Tiramisu Cheesecake for 3 or 4

This was a great little dessert and I mean that literally because it was really small! I took the 13×9 inch version of Kraft’s tiramisu cheesecake, made a fourth of it and baked it in 9×5 inch loaf pan. Success! I’m very happy because now Todd gets his creamy dessert, but I won’t be saddled with a with a whole pan of it.

Kraft’s original dessert is located here and I highly recommend it for a potluck or large family. Below is the mini version. The coffee proportions are slightly different than Kraft’s, but everything works out in the end.

tiramisu cheesecake

Tiramisu Cheesecake for 3 or 4

24 Nilla wafers (give or take a few cookies depending on size of pan)
1 3/4 tsp. teaspoon instant coffee, divided
2 Tbsp. hot water, divided
1 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
1/4 cup sour cream
1 large egg, room temp
1 cup thawed Cool Whip whipped topping (or make your own whipped cream)
1 Tbsp. unsweetened cocoa powder

Preheat oven to 325°F. Line a metal loaf pan (I used 9×5) with foil. Spray foil with cooking spray or used non-stick foil.
Lay about 12 Nilla wafers across bottom of pan. Try to keep the layer flat. Gaps are okay.
Dissolve 1 teaspoon of coffee granules in about 1 3/4 tablespoon hot water. Brush a little of this mixture lightly over wafers and set the rest aside.
Beat cream cheese and sugar together in a medium mixing bowl. Beat in egg and sour cream. Spoon out about 1/2 cup of this mixture and set aside.
Dissolve remaining 3/4 teaspoon of coffee crystals in about teaspoon of boiling water. Add this to the cream cheese mixture left in the bowl and beat well to mix.
Spread the coffee flavored cream cheese mixture over the Nilla wafers.
Layer remaining Nilla wafers over coffee mixture and brush them with some of the original dissolved coffee mixture. Spread reserved plain cheesecake batter over Nilla wafers.
Bake on center rack of oven for 28-30 minutes. Let cool completely, then chill for 3 hours. Spread with desired amount of Cool Whip or sweetened whipped cream. Cut into 3 big squares. Sift cocoa over top of each.

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  1. Flssgrl says

    Yum this sounds delish….one of the doctor’s I work for brought in a Tiramisu for his birthday that his wife made…it was to die for. I have been craving ever since and that was in July. I keep hounding him for the recipe to no avail…no memory retention…I will try this one for sure!

  2. Kat says

    I made this for my husband on his birthday! He loved it and said it tasted better than a lot of other tiramisu desserts! It was also super easy to make! I halved the original recipe and made it in a square pan and it still came out good.

  3. says

    Flssgrl, there are some great tiramisu recipes on this site. Rather than wait for you doctor’s recipe, I suggest finding one and taking it in. Maybe it will be better.


    This recipe could actually be lightened quite easily by using fat free Nilla wafers, light cream cheese, light sour cream, an egg beater and Cool Whip lite. In fact, I think the light version would be almost as good as the full fat version.

    One other thing I thought of which I won’t be doing since we’re not banana eaters is to make the cheesecake part but omit the coffee. When the cheesecake has cooled, layer with bananas and whipped cream.

  4. says

    This looks yummy- I’ll have to try! Thanks for posting reduced quanty-recipes-this is great for single or two-person households; my back side would need its own zip code if I baked (and ate!) full size recipes!

    Hey- Wiki-How of The Day is:
    “How to Bake Better Cookies”
    Here’s the link:

  5. says

    Thanks for doing all the math for me – I’ve learned so much from you, I can make so many things now that I know how to scale them down!

    Tiramisu is one of David’s favorite desserts, so I’ll be anxious to see his reaction to this!!

  6. says

    Hi! Just came across your site by way of Google. I was looking for the Tiramisu Cheesecake recipe that I absolutely love but couldn’t find. One of the results was the picture of yours which looked like what I wanted. I also found the Kraft recipe, which is what I’d made before. I think I’ll try your scaled down recipe though. Not that I had a problem with having a whole 9×13 of it, but a smaller one might be nice.
    Sorry to be so long-winded. Thanks for the recipe!

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