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No Bake One-Bite Chocolate Espresso Cheesecakes

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These mini cheesecakes will be a hit with children and adults alike—the addition of espresso gives cheesecake a gourmet twist.

Recipe created by Monica Benavidez, author of the blog Monica Wants It.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 24 servings


Original reipce makes 2 dozen Change Servings

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PLACE cupcake liners in mini cupcake pan.

graham cracker crumbs, butter, sugar and salt in a small bowl; place into bottoms of cupcake liners. Freeze while filling is prepared.

sweetened condensed milk, Nesquik and coffee granules in a small bowl on HIGH (100%) power for 30 seconds; stir well.

BEAT cream cheese in medium bowl with a hand mixer until smooth. Mix in chocolate-espresso mixture. Fold in whipped topping.

REMOVE pan from freezer. Using a small cookie scoop or tablespoon, place filling into each cupcake liner.

REFRIGERATE for 3 to 4 hours or freeze for about 45 minutes to set the filling.

TOP with nuts and strawberries.

Nutrition Facts

Amount Per Serving
Servings: 24 servings
Calories 90
Calories from Fat 45
%Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 16%
Cholesterol 15mg 5%
Sodium 65mg 3%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Sugars 8g
Protein 1g
Vitamin A 2%
Vitamin C 2%
Calcium 4%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
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