Mini Tiramisu Cheesecakes
73 comments » 
You all know by now that I am an absolute fanatic when it comes to cheesecake. I’ll choose that over pretty much any other dessert every single day of the week. I’ve loved it since I was a kid and now I love experimenting with different flavors.
I’ve teamed up with PHILADELPHIA Cream Cheese for their Bring Out The Silver campaign. (You know, that iconic silver packaging!) I wanted to create a miniature cheesecake recipe that was perfect for celebrating a holiday since we’re so close to Easter. One of my favorite special occasion desserts is tiramisu, and I knew immediately it would be a fantastic flavor combination with creamy cheesecake. I made a crust using savoiardi (dried ladyfingers) instead of graham crackers and spiked the cheesecake batter with instant espresso powder and Kahlua. The result was just as amazing as it sounds. Top it with whipped cream and a sprinkle of cocoa powder, and you have one spectacular dessert!
For as much as I bake, and especially as much as I love cheesecake, I have some serious brand loyalty when it comes to cream cheese. I adore PHILADELPHIA cream cheese and use it exclusively in my kitchen. Buying local is such a big trend right now, and I love that they have been using milk sourced from local dairy farmers since 1872. They also use absolutely no preservatives. The fresh milk from nearby farms, along with real cream, is made into cream cheese and refrigerated in just six days. I love fresh!
These mini desserts have all the wonderful flavors of tiramisu with the creamy deliciousness of cheesecake. One of them is the perfect size for an individual dessert, but I dare you not to eat two!
What are some of your favorite cheesecake recipes?
One year ago: Rhubarb Crumb Cake
Two years ago: Fruit & Almond Granola
Mini Tiramisu Cheesecakes
Yield: 18 miniature cheesecakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
A recipe for miniature cheesecakes flavored with Kahlua and espresso.
Ingredients:
For the Crust:
1 cup savoiardi (dried ladyfingers) crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, meltedFor the Filling:
24 ounces PHILADELPHIA cream cheese, at room temperature
¾ cup granulated sugar
3 eggs, at room temperature
1 tablespoon Kahlua
1 teaspoon instant espresso powderFor the Topping:
Whipped cream
Cocoa powderDirections:
1. Preheat oven to 325 degrees F. Line two standard muffin pans with paper cups (you will fill 18 of the 24 cups); set aside.
2. In a small bowl, mix together the savoiardi crumbs, sugar and melted butter with a fork until evenly moistened. Divide the crumbs evenly between the muffin cups and press into the bottom to form a crust. Set aside.
3. Beat the cream cheese and sugar together on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs one at a time, beating well between each addition. Add the Kahlua and instant espresso powder and beat for 1 minute, or until completely combined.
4. Divide the batter evenly between the muffin cups. Bake until the cheesecakes are set around the edges and nearly set in the middle, about 25 to 30 minutes. Cool completely at room temperature, then refrigerate for at least 2 hours.
5. When ready to serve, top with whipped cream and dust with cocoa powder. Leftovers can be stored in the refrigerator for up to 5 days.
Notes:
- For best results, be sure that all ingredients are at room temperature.
- To reduce the likelihood of cracks, don't overbeat the cheesecake batter and don't open the oven door during baking.
(Recipe adapted from Philadelphia Cream Cheese. For more recipes, visit www.creamcheese.com.)
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emailDisclaimer: I have been selected by Kraft Foods to be an ambassador for PHILADELPHIA cream cheese. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments.
oops you dont say how much sugar to put in the filling! looks yummy though!
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Michelle on March 20th, 2013 at 10:23 am
Hi Samantha, So sorry for that omission, I have fixed it!
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Maria on May 22nd, 2013 at 8:23 am
Maria Hi ,love that tiramisu cheese cake. Does anyone know if I can freeze them.
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Michelle on May 22nd, 2013 at 10:34 am
Hi Maria, Yes you can freeze these.
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Michelle it’s beautiful – the recipe, flavors, photos, the fact they’re MINI. So cute. And so pretty. All in one!
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You make it look so easy to make these! The last picture makes me want to grab a fork and take a bite now!
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Ooooh looks so good can’t wait to make these! but how much sugar do we put in?
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This time i landed perfectly on your site for the yummy
cheddar cheese. Would love prepare your recipes on weekend. Thanks dear.
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Looks yummy!
How much sugar do you put in the filling? Looks like it was left out.
