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Desserts 30 Minutes or Less Italian Cakes
4.7 from 32 votes

Mini Tiramisu Cheesecakes

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By: Joanna Cismaru 28 Comments

This post may contain affiliate links. Please read my disclosure policy.

 These Mini Tiramisu Cheesecakes are to die for! This recipe is a decadent classic that your family and friends will love!  Timeless flavors of the traditional Italian tiramisu blended with a creamy and smooth finish, they will certainly be a favorite!

Mini Tiramisu Cheesecakes on a platter topped with mint and raspberries

Mini Tiramisu Cheesecakes

I’m not sure if two desserts have ever gone together better! I mean, who doesn’t love this combination! These little morsels are made from scratch and if you love tiramisu and cheesecake, this is definitely a dessert for you! They’ll leave your belly feeling warm and cozy, also full. Definitely, full.

While these are going to be perfect as a holiday dessert, these little morsels really are ideal for any occasion. I used my favorite mini cheesecake pan for this because I just love it. You get 12 perfect little cheesecakes and they are the perfect size. Not too big, and just enough to get that sweet tooth satisfied.

The cake batter is quite simple to make, only a few ingredients, and because the cakes are so small, they only takes about 10 minutes to bake.

What is Tiramisu?

Tiramisu is an elegant and rich traditional Italian dessert. Its name comes from the Italian language meaning “pick me up” or “cheer me up” which makes sense, due to it’s decadent coffee flavor and rich and velvety textures!  Trust me, you want to put this in your mouth!

a Mini Tiramisu Cheesecake on a plate with a fork

What You Need To Make Mini Tiramisu Cheesecakes

  • Bottom Cake – eggs, granulated sugar, vanilla extract, salt, all-purpose flour.
  • Coffee Mixture – brewed coffee, rum. For a non alcoholic version, you can skip the rum.
  • Cheesecake – gelatin, water, mascarpone cheese, cream cheese, icing sugar, rum, whipped cream, cocoa powder, fresh raspberries. The gelatin is used to help the mixture set up, since the cheesecake part of this cake is no bake.

process of making Mini Tiramisu Cheesecakes

How to Make Mini Tiramisu Cheesecakes

  1. Preheat the oven: To 450 degrees F. Spray the bottom of each cup of your mini cheesecake pan with cooking spray; set aside.
  2. Combine ingredients for the bottom cake: Add eggs and granulated sugar to your mixer and beat until light and fluffy. Add in vanilla extract, pinch of salt and flour and beat for another 30 seconds or so or until well incorporated and then spoon a tbsp of the mixture into each cup.
  3. Bake cakes: Place tray in the oven and bake for 10 minutes. When completely cooled, use a fork to poke holes in the cakes and brush or pour coffee mixture over the cakes.
  4. Combine cheesecake ingredients: 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 mascarpone, cream cheese, icing sugar, rum, and gelatin mixture to the mixer and beat for approximately 2 minutes, until ingredients are well incorporated. Fold in the whipped cream and spoon the cheesecake mixture onto each cake.
  5. Refrigerate, garnish and serve: Fill to top and refrigerate for 3 hours. Before serving dust the cakes with some cocoa powder and top with a raspberry if preferred.

process of making Mini Tiramisu Cheesecakes

How To Serve These Tiramisu Cheesecakes

You should easily be able to remove your cakes from the pan, if you have any difficulty, simply use a knife and run it around the edge of the cakes. Once removed, dust the tops of your cakes with cocoa powder and/or shaved chocolate and a fresh raspberry to finish! If planning to freeze, do not garnish until removed from storage.

Storing Leftover Cheesecakes

You can store these for up to 5 days in the fridge. Keeping them tightly covered and protected from moisture will extend their lifespan. For best results, keep your dessert in the freezer until the night before you would like to serve it. They will keep for 2-3 months in the freezer.

a platter of Mini Tiramisu Cheesecakes

Try Some Of My Other Decadent Desserts:

  • Matcha Mini Cheesecakes
  • Mini Salted Caramel Cheesecakes
  • Chocolate Cheesecake Santa Hats
  • Mini Salted Caramel Cheesecakes
  • Hawaiian Cheesecake Bites
  • Chocolate Peanut Butter Cheesecake Pops
  • Krispy Kreme Donuts
  • Tiramisu Recipe

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

mini tiramisu cheesecakes topped with raspberries on a plate
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4.66 from 32 votes

Mini Tiramisu Cheesecakes

Prep 20 minutes
Cook 10 minutes
Total 30 minutes
Rate Recipe
 These Mini Tiramisu Cheesecakes are to die for! This recipe is a decadent classic that your family and friends will love!  Timeless flavors of the traditional Italian tiramisu blended with a creamy and smooth finish, they will certainly be a favorite!
12

Ingredients

For Bottom Cake

  • 2 medium eggs
  • 1/3 cup sugar (granulated)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup all-purpose flour

For Coffee Mixture

  • 1/4 cup brewed coffee
  • 2 tablespoon rum

For Cheesecake

  • 2 teaspoon gelatin
  • 3 tablespoon water
  • 1 cup mascarpone cheese
  • 1 cup cream cheese ((an 8 oz package))
  • 1/3 cup icing sugar
  • 2 tablespoon rum
  • 1 cup whipped cream
  • cocoa powder
  • raspberries

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 400 F degrees. 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.

