If you’re a tiramisu lover, these Mini Tiramisu Cheesecake Weetbix Cups are about to become your new favorite treat. They have all the flavors of the classic Italian dessert, rich coffee, creamy cheesecake filling, and a dusting of cocoa, transformed into an easy no-bake recipe made with simple, nourishing ingredients.
Tiramisu Cheesecake Weetbix Cups
The coffee-soaked Weetbix base is soft, flavorful, and perfectly complements the creamy cottage cheese or cream cheese topping. Every bite delivers that signature combination of coffee and cocoa, making these little cheesecake cups taste surprisingly close to traditional tiramisu.
One of my favorite things about this recipe is how simple it is to make. With just a handful of ingredients and no baking required, they’re perfect for preparing ahead of time. Whether you’re hosting friends, meal prepping for the week, or simply craving something sweet, these little cups are always a great choice.
They’re also lighter than a traditional tiramisu, while still feeling rich and indulgent. Packed with creamy goodness and naturally sweetened with honey, they’re the perfect balance between dessert and a nourishing snack that you’ll find yourself making again and again.
Why you’ll love this recipe
- All the flavors of classic tiramisu: These mini cheesecake cups combine rich coffee, creamy cheesecake filling, and a dusting of cocoa powder for a delicious twist on the traditional Italian dessert.
- No baking required: Everything comes together with a few simple steps, making this an easy dessert that’s perfect for any occasion.
- Creamy, rich, and satisfying: The smooth cheesecake filling paired with the soft coffee-soaked Weetbix base creates the perfect balance of flavors and textures.
- Made with simple ingredients: You only need a handful of everyday ingredients to make these delicious mini cheesecake cups.
- Perfect for meal prep: Make a batch ahead of time and keep them in the refrigerator for an easy dessert or sweet snack throughout the week.
- Naturally high in protein: When made with cottage cheese, these cheesecake cups get a protein boost while still tasting rich and indulgent.
- Perfect for entertaining: Their individual size makes them ideal for parties, gatherings, or serving guests without any extra slicing or plating.
- A lighter take on tiramisu: These mini cups capture everything you love about classic tiramisu in a more wholesome, no-bake dessert that’s just as satisfying.
Ingredients needed
These are the ingredients you’ll need to make these Mini Tiramisu Cheesecake Cups. You can find the exact measurements in the recipe card at the bottom of this page.
Weetbix biscuits: Form the base of the recipe, creating a soft, coffee-infused layer that mimics the ladyfingers traditionally used in tiramisu.
Strong black coffee: Soaks into the Weetbix, giving the base its rich coffee flavor and signature tiramisu taste.
Honey: Naturally sweetens the base and helps bind the Weetbix together while adding a subtle sweetness.
Smooth cottage cheese or cream cheese: The star of the filling, creating a rich, creamy cheesecake layer. Cottage cheese adds extra protein while cream cheese creates a more traditional cheesecake flavor.
Vanilla extract: Adds warmth and enhances the sweetness of the creamy filling.
Cocoa powder: Lightly dusted over the top for the classic tiramisu finish, adding a rich chocolate flavor that perfectly complements the coffee and creamy filling.
Ingredient substitutions
Weetbix biscuits: If you don’t have Weetbix, you can use another wheat biscuit cereal. The texture may vary slightly, but it will still create a delicious coffee-infused base.
Strong black coffee: Freshly brewed espresso or instant coffee mixed with hot water both work well. You can also use decaffeinated coffee if you prefer.
Honey: Maple syrup or your favorite liquid sweetener can be used instead. Maple syrup keeps the recipe fully plant-based.
Smooth cottage cheese: Cream cheese can be used for a richer, more traditional cheesecake flavor and texture.
Cream cheese: If you’d like a lighter, higher-protein option, swap it for smooth cottage cheese.
Vanilla extract: This can be omitted if needed, but it adds warmth and enhances the classic tiramisu flavor.
Cocoa powder: Cacao powder can be used instead for a richer chocolate flavor and a less processed option.
Extra toppings: Finish with chocolate shavings, a sprinkle of finely chopped dark chocolate, or a light drizzle of melted chocolate for an even more indulgent twist.
Equipment Needed
- 6-cup muffin pan (preferably silicone. If using a regular muffin pan, line it with paper cupcake liners)
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula
- Blender or food processor (if using chunky cottage cheese)
- Small sieve or fine mesh strainer (for dusting the cocoa powder)
- Refrigerator & Freezer
How to make Mini Tiramisu Cheesecake Weetbix Cups
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Line a 6-cup muffin pan with paper cupcake liners. If you’re using a silicone muffin pan, you can skip the liners.
Step Two:
Crush the Weetbix into fine crumbs in a mixing bowl. Add the cooled black coffee and honey, then stir until the mixture is evenly combined and resembles damp crumbs.
Step Three:
Divide the mixture evenly between the cupcake liners and press down firmly using the back of a spoon or the bottom of a small glass to create compact bases.
Step Four:
Place the muffin pan in the refrigerator while you prepare the cheesecake filling.
Step Five:
If using chunky cottage cheese, add it to a blender or food processor with the honey and vanilla extract, then blend until completely smooth and creamy. If using smooth cottage cheese or cream cheese, simply add them to a bowl with the honey and vanilla extract and mix well with a fork or whisk until smooth and fully combined.
Step Six:
Spoon or pipe the filling evenly over the chilled Weetbix bases, smoothing the tops with the back of a spoon or spatula.
Step Seven:
Transfer the cheesecake cups to the freezer for 2 to 3 hours, or until the filling is firm enough to remove from the muffin pan. Then place them in the refrigerator until you’re ready to serve.
