A Taste of Magic
The rich smell of coffee and sweet cream filled my kitchen. I first tried a mini tiramisu cheesecake at a tiny cafe. Its layers of flavor danced on my tongue. Ever wondered how to make a classic dessert even more special? These mini treats are the perfect answer. They combine two beloved desserts into one. Each bite feels like a tiny celebration. I knew I had to create my own version at home.
My First Kitchen Surprise
My first try did not go perfectly. I was so excited to assemble them. I forgot to chill the base before adding the filling. The crumbs mixed into the creamy layer. It was messy but still delicious. This taught me that good food is about joy, not perfection. Cooking at home creates memories, not just meals. It is a wonderful way to show love. Have you ever had a happy kitchen accident?
Why The Flavors Sing
The texture is what makes these cheesecakes amazing. You get a crunchy base and a smooth, creamy filling. The coffee-soaked ladyfinger adds a soft, bold middle layer. It cuts through the sweetness perfectly. Which flavor combo surprises you most: coffee and chocolate or creamy and crunchy? Share your thoughts in the comments below. The ganache ball on top is the final touch. It makes each one look like a professional dessert.
A Sweet Slice of History
Tiramisu means “pick me up” in Italian. It came from the Veneto region in the 1960s. Chefs created it as a energetic dessert. This version mixes that idea with American cheesecake. *Did you know the original tiramisu used mascarpone, not cream cheese?* This recipe is a fun twist on a classic. It shows how food can travel and change. What is your favorite dessert from another country?
| Ingredient | Amount | Note |
|---|---|---|
| Cookies | 260 g | mix plain and chocolate |
| Butter | 120 g | unsalted |
| Water | â…“ cup | hot from the kettle |
| Gelatine | 4 tsp | powder |
| Cream cheese | 500 g | |
| Powdered sugar | ¾ cup | |
| Coffee | ½ cup | warm |
| Vanilla extract | 1 tsp | |
| Heavy cream | 450 ml | |
| Ladyfingers | 12 | sponge finger biscuits |
| Coffee | 1½ cups | cold |
| Dark chocolate | 300 g | |
| Heavy cream | 200 g | |
| Cocoa powder | ½ tbsp | for dusting |
| Wafer rolls | 6 | picollo |
Your New Favorite Party Dessert
These mini cheesecakes are a dream. They combine coffee, chocolate, and creamy filling. You get all the flavors of tiramisu in one bite. They are perfect for your next gathering.
Step 1
First, make the biscuit base. Crush your cookies into fine crumbs. Mix the crumbs with melted butter. Press this mix into your cupcake tray. (A hard‑learned tip: Use a small glass to press it down firmly). Then, chill the base in the fridge.
Step 2
Next, prepare the coffee cheesecake filling. Dissolve the gelatine in hot water. Beat the cream cheese and sugar until smooth. Add warm coffee, vanilla, and cream. Slowly mix in the gelatine.
Step 3
Now, build the layers. Spoon half the filling over the base. Dip ladyfinger halves in cold coffee. Place one on the filling in each cup. Top with the rest of the cheesecake mix. Smooth the tops and freeze for six hours.
Step 4
Finally, make the ganache and serve. Heat cream and pour it over chocolate. Stir until it is smooth and glossy. Chill the ganache until it is firm. Then, roll it into small balls.
What is the secret to a smooth, lump‑free ganache? Share below!
Cook Time: 30 minutes
Total Time: 6 hours 30 minutes
Yield: 12 servings
Category: Dessert
Three Fun Twists to Try
Love this recipe? Make it your own with these simple spins. Each version offers a unique flavor surprise. They are all easy to put together.
Orange Zest Delight
Add a tablespoon of orange zest to the filling. The citrus cuts through the rich coffee flavor. It is a bright and refreshing combination.
Mocha Madness
Mix two tablespoons of cocoa into the cheesecake filling. This gives you a double chocolate experience. It is perfect for true chocolate lovers.
Peppermint Swirl
Swirl some peppermint extract into the filling before freezing. Top with a crushed candy cane. It is a festive treat for the holidays.
Which creative spin sounds best to you? Vote in the comments!
Serving Your Mini Masterpieces
Presentation makes these little cakes even more special. A few simple touches create a beautiful dessert plate. Think about texture and temperature.
