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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
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!
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.
How to Make Mini Tiramisu Cheesecakes
- Preheat the oven: To 450 degrees F. Spray the bottom of each cup of your mini cheesecake pan with cooking spray; set aside.
- 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.
- 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.
- 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.
- 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.
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.
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
For Bottom Cake
For Coffee Mixture
- ¼ cup brewed coffee
- 2 tablespoons rum
- 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.
- You can use chocolate shavings instead of cocoa.
- 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 8×8 inch baking pan and cut the cheesecake into small 2×2 inch pieces
- If you freeze these, wait until serving for the cocoa powder/ chocolate shaving garnish.
- 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.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.