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!
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!
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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
Ingredients
For the Crust:
- 1 cup (11 g) savoiardi, dried ladyfingers crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the Filling:
- 24 ounces (680.39 g) PHILADELPHIA cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- 3 eggs, at room temperature
- 1 tablespoon Kahlua
- 1 teaspoon instant espresso powder
For the Topping:
- Whipped cream
- Cocoa powder
Instructions
- Preheat oven to 325 degrees F. Line two standard muffin pans with paper cups (you will fill 18 of the 24 cups); set aside.
- 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.
- 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.
- 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.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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.
HI, these look really good. I know this will sound like a silly question. 24 oz. of Cream Cheese is 3 8oz. packages.
If I wanted to use Mascarpone Cheese instead of Cream Cheese, would I use 3 8oz. Mascarpone? It seems like 3 would make too much filling but I am not sure.
Thank you
Can these be made ahead and frozen? If so, I am using a silicone product to bake them, should I freeze them in it also?
Hi Lori, Yes, these would freeze well! I don’t use silicone pans, so I’m not sure how it does with freezing things, but if you’ve had success before, then that would be fine!
if the kahlua can be left out…..
do you still get a decent amount of coffee flavor?
or can we add more espresso powder? and how much more ?
Hi Rocky, You still do get coffee flavor; you could add a smidge more espresso powder if you wanted, but the flavors of Kahlua and espresso powder are different so it’s not a one for one substitution.
Hello Michelle
Did you use FOIL or PAPER Muffin liners
I read your directions it said “paper cups” but wanted to double check with you?
thanks
Rocky
Hi Rocky, I do use paper cup liners.
just want to clarify since I have never worked with espresso powder before, do you have to mix it with water before putting it in the batter or does the Kahlua take that place? thanks
Hi Erin, no need to mix it with water, you can put it straight into the batter!
Hi, I love these, but is there any other liqueur that can be used as a substitute for Kahlua?
Hi Namrata, If you don’t want to use Kahlua, feel free to substitute something to your liking (you haven’t mentioned why you don’t want to use Kahlua, so I’m not sure what to recommend).
Hi Michelle,
Let me start off by saying that IM OBBESSED with your website..i have carefully observed each recipe..and I have to say you have a gift!! YOUR desserts are on another level LOL! I..I wanted to make a whole tiramisu cheesecake instead of the mini ones…could I still use the exact same recipe in making it a whole cake? or will it change based on cooking time or measurements? thanks for sharing all your wonderful creations..ill be sure to save this on my favourites!!
Hi Delia, If you want to make a 9″ cheesecake, I would increase everything by one-third. That should give you a regular size cheesecake. You will also need to increase the baking time, although I’m not sure what the exact time would be since I haven’t baked these as a whole cheesecake.
I resolved,
I put your link in my favorites!
I can not lose!
byeeeeeeeeee
these minicheesecakes tiramisu are fantastic!
I love tiramisù…I love cheesecake ..I love “mini” cheesecake
I absolutely do this recipe!
Although it will not be easy to “translate” the dose because, you know, we use different units of measure.
I have to study it a bit :)
thank you very much! see you soon.
how can I do to be in your followers?
kiss Simo,
Simo’s Cooking
Those chesecakes are looking absolutely amazing. Many thanks for the share, will make sure to give this recipe a try over the weekend.
hi michelle! i just wanted to ask, do you think its better if I leave the cheesecakes to cool in the oven before removing or even use an extra pan filled with water while baking to keep everything moistened so to prevent cracking and that almost instant sinking when you remove them from the oven? thanks!
Hi Demi, I’ve seen and used both methods for whole cheesecakes (you don’t need to do it for mini cheesecakes like this).