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Kahlua Cream Cheese Cup Pies

Miniature mocha and Kahlua cheesecakes with a crunchy Oreo cookie base, cool sour cream topping, and fudge sauce.
Course Dessert
Total Time 4 hours
Servings 12
Calories 263kcal
Author Tracy



  • 12 Oreo cookies
  • 2 tablespoons (1oz) butter melted

Kahlua Cheesecake

  • 1 8-ounce package cream cheese room temperature
  • 1/3 cup (66g) granulated sugar
  • 1 large egg
  • 1/2 cup (3oz) semisweet chocolate, chopped (high-quality chips are fine)
  • 1 tablespoon heavy cream
  • 1/3 cup (80g) sour cream
  • 2 tablespoons Kahlua
  • 1/2 teaspoon instant espresso granules dissolved in 1 tablespoon hot water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Fudge Sauce

  • 2 tablespoons water
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon 1 teaspoon (7g) cocoa powder

Sour Cream Topping

  • 1 cup sour cream
  • 1 tablespoon 1 teaspoon (17g) granulated sugar
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt



  • Line your cupcake pan with cupcake liners. Preheat oven to 350°F.
  • In a food processor, pulse cookies until they are crushed into fine crumbs. Add melted butter and pulse until butter is incorporated.
  • Divide the mixture between the cupcake cups, about a tablespoon of crumbs each. Use your fingers or a shot glass to press the crumbs down firmly so they cover the entire bottom of each cup. Set aside.
  • Lazy person/no food processor instructions: Skip the butter and the food processor and stick an Oreo at the bottom of each cup. Done.

Kahlua Cheesecake

  • Using a stand mixer with the paddle attachment or a handheld electric mixer, beat cream cheese on medium until smooth. Scrape down the sides and bottom of the bowl. Add the sugar and beat at medium speed until sugar is incorporated.
  • Add egg and beat on medium until completely smooth.
  • In a microwave-safe bowl, combine chocolate and heavy cream. With your microwave on medium power, heat for 30 seconds and stir. Repeat until mixture is smooth. Test your chocolate to make sure it is not too hot before you add it to the cream cheese mixture. If it is too warm to comfortably touch, set aside for a minute or two until it cools slightly.
  • Add slightly cooled chocolate to cream cheese mixture and beat until incorporated. Add sour cream, Kahlua, espresso, vanilla, and salt. Mix well, scraping the sides and bottom so no white streaks remain.
  • Divide mixture evenly between cupcake cups, filling just under 3/4 full. It should make exactly 12 cup pies.
  • Bake for 12-15 minutes until edges look set. Middles will still be a little jiggly, but will finish cooking as they cool.
  • Cool on the counter for 20 minutes before transferring to the refrigerator. Chill for at least an hour.

Fudge Sauce

  • Once your cheesecakes have chilled, in a small pot, combine water, sugar, and cocoa powder. Whisk together over medium heat. Bring to a boil, turn down and simmer for 1 to 2 minutes, until mixture thickens (if you run a spoon down the center of the pot it should take a couple of seconds to fill back in).
  • Remove from heat. Mixture will thicken as it cools and should be the consistency of thick syrup. If it is too runny, you can return it to heat and simmer for another 30 seconds to a minute. Allow to cool slightly before using.

Sour Cream Top

  • While your sauce cools, preheat oven to 425°F.
  • In a small bowl, stir together sour cream, sugar, vanilla and salt. Spoon evenly over cheesecakes, about a tablespoon each. Smooth tops so no cheesecake shows through.
  • Scrape all of the cooled fudge sauce into a disposable plastic bag (spread bag open over a cup to make transfer easier) and snip a very small piece off of the corner. Draw three straight lines across each of the cheesecakes and drag a butter knife across them to make the design. Wipe knife off between each stroke.
  • Bake for 4 minutes, until tops look slightly shiny and glazed. Allow to cool and refrigerate for at least 2 hours before serving.


Cheesecakes should keep in the refrigerator, in an air-tight container for up to 4 days.
Small-batch Instructions: For the sugar and sour cream in the cheesecake, 1/2 of 1/3 cup is 2 tablespoons, 2 teaspoons. You will have to split an egg. The best way to do that is to whisk a whole egg in a very small bowl and use half of it (about 1 tablespoon and 1 teaspoon/1oz/28g). For the sour cream layer, half of 3/4 cup is 1/4 cup and 2 tablespoons and half of 1 tablespoon is 1 teaspoon, 1/2 teaspoon. Make the full amount of fudge sauce as it’s easier to pipe and cook with the full amount.
Freezer Instructions: For short-term freezing (a week or two), these can just be popped in a freezer bag and go straight into the freezer. For longer term, freeze cheesecakes on a plate or tray. When solid, wrap individually in plastic wrap or foil and transfer to an air-tight container or plastic bag. Cheesecakes should keep for up to 3 months. Eat straight out of the freezer on a hot day or defrost on the counter for about 20 minutes.


Calories: 263kcal