Easy Mini Chocolate Kahlua Cheesecake

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This mini chocolate Kahlúa cheesecake recipe makes 12 irresistible, bite-sized desserts featuring a chocolate cookie crust topped with creamy Kahlúa filling and a swirl of whipped cream dusted with espresso powder.

They’re perfect for any celebration from a Cinco de Mayo fiesta to a Mother’s Day brunch.

Jump to:

• Why We Love This Kahlua Dessert
• Ingredients
• How to Make Mini Kahlua Cheesecakes
• Variations
• How to Store
• Expert Tips
• Recipe FAQs
• Recipe
• More Global Dessert Recipes

Ever since White Russian cocktails were my go-to back in college, I’ve had a soft spot for Kahlúa, the Mexican coffee liqueur.

These days, I love it just as much in desserts (and espresso martinis). So whenever I spot a bottle in a Mexico duty-free shop (we scored a bottle for just $8 USD in Guadalajara just this week), there’s no chance it’s staying on the shelf!

These mini Kahlua cheesecakes are a regular on my dessert table, often paired with mango mousse pie and coconut lime cookies. What surprised me the first time I made them was how easy they were to make. And they’re always a hit!

Why We Love This Kahlua Dessert

• Perfectly Portioned – Individual cheesecakes make serving a breeze. There’s no slicing, no mess.
• Easy to Make – Virtually foolproof recipe with no complicated steps.
• Deep Coffee-Chocolate Flavour – The combo of Kahlua, espresso, and chocolate is a modern classic. It’s smooth, rich, and just the right amount of indulgent.
• Great for Entertaining – Make them ahead and impress your guests with minimal effort.
• Holds its Shape – Unlike no-bake versions, baking ensures these mini cheesecakes set firmly and stay perfectly intact.
• Versatile for Occasions – Whether it’s a Cinco de Mayo party. a bridal shower, Mother’s Day or girls’ night in, mini-desserts are always a hit. The boozy sweetness brings a grown-up twist to your dessert table.

Ingredients

Scroll down to recipe card for the full list of ingredients and method.

Chocolate cookie crumbs – Adds chocolatey crunch to every bite. You can make your own by crushing chocolate wafer cookies in a bag. Or, if you can’t find chocolate cookie crumbs ( or cookies) use graham wafer crumbs.

Unsalted butter (melted) – Binds the crust and adds richness.

Semi-sweet chocolate – Gives the main layer a luxurious cocoa undertone.

Cream cheese (softened) – The creamy, tangy star of the show. Use full-fat rather than light or soft cream cheese. 

Pure vanilla extract – Mexican vanilla adds warmth and depth to the flavour. 

Kahlúa – The real hero in this recipe. You can use any coffee liqueur (Tia Maria, Bottega). But Kahlúa coffee liqueur is made with 100% Arabica coffee beans and rum so it has a complex flavour profile. It also has a slightly thicker viscosity.

Heavy whipping cream – 35% fat whipped into soft peaks.

Instant espresso – A dusting on top adds flavour and flair. If you can’t find instant espresso you can substitute chocolate cookie crumbs.

How to Make Mini Kahlua Cheesecakes

Scroll down to recipe card for full method and quantities.

1. Preheat oven to 350 degrees and line the cupcake pan with cupcake liners.
2. Using a large bowl, whisk together the chocolate crumbs and sugar. Gently mix in the melted butter until a sandlike mixture forms.
3. Spoon 2 tablespoons into each cupcake liner. Using a flat bottomed glass, gently press down to make a firm crust layer.
4. Bake the crust in the oven for 5 minutes. Remove and allow to cool completely. Reduce the oven temp to 250 F degrees. 

5. Using a large bowl, beat the cream cheese and sugar until combined and smooth. Add (room temperature) melted chocolate.  
6. Beat in the egg until combined. Beat in the pure vanilla extract and the Kahlua until combined. 
7. Spoon about 2 tablespoons of the cheesecake batter into the cupcake liners. Gently tap the pan onto the counter to release any large bubbles in the batter.
8.  Bake for 25 minutes or until the centre doesn’t jiggle. 
9. Remove from the oven and allow to cool to room temperature before placing in the fridge for a few hours (or overnight). 

10. Remove paper cupcake liners from cheesecakes.Using a small bowl beat the heavy whipping cream and icing sugar until stiff peaks form.
11. Scoop into piping bag and pipe whipped cream onto the top of each of the cheesecakes.
12. Sprinkle a dusting of espresso powder (or cookie crumbs) over the cheesecakes.

Serve slightly chilled. They’ll hold their shape well for an hour or more on a dessert table as they’re baked rather than a chilled gelatin-based dessert like a no-bake cheesecake.

For Cinco de Mayo or other celebrations, I like to serve these mini Kahlua desserts with Mexican dishes such as arroz verde, salpicon de res (shredded beef salad), garnachas or slow cooker chipotle chicken soup.

They pair nicely with a chilled horchata (rice drink) or iced coffee.

Variations

Want to personalize this Kahlua dessert recipe? Try these twists:

• Add a chocolate ganache topping for extra richness.
• Swirl in dulce de leche before baking for a caramel kick.
• Use graham cracker crumbs for a more buttery crust.
• Top with chocolate-covered espresso beans for visual and textural flair.
• Swap Kahlua for another liqueur, like Baileys, Frangelico, Tia Maria or Amaretto, to change the flavour profile. Or try Nixta Licor de Elote, a corn liqueur popular in cocktail classes in Huatulco, Mexico.
• Make it a Limoncello Mini Cheesecake: Swap Limoncello for Kahlúa and white chocolate for dark chocolate. Use finely-grated lemon zest as garnish instead of espresso or chocolate crumbs.

How to Store

Refrigerator: Keep in an airtight container for up to 4 days.

Freezer: Freeze (without whipped cream topping) for up to 2 months. Thaw overnight in the fridge before decorating.

Expert Tips

• Don’t over mix the batter. This helps avoid cracks and keeps the texture creamy.
• Use an egg at room temperature.
• Room temperature cream cheese ensures a smooth filling.
• Let the cheesecakes chill overnight for the best flavour, texture and firmness.
• Use a piping bag with a star tip for that perfect swirl of whipped cream on top.

Recipe FAQs

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