Mini Tiramisu Cheesecakes

Mini Tiramisu Cheesecakes

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!

Mini Tiramisu Cheesecakes

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!

Mini Tiramisu Cheesecakes

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!

Mini Tiramisu Cheesecakes

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, melted

For 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 powder

For the Topping:
Whipped cream
Cocoa powder

Directions:

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.)

Disclaimer: 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.

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85 Responses to “Mini Tiramisu Cheesecakes”

Comment Pages 1 2
  1. Samantha Cade on March 20, 2013 at 1:21 am

    oops you dont say how much sugar to put in the filling! looks yummy though!

    Reply

    • Michelle on March 20th, 2013 at 10:23 am

      Hi Samantha, So sorry for that omission, I have fixed it!

      Reply

    • Maria on May 22nd, 2013 at 8:23 am

      Maria Hi ,love that tiramisu cheese cake. Does anyone know if I can freeze them.

      Reply

      • Michelle on May 22nd, 2013 at 10:34 am

        Hi Maria, Yes you can freeze these.

        Reply

  2. Averie @ Averie Cooks on March 20, 2013 at 1:25 am

    Michelle it’s beautiful – the recipe, flavors, photos, the fact they’re MINI. So cute. And so pretty. All in one!

    Reply

  3. Aya on March 20, 2013 at 3:43 am

    You make it look so easy to make these! The last picture makes me want to grab a fork and take a bite now!

    Reply

  4. Emily Hancock on March 20, 2013 at 4:30 am

    Ooooh looks so good can’t wait to make these! but how much sugar do we put in?

    Reply

  5. Azzina on March 20, 2013 at 5:04 am

    This time i landed perfectly on your site for the yummy
    cheddar cheese. Would love prepare your recipes on weekend. Thanks dear.

    Reply

  6. Andrea Jones on March 20, 2013 at 6:48 am

    Looks yummy!
    How much sugar do you put in the filling? Looks like it was left out.

    Reply

    • 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.

      Reply

  7. Marie @ Little Kitchie on March 20, 2013 at 6:54 am

    This looks so moist and decadent! Your photos are beautiful!

    Reply

  8. Lori on March 20, 2013 at 7:36 am

    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.

    Reply

    • 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.

      Reply

  9. Aimee @ ShugarySweets on March 20, 2013 at 7:57 am

    LOVE tiramisu. In cheesecake??

    Reply

  10. Stephanie on March 20, 2013 at 8:08 am

    can’t wait to make this!

    Reply

  11. Heather @ Sugar Dish Me on March 20, 2013 at 8:23 am

    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!

    Reply

  12. Kasha the FarmGirl on March 20, 2013 at 8:41 am

    You had me at tiramisu.

    And is there any other brand of cream cheese? I think not!

    Reply

  13. Elaine @ Cooking to Perfection on March 20, 2013 at 8:50 am

    These are so cute and sound amazing! I love mini anything, so I’m definitely going to have to give these a try. :)

    Reply

  14. Kenley Leigh on March 20, 2013 at 8:53 am

    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

    Reply

  15. Gloria @ Simply Gloria on March 20, 2013 at 8:56 am

    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! (=

    Reply

  16. Katrina @ In Katrina's Kitchen on March 20, 2013 at 9:03 am

    Great to partner up with you today, Michelle! And my husband would go bonkers if I made this cheesecake- such a clever idea! Delicious!

    Reply

  17. Jennifer on March 20, 2013 at 9:05 am

    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!

    Reply

    • Michelle on March 20th, 2013 at 12:12 pm

      Do it! Taste testers are always welcome :)

      Reply

  18. Jessica @ Portuguese Girl Cooks on March 20, 2013 at 9:07 am

    These look incredible! I love, love, love, tiramisu and combined with cheesecake, this is definitely a winner!

    Reply

  19. shelly (cookies and cups) on March 20, 2013 at 9:13 am

    My husband would DIE for these.

    Reply

  20. Lori @ RecipeGirl on March 20, 2013 at 9:29 am

    I need these in my life today. Fabulous.

    Reply

  21. Theresa on March 20, 2013 at 9:30 am

    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.

