Mini Tiramisu Cheesecakes

I was not joking about making 2014 the year of the mini cheesecakes.  Maybe it’ll be the year of mini things.  That way I can cut all recipes in half and just make a few of everything.  I don’t know what I’m going to do when I live alone and no one to share my treats with…

This weekend the roommates and I sorted and divided all of the kitchen stuff; things were a little chaotic as we spread out everything from the kitchen into different piles.  We have a lot of kitchen supplies have been royally spoiled with a giant NYC kitchen these last four years; I do not know where everything is going to go!  Despite the great quantity of kitchen supplies, I have little practical items like non-prop plates and forks.  Luckily Ruth gave me some of her extra mixing bowls!

Our kitchen seems sad and empty, I already moved out my baking ingredients so there won’t be any baking for the next few weeks.  Luckily I have several recipes saved for this purpose!  I don’t want to leave my regular stranded!

Let’s talk cheesecakes – second cheesecake home run.  The crust is an appropriate lady finger base with a creamy, Kahula filled cheesecake on top.  A little Kahlua in the whipped cream and a sprinkle of cocoa powder makes the perfect topping.  Decadent, but tiny, these little tiramisu cheesecakes make a perfect dessert!

Print the Recipe!

Mini Tiramisu Cheesecakes
Adapted from Brown Eyed Baker
Yield – 36

2/3 cup dried ladyfinger crumbs
4 teaspoons sugar
2 tablespoons unsalted butter, melted
pinch of salt
16 ounces (2 8-ounce boxes) cream cheese, room temperature
1/2 cup sugar
2 eggs
1 tablespoon Kahlua
1 teaspoon instant espresso powder
1/2 cup whipping cream
splash of Kahlua
dusting of cocoa powder

1. Preheat the oven to 325 ˚F and line 36 mini cupcake tins with paper liners.
2. Crush the ladyfingers and add 2/3 cup to 2 tablespoons of melted butter with the 4 teaspoons of sugar.  Toss with a fork until the crumbs are well moistened.
3. Add about 1 teaspoon of crust into each paper liner and press firmly; I used a rolling pin.
4. In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until light and fluffy.
5. Beat in the sugar and the eggs one at a time.  Beat in the Kahlua and espresso powder.  Scrape the bowl as needed.
6. Place 2-tablespoons of filling on each crust.  Bake for 15 minutes or until the tops are just set.  Let cool completely on a wire rack and then cool for at least two hours in the fridge.
7. Make the whipped cream by adding it to the bowl of a stand mixer with a whisk attachment and beating until the cream reaches thick peaks.  Beat in the Kahlua.
8. Use a piping bag with a plain tip to pipe a dollop on each cheesecake.  Dust the tops with cocoa powder.