Mini Tiramisu Cheesecake Recipe (No Bake Cheesecake)

These Mini Tiramisu Cheesecakes combine creamy coffee cheesecake filling, a buttery biscuit base, and a light dusting of cocoa. Each one is topped with a rich ganache truffle ball and finished with a wafer roll for that tiramisu-inspired touch. They’re freezer-friendly and make-ahead, so you can enjoy coffee cheesecake any time.

Prep Time 45

Chilling Time 6

Total Time 6 45

Servings Mini Cheesecakes

Calories 371kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Base

260 g (9 ⅙ oz) cookies mix plain and chocolate
120 g (½ cups) butter unsalted

Coffee Cheesecake

⅓ cup water hot from the kettle
4 teaspoon gelatine powder
500 g (2 ⅕ cups) cream cheese
¾ cup powdered sugar
½ cup coffee warm
1 teaspoon vanilla extract
450 ml (2 cups) heavy cream
12 ladyfingers sponge finger biscuits
1½ cups coffee cold

Ganache Truffle Balls

300 g (1 5/7 cups) dark chocolate
200 g (⅚ cups) heavy cream

Garnish

½ tablespoon cocoa powder for dusting
6 wafer rolls picollo

INSTRUCTIONS

Step 1: Make the Biscuit Base

Crush the biscuits into fine crumbs using a stick blender or wooden rolling pin and zip lock bag then mix with melted butter. The addition of the chocolate cookies gives a nice speckled effect.
Press the mixture into the base of a cupcake tray lined with baking cups or 8 Cavity Silicone Moulds. This ensures easy removal of cheesecakes after freezing. Alternatively, you can line the cupcake tray with baking cups.
Chill in the refrigerator while preparing the cheesecake layer.

Step 2: Prepare the Coffee Cheesecake Filling

In a small bowl, dissolve gelatine powder in boiling water. Set aside.
In a large bowl, beat softened cream cheese and icing sugar until smooth.
Add warm coffee and vanilla extract to the cream cheese mixture and beat again until well combined.
Pour in the whipping cream, continuing to beat.
While beating, slowly add the warm gelatine mixture to the cream cheese mixture, ensuring it is well incorporated.
Spoon half of the cheesecake mixture over the biscuit base.
Cut sponge finger biscuits in half. Quickly dip the biscuits into cold coffee and place one on top of the cheesecake layer in each cupcake liner.
Top with the remaining cheesecake mixture, and smooth the tops.
Freeze for a minimum of 6 hours or overnight.

Step 3: Make the Ganache Truffle Balls

Heat the heavy cream in a saucepan until it just begins to boil.
Pour the hot cream over the chopped dark chocolate and let it sit for a minute. Then stir until smooth.
Refrigerate the ganache until firm, then scoop it into balls using a melon baller.

Step 4: Garnish and Serve

Once frozen, gently remove the mini cheesecakes from the moulds and place on serving plate.
Place a ganache ball on top of each mini cheesecake.
Dust each mini cheesecake with cocoa powder before serving.
Refrigerate for at least 2 hours to thaw before serving.

NOTES

Don't Over-Soak Sponge Fingers: Quick dips are key. Over soaking the sponge fingers can make your cheesecakes soggy. Just a quick dip in the coffee is enough to flavour them.

Chilling is Crucial: Patience is important. Allow enough time for the cheesecakes to chill and set in the fridge, ideally 6 hours or overnight.

Garnishing Options: While ganache balls are suggested, you can get creative with toppings. Fresh berries, a sprinkle of chocolate shavings, or a dusting of powdered sugar can also work well.

NUTRITION