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Michelle on March 20th, 2013 at 10:25 am
Hi Andrea, I’m so sorry for the error, I have fixed it in the recipe above. The amount is 3/4 cup.
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This looks so moist and decadent! Your photos are beautiful!
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Michelle,
All I can say is Wow! Were you able to buy the dried lady fingers locally or did you have to get it through a speciality store. I have never seen that.
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Michelle on March 20th, 2013 at 10:26 am
Hi Lori, I have found them in the international aisle (Italian section) of one of the larger grocery stores in my area. I have also purchased them at a little Italian grocer.
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LOVE tiramisu. In cheesecake??
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can’t wait to make this!
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Cheesecake in any variety is MY FAVORITE. These are so great!! Love the Kahlua & espresso tiramisu flavors in these– and the dried lady fingers crust!
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You had me at tiramisu.
And is there any other brand of cream cheese? I think not!
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These are so cute and sound amazing! I love mini anything, so I’m definitely going to have to give these a try.
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This sounds heavenly!! I love mini desserts. They are perfect for entertaining — as well as when it is just my husband and I and we want just a little something sweet (or two). Pinning these Tiramisu Cheesecakes to make this spring!
Kenley
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My favorite cheesecake is actually just plain ol’ homemade with (of course) homemade salted caramel sauce all over. This tiramisu looks absolutely scrumptious! It’s making me want to dive right into that last pic! (=
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Great to partner up with you today, Michelle! And my husband would go bonkers if I made this cheesecake- such a clever idea! Delicious!
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Can I just say that now that I know where you’ll be living & you’re so close, I might just show up at your house randomly to see what you’ve been baking???
YUM!
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Michelle on March 20th, 2013 at 12:12 pm
Do it! Taste testers are always welcome
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These look incredible! I love, love, love, tiramisu and combined with cheesecake, this is definitely a winner!
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My husband would DIE for these.
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I need these in my life today. Fabulous.
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My aunt lived next to a baker when she was young and her mother got a cheesecake recipe with a crust. We have had this all of our lives and now I make the cheesecake. I will be making it for Easter and it feeds a lot of people since it is made in a 9×13 pan(really good). I also make my mom’s cheese tarts, really easy and so good. I would love to try your tiramisu cheesecakes. They would go over big in my family since we are Italian and everyone loves something new.
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I can’t wait to try these! My son loves tiramisu and I love cheesecake so these are perfect!!!! Thanks for the recipe!
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Tiramisu and cheesecake combined? Perfect! Love this take on the challenge. Wish I could taste one of yours! Who, who am I kidding? I’d want the whole thing!
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I LOVE Philadelphia cream cheese. I’ve tried other brands and …ick. (they just didn’t have the right flavor.) LOVE it on bagels too. (and by itself, but don’t tell) Thank you for a recipe that I’m going to try.
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omg, yummmm! love this!
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Love that you combined tiramisu and cheesecake!
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I really, really, love this idea! I love tiramisu but have always thought the mascarpone part would be better if it tasted more like cheesecake! Conveniently, I just bought a new bottle of Kalua. Nothing to hold me back from baking these right now!
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Aboslutely look delish!!!. Have you ever tried to Roast or dry regular lady fingers, or do you think it would work? Can’t wait to try. I so enjoy your post every week.
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Michelle on March 26th, 2013 at 12:18 am
Hi Margaret, If have never done that, I’ve only ever bought the packaged dry ladyfingers.
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Can these be frozen?
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Michelle on March 26th, 2013 at 12:18 am
Yes!
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Your cheesecakes are just beautiful! I love cheesecake, but I prefer to eat mini ones as they can be quite heavy. I love cheesecake with cherry pie filling or lemon curd!
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I didn’t know PHILADELPHIA was so “local”, thanks for the insight! As always making me drool over here! Haha!
xoxo
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Oh wow, this looks so good
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Love everything about this! Pictures are gorgeous!
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I love that you use ladyfingers as the crust! I have several tiramisu cheesecake recipes saved and I almost passed over this one (I mean, how many can 1 person bookmark, right?), until I realized this was the only one to do that. It just feels so much more authentic!
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Thanks for the recipe! I was wondering if you think that this could be made in a standard springform pan also?
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Michelle on March 26th, 2013 at 12:18 am
Hi Andrea, You definitely could, although I’m not sure how the measurements would translate to a full pan recipe. You might want to compare to some other recipes to make sure you don’t need to scale it up at all.
