No-Bake Tiramisu Cheesecake Cups
No-Bake Tiramisu Cheesecake Cups deliver an elegant and delicious dessert experience without the need for baking, combining rich tiramisu flavors with creamy cheesecake texture.
Ingredients
For the Tiramisu Cups
- 1/2 cup Strong espresso Cooled
- About 20 pieces Ladyfingers (savoiardi) Can substitute with sponge cake
- 8 oz Cream cheese Softened
- 8 oz Mascarpone cheese Essential for a rich texture
- 1 cup Heavy cream For whipping
- 1/2 cup Powdered sugar Adjust to taste
- 1 tsp Vanilla extract Enhances flavor
- Unsweetened cocoa powder For dusting just before serving
Instructions
Preparation
- Brew 1/2 cup (120 ml) of strong espresso and let it cool completely.
- Pour the cooled espresso into a shallow dish. Dip each ladyfinger into the espresso for about 1 second and lay them in a single layer at the bottom of each serving cup.
- In a chilled bowl, whip 1 cup (240 ml) heavy cream until soft peaks form, and then set aside.
- In another bowl, beat 8 oz (225 g) softened cream cheese, 8 oz (225 g) mascarpone, 1/2 cup (60 g) powdered sugar, and 1 tsp (5 ml) vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cheese mixture using a spatula, keeping the mixture airy and fluffy.
- Spoon or pipe a generous layer of the cheese filling over the espresso-soaked ladyfingers in each cup. Repeat layers if cups are deep, ending with a cheese layer on top.
- Cover the cups with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, dust the tops with unsweetened cocoa powder through a fine sieve.
Notes
Use high-quality espresso for the best flavor. Ensure your cream cheese and mascarpone are at room temperature for easy blending. Fold the whipped cream carefully to maintain lightness.