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.
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!
Can these be frozen?
Yes!
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.
Hi Margaret, If have never done that, I’ve only ever bought the packaged dry ladyfingers.
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!
Love that you combined tiramisu and cheesecake!
omg, yummmm! love this!
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.
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!
I can’t wait to try these! My son loves tiramisu and I love cheesecake so these are perfect!!!! Thanks for the recipe!
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.
I need these in my life today. Fabulous.
My husband would DIE for these.
These look incredible! I love, love, love, tiramisu and combined with cheesecake, this is definitely a winner!
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!
Do it! Taste testers are always welcome :)
Great to partner up with you today, Michelle! And my husband would go bonkers if I made this cheesecake- such a clever idea! Delicious!
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! (=
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
These are so cute and sound amazing! I love mini anything, so I’m definitely going to have to give these a try. :)
You had me at tiramisu.
And is there any other brand of cream cheese? I think not!
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!
can’t wait to make this!
LOVE tiramisu. In cheesecake??
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.
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.
This looks so moist and decadent! Your photos are beautiful!
Looks yummy!
How much sugar do you put in the filling? Looks like it was left out.
Hi Andrea, I’m so sorry for the error, I have fixed it in the recipe above. The amount is 3/4 cup.
This time i landed perfectly on your site for the yummy
cheddar cheese. Would love prepare your recipes on weekend. Thanks dear.
Ooooh looks so good can’t wait to make these! but how much sugar do we put in?
You make it look so easy to make these! The last picture makes me want to grab a fork and take a bite now!
Michelle it’s beautiful – the recipe, flavors, photos, the fact they’re MINI. So cute. And so pretty. All in one!
oops you dont say how much sugar to put in the filling! looks yummy though!
Hi Samantha, So sorry for that omission, I have fixed it!
Maria Hi ,love that tiramisu cheese cake. Does anyone know if I can freeze them.
Hi Maria, Yes you can freeze these.