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Meet Wilson Chan, Balzac’s Coffee Quality and Innovation Lead
  • Apr 13, 2023
Being a part of the Asian community, as well as someone who lived in Asia for half of my life, I have experienced coffee culture...
The six best food stops in Toronto’s Distillery District
  • Mar 24, 2023
There's a plethora of cafes in Toronto that serve up Balzac's Coffee Roasters, but few offer what the space at the Distillery District café does—views...
Sustainability starts with intentionality
  • Mar 06, 2023
Starting out as a single coffee cart in 1993, Balzac’s Coffee Roasters has scaled to 16 stores across Ontario and has a growing retail distribution...
Chocolate Espresso Cheesecake Bites

Chocolate Espresso Cheesecake Bites

Three (ultra indulgent) words for you: chocolate espresso cheesecake. Though simple on their own, together the flavours of rich chocolate, sophisticated espresso and mouth-watering cheesecake come together to form the perfect chilled dessert. 

Ingredients:  

Base Crust: 

  •  ½ cup finely crushed chocolate wafer cookies 
  • 2 tbsp melted butter 
  • 1 tsp sugar 
  • ¼ tsp finely ground Balzac’s espresso beans 

Cheesecake filling:  

  • 16 ounces cream cheese, room temp 
  • 1/2 cup white sugar 
  • 2 large eggs 
  • ½ cup sour cream 
  • 1 tsp vanilla extract 
  • 2 tbsp brewed Balzac’s Espresso, chilled 
  • 2 tsp cocoa powder (for decorating) 

Instructions:  

  1. Set oven to 350 degrees  
  2. Mix all base crust ingredients and work through with a fork until evenly combined. 
  3. In a muffin tin, add muffin liners and add a spoonful amount of crust into each liner.  
  4. Using a small flat surfaced item, press down on the crust evenly to pack and fill the base of the liner. Set aside. 
  5. For filling, in a large bowl, add cream cheese and sugar – with a mixer, beat until whipped and smooth. 
  6. Add remaining ingredients and beat until well combined, but not past that to avoid over mixing.  
  7. Separate ½ cup of the filling into a separate bowl and add cocoa powder, mix until combined. 
  8. Fill the remaining the of the muffin tin with the main filling, leaving a small amount of room before the top. 
  9. Spoon a small dollop of the cocoa mixed filling on the top of each cheesecake and use a toothpick to swirl it on top. 
  10. Bake for 15-20 mins or until the cheesecake has slight cracks in the top. 
  11. Once removed and cooled, top with anything you choose. Our recommendations: Whipped cream, cocoa powder or melted chocolate. 

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Recent Posts

Meet Wilson Chan, Balzac’s Coffee Quality and Innovation Lead
  • Apr 13, 2023
Being a part of the Asian community, as well as someone who lived in Asia for half of my life, I have experienced coffee culture...
The six best food stops in Toronto’s Distillery District
  • Mar 24, 2023
There's a plethora of cafes in Toronto that serve up Balzac's Coffee Roasters, but few offer what the space at the Distillery District café does—views...
Sustainability starts with intentionality
  • Mar 06, 2023
Starting out as a single coffee cart in 1993, Balzac’s Coffee Roasters has scaled to 16 stores across Ontario and has a growing retail distribution...