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Mini Tiramisu Cheesecake

A delightful low-carb dessert that combines the creamy texture of cheesecake with the rich flavors of classic tiramisu, making it perfect for gatherings or a cozy family dinner.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Biscuit Base
  • 260 g Cookies (mix plain and chocolate) Feel free to use gluten-free cookies if necessary.
  • 120 g Unsalted Butter (melted) Ensure it’s fully melted for best consistency.
For the Cheesecake Filling
  • 1/3 cup Water (hot from the kettle)
  • 4 tsp Gelatine (powder) Dissolve completely.
  • 500 g Cream Cheese (softened) Let it sit out before mixing for better blending.
  • 3/4 cup Powdered Sugar Can be adjusted to taste.
  • 1/2 cup Coffee (warm) Use your favorite brew.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best taste.
  • 450 ml Heavy Cream Ensure it’s cold for best whipping results.
  • 12 pieces Ladyfingers (sponge finger biscuits) Can substitute with any sponge cake.
  • 1 1/2 cups Coffee (cold) Used for dipping the ladyfingers.
For the Ganache
  • 300 g Dark Chocolate (chopped) Choose high-quality chocolate for rich flavor.
  • 200 g Heavy Cream (for ganache) Cold cream is ideal for emulsifying.
  • 1/2 tbsp Cocoa Powder (for dusting) Sift for a fine dusting.
For Garnish (optional)
  • 6 pieces Wafer Rolls (Picollo) Optional garnish for an extra crunch.

Method
 

Make the Biscuit Base
  1. Crush the cookies into fine crumbs using a stick blender or a rolling pin.
  2. Combine the crumbs with the melted butter until well mixed.
  3. Press this mixture into the base of a cupcake tray lined with baking cups.
  4. Chill in the refrigerator while you prepare the cheesecake layer.
Prepare the Coffee Cheesecake Filling
  1. In a small bowl, dissolve the gelatine powder in boiling water and set aside.
  2. In a large bowl, combine the softened cream cheese and powdered sugar, beating until smooth.
  3. Add in the warm coffee and vanilla extract, mixing until well combined.
  4. Gently fold in the whipped heavy cream.
  5. Slowly incorporate the warm gelatine mixture, ensuring it blends smoothly.
  6. Spoon half of this mixture over the biscuit base.
  7. Cut the ladyfingers in half, dip in the cold coffee, and place on top of the cheesecake layer in each cupcake liner.
  8. Top with the remaining cheesecake mixture and smooth the top.
  9. Freeze for a minimum of 6 hours, or overnight.
Make the Ganache Truffle Balls
  1. Heat the 200 g heavy cream in a saucepan until just boiling.
  2. Pour the hot cream over the chopped dark chocolate and allow it to sit for a minute before stirring until smooth.
  3. Refrigerate the ganache until firm and then scoop into balls using a melon baller.
Garnish and Serve
  1. Once the mini cheesecakes have frozen, gently remove them from the moulds and place them on a serving plate.
  2. Top each mini cheesecake with a ganache ball and dust with cocoa powder before serving.
  3. Allow to thaw in the refrigerator for at least 2 hours before serving for the best texture.

Notes

Consider making these mini cheesecakes a day ahead for the best flavor. Store any leftovers in an airtight container for up to five days. You can freeze them for up to three months.