
Gently tap the mould on the counter to settle the chocolate and remove any air bubbles.
Use a spatula or the back of a knife to scrape off any excess chocolate and ensure a smooth, even surface on each bean.
Allow the chocolate to dry completely. This can be done at room temperature, but for quicker setting, you can place the mould in the refrigerator. It should take about 20 minutes
Once the chocolate has fully set and hardened, carefully pop each chocolate coffee bean out of the silicone mould.

NUTRITION