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!
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?
Mini Tiramisu Cheesecakes
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
- 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.
- 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.
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.