Mini Tiramisu Cheesecakes
User Reviews
4.7
Mini Tiramisu Cheesecakes
Description
This dessert starts with a spongy cake layer made from a lightly sweetened and flavored batter baked in a mini cheesecake or muffin pan. The cakes form sturdy bases once cooled. A coffee mixture of brewed coffee and rum is prepared to soak the cakes, enhancing tiramisu flavor. The cheesecake filling blends gelatin softened in water with mascarpone, cream cheese, icing sugar, rum, and whipped cream for a smooth but stable mousse-like texture.
Poked mini cakes absorb the coffee-rum liquid before the creamy cheese mixture is layered or folded in. The finished cheesecakes are typically dusted with cocoa powder or topped with chocolate shavings or raspberries to complement the coffee and cheese flavors.
This recipe adapts well to different pans if needed and allows omitting or substituting rum for vanilla extract. The cheesecakes keep well when refrigerated and can be frozen for longer storage, though garnish is best added just before serving to maintain appearance.
Ingredients
For Bottom Cake
- 2 medium egg
- ⅓ cup sugar granulated
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅔ cup all-purpose flour
For Coffee Mixture
- ¼ cup brewed coffee
- 2 tablespoons rum
For Cheesecake
- 2 teaspoon gelatin
- 3 tablespoon water
- 1 cup mascarpone cheese
- 1 cup cream cheese (an 8 oz package)
- ⅓ cup icing sugar
- 2 tablespoon rum
- 1 cup Whipped Cream
- cocoa powder
- raspberry
Instructions
- Preheat oven to 400℉. Spray the bottom of each cup of your mini cheesecake pan with cooking spray. Set aside.
- Add the eggs and granulated sugar to your mixer and beat until light and fluffy. Add vanilla extract, pinch of salt and flour and beat for another 30 seconds or so until well incorporated.
- Spoon about a tbsp or so of the mixture into each cup, there should be enough cake batter for all 12 cups.
- Place the tray in the oven and bake for 10 minutes. Let cool completely.
- Get the coffee mixture ready by combining the brewed coffee and the rum together.
- In a small bowl add the gelatin and water and stir well. Microwave the gelatin for 10 seconds, the liquid should become clear and all the gelatin dissolved.
- Add the mascarpone cheese, cream cheese, icing sugar, rum and gelatin mixture to the mixer of your bowl and beat well until everything is well incorporated, about 2 minutes. Fold in the whipped cream.
- After you take the mini cakes out of the oven, poke holes in them with a fork. Brush the coffee mixture generously over the cakes. You could even take the cakes out and soak them in the coffee, but make sure they don't get too mushy, you still want them to hold their shape.
- Spoon the cheesecake mixture into each cup over the cake, making sure to fill them all the way to the top. There should be more than enough cheesecake mixture to fill all 12 cups.
- Refrigerate cheesecakes for at least 3 hours before serving.
- Before serving dust the cakes with some cocoa powder and top with a raspberry if preferred. You should be able to easily remove them from the tray, by pushing up the bottom of the cup, if you're having difficulty getting the cakes out, take a knife and run it around the edge of the cakes.
Notes
- Chocolate shavings can substitute for cocoa powder as garnish.
- If a mini cheesecake pan is unavailable, use mini muffin pans with liners or an 8x8 inch pan to cut into portions.
- Add cocoa or chocolate garnish only upon serving if frozen to best preserve appearance.
- Omit rum or replace with vanilla extract as preferred.
- Store tightly covered in the fridge up to 5 days; freeze for 2-3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 224kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 64mg | 21% |
| Sodium | 143mg | 6% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 452IU | 9% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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