Coffee Cheesecake - Kraft Recipes Top
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Coffee Cheesecake

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  • Preheat oven to 350°F. Cream together brown sugar, eggs, and cream cheese. Set aside. Mix graham cracker crumbs and melted butter together. Tip: add 2 Tbsp. brown sugar to the graham mixture if you have a sweet tooth. Set aside. In a small bowl mix chocolate syrup and instant coffee until the coffee has almost completely dissolved.
  • Fill a cupcake pan with medium or large muffin cups, and add about a heaping tablespoon of graham mixture and flatten with the spoon to cover the bottom of the muffin cup. Gently spoon the cream cheese mixture on top of the graham cracker crust, until the cup is almost full (about a 1/4 inch from top). Use a teaspoon to dollop a small dot of the chocolate syrup mixture on to the cheesecakes, and then stir with a knife or toothpick, to create a marble effect.
  • Bake in the oven for about 25-30 minutes, remove, and cool for about 15 minutes. Put in the fridge for about 20-30 minutes.

Special Equipment Needed


This recipe was a complete "sweet craving" experiment, and now an official recipe, so I hope the measurements are precise. These mini cheesecakes never last longer than 2 days in my house. They are very easy, quick, and sophisticated little cakes. I love cooking it in the cupcake pan, there's no mess and you get a perfect serving of cheesecake every time! Perfect for after dinner.

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