Tiramisu Cheesecake Cups
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 545
- Total Fat
- 44
- Saturated Fat
- 26
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 25
- Protein
- 10
- Cholesterol
- 121
- Sodium
- 301
- Total: 2 hr 35 min (includes chilling time)
- Active: 35 min
Ingredients
Ganache:
3/4 cup heavy cream
3/4 cup semisweet chocolate chips
Crumb Layer:
1 1/2 cups crushed lady fingers (about 20 lady fingers)
2 tablespoons salted butter, melted
2 tablespoons coffee liqueur
Cheesecake Filling:
12 ounces cream cheese, at room temperature
1 1/4 cups Greek yogurt
1/4 cup powdered sugar
1/4 cup brewed dark coffee, at room temperature
1 tablespoon vanilla extract
Pinch of kosher salt
Fresh raspberries, for serving
Directions
- For the ganache: Add the cream and chocolate to a double boiler and heat, stirring occasionally, until the chocolate is melted and the mixture is smooth, 6 to 7 minutes.
- For the crumb layer: Combine the lady fingers, butter and coffee liqueur in a small bowl and set aside.
- For the cheesecake filling: Add the cream cheese, yogurt, powdered sugar, coffee, vanilla and a pinch of salt to a bowl or blender and mix until smooth and completely combined.
- To build the cups: Into the bottom of six 8-ounce mason jars, add 2 tablespoons of the ladyfinger crumbs, then top with 2 tablespoons of the ganache. Top with 1/4 cup of the filling, then repeat the layers a second time. Drizzle the tops with ganache. Cover and refrigerate for at least 2 hours. The cheesecake cups can be made up to 48 hours in advance.
- Serve chilled, garnished with fresh raspberries.