Mini Kahlua Cheescake Recipe | Captain Freeman Inn

Kahlua Cheesecakes

I love sharing recipes and our cookbook has most of our favorites.

We are always trying new recipes and whenever a guests asks us to share,  I know it must be good:)

These little delights would be perfect during the holidays as they make perfect little cakes that are so unique and different. You can also make them a few days in advance.

Mini Kahlua Cheescake Recipe | Captain Freeman Inn
Author: 
Recipe type: Dessert
Serves: 12
 
A delicious cheesecake bite that puts a whole new twist on Oreo Cookies and Kailua
Ingredients
  • Crust:
  • 11 Oreo Cookies
  • 2 Tablespoons unsalted butter
  • Filling:
  • 2 oz. semi sweet chocolate
  • 12 oz cream cheese ( 1½ packages)
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¼ Kahlua (coffee Liquor)
Instructions
  1. Prepare the cheesecake pan by rubbing the inside of each cheesecake well with a lightly oiled paper towel. Preheat oven to 350.
  2. Make the crust- Melt the butter in a small bowl. Place the Oreo cookies in a large ziplock type bag and crush with a rolling pin or use a food processor to crush the cookies. Place the crumbs in a medium size bowl and combine with the melted butter. Add about 1 Tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Pack down the crumbs using a shot glass or glass spice bottle. Bake crust for 10 minutes in a preheated oven.
  3. Make the filling- Melt chocolate in a small bowl and set aside. In the bowl of an electric mixer, blend the cream cheese until very smooth. Add the sugar and continue to blend until fully incorporated. Add the egg and vanilla and continue to beat, scraping down the the sides of the bowl as needed. Add melted chocolate and blend. While blending add the Kailua. Beat an additional 30 seconds.
  4. Reduce the oven temperature to 250.
  5. Open a large ziplock bag and place it in a large glass, pulling the sides of the bag down over the glass. Add the cheesecake filling to the bag, then close the bag. Snip off one corner of the bag, and fill each well of the cheesecake pan a bit more then ¾ full with the filling. If there is a bit of extra filling, you can bake it in a small ramekin for a little teaser.
  6. Place a cheesecake pan in the 250 oven and bake cheesecakes until the filling is set, 22-25 minutes. Place the pan on a wire cooling rack and allow to cool to room temperature, then place the entire pan in the refrigerator about 4 hours before removing cheesecakes from pan.
  7. Once cool, carefully remove the cheesecakes from the pan (pressing up on the removable bottom of each well) Keep the cheesecakes in the frig until ready to serve. Garnish with whip cream, a chocolate covered expresso bean and a sprinkle of cinnamon or cocoa powder.
  8. The cheesecakes can be made up to 2 days in advance and kept in a closed container in the frig.
While there are a few steps in making these little cakes, the effort is well worth the results.

The little cake tins with removable bottoms are a must as they do not come out easily without the little extra nudge from the bottom.

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