Mini Tiramisu Cheesecake

Here is the latest in Sweet Bean’s kitchen! Try our newest recipe our delicious Mini Tiramisu Cheesecakes. These wonderfully individual sized cheesecakes are so rich with flavors of cocoa, coffee, and maple syrup. Tack on a cup of coffee and it is going to be a fan favorite for any coffee lover. As always, we would love to see and hear from you about how your own delicious coffee creation tag us on our social media or post in the comments below.

Tiramisu Cheesecake

Ingredients

• 2½ tsp gelatin powder

• ½ cup of espresso or coffee

• 2 cups of softened cream cheese

• 1 cup of sugar

• 3 cups of cream

• 1 cup of sour cream

• 2 tbsp of confectioners sugar, sifted

• ½ cup of maple syrup

• 54 mini sponge finger biscuits

• cocoa powder for topping

Instructions

1. Line 6 x 7.5cm round pastry rings with non-stick baking paper, leaving 2cm paper above the rim. Line a baking tray with non-stick baking paper and place the rings on the tray.

2. Place the gelatin and half the coffee in a small bowl and mix to combine. Set aside for 5 minutes or until the gelatin is absorbed. Place the cream cheese and sugar in the bowl of an electric mixer and whisk on medium speed for 3–4 minutes or until smooth. Add the gelatin mixture and 1 cup of the single cream and whisk for 1 minute or until thickened. Divide the mixture between the pastry rings, smooth the tops and refrigerate for 1–2 hours or until set. 

3. Place the sour cream, confectioners sugar and the remaining single cream in a clean bowl of the electric mixer and whisk on high speed until soft peaks form. Place the maple syrup and the remaining coffee in a small saucepan over high heat. Bring to the boil and cook for 4–5 minutes or until thickened slightly. Allow to cool to room temperature.

4. Place the cheesecakes onto serving plates and remove the pastry rings and paper. Press the biscuits around the side of each cake. Spoon the cream mixture and coffee syrup over the cakes and dust with cocoa to serve.

Yield: 6 Mini Tiramisu