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How can I make the cheesecake without eggs?. It looks really good.
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Michelle on March 26th, 2013 at 12:19 am
Hi Jessica, Eggs are pretty much a standard ingredient in cheesecakes. I would suggest searching for a vegan or dairy-free cheesecake recipe, but both of those would eliminate the cream cheese.
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I love your photos!! These look delicious – do you deliver?
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Gorgeous cheesecakes! Such a brilliant cheesecake combination.
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Great little bites of big flavour!
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Is the baking time similar if you have a mini-cheesecake pan? I made mini-pumpkin cheesecakes at thanskgiving and I”m dying for another mini recipe.
Thanks! (oh , and I seriously never considered that there are actually other brands of cream cheese. Are there?? I don’t really thing there are.)
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Michelle on March 26th, 2013 at 12:22 am
Hi Michelle, I’m not familiar with a mini cheesecake pan, unless you mean a mini muffin tin? If so, the baking time would be reduced.
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michelle on March 26th, 2013 at 7:34 am
There are actually mini cheesecake pans.
http://www.amazon.com/Chicago-Metallic-Cheesecake-13-90-Inch-10-60-Inch/dp/B0006SJZJ8
Who knew??
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I love the look of these!! Yum!
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Oh yum! I like any type of cheesecake! My favorite is just a plain regular cheesecake though!
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Can this recipe be made in a mini cheesecake pan that makes 12 minis? Or do you need to use the baking cups in a muffin tin?
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Michelle on March 26th, 2013 at 12:25 am
Hi Lindsay, I don’t see why you couldn’t do that.
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Perfect morsels of deliciousness!
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Wow, I have been searching for a decadent pud to compliment an italian themed meal that I am hosting in a couple of weeks. This will SO be on the menu, Italian Tiramisu with a real difference….love it!!
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The texture of the cheesecake and the flavors of the tiramisu — what a delightful combination!
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I can’t get your recipes to save in Ziplist today. I have lots of others saved there.
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Michelle on March 26th, 2013 at 12:26 am
Hi Dianne, Thanks for the heads up, I will check into it. So sorry for the inconvenience!
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I had NO idea that philidelphia sorces their ingredients from local dair farms. I love that… Thanks for sharing.
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I’m right there with you on cream cheese – that’s one product I prefer Philadelphia Cream cheese brand to generic!! These look fantastic Michelle!
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Tiramisu and cheesecake are my two favourite desserts – your mini cheesecakes look like heaven to me!
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I have not used ladyfingers for a crust before…brilliant!
Thanks for sharing!
~Liz@HoosierHomemade
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Mmm… this sounds delicious! Surprisingly, I have never had tiramisu before, so I’ll have to try this soon.
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Looks super delicious and inviting.. love the presentation too.. great clicks
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I made these this past weekend (almost freaked out since the sugar amount was missing!) and they came out awesome! Will definitely keep them in the rotation! So good!
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I recently discovered your blog and made your Easter sweet bread and tiramisu cheesecake cupcakes. I always made cream cheese cupcakes and so this recipe really grabbed my attention. They were a glowing success as we made them for our Italian side of the family for Palm Sunday and I will make them again for other family members to enjoy on Easter! I had a small problem with the consistency of the sweet bread, but the flavor was absolutely what I remember having as a child…thank you so much for sharing your wonderful recipes and for giving me the incentive to bake again! I am going to attempt your cheese and bacon bread for Easter morning! You are truly wonderful at this..and I am so glad I found your site! Buono mangiata è tanto grazie.
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Can you bake this in a 9″ springform pan and make a regular size cheesecake or would the recipe need to be altered?
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Michelle on April 5th, 2013 at 11:16 am
Hi Jill, I haven’t made this recipe as a whole cheesecake, but you can take a look at other cheesecake recipes on the site (http://www.browneyedbaker.com/category/recipes/cheesecake-recipes/) to see how the ingredient quantities vary and play around with the amounts and baking time.
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Hi Michelle, I recently made these mini tiramisu cheesecakes and they were absolutely delish! Everyone raved about them from grandparents to the youngest family member. They are a delight to make and will be making these again and again. Thank you for inspiring this mom to the fullest!
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Hi, can I freeze tiramisu cheesecake. I’m hosting the biggest morning tea
A fundraisers for cancer.need to bake ahead . Thanks
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