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If you love cheesecake, and love Kahlua, thenthisrich and delicious Kahlua Cheesecake needs to be added to your “mustmake soon” list!
Every summer for the past 10 years or so my family has enjoyed a fun Saturdaynight at our friend’s big annual Luau party. For the pastseveral years I’ve had the fun job of making dessert for all of the party guests… all 100 or so! When the party invitations go out, the guests are asked to bring a dish to share, but no dessert… that’s my job! =) I usually make 3-4 different items, and I like to make a few different things each year. In past years I’ve made Pina Colada Cupcakes, Coconut Snowballs, Cupcakes with pretty fondant flowers,and lots of different decorated cookies including Floral Luau Cookies, Grass Skirt Cookies, andHibiscus Flower Cookies.
This year, one of the new recipes I added to the dessertmenu was this delicious recipe for KahluaCheesecake.I used my Mini Cheesecake Pan to make 12 perfect little cheesecakes. Making cheesecakesin a mini cheesecakepan is a little bit of extra work initially, butthey look extra nice in a dessert display and make a perfect small serving.
Feel free to double the listed recipe to makeone large (9″) cheesecake, but since I have not done that with this recipe yet, I’m not sure of the baking time.
If you follow me on Instagram you’ll see a peek ofthe other desserts I made for the Luau party, including Chocolate Cupcakes, Pina Colada Cupcakes and Almond Joy Bars.
Challenge Dairy is once again partnering with UNICEF to build awareness around childhood malnutrition and to allow others to help out. As part of their “Pin a Recipe, Feed a Child campaign, for every recipe re-pinned from this board, Challenge will donate a meal to UNICEF for a child in need.
Hop on over to their Pinterest board and re-pin your favorites!
Happy baking!
How to Make Mini Kahlua Cheesecakes
Mini Kahlua Cheesecakes
These Mini Kahlua Cheesecakes are indulgent, decadent, and perfect for any occasion! Featuring a buttery Oreo crust, a creamy chocolate-infused cheesecake filling with a splash of Kahlua, and just the right amount of sweetness, they’re the ultimate bite-sized treat. Whether you're hosting a dinner party or simply treating yourself, these mini cheesecakes are sure to impress!
5 from 44 votes
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Servings 12
Calories 217 kcal
Ingredients
Instructions
Prepare the cheesecake pan by rubbing the inside of each cheesecake well with a lightly oiled paper towel.
Preheat oven to 350*F.
Make the crust
Melt the butter in a small bowl. Place the oreo cookies in a large ziplock type bag, and crush using a rolling pin. Place crushed cookie crumbs in a medium sized bowl and combine with 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 preheated oven.
Make the filling
Melt chocolate in a small bowl and set aside.
In the bowl of an electric mixer, blend cream cheese until very smooth. Add sugar and continue to blend until fully incorporated. Add egg and vanilla, and continue to beat, scraping down the sides of the bowl as needed. Add melted chocolate, and blend. While blending, add Kahlua. Beat an additional 30 seconds or so.
Reduce the oven temperature to 250*F.
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 than 3/4 full with filling. If there is a bit of extra filling, you can bake it in a small ramekin for a little "tester"
Place cheesecake pan in the 250*F 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 entire pan in the refrigerator about 4 hours before removing cheesecakes from the pan.
Once cool, carefully remove the cheesecakes from the pan (pressing up on the removable bottom of each well). Keep the cheesecakes in the fridge until ready to serve. Garnish with whipped cream, a chocolate covered espresso bean and a sprinkle of cinnamon or cocoa powder.
Notes
The cheesecakes may be made up to 2 days in advance, and kept (in a closed container) in the fridge.
I used Challenge brand butter and cream cheese, please feel free to use any high quality brand of our choice.
Nutrition
Calories: 217kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 45mgSodium: 150mgPotassium: 98mgFiber: 1gSugar: 14gVitamin A: 401IUCalcium: 38mgIron: 1mg
Keyword mini kahlua cheesecakes
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Comments
Nancy says
I made this recipe this past weekend. I made a 9” pie plate and used 24 Oreos and 5 TBSP of melted butter and then pressed it in the pie plate and used the filling. Baked it for about 30 minutes then refrigerated it overnight…it was delicious!!!Reply
- Irene says
Is there anything else i can use instead of kuhlua i don’t like coffee
Will it still be good if i just keave it outReply
- Anne says
This was absolutely delicious! My husband said it was one of the best desserts he’s ever eaten! I planned to make it for a dinner party this weekend, until I remembered that one of the guests doesn’t like coffee. Have you tried this, or similar, using a different liqueur?Reply
- Trish Rosenquist says
I haven’t but I have no doubt it will work. Just make sure it’s a flavor that will pair well with chocolate.
- Heather says
I have a US mini cheesecake pan with 6 wells. I used 1/2 cup chocolate cookie crumbs with 1 T. Melted butter. Add approx. 1 1/2 T. to each and pat down – bake at 350 degrees for 8 minutes. I used 1/2 this recipe. I didn’t have Kaluha so I used Expresso Bailys instead. Baked for 20-22 minutes. Chill for 4 hours then remove from pan.
Reply
- Heather says
Next time I will use the whole recipe for 12 for the filling of my 6 we’ll cheesecake pan. 1/2 of the recipe didn’t fill the pan enough. I would still use 1/2 c. chocolate crumbs and 1 T. Melted butter for the base.
- Lorrie says
I have heard people talk about spraying cupcake liners lightly with non-stick cooking spray. Maybe try that. Or silicone ice cube trays work. Once again, spray lightly with cooking spray. Hope this helps. Happy baking.
Reply
- Tarra says
I don’t have a “push” mini pan… & now they are all stuck inside and can’t get them out in 1 piece
Reply
- Glory says
Hi Tarra, I’m so sorry you didn’t use the recommended pan. I’m not sure what to suggest at this point. I do hope you give the recipe another try. I have had readers make the recipe successfully using cupcake liners and a standard cupcake pan, but I have only made the recipe as listed, with the mini cheesecake pan listed.
- Stina Ausrotas says
If I prefer to use already made oreo crumbs, how much would I use? This recipe looks delicious & will be perfect for Christmas dessert!
Reply
- Jenn says
Hi, just wondering if this recipe would work in mini cupcake liners. They would be significantly smaller than 2″ so I wondered if you think I could follow these same instructions for that size?
Thanks!
Reply
- Glory says
Hi Jenn,
I’ve not experimented with the recipe in any size cupcake liner, but have had several readers make them successfully in standard sized cupcake liners. I’d be concerned that the mini ones would be a bit tedious to make, and if any cheesecake stuck to the liners you’d have so little left to enjoy. Please feel free to experiment, but I might recommend standard sized cupcake liners to start.
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