Touch The Heavens With These Mini Tiramisu Cheesecakes

Written by on in Cheesecake

THE SUPER CUTE AND DELICIOUS MINI TIRAMISU CHEESECAKE RECIPE

People love creating mouthwatering desserts during the holidays. But why wait? With this Mini Tiramisu Cheesecake recipe, you can enjoy quality desserts for your family and loved ones any day.

Please scroll down below to see the full printable recipe for this delicious Mini Tiramisu Cheesecakes!




Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Mini Tiramisu Cheesecakes Recipe

For Bottom Cake

  • 2 eggs
  • ⅓ cup granulated sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • ⅔ cup all-purpose flour

For Coffee Mixture

  • ¼ cup brewed coffee
  • 2 tbsp rum

For Cheesecake

  • 2 tsp gelatin
  • 3 tbsp water
  • 1 cup mascarpone cheese
  • 1 cup cream cheese
  • ⅓ cup icing sugar
  • 2 tbsp rum
  • 1 cup whipped cream
  • cocoa powder and raspberries for topping (for topping)
  1. Preheat oven to 400 F degrees. Spray the bottom of each cup of your mini cheesecake pan with cooking spray. Set aside.

  2. Add the eggs and granulated sugar to your mixer and beat until light and fluffy.
  3. Add vanilla extract, pinch of salt and flour and beat for another 30 seconds or so until well incorporated.

  4. Spoon about a tbsp or so of the mixture into each cup, there should be enough cake batter for all 12 cups.

  5. Place the tray in the oven and bake for 10 minutes.

  6. Let cool completely.
  7. Get the coffee mixture ready by coming the brewed coffee and the rum together.
  8. 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.

  9. 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.
  10. Fold in the whipped cream.

  11. After you take the mini cakes out of the oven, poke holes in them with a fork.
  12. 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.

  13. 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.

  14. Refrigerate cheesecakes for at least 3 hours before serving.

  15. 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.

Nutrition Information

Serving size: 1 cake Calories: 185 Fat: 8.9g Saturated fat: 5.3g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 16.0g Sugar: 9.1g Sodium: 62mg Fiber: 0.0g Protein: 8.2g Cholesterol: 58mg

Recipe from: jocooks.com