Irresistible No-Bake Tiramisu Cheesecake: A Dream Dessert for Coffee & Cheese Lovers
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If you’re torn between the rich, coffee-infused elegance of Tiramisu and the creamy, tangy delight of cheesecake, then prepare to have your dessert dreams come true! This Tiramisu Cheesecake masterfully combines the best of both worlds into one absolutely luscious and unforgettable treat. It starts with a perfectly crunchy cocoa cookie crust, forming the ideal foundation for a velvety smooth, no-bake mascarpone cheesecake filling. Hidden within this creamy layer is a delightful surprise: delicate ladyfingers, expertly soaked in robust coffee, echoing the heart of a classic Tiramisu.
Each slice of this masterpiece is generously topped with a cloud of light, homemade whipped cream and dusted with a generous amount of rich cocoa powder, enhancing its visual appeal and delivering an extra layer of chocolatey goodness. This dessert isn’t just a dessert; it’s an experience, a symphony of textures and flavors that will captivate any Tiramisu enthusiast or cheesecake connoisseur. Its no-bake nature makes it surprisingly easy to prepare, leaving you more time to savor its incredible taste. Get ready to impress your guests and treat yourself to this must-try dessert that promises pure indulgence in every single bite.
This Tiramisu Cheesecake stands as a testament to innovative dessert fusion, perfectly marrying the classic Italian coffee-flavored dessert with the beloved creamy indulgence of a cheesecake. It’s a spectacular no-bake creation that simplifies the process without compromising on flavor or sophistication. The deep, rich cocoa cookie crust provides a wonderful contrast to the light and airy mascarpone cheesecake filling, while the coffee-soaked ladyfingers add that authentic Tiramisu kick. The topping of freshly whipped cream and a generous dusting of cocoa powder isn’t just for decoration; it completes the flavor profile, adding richness and a beautiful presentation that’s sure to turn heads at any gathering.
Whether you’re hosting a dinner party, looking for a special holiday dessert, or simply craving something extraordinary, this Tiramisu Cheesecake is the answer. It requires minimal effort for maximum impact, making it a favorite for busy bakers and dessert lovers alike. Dive into the detailed recipe below to discover how effortlessly you can create this show-stopping dessert that’s guaranteed to be a crowd-pleaser.
For more delectable cheesecake recipes to satisfy every craving, make sure to try our Lemon Meringue Cheesecake, a bright and zesty twist; the comforting Apple Crumble Cheesecake, perfect for fall; and the uniquely spiced Biscoff Cheesecake, a true delight for cookie butter fans.
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WHY THIS RECIPE WORKS
- Rich Cocoa Cookie Crust: This cheesecake is built upon a sturdy yet tender cocoa cookie crust that’s both easy to make and incredibly flavorful. The deep chocolate notes of the cacao cookies perfectly complement the creamy filling and coffee, providing a delightful textural contrast and a rich base that elevates the entire dessert. It’s the ideal foundation, ensuring every bite is balanced and delicious.
- Effortless No-Bake Cheesecake Filling: One of the biggest advantages of this Tiramisu cheesecake is its no-bake nature, making it incredibly quick and easy to assemble. There’s no oven required, which is perfect for hot summer days or when you simply want a hassle-free dessert. The smooth, velvety mascarpone filling comes together in minutes, and the hardest part is patiently waiting for it to chill to perfection, allowing all the flavors to meld beautifully. This convenience doesn’t sacrifice flavor; it delivers a refreshingly light and creamy texture that melts in your mouth.
- Authentic Coffee-Soaked Ladyfingers (Savoiardi): Embodying the true spirit of Tiramisu, a layer of coffee-soaked ladyfingers is nestled in the heart of this cheesecake. These delicate biscuits absorb just the right amount of strong coffee, infusing the dessert with that signature robust coffee flavor and creating a wonderfully soft, moist texture. It’s a delightful surprise in the middle of the creamy cheesecake, adding an authentic touch and a beautiful visual layer that makes this fusion dessert truly special.
