Kahlua Cheesecake

Coffee and chocolate lovers will not be able to resist the rich and creamy flavor of this decadent Kahlua cheesecake recipe.

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This mini Kahlua cheesecake recipe should definitely be on your list of must-try treats. The creamy cheese filling is laced with Kahlua for a subtle hint of coffee flavor that pairs perfectly with the rich chocolate cookie crust. 

Kahlua Cheesecake Ingredients

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You’ll need:

For the Crust

• 40 classic Oreo cookies (about 1 package)
• 6 tablespoons salted butter, melted

For the Filling

• 1 cup semi-sweet chocolate chips, melted and cooled
• 2 (8-ounce) packages of cream cheese, softened
• ⅔ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• ½ cup sour cream
• ¼ cup Kahlua liqueur 
• 3 eggs
• 2 cups heavy cream

How to Make This Kahlua Cheesecake Recipe

STEP ONE: Preheat the oven to 325°F. Line muffin tins with cupcake liners.

STEP TWO: Melt the chocolate chips in a small bowl by microwaving them in 30-second increments and stirring in between until smooth and fully melted. Set the melted chocolate aside to cool. 

STEP THREE: Pulverize the Oreo cookies in the food processor until fine crumbs form.

STEP FOUR: Add the melted butter and pulse a few more times until the mixture is fully combined.

STEP FIVE: Scoop about 1 tablespoon of cookie crumbs into each cavity of the prepared muffin tins. Pack down the crumbs with a small mallet or the bottom of a cup.

STEP SIX: In a large mixing bowl with an electric mixer, beat the softened cream cheese until smooth and fluffy.

STEP SEVEN: Add sugar, cocoa powder, and vanilla extract and beat until fully combined.

STEP EIGHT: Beat in cooled chocolate, flour, and sour cream. Add in Kahlua and stir or beat carefully (to prevent splatter) until combined.

STEP NINE: Add 1 egg at a time and stir by hand until combined.

STEP TEN: Scoop the cheesecake batter over the packed Oreo crust in the muffin tin. Fill each tin almost to the top. 

STEP ELEVEN: Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.

STEP TWELVE: Allow cheesecakes to cool to room temperature (about 30 minutes) and then place in the refrigerator to chill for 1 to 2 hours.

STEP THIRTEEN: Whip heavy cream until stiff peaks form and pipe swirls on top of the cheesecakes. Sprinkle it with cocoa powder and serve.

How To Serve

This creamy cheesecake is the perfect size for a dessert that is not too indulgent. If you would like a little something extra on the side, add a scoop of vanilla ice cream to your plate and an ice-cold vanilla latte to wash it down.

We have a few more boozy desserts that we think you would enjoy as well. Check out our Bailey’s chocolate cheesecake trifle and our easy tiramisu recipe.

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Storage

IN THE FRIDGE: Store leftover Kahlua chocolate cheesecake loosely covered in the refrigerator for up to 1 week.

IN THE FREEZER: You can also store this decadent dessert in the freezer for up to 2 months. 

The coffee liqueur gives a delicious depth of flavor to this chocolate Kahlua cheesecake, and the creamy texture is irresistible. Top it off with whipped cream and chocolate shavings, and you have a dessert that will wow your guests!

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Kahlua Cheesecake

5 from 1 vote

Coffee and chocolate lovers will not be able to resist the rich and creamy flavor of this decadent Kahlua cheesecake recipe.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 24

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Ingredients

  

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Crust

• 40 classic Oreo cookies, about 1 package
• 6 tablespoons salted butter, melted

Filling

• 1 cup semi-sweet chocolate chips, melted and cooled
• 16 ounces cream cheese, softened
• ⅔ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• ½ cup sour cream
• ¼ cup Kahlua liqueur
• 3 eggs
• 2 cups heavy cream

Instructions

 

• Preheat the oven to 325°F. Line muffin tins with cupcake liners.
• Melt the chocolate chips in a small bowl by microwaving in 30-second increments and stirring between each session until smooth and fully melted. Set aside to cool.
• Pulverize Oreo cookies in the food processor until fine crumbs form.
• Add melted butter and pulse a few more times until the mixture is fully combined.
• Scoop about 1 tablespoon of cookie crumbs into each cavity of prepared muffin tins. Pack down the crumbs with a small mallet or the bottom of a cup.
• In a large mixing bowl, beat the cream cheese until smooth and fluffy.
• Add sugar, cocoa powder, and vanilla extract and beat until fully combined.
• Beat in the cooled chocolate, flour, and sour cream. Add in the Kahlua and stir or beat carefully (to prevent splatter) until combined.
• Add in 1 egg at a time and stir by hand until combined.
• Scoop cheesecake mixture over the packed Oreo crumbs in the muffin tin. Fill each tin almost to the top.
• Bake for 20 minutes until the cheesecakes are set and dry to the touch on top.
• Allow cheesecakes to cool to room temperature (about 30 minutes) and then place in the refrigerator to chill for 1 to 2 hours.
• Whip heavy cream until stiff peaks form and pipe swirls on top of the cheesecakes. Sprinkle it with cocoa powder and serve.

Notes

• Parchment paper or foil-lined wrappers are the easiest to peel from the cheesecake filling.
• You can also use a chocolate melting pot or a double boiler to melt the chocolate.
• Make sure the cream cheese is at room temperature, so you don’t have lumps in your cream cheese mixture.
• You can beat most of the cheesecake ingredients pretty well without concern, but once you add the eggs, be careful not to overmix and add air to the batter. For best results, stir by hand to mix in each egg.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
• You do not need a water bath when making these mini cheesecakes.
• You can top the coffee Kahlua cheesecakes with Cool Whip or even spray whipped cream. I love piping whipped cream with tip #1M, as seen here. If you are not serving all the cheesecakes at once, I recommend storing them without whipped cream and only adding the whipped cream at serving time.

Nutrition

Calories: 339kcal | Carbohydrates: 24g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 156mg | Potassium: 123mg | Fiber: 1g | Sugar: 14g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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