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Kahlua Cheesecake

close up shot of Kahlua Cheesecake topped with frosting and sprinkled with cocoa on a cake stand
Coffee and chocolate lovers will not be able to resist the rich and creamy flavor of this decadent Kahlua cheesecake recipe.
Prep Time 30 mins
Cook Time 20 mins
Chill Time 2 hrs
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 24
Calories 339 kcal



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


  • 1 cup semi-sweet chocolate chips, melted and cooled
  • 16 ounces cream cheese, softened
  • 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


  • 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.


  • 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.


Calories: 339kcalCarbohydrates: 24gProtein: 4gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 73mgSodium: 156mgPotassium: 123mgFiber: 1gSugar: 14gVitamin A: 710IUVitamin C: 1mgCalcium: 48mgIron: 1mg