BEST Mini Tiramisu Cheesecakes Topped with Dark Chocolate Ganache Truffles Easy Make Ahead Dessert
Cupcake Savvy's Kitchen・2 minutes read
Make Mini Tiramisu Cheesecakes by making a biscuit base, cream cheese mixture, assembling with coffee-soaked biscuits, and topping with a dark chocolate ganache. Serve chilled with hot water and cocoa powder.
Insights
- The recipe for Mini Tiramisu Cheesecakes involves a detailed process of layering ingredients like cream cheese, coffee-soaked sponge fingers, and a chocolate topping, highlighting a meticulous and multi-step preparation method.
- The inclusion of gelatine in the recipe plays a crucial role, ensuring the desired consistency and texture of the cheesecakes, showcasing the significance of this ingredient in creating a cohesive and well-structured dessert.
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Recent questions
How do I make Mini Tiramisu Cheesecakes?
Follow the recipe by crushing biscuits, mixing with butter, dissolving gelatine, blending cream cheese, sugar, coffee, and vanilla. Whip cream, add gelatine, fold into mixture. Layer soaked biscuits, freeze. Melt chocolate with cream for topping, refrigerate, and serve.
What ingredients are needed for Mini Tiramisu Cheesecakes?
Biscuits, butter, gelatine, cream cheese, icing sugar, coffee, vanilla, cream, sponge finger biscuits, dark chocolate, whipping cream, hot water, cocoa powder.
How long should Mini Tiramisu Cheesecakes freeze?
Freeze overnight to ensure the cheesecakes set properly before serving.
Can I substitute any ingredients in Mini Tiramisu Cheesecakes?
Yes, you can experiment with different types of biscuits, flavored gelatine, or alternative sweeteners to customize the recipe to your taste preferences.
What is the purpose of soaking the sponge finger biscuits?
Soaking the biscuits in coffee adds flavor and moisture to the dessert, creating a traditional tiramisu taste and texture in the cheesecakes.
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Summary
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Decadent Mini Tiramisu Cheesecakes Recipe
- Mini Tiramisu Cheesecakes recipe: Crush 250g of any biscuits, including some chocolate ones, mix with 120g of unsalted butter, then refrigerate. Dissolve 4 teaspoons of gelatine in 1/3 cup of boiling water. Blend 500g cream cheese, 3/4 cup icing sugar, 1/2 cup warm coffee, and 1 teaspoon vanilla extract. Whip 450 mL of cream, add warm gelatine, and fold into the cream cheese mixture. Layer sponge finger biscuits soaked in 1 1/2 cups of cold coffee, freeze overnight. For the topping, melt 300g dark chocolate with 200g whipping cream, refrigerate until firm. Serve with hot water and cocoa powder.
