Tiramisu cheesecake in glasses – creamy, easy and ready in 20 minutes.
Here is a wonderful dessert that combines two classics in one: tiramisu and cheesecake – served in individual glasses, so it is both easy to make and beautiful to bring to the table.
The base is made from crushed Bastogne biscuits (Biscoff or other speculoos biscuits work just as well) mixed with butter, and on top sits a silky, creamy mascarpone cream made with whipping cream, cream cheese, icing sugar and a hint of vanilla sugar. Hidden in the middle are soft sponge fingers dipped in strong espresso – just as in a classic tiramisu.
You can easily add a splash of amaretto, Cointreau or a coffee liqueur to the espresso if you prefer.
It is quick and easy to make, and it can happily be prepared well in advance and kept in the fridge. Dust with cocoa just before serving – it gives exactly the right finish, but if you do it too early it will melt slightly into the top.
Ready in 20 minutes and easy to prepare ahead
One of the best things about this tiramisu cheesecake in glasses is how quick it is to make. There is no baking involved, and it takes around 20 minutes from start to finish – which makes it an obvious choice for a dinner party, a weekend treat or an easy dessert when you want to impress without the stress.
You can make it earlier in the day and keep it in the fridge until serving. In fact, it benefits from resting a little so the flavours have time to settle. And because it is served in individual portions, there is no slicing or fuss at the table – everything is ready to be set straight down in front of your guests.
Tiramisu cheesecake in glasses
Ingredients
Biscuit base
- 160 g Bastogne biscuits or Biscoff/speculoos biscuits
- 50 g butter
Mascarpone cream
- 250 g mascarpone
- 100 g cream cheese
- 400 ml whipping cream (38% fat)
- 65 g icing sugar
- 2 tsp vanilla sugar
For assembling
- 16 sponge fingers (savoiardi)
- 300 ml cold espresso
- Cocoa powder
Method
Biscuit base
- Melt the butter in a saucepan and set aside.
- Blitz the biscuits to fine crumbs, stir in the melted butter and divide between 8 serving glasses. Press the crumbs down lightly in the base.The glasses need to hold two layers of sponge fingers and 3 layers of cream, so they should be fairly tall.
Mascarpone cream
- Put the mascarpone, cream cheese, whipping cream, icing sugar and vanilla sugar in a bowl and whisk to a soft, light cream. Take care not to over-whip it.
- Spoon the mascarpone cream into a piping bag.
Tiramisu cheesecake in glasses
- Dip all the sponge fingers in the espresso and set them aside on a chopping board.
- Pipe a little mascarpone cream onto each biscuit base, snap a sponge finger in half and lay the 2 halves in each glass. Press them gently into the cream if needed.
- Continue with the next layer of cream, another layer of sponge fingers, and finish with a layer of mascarpone cream on top.
- Smooth the top with the back of a warm spoon and dust with cocoa powder, ideally just before serving.
Nutrition
Premium
Wow! Det er en virkelig god opskrift! Fløjsblød creme og lækkert knas i bunden! Stor anbefaling
Hej Simone
Det var da en vidunderlig besked at læse – tusind tusind tak for de søde ord:)
Warm wishes, Dianna
Hej Dianna.
Kan man lave dem uden flødeost, så de bliver mere ‘almindelige’ i smagen? Har du prøvet det?
Kan man udelade flødeosten?
Hej Birgitte
Så vil jeg anbefale at du i stedet for bruger mascarpone som en klassisk tiramisu 🙂
Warm wishes, Dianna
Kan cremen fryses ned?
Hej Anita
Jeg har ikke prøvet, men ved at mascarpone kan drille når det bliver frosset.
Warm wishes, Dianna
Hej,
Skal lave dem i weekenden til vores gæster, men ville lige høre om de kan lavet i god tid, evt. om formiddagen?
Mvh Camilla
Hej Camilla
Det kan du sagtens gøre. Sørg blot for at kagerne ikke suger for meget kaffe, så den bliver for smattet 🙂
Warm wishes, Dianna
Er det usødet kakao ?
Hej Jane
Yes, usødet kakao:)
Warm wishes, Dianna
Så lækker – og samtidig hurtig og nemt at lave!
Hej Sidse
Ej hvor er det dejligt at høre – tusind tak:)
Warm wishes, Dianna