For sides, try fresh berries or a fruit coulis. The tartness pairs well with the sweet cake. A sprinkle of chopped nuts adds a nice crunch. For drinks, a sweet dessert wine is lovely. A cold glass of milk is always a classic choice.Which would you choose tonight, the wine or the milk?
Keep Your Mini Cheesecakes Perfect
Store these cheesecakes in the fridge for three days. They freeze beautifully for up to one month. Let them thaw in the refrigerator before serving. Do not refreeze after thawing for safety. I always make a double batch for easy treats. My grandkids love finding these in my freezer. It makes weeknight desserts a special surprise. Why does this matter? Freezing saves time and reduces food waste.
Fix Common Cheesecake Troubles
Is your filling not setting? The gelatine may not have dissolved fully. Ensure your water is very hot when you mix it. Are the bases crumbling? Press your biscuit mix down firmly. Use the back of a spoon to compact it well. Is the ganache too runny? Your cream may have been too hot. Let the chocolate and cream mixture cool longer. A fun fact: I once used cold cream by mistake. It taught me patience is key in the kitchen.
Your Cheesecake Questions Answered
Can I make this gluten-free?
Yes, use gluten-free biscuits and ladyfingers. Check all labels to be safe.
How far ahead can I make these?
You can make them a full month ahead. Just keep them frozen until needed.
What can I use instead of gelatine?
Try agar-agar powder for a vegetarian option. Follow the package instructions for amounts.
Can I swap the coffee flavor?
Absolutely. Use melted chocolate or fruit puree instead. It will change the taste nicely.
Can I make one big cheesecake?
Sure. Use a springform pan and triple the freezing time. What other flavors should I try next?
A Sweet Finale from My Kitchen
I hope these little treats bring you joy. They are perfect for sharing with loved ones. Why does this matter? Cooking connects us. It creates lasting memories around the table. I would love to see your beautiful creations.
Tag Amelia Hartwell on Pinterest with your photos.
Happy cooking! —Amelia Hartwell.
Mini Tiramisu Cheesecake Recipe
Description
Experience the delightful fusion of tiramisu and cheesecake in these individual desserts, featuring a coffee-soaked biscuit base and a creamy cheesecake filling.
Ingredients
Instructions
- Make the Biscuit Base: Crush the biscuits into fine crumbs using a stick blender or wooden rolling pin and zip lock bag then mix with melted butter. The addition of the chocolate cookies gives a nice speckled effect.
- Press the mixture into the base of a cupcake tray lined with baking cups or 8 Cavity Silicone Moulds. This ensures easy removal of cheesecakes after freezing. Alternatively, you can line the cupcake tray with baking cups.
- Chill in the refrigerator while preparing the cheesecake layer.
- Prepare the Coffee Cheesecake Filling: In a small bowl, dissolve gelatine powder in boiling water. Set aside.
- In a large bowl, beat softened cream cheese and icing sugar until smooth.
- Add warm coffee and vanilla extract to the cream cheese mixture and beat again until well combined.
- Pour in the whipping cream, continuing to beat.
- While beating, slowly add the warm gelatine mixture to the cream cheese mixture, ensuring it is well incorporated.
- Spoon half of the cheesecake mixture over the biscuit base.
- Cut sponge finger biscuits in half. Quickly dip the biscuits into cold coffee and place one on top of the cheesecake layer in each cupcake liner.
- Top with the remaining cheesecake mixture, and smooth the tops.
- Freeze for a minimum of 6 hours or overnight.
- Make the Ganache Truffle Balls: Heat the heavy cream in a saucepan until it just begins to boil.
- Pour the hot cream over the chopped dark chocolate and let it sit for a minute. Then stir until smooth.
- Refrigerate the ganache until firm, then scoop it into balls using a melon baller.
- Garnish and Serve: Once frozen, gently remove the mini cheesecakes from the moulds and place on serving plate.
- Place a ganache ball on top of each mini cheesecake.
- Dust each mini cheesecake with cocoa powder before serving.
- Refrigerate for at least 2 hours to thaw before serving.
Notes
- For best results, ensure the cream cheese is at room temperature before beating. The wafer rolls (picollo) can be used as an additional garnish if desired.