INGREDIENT NOTES
Understanding the role of each ingredient is key to achieving the perfect Tiramisu Cheesecake. Here are some detailed notes on the essential components. For a complete list of all ingredients and precise measurements, please refer to the comprehensive recipe card located at the bottom of this post.
- Cream Cheese: The foundation of any great cheesecake! It is crucial to use full-fat cream cheese for this recipe. Low-fat alternatives can result in a runny or less stable cheesecake that lacks the desired richness and creamy texture. Always use cream cheese straight out of the fridge when starting, as this helps prevent over-mixing and ensures a smooth, lump-free batter.
- Heavy Cream: This ingredient provides the essential lightness and airiness to the cheesecake filling and creates the beautiful whipped topping. The heavy cream is whipped to a very stiff peak, which means it should hold its shape firmly when the whisk is lifted. Be vigilant, though, as over-whipping can quickly turn it into butter! This typically takes about 2-3 minutes on medium to high speed, so keep a close eye on it.
- Cocoa Powder: No Tiramisu is complete without a dusting of rich cocoa powder on top, delivering that signature delicious chocolate flavor and elegant finish. For the best flavor and a beautiful dark color, I highly recommend using a high-quality Dutch-processed cocoa powder. My personal favorites are from Valrhona or Ghirardelli, which offer a deep, rich chocolate taste without bitterness. This also goes into the cookie crust for a richer base.
- Mascarpone Cheese: This is a defining ingredient of a classic Tiramisu and integral to our cheesecake. Mascarpone is an Italian cream cheese, known for its exceptionally rich, smooth, and slightly sweet flavor. It contributes significantly to the cheesecake’s luxurious, velvety texture and distinctive taste. Ensure it’s cold but not rock-hard when you add it to the cream cheese mixture for optimal blending.
- Vanilla Paste: While vanilla extract can be used, I strongly recommend using pure vanilla paste for the most intense and authentic vanilla flavor. Vanilla paste contains real vanilla bean specks, which not only enhance the taste but also add a sophisticated visual element to your filling. It provides a deeper, more complex aroma that truly elevates the overall profile of the dessert.
- Graham Cracker or Digestive Cookies: These form the base of our delicious cocoa crust. You can choose either, depending on your preference and availability. Both provide a neutral yet slightly sweet crunch that, when combined with cocoa and butter, creates a perfect contrast to the creamy filling.
- Strong Black Coffee: The soul of Tiramisu! Use a freshly brewed, strong black coffee or espresso. Instant coffee can work in a pinch, but for the most authentic and robust flavor for soaking the ladyfingers, a high-quality brewed coffee is ideal. Make sure it’s cooled to room temperature before dipping the ladyfingers.
- Amaretto (Optional): For an authentic Italian touch and an extra layer of almond flavor, a tablespoon of Amaretto liqueur can be added to the coffee for soaking the ladyfingers. This is entirely optional but highly recommended for those who enjoy a hint of sophisticated warmth in their Tiramisu. If you prefer to keep it alcohol-free, simply omit it.
STEP BY STEP INSTRUCTIONS – COOKIE CRUST
Crafting the perfect Tiramisu Cheesecake begins with a flavorful and well-prepared cookie crust. This recipe is designed for ease, but a stand mixer or electric mixer will certainly make the filling process even smoother. However, for the crust, a food processor is your best friend!
Find the full, detailed recipe with exact measurements further down in the recipe card.
First, prepare a 23 cm / 9-inch springform pan by lining the bottom with parchment paper. This simple step will ensure easy removal of your cheesecake once it’s set, making for a beautiful presentation.
STEP 1: In a food processor, combine the graham cracker or digestive cookies with the unsweetened cocoa powder. Process these ingredients until they are finely ground and resemble uniform crumbs, similar to fine sand. Once the cookies are adequately processed, melt the butter in a microwave or a small saucepan. Pour the melted butter over the cookie and cocoa mixture in the food processor and pulse until everything is thoroughly combined and the crumbs are moistened evenly.
