Mini Tiramisu Cheesecakes

Why You’ll Love This Recipe

Mini Tiramisu Cheesecakes are the perfect balance of creamy, sweet, and coffee-flavored richness. They bring the best of both worlds by merging the comforting texture of cheesecake with the bold and aromatic notes of tiramisu. These mini versions make for a fun and customizable dessert that’s easy to serve at parties, family gatherings, or even just a cozy treat for yourself. The best part? You don’t need to bake them, making them an easy dessert to whip up when you want to impress without too much effort.

Ingredients

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/3 cup melted butter

• 1/2 cup strong brewed coffee, cooled

• 8 oz cream cheese, softened

• 1/2 cup mascarpone cheese

• 1 cup heavy cream

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

• 1 tbsp cocoa powder (for dusting)

• 1/4 cup coffee liqueur (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Press the crumb mixture into the bottom of mini cheesecake pans or muffin tins, using the back of a spoon to compact them.

2. In a separate bowl, beat the cream cheese and mascarpone together until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, continuing to mix until well combined.

3. In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, ensuring everything is well incorporated.

4. In a small dish, combine the cooled coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long. Layer the dipped ladyfingers over the cheesecake crusts.

5. Spoon or pipe the cheesecake filling over the ladyfingers in each mini cheesecake. Smooth the tops with a spatula.

6. Refrigerate the mini cheesecakes for at least 4 hours or overnight, allowing them to set properly.

7. Before serving, dust the top of each mini cheesecake with cocoa powder for an authentic tiramisu touch.

Servings and Timing

• Servings: 12 mini cheesecakes

• Prep Time: 30 minutes

• Refrigeration Time: 4 hours or overnight

Variations

• Gluten-Free: Use gluten-free graham cracker crumbs to make the crust gluten-free.

• Non-Alcoholic: Omit the coffee liqueur for a kid-friendly version.

• Tiramisu Flavor Swap: Add a touch of cinnamon or a pinch of nutmeg to the cheesecake filling for an extra layer of flavor.

• Fruit Topping: Top each mini cheesecake with fresh berries, such as raspberries or strawberries, for a refreshing twist on the classic.

Storage/Reheating

Store the mini tiramisu cheesecakes in an airtight container in the refrigerator for up to 3 days. They are best served chilled, and no reheating is necessary. If you’re preparing them in advance, they can be made up to 2 days before serving.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute graham crackers with other cookies like digestive biscuits or even chocolate cookies for a different flavor base.

Is it possible to make this recipe without mascarpone cheese?

Mascarpone cheese provides the signature creamy texture and flavor of tiramisu. If you can’t find it, you can use a blend of cream cheese and heavy cream as an alternative, but the flavor will be slightly different.

Can I freeze these mini tiramisu cheesecakes?

Yes, you can freeze them. Just make sure to wrap each mini cheesecake in plastic wrap and store them in an airtight container in the freezer for up to a month. Let them thaw in the refrigerator before serving.

How can I make these mini cheesecakes dairy-free?

To make dairy-free mini tiramisu cheesecakes, substitute dairy products with non-dairy alternatives like vegan cream cheese, coconut cream, and non-dairy butter for the crust.

How long do I need to refrigerate these cheesecakes before serving?

Refrigerating for at least 4 hours is essential for the mini cheesecakes to set properly. However, overnight is ideal for the best texture and flavor.

Can I make a full-sized tiramisu cheesecake using this recipe?

Yes, you can use this recipe to make one large cheesecake instead of mini versions. Just adjust the baking time accordingly, as you will need to bake it for a longer time.

Can I use instant coffee instead of brewed coffee?

Yes, you can use instant coffee mixed with hot water if you prefer, but brewed coffee gives a more robust flavor.

Can I add more sweetness to the filling?

Feel free to adjust the amount of powdered sugar to suit your sweetness preference. Just be careful not to overpower the delicate flavors of the tiramisu.

What can I do if I don’t have ladyfingers?

You can substitute ladyfingers with sponge cake or even angel food cake cut into small pieces. The key is to dip them quickly into the coffee mixture.

How do I ensure my whipped cream is stiff enough?

Make sure your heavy cream is well-chilled before whipping it. Use a hand mixer or stand mixer and beat on high speed until stiff peaks form. Be cautious not to overwhip it into butter.

Conclusion

Mini Tiramisu Cheesecakes are a delicious and charming twist on a classic Italian dessert. Their individual servings make them ideal for any gathering, offering rich, coffee-infused cheesecake with the signature tiramisu flavor. Whether you’re serving them for a special occasion or just craving a sweet treat, these mini cheesecakes will surely impress with their delicate balance of flavors and textures.

Mini Tiramisu Cheesecakes

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Mini Tiramisu Cheesecakes are a delightful twist on the traditional Italian dessert. These bite-sized treats combine the creamy richness of cheesecake with the bold coffee and mascarpone flavors of tiramisu, offering the perfect balance of sweetness and coffee intensity. With no baking required, they’re easy to prepare and perfect for any occasion, whether for parties, family gatherings, or a cozy indulgence. Customize them with different toppings or make them gluten-free or dairy-free to suit various dietary needs.

• Author: Laura
• Prep Time: 30min
• Cook Time: 4 hours or overnight
• Total Time: 4 hours 30 minutes
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: No-Bake
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup melted butter

1/2 cup strong brewed coffee, cooled

8 oz cream cheese, softened

1/2 cup mascarpone cheese

1 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla extract

1 tbsp cocoa powder (for dusting)

1/4 cup coffee liqueur (optional)

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Instructions

1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Press the mixture into the bottom of mini cheesecake pans or muffin tins, using the back of a spoon to compact.

2. Make the Cheesecake Filling: In a separate bowl, beat the cream cheese and mascarpone until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well combined.

3. Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until smooth.

4. Assemble the Cheesecakes: In a small dish, combine cooled coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long. Layer the dipped ladyfingers over the crust.

5. Fill the Mini Cheesecakes: Spoon or pipe the cheesecake filling over the ladyfingers in each mini cheesecake. Smooth the tops with a spatula.

6. Refrigerate: Refrigerate the mini cheesecakes for at least 4 hours or overnight to set.

7. Serve: Before serving, dust each mini cheesecake with cocoa powder.

Notes

• Gluten-Free: Use gluten-free graham cracker crumbs for a gluten-free version.

• Non-Alcoholic: Omit the coffee liqueur for a kid-friendly version.

• Tiramisu Flavor Swap: Add a pinch of cinnamon or nutmeg to the cheesecake filling for extra flavor.