Mini Tiramisu Cheesecakes
These mini cheesecakes are a delightful bite-sized treat perfect for any occasion. A luscious cream cheese filling sits atop a sweet ladyfinger crust, creating a harmonious blend of flavors. Topped with whipped cream and a sprinkle of cocoa powder, these mini indulgences are sure to impress your guests and satisfy your dessert cravings.
— Constant Cookbook
Ingredients
- :
- 1 cup savoiardi (dried ladyfingers) crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- :
- 24 ounces PHILADELPHIA cream cheese, at room temperature
- ¾ cup granulated sugar
- 3 eggs, at room temperature
- 1 tablespoon Kahlua
- 1 teaspoon instant espresso powder
- :
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
18 miniature cheesecakes
Nutrition
- Calories: 199 kcal
- Carbohydrate Content: 12 g
- Protein Content: 3 g
- Fat Content: 15 g
- Saturated Fat Content: 8 g
- Cholesterol Content: 75 mg
- Sodium Content: 133 mg
- Sugar Content: 11 g
- Serving Size: 1 serving
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