Ingredients
Scale
- 1 package (7 oz) Ladyfinger cookies
- 1 cup strong brewed espresso or very dark coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 8 oz cream cheese, softened to room temperature
- 8 oz mascarpone cheese, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, chilled
- Unsweetened cocoa powder for dusting
- Chocolate shavings for garnish (optional)
Instructions
- Start by brewing your espresso or strong coffee. Pour it into a shallow bowl and let it cool completely. If you want an extra kick, stir in the coffee liqueur. Set this aside while you prepare the other components. Having the coffee at room temperature prevents the cookies from becoming too mushy too quickly.
- In a large mixing bowl, combine the softened cream cheese and the mascarpone cheese. Use a hand mixer or a stand mixer to beat them together until the mixture is completely smooth and free of lumps. Gradually add the granulated sugar and vanilla extract, continuing to beat until the mixture is light and fluffy.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-beat it into butter. Once the cream is stiff, gently fold it into the cheese mixture using a rubber spatula. Use a slow, circular motion to keep the filling airy and light. This is the secret to that viral creamy texture.
- Break your ladyfinger cookies into pieces that fit the bottom of your dessert cups. Quickly dip each piece into the coffee soak—do not soak them for more than a second or they will fall apart. Place a layer of soaked ladyfingers at the bottom of each cup. Press them down slightly to form a solid base.
- Spoon or pipe a layer of the cheesecake mixture over the ladyfingers. Repeat the process with another layer of dipped ladyfingers followed by a final layer of cheesecake filling. Smooth the tops with a spoon or create decorative swirls. Place the cups in the refrigerator for at least 4 hours, though overnight is best to let the flavors meld and the filling set. Just before serving, dust heavily with unsweetened cocoa powder.
- Cook Time: 25 minutes (plus 4 hours chilling time)