Cappuccino Cheesecake Bites

Coffee and cheesecake all in one — what could be better in life?! These Cappuccino Cheesecake Bites are to die for! They are so creamy and overflowing with that blissful coffee flavor in every bite! You won’t be able to have just one, so brace yourselves.
Prep: 25 m
Preheat: 325° / 300°
Bake: 10 m / 22-24 m
Cool: 1 h
Refrigerate: 24 h
Servings: 12

*Make your Cappuccino Cheesecake Bites at least 24 hours before you plan to serve them*

Dedicated to my father

Growing up, my father had this ultimate cheesecake recipe! And until this day, he’s never given it to anyone. I’m not sure why — I assume it “sacred,” but whatever! I dedicate this recipe to him. He’s such a big cheesecake guy and one of the biggest coffee drinkers I know! And since it’s Father’s Day, I decided I would do this one for you. I love you!

Oh so creamy

These Cappuccino Cheesecake Bites are the absolute creamiest! I’ve never tasted anything like it. It has the perfect blend between sweet cream cheese and coffee — you’ll feel like you’re in heaven!

It could be more than just a bite

If you’d rather make one cheesecake instead of the individual bites, then go right ahead! You can use the exact same recipe to fill an average sized cheesecake pan (or you can totally use the shortcut crust-ready pan) and pop it in the oven! You won’t want to miss out on this Cappuccino Cheesecake!

Save it for later

You can keep your Cappuccino Cheesecake Bites in The refrigerator up to 5 days and you can also freeze them for another time! They will maintain freshness for up to 3 months in the freezer.

The ones who don’t drink coffee

If you don’t drink coffee — one, I totally give you props for that. Two, I don’t know how you do it! Both my sister and brother don’t drink coffee and it still baffles me! Anyway — if you don’t like coffee, simply don’t add it! Taking out the Nescafé will just leave you with a perfectly smooth cheesecake without the ahhhhhmazing coffee taste! 😉

What you need

Crust:
  • ​1.5 cups tea biscuit crumbs
  • 1/4 cup unsalted butter, melted

Filling:
  • ​16 oz plain cream cheese
  • 1 cup granulated sugar
  • 1 cup plain sour cream
  • 2 eggs
  • 2 tsp lemon juice
  • 1 tsp vanilla
  • 2 tbsp Nescafé
  • 2 tbsp lukewarm water
  • ​1/4 tsp salt

Optional
Whipped cream:
  • ​1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tbsp Nescafé
  • 1 tbsp lukewarm water

Notes:
  • I used one pack of tea biscuit cookies by Ziyad
  • 1/4 cup unsalted butter = 1/2 stick
  • 16 oz plain cream cheese = 2 packs
  • Nescafé whipped cream is optional
  • If you use regular canned whipped cream, it’ll melt quick. So top them literally right before they are served to eat (I would highly recommend making your own so that it holds longer).

The Method

1. Preheat the oven to 325° and line a cupcake pan with liners. Using a blender or food processor, grind the tea biscuits. You don’t want them extremely fine, but all soft and broken down.
2. Combine the melted butter and tea biscuit crumbs.
3. Mix the crumbs and butter together evenly, then pat down with the back of a spoon to test if it’s ready.
4. Fill each cupcake liner with about 2 tbsp of crumbs.
5. Pat down the crumbs with the back of a small spoon or with your thumbs.
6. Pop them in the oven to bake the crust for 10 minutes. Then, set them aside to cool. Now, change the oven temperature to 300°.
7. While the crusts are baking, begin your filling. With an electic mixer or KitchenAid mixer, beat the cream cheese until smooth.
8. With a silicone spatula, scrape the sides of the bowl to keep all the cream cheese in the center. Add in the sugar, sour cream, eggs, lemon juice, vanilla extract, and salt and beat on medium speed for about 3 minutes. Scrape the sides as needed.
9. In a separate small bowl, combine the 2 tbsp Nescafé and the 2 tbsp lukewarm water. Mix well until instant coffee is blended.
10. After blending the coffee with water, pour into the bowl with the filling and blend for another minute.
Be sure to blend until all coffee streaks disappear!
11. When your filling is completely blended, use a silicone spatula to scrape any sides and to stir the batter one last time. Begin to slowly fill your liners up to the rim of the pan. I found that using a measuring cup to pour the batter helped!
12. As soon as you’re done filling the liners, pop them into the oven to bake for 22-24 minutes.
13. You’ll know the Cappuccino Cheesecake Bites are done when you can gently jiggle the pan and they slightly jiggle themselves. It’s a jiggle party! Allow them to cool in the pan for 20 minutes. Then, carefully transfer them to cool on a wire wrack for 40 minutes (if you don’t have one, that’s okay — just keep them in the pan to cool on top of your stove).
14. After 1 hour of cooling, place the cheesecake bites in the refrigerator overnight. The longer you keep them refrigerated to set, the better the flavor will be and the better the cheesecake will hold. I know it’s tempting not to wait, I promise! But the wait will most definitely be worth it. If you take them out of the liners too soon, it will break apart.
15. When the cheesecake bites are finally set (which may have felt like forever), you can choose to either keep them in the liners or carefully remove them and set on a serving platter.

16. Top the Cappuccino Cheesecake Bites with my special whipped cream (directions are below) or any whipped cream will do, and enjoy every coffee-loving bite!

Nescafé Whipped Cream

  1. With an electric mixer or KitchenAid mixer, whisk the 1 cup heavy whipping cream on medium speed until stiff peaks form. This may take a while if you’re using a hand mixer. Don’t under-whisk!
  2. In a small bowl, combine 1 tbsp Nescafé and 1 tbsp lukewarm water. Mix well!
  3. Add in 1/4 cup powdered sugar and the coffee to the whipped cream. Continue to whisk until thick.
  4. Fill a ziplock bag with the whipped cream, cut the tip (not too big), and pipe onto each Cappuccino Cheesecake Bite!

Bon Appetit!