Step Eight:
Just before serving, generously dust the tops with cocoa powder and enjoy your mini tiramisu-inspired cheesecake cups.
Tips & notes
- Use strong coffee: A strong brewed coffee or espresso gives these cheesecake cups their signature tiramisu flavor. Make sure it has cooled completely before mixing it with the Weetbix.
- Press the base down firmly: Compacting the Weetbix base helps it hold together once the cheesecake cups are removed from the muffin pan.
- Blend until silky smooth: Whether you’re using cottage cheese or cream cheese, blend the filling really well to achieve a creamy, mousse-like texture.
- Use cottage cheese for extra protein: Cottage cheese creates a lighter, higher-protein filling, while cream cheese gives a richer, more traditional cheesecake flavor.
- Freeze until firm: Freezing the cups before removing them from the pan makes them much easier to handle and helps them keep their shape.
- Dust with cocoa just before serving: This keeps the cocoa powder looking fresh and prevents it from absorbing moisture while the cups are chilling.
- Perfect for meal prep: Make a batch ahead of time and keep them in the refrigerator for an easy dessert or sweet snack throughout the week.
- Customize the topping: Add chocolate shavings, finely chopped dark chocolate, or a light dusting of extra cocoa powder for an even more indulgent finish.
- Serve chilled: These cheesecake cups taste best straight from the refrigerator when the filling is cool, creamy, and perfectly set.
How to store Mini Tiramisu Cheesecake Weetbix Cups
Refrigerator:
Store the cheesecake cups in an airtight container in the refrigerator for up to 4 days. They’re perfect for making ahead and enjoying as a quick dessert or sweet snack throughout the week.
Freezer:
These cheesecake cups freeze well for up to 2 months. Store them in a freezer-safe container and allow them to thaw in the refrigerator or at room temperature for 15 to 20 minutes before serving.
Best served chilled:
These mini tiramisu cheesecake cups are best enjoyed straight from the refrigerator when the filling is creamy, the base is perfectly set, and the flavors have had time to develop.
Meal prep friendly:
Prepare a batch ahead of time and keep them chilled for an easy grab-and-go dessert or snack whenever you’re craving something sweet.
Frequently asked questions
Can I use cream cheese instead of cottage cheese?
Yes! Cream cheese creates a richer, more traditional cheesecake flavor, while cottage cheese adds extra protein and a lighter texture.
Can I make these ahead of time?
Absolutely. These mini cheesecake cups are perfect for meal prep and can be made several days in advance and stored in the refrigerator until you’re ready to serve.
Are these a healthier version of tiramisu?
Yes. Made with simple ingredients, naturally sweetened with honey, and the option to use protein-rich cottage cheese, they’re a lighter twist on the classic dessert while still delivering that signature tiramisu flavor.
Are these high in protein?
When made with cottage cheese, these cheesecake cups provide a good source of protein, making them a more satisfying snack or dessert than traditional tiramisu.
Can I use decaf coffee?
Of course. Decaffeinated coffee works just as well if you’d prefer to avoid caffeine.
Can I make these gluten-free?
Yes. Simply use a certified gluten-free wheat biscuit cereal or your favorite gluten-free alternative for the base.
more easy and healthy no-bake desserts
- Snickers Weetbix Cups
- Cottage Cheese Cookie Dough Mousse
- Protein Peanut Butter Cups
- Healthy Rice Krispie Treats
- Cottage Cheese Chocolate Mousse
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Mini Tiramisu Cheesecake Weetbix Cups
Equipment
- Spoon or spatula
- Cupcake liners (optional if using a silicone pan)
- Fine mesh sieve or small sifter (for dusting the cocoa powder)
- Refrigerator and freezer
Ingredients
For the base
- 6 Weetbix Biscuits
- ⅓ cup Strong Black Coffee
- 2 tbsp Honey
For the topping
- 250 g Smooth Cottage Cheese or Cream Cheese
- 2 tbsp Honey
- 1 tsp Vanilla Extract
- 10 g Cocoa Powder for dusting
Instructions
- Line a 6-hole muffin tin with paper cupcake liners. If using a silicone muffin tray, you can skip the liners.
- Crush the Weetbix into fine crumbs in a mixing bowl. Add the cooled coffee and honey, then stir until evenly combined and the mixture resembles damp crumbs.
- Divide the mixture evenly between the cupcake liners and press down firmly using the back of a spoon or the base of a small glass to form compact bases. Transfer to the refrigerator while you prepare the filling.
- If using chunky cottage cheese, add it to a blender or food processor with the honey and vanilla extract, then blend until completely smooth and creamy. If using smooth cottage cheese or cream cheese, simply add them to a bowl with the honey and vanilla extract and mix well with a fork or whisk until smooth and fully combined.
- Spoon or pipe the filling evenly over the chilled Weetbix bases and smooth the tops.
- Freeze for 2 to 3 hours, or until the filling is firm enough to remove from the muffin tray. Transfer the cheesecake cups to the refrigerator until ready to serve.
- Just before serving, dust generously with cocoa powder.
Video
Notes
- Use strong, cooled coffee or espresso for the best classic tiramisu flavor.
- Press the Weetbix base down firmly so it holds together when serving.
- Blend the filling until completely smooth and creamy for the best texture.
- Freeze for 2 to 3 hours before removing from the muffin pan for neat cheesecake cups.
- Dust with cocoa powder just before serving to keep it looking fresh.
- For a higher-protein version, use smooth cottage cheese instead of cream cheese.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- These cheesecake cups are best served chilled straight from the refrigerator.
Nutrition
Let me know in the comments below if you make these Tiramisu Cheesecake Weetbix Cups!
