Description
A delightful twist on the classic Italian tiramisu, transformed into bite-sized mini cheesecakes combining rich coffee flavors and creamy mascarpone.
Ingredients
Scale
- 260 g cookies (mix plain and chocolate)
- 120 g butter (unsalted, melted)
- ⅓ cup water (hot from the kettle)
- 4 tsp gelatine (powder)
- 500 g cream cheese (softened)
- ¾ cup powdered sugar
- ½ cup coffee (warm)
- 1 tsp vanilla extract
- 450 ml heavy cream
- 12 ladyfingers (sponge finger biscuits)
- 1½ cups coffee (cold)
- 300 g dark chocolate (chopped)
- 200 g heavy cream
- ½ tbsp cocoa powder (for dusting)
- 6 wafer rolls (picollo)
Instructions
- Make the Biscuit Base: Crush the biscuits into fine crumbs and mix with melted butter. Press into the base of a cupcake tray lined with baking cups. Chill in the refrigerator.
- Prepare the Coffee Cheesecake Filling: Dissolve gelatine in boiling water. Beat cream cheese and powdered sugar, then add warm coffee and vanilla. Slowly mix in gelatine and half of the cheesecake mixture over the chilled base. Dip ladyfingers in cold coffee and place on top, then add remaining cheesecake mixture.
- Freeze the cheesecakes for at least 6 hours or overnight.
- Make the Ganache Truffle Balls: Heat heavy cream until boiling and pour over chopped dark chocolate, stirring until smooth. Refrigerate until firm and shape into balls.
- Garnish the cheesecakes with ganache balls and dust with cocoa powder. Refrigerate for at least 2 hours before serving.
Notes
For best results, ensure cream cheese is softened and use freshly brewed coffee for flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: tiramisu, cheesecake, mini desserts, Italian dessert, easy dessert, no-bake cheesecake