Equipment

  • Mini Cheesecake Pan
  • KitchenAid Classic 4.5 Quart Stand Mixer
  • Keep Calm And Bake On Spatula
  • Glass Mixing Bowl Set (3 piece)

Notes

  1. You can use chocolate shavings instead of cocoa.
  2. If you don't have a mini cheesecake pan you can use a mini muffin pan with liners so that they don't stick, or you can use an 8x8 inch baking pan and cut the cheesecake into small 2x2 inch pieces
  3. If you freeze these, wait until serving for the cocoa powder/ chocolate shaving garnish.
  4. Feel free to eliminate the rum from the recipe if you don't want to use it, or you can replace it with 1 tsp of vanilla extract.
  5. You can store these for up to 5 days in the fridge. Keeping them tightly covered and protected from moisture will extend their lifespan. For best results, keep your dessert in the freezer until the night before you would like to serve it. They will keep for 2-3 months in the freezer.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1cakeCalories: 224kcal (11%)Carbohydrates: 17g (6%)Protein: 5g (10%)Fat: 13g (20%)Saturated Fat: 8g (50%)Cholesterol: 64mg (21%)Sodium: 143mg (6%)Potassium: 76mg (2%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 452IU (9%)Calcium: 67mg (7%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

mini tiramisu cheesecakes topped with raspberries on a plate

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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28 Comments
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FloridaNonna
FloridaNonna
Posted: 2 months ago

I like to whip my own whipping cream, do you recommend doing so? The recipe looks delicious!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  FloridaNonna
Posted: 2 months ago

Absolutely!!

0
Reply
Peggy
Peggy
Posted: 4 years ago

what is the difference between cream cheese and mascarpone. can I only double the cream cheese?

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Peggy
Posted: 4 years ago

Mascarpone is creamier and has a much milder taste than cream cheese. You can double the cream cheese, it will just give them a different flavor.

0
Reply
Norah
Norah
Posted: 4 years ago

What is icing sugar.

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Norah
Posted: 4 years ago

It’s the same as powdered sugar, or confectioners sugar 🙂 You’ll find it with one of those three names in the baking aisle with the rest of the sugars.

0
Reply
Corinne
Corinne
Posted: 5 years ago

These look delicious! Has anyone actually tried freezing them ahead of time to be used?

0
Reply
Pam Lawrence
Pam Lawrence
Posted: 5 years ago

Hi, when you say a cup of cream cheese, is that an 8 oz. block and is the cup of whipped cream an 8 oz Cool Whip? The mini cheesecakes look so good.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Pam Lawrence
Posted: 5 years ago

Yes, 1 cup of cream cheese is 8 oz.

0
Reply
Susan
Susan
Posted: 7 years ago

I do not have a cheesecake pan, would a mini muffin pan work?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan
Posted: 7 years ago

It would, I would probably use some muffin liners so that it’s easier to take out the cheesecakes out of the pan.

0
Reply
Susan
Susan
Posted: 7 years ago

Hi, these look delicious, but I am not sure what icing sugar is? Is it the same thing as powdered or confectioners sugar? Also, is there a good alternative to the run as I am making these for my pregnant friend’s baby shower.
I can’t wait to try them!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan
Posted: 7 years ago

Yep, it’s the same as powdered sugar. Instead of rum you could use some vanilla extract.

0
Reply
Susan
Susan
Reply to  Joanna Cismaru
Posted: 7 years ago

Thank you so much! ?

0
Reply
Susan
Susan
Reply to  Susan
Posted: 7 years ago

*rum

0
Reply
Avi
Avi
Posted: 7 years ago

What is the size of the mini cheesecakes? What tray should I buy?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Avi
Posted: 7 years ago

There’s a link to the product on amazon above my recipe.

0
Reply
anne
anne
Posted: 7 years ago

5 stars
Hi Jo, one question. Can i switch the bases of the cheesecakes? Say hawaiian to matcha? I love your cakes and tried the matcha already 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  anne
Posted: 7 years ago

Of course you can! Let me know how it turns out!

0
Reply
Yulz
Yulz
Posted: 7 years ago

5 stars
These look great
going to make them for chirstmas eve!

i assume i could straight freeze them instead of placing the in the fridge for 3 hours and still have them be set 😀

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Yulz
Posted: 7 years ago

Yeah that should work.

0
Reply
Sandra @ Heavenly Home Cooking
Sandra @ Heavenly Home Cooking
Posted: 7 years ago

5 stars
Oh my, don’t these look lovely! I love tiramisu! I don’t think I would be able to stop at a couple though. I love little bite-sized cheesecakes, and have always wanted one of those special pans. Great idea to make them in a baking pan and cut them into squares. That I can do!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sandra @ Heavenly Home Cooking
Posted: 7 years ago

Yeah and if you cut them small enough, then you can have multiple ones. 🙂

0
Reply
Kevin | Keviniscooking
Kevin | Keviniscooking
Posted: 7 years ago

5 stars
Jo these are so BEAUTIFUL! Great recipe and small enough to be able to have 3 or 4… Hahahaha! Pinned.
The other two you have underneath, especially that matcha one looks incredible. Happy Holidays!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kevin | Keviniscooking
Posted: 7 years ago

Thanks Kevin! Happy holidays to you as well. 🙂

0
Reply
Denise
Denise
Posted: 7 years ago

Hi Jo,

Can the MINI TIRAMISU CHEESECAKES, be frozen? Trying to plan ahead for a wedding.
thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Denise
Posted: 7 years ago

Yeah they probably can, but I wouldn’t dust them with cocoa powder until after thawing them out.

0
Reply
Denise
Denise
Reply to  Joanna Cismaru
Posted: 7 years ago

thank you

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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