STEP 2: Transfer the buttery cookie crumbs into your prepared 9-inch springform pan. Using the bottom of a flat-bottomed glass or a measuring cup, firmly press the cookie mixture down into an even, compact layer across the bottom of the pan. Ensure it’s well-packed and flattened to create a solid crust. Once pressed, place the springform pan in the refrigerator to chill while you proceed with preparing the luscious cheesecake filling. This chilling time helps the butter solidify, creating a firm crust that won’t crumble when sliced.
STEP BY STEP INSTRUCTIONS – FILLING
Now for the star of the show: the incredibly creamy and flavorful no-bake cheesecake filling. Precision and gentle mixing are key here to achieve that perfect smooth texture.
STEP 1: Begin by creaming the full-fat cream cheese. Use either a hand mixer or a stand mixer fitted with the paddle attachment. Cream the cold cream cheese on low speed for about 1 minute until it is smooth and lump-free. Next, add the mascarpone cheese, powdered sugar, and vanilla paste to the cream cheese mixture. Increase the mixer speed to medium-high and mix until the ingredients are fully incorporated and the mixture is smooth and velvety, typically around 1 minute. Stop the mixer, scrape down the sides of the bowl with a spatula to ensure everything is well combined, then mix again on low speed for about 30 seconds. Finally, with the mixer still on low, slowly pour in the cold heavy cream. Increase the speed to medium-high and whisk until the mixture can hold a stiff peak. Be careful not to over-whisk, as heavy cream can quickly turn into butter.
STEP 2: Retrieve your chilled cookie crust from the refrigerator. Carefully spoon half of the prepared cheesecake filling over the crust in the springform pan. Using an off-set spatula or a rubber spatula, gently spread and even out the cheesecake filling, ensuring it forms a uniform layer. Next, take your pre-brewed and cooled strong black coffee (with optional Amaretto). Quickly dip each ladyfinger into the coffee, ensuring it’s coated only once on each side. It’s crucial not to over-soak them, as excessively moist ladyfingers can release liquid into the cheesecake during chilling.
STEP 3: Arrange the coffee-soaked ladyfingers in straight, neat lines over the first layer of cheesecake filling. You may need to gently cut some of the ladyfingers to fit the dimensions of your cheesecake perfectly, as shown in the blog post photos above. Once the ladyfinger layer is complete, gently spoon the remaining half of the cheesecake filling over the ladyfingers. Once again, use an off-set spatula to carefully spread and smooth out this top layer of filling, ensuring an even surface. Cover the entire springform pan tightly with cling film, making sure the film touches the surface of the cheesecake to prevent any skin from forming. Place the cheesecake in the refrigerator for a minimum of 8 hours, or ideally overnight, to allow it to set properly and for all the flavors to fully meld.
STEP 4: Once the cheesecake is thoroughly chilled and firm, carefully remove it from the springform pan and transfer it to your chosen serving dish. For the final flourish, whip the remaining heavy cream with powdered sugar and vanilla paste until it reaches stiff peaks. Dollop or pipe this freshly whipped cream generously over the top of the cheesecake. Place it back in the fridge until you are ready to serve. Just before serving, generously dust the entire top with high-quality Dutch-processed cocoa powder. This not only adds a beautiful visual contrast but also provides that essential bitter-chocolate balance to the sweet creaminess. Serve chilled and enjoy!
EXPERT BAKING TIPS (OR RATHER, NO-BAKE TIPS!)
Even though this is a no-bake recipe, a few expert tips can ensure your Tiramisu Cheesecake turns out absolutely perfect every time. These insights will help you achieve the best possible texture, flavor, and presentation.
- Utilize a Kitchen Scale for Precision: For all my recipes, grams are the default measurement. A kitchen scale offers the most precise way to measure your ingredients, especially for baking (even no-bake recipes!). Accuracy is crucial for achieving the perfect consistency in your cheesecake filling and ensuring the crust sets correctly. I highly recommend investing in and consistently using a digital kitchen scale for superior results.
- Avoid Overmixing the Batter: While creaming the cream cheese and mascarpone, it’s important to mix until smooth but avoid over-mixing, especially once the heavy cream is added. Overmixing can incorporate too much air or break down the fats, leading to a less stable or grainy texture. Always use a spatula