Servings
Font
Back
Mini Tiramisu Cheesecakes
4.7 from 64 votes

Mini Tiramisu Cheesecakes

Mini Tiramisu Cheesecakes feature a soft cake base topped with a coffee-rum-soaked mascarpone and cream cheese blend set with gelatin and folded with whipped cream. The small portions are dusted with cocoa powder and can be garnished with raspberries or chocolate shavings. Baking small cake cups and layering with a rich cheesecake filling creates a compact dessert with tiramisu flavors.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 224 kcal
Course: Dessert, Cake
Cuisine: Italian

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

    Cup of Yum
  1. Preheat oven to 400℉. Spray the bottom of each cup of your mini cheesecake pan with cooking spray. Set aside.
  2. 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.
  3. Spoon about a tbsp or so of the mixture into each cup, there should be enough cake batter for all 12 cups.
  4. Place the tray in the oven and bake for 10 minutes. Let cool completely.
  5. Get the coffee mixture ready by combining the brewed coffee and the rum together.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Refrigerate cheesecakes for at least 3 hours before serving.
  11. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 224

% 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.