Kahlua Mud Slide Minis


Kahlua Mud Slide Minis

Kahlua + coffee ice cream frozen into Oreo-cookie crumb crusts and topped with bittersweet ganache and toasted almonds= these decadent Kahlua Mud Slide Minis, just in time for Cinco de Mayo party planning.



  • 1/4 cup melted butter
  • 1 cup Oreo cookie crumbs
  • 3/4 cup heavy whipping cream
  • 1 cup Ghirardelli bittersweet chocolate chips
  • 1/2 cup sliced almonds
  • 12 scoops coffee ice cream
  • 1/4 cup Kahlua


  1. Combine melted butter and Oreo cookie crumbs and press into buttered Norpro 12 mini cheesecake pan with removable bottoms.
  2. Heat cream to a simmer, then dump in chocolate chips and let sit briefly to melt.
  3. Whisk ganache until smooth.
  4. Use electric beater to beat Kahlua into coffee ice cream until thoroughly combined.
  5. Pour Kahlua ice cream mixture on top of Oreo cookie crumb crusts.
  6. Then pour ganache on top to cover.
  7. Freeze until firm.
  8. Toast almond slices at 300 degrees for 5 minutes, until light golden brown.

When ready to serve, remove Kahlua Mud Slides from freezer and let thaw slightly.

Push bottoms of cheesecake pan up to release. Sprinkle with toasted almonds and enjoy!

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