Step 1: Prepare the Cookie Base. In a medium bowl, combine the crushed cookies, melted butter, and 1 teaspoon of instant espresso powder. Mix until well combined and the crumbs are moistened.
Step 2: Press the mixture evenly into the bottom of a 12-cup muffin tin lined with paper liners, or individual dessert molds. Refrigerate for at least 15 minutes while you prepare the filling.
Step 3: Make the Cheesecake Filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the 1 cup powdered sugar and vanilla extract, beating until fully incorporated.
Step 4: In a separate, cold bowl, beat the cold heavy cream until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture. Dissolve the 2 tablespoons of instant espresso powder in 1 tablespoon of hot water, then fold it into the cheesecake mixture until evenly distributed. Be careful not to overmix.
Step 6: Assemble and Chill. Spoon or pipe the coffee cheesecake mixture over the chilled cookie bases in the muffin tin. Smooth the tops with a spatula. Refrigerate for at least 2 hours, or until firmly set.
Step 7: Prepare the Coffee Glaze. In a small bowl, whisk together the powdered sugar, milk, and ½ teaspoon instant espresso powder (dissolved in a tiny bit of hot water first, if needed) until smooth. Adjust consistency by adding more milk or powdered sugar if necessary.
Step 8: Once the cheesecake cookies are set, carefully remove them from the muffin tin. Drizzle the coffee glaze over each cookie before serving. Enjoy your decadent no-bake treat!