Description
Creamy mini tiramisu cheesecakes blend Italian dessert magic with indulgent charm. Rich espresso-soaked layers and smooth mascarpone create a delightful treat you’ll savor with pure delight.
Ingredients
Scale
Mascarpone and Cream Cheese:
- 226 g (8 oz) mascarpone cheese
- 226 g (8 oz) cream cheese
- 100 g (1/2 cup) granulated sugar
Cookies and Coffee:
- 100 g (1 cup) ladyfinger cookies
- 120 ml (1/2 cup) strong brewed espresso
- 30 ml (2 tbsp) coffee liqueur
Eggs and Additional Ingredients:
- 2 large eggs
- 60 ml (1/4 cup) heavy cream
- 15 g (2 tbsp) cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 325°F and line a muffin tin with cupcake liners, ensuring each cup is prepared for the mini cheesecakes.
- Combine mascarpone, cream cheese, and sugar in a large mixing bowl, beating until smooth and creamy with no lumps remaining.
- Gradually incorporate eggs one at a time, mixing thoroughly after each addition to create a silky texture.
- Fold in heavy cream, vanilla extract, and salt, stirring gently to maintain the mixture’s light consistency.
- Brew strong espresso and mix with coffee liqueur in a shallow dish, creating a rich coffee soak for the ladyfinger cookies.
- Briefly dip each ladyfinger cookie into the espresso mixture, ensuring they are moistened but not soggy, then place at the bottom of each cupcake liner.
- Carefully pour the cheese mixture over the soaked cookies, filling each liner about 3/4 full.
- Bake for 18-22 minutes until centers are just set but still slightly jiggly, avoiding over-baking.
- Remove from oven and allow cheesecakes to cool completely at room temperature for approximately 30 minutes.
- Refrigerate for at least 2 hours to firm up and develop deeper flavors.
- Before serving, dust the tops generously with cocoa powder using a fine-mesh sifter for an elegant finish.
Notes
- Choose room temperature ingredients to ensure smooth, lump-free cheesecake batter with perfect consistency.
- Dip ladyfingers quickly in espresso mixture to prevent them from becoming too soggy and falling apart.
- Use a water bath while baking to prevent cracks and create a silky, even texture in the cheesecake.
- Make ahead and store in refrigerator for up to 3 days, allowing flavors to intensify and develop a richer taste profile.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg