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.
Is there a reason you use Kahlua instead of Marsala wine ?
I like Kahlua better.
Hi. these looks super yummy. just wondering wether i can exclude the kahlua?
Yes, you can.
Hi, can I freeze tiramisu cheesecake. I’m hosting the biggest morning tea
A fundraisers for cancer.need to bake ahead . Thanks
Hi Maria, Yes, you can freeze these. Enjoy!
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!
Can you bake this in a 9″ springform pan and make a regular size cheesecake or would the recipe need to be altered?
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 (https://apex-male.info/category/recipes/cheesecake-recipes/%3C/a%3E%29 to see how the ingredient quantities vary and play around with the amounts and baking time.
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.
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!
Looks super delicious and inviting.. love the presentation too.. great clicks :)
Mmm… this sounds delicious! Surprisingly, I have never had tiramisu before, so I’ll have to try this soon. :)
I have not used ladyfingers for a crust before…brilliant!
Thanks for sharing!
~Liz@HoosierHomemade
Tiramisu and cheesecake are my two favourite desserts – your mini cheesecakes look like heaven to me!
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!
I had NO idea that philidelphia sorces their ingredients from local dair farms. I love that… Thanks for sharing.
I can’t get your recipes to save in Ziplist today. I have lots of others saved there. :(
Hi Dianne, Thanks for the heads up, I will check into it. So sorry for the inconvenience!
The texture of the cheesecake and the flavors of the tiramisu — what a delightful combination!
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!!
Perfect morsels of deliciousness!
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?
Hi Lindsay, I don’t see why you couldn’t do that.
Oh yum! I like any type of cheesecake! My favorite is just a plain regular cheesecake though!
I love the look of these!! Yum!
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.)
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.
There are actually mini cheesecake pans.
http://www.amazon.com/Chicago-Metallic-Cheesecake-13-90-Inch-10-60-Inch/dp/B0006SJZJ8
Who knew??
Great little bites of big flavour!
Gorgeous cheesecakes! Such a brilliant cheesecake combination.
I love your photos!! These look delicious – do you deliver?
How can I make the cheesecake without eggs?. It looks really good.
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.
Thanks for the recipe! I was wondering if you think that this could be made in a standard springform pan also?
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.
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!
Love everything about this! Pictures are gorgeous!
Oh wow, this looks so good
I didn’t know PHILADELPHIA was so “local”, thanks for the insight! As always making me drool over here! Haha!
xoxo