Tiramisu Cheesecake Bites

by katerina on September 10, 2013

In case you haven’t been able to assess this yourselves, my sweet tooth is out of control. As such I am trying to bake and cook small portions of things which freeze well so at least I don’t over indulge when enjoying these quite frequent snacks. You can easily adapt this to a larger cheesecake if you prefer.

Tiramisu Cheesecake

Ladyfingers are an easy swap for graham cracker crumbs and the addition of marscarpone cheese, dark chocolate and a dash of espresso makes this twist on a cheesecake very hard to resist.

As a tip, if you want to avoid your cheesecakes falling make sure you don’t leave them in the oven too long, you want it to still have a bit of jiggle in the center when you remove it from the oven. Do as I say, not as I do and pay attention!

Print Recipe

Tiramisu Cheesecake Bites

(12 bites)

6 lady fingers (approximately 1/2 cup when ground)
1 tablespoon melted butter
80g chocolate
1 tablespoon ground espresso
250g cream cheese, room temperature
275g marscarpone, room temperature
1/4 cup sugar
1/2 teaspoon vanilla
2 eggs

1. Preheat oven to 350F. Line a 12 cup muffin tin with paper liners.

2. In a food processor blitz the lady fingers until very fine. With processor running stream in the melted butter slowly. Spoon about a tablespoon of the crumbs into each liner and pat down.

3. Heat the chocolate in a double boiler with an inch of water underneath simmering. Stir until melted. Stir in the coffee and set aside to cool.

4. Give your processor a quick clean and then pulse the cheese, sugar, and vanilla together until very very well mixed and softened. Pulse in the eggs. Scrape down both sides of the mixer and pulse again so until it is nice and uniform.

5. Visually separate the mixture into thirds, you will use two thirds for the first layer, mix in the chocolate and then use the other third for the top layer. Use a spoon to divide 2/3rds of the batter into the muffin cups.

6. With the processor running ad the chocolate to the remaining batter. Stop it, scrap the sides and pulse again until uniform. Divide across the 12 muffin cups.

7. Bake for 20 minutes. Remove, allow to cool at room temperature for 20 minuets and then in the fridge for several hours.


Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time:35 minutes
Calories(approximate per serving): 250



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