    Reply

  22. Melissa E. on March 20, 2013 at 9:34 am

    I can’t wait to try these! My son loves tiramisu and I love cheesecake so these are perfect!!!! Thanks for the recipe!

    Reply

  23. Kristen on March 20, 2013 at 10:06 am

    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!

    Reply

  24. Karla on March 20, 2013 at 10:41 am

    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.

    Reply

  25. Alice @ Hip Foodie Mom on March 20, 2013 at 10:45 am

    omg, yummmm! love this!

    Reply

  26. Jessica@AKitchenAddiction on March 20, 2013 at 10:52 am

    Love that you combined tiramisu and cheesecake!

    Reply

  27. Wendy on March 20, 2013 at 10:55 am

    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!

    Reply

  28. Margaret Garner on March 20, 2013 at 11:27 am

    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.

    Reply

    • 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.

      Reply

  29. Mary on March 20, 2013 at 11:31 am

    Can these be frozen?

    Reply

  30. Marcie on March 20, 2013 at 11:51 am

    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!

    Reply

  31. Molly_Bakelette on March 20, 2013 at 12:17 pm

    I didn’t know PHILADELPHIA was so “local”, thanks for the insight! As always making me drool over here! Haha!
    xoxo

    Reply

  32. Michelle on March 20, 2013 at 12:24 pm

    Oh wow, this looks so good

    Reply

  33. Ashley @ Wishes and Dishes on March 20, 2013 at 1:05 pm

    Love everything about this! Pictures are gorgeous!

    Reply

  34. Jess S. @ Floptimism on March 20, 2013 at 1:15 pm

    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!

    Reply

  35. Andrea on March 20, 2013 at 2:20 pm

    Thanks for the recipe! I was wondering if you think that this could be made in a standard springform pan also?

    Reply

    • 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.

      Reply

  36. Jessica on March 20, 2013 at 2:36 pm

    How can I make the cheesecake without eggs?. It looks really good.

    Reply

    • 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.

      Reply

  37. Meghan @ Cake 'n' Knife on March 20, 2013 at 2:44 pm

    I love your photos!! These look delicious – do you deliver?

    Reply

  38. Tracy {pale yellow} on March 20, 2013 at 6:17 pm

    Gorgeous cheesecakes! Such a brilliant cheesecake combination.

    Reply

  39. Holiday Baker Man on March 20, 2013 at 6:55 pm

    Great little bites of big flavour!

    Reply

  40. michelle on March 20, 2013 at 8:14 pm

    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.)

    Reply

  41. Katrina @ Warm Vanilla Sugar on March 21, 2013 at 9:22 am

    I love the look of these!! Yum!

    Reply

  42. Kathy on March 21, 2013 at 10:33 am

    Oh yum! I like any type of cheesecake! My favorite is just a plain regular cheesecake though!

    Reply

  43. Lindsay on March 21, 2013 at 10:53 am

    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?

    Reply

    • Michelle on March 26th, 2013 at 12:25 am

      Hi Lindsay, I don’t see why you couldn’t do that.

      Reply

  44. Kiran @ KiranTarun.com on March 21, 2013 at 12:07 pm

    Perfect morsels of deliciousness!

    Reply

  45. Sarah on March 21, 2013 at 2:02 pm

    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!!

    Reply

  46. Mari @ Oh, Sweet & Savory on March 21, 2013 at 2:10 pm

    The texture of the cheesecake and the flavors of the tiramisu — what a delightful combination!

    Reply

  47. Dianne on March 21, 2013 at 2:11 pm

    I can’t get your recipes to save in Ziplist today. I have lots of others saved there. :(

    Reply

    • 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!

      Reply

  48. Bernadette @ Now Stir It Up on March 21, 2013 at 3:14 pm

    I had NO idea that philidelphia sorces their ingredients from local dair farms. I love that… Thanks for sharing.

    Reply

  49. TidyMom on March 22, 2013 at 5:57 pm

    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!

    Reply

  50. Rosie @ Blueberry Kitchen on March 23, 2013 at 8:23 am

    Tiramisu and cheesecake are my two favourite desserts – your mini cheesecakes look like heaven to me!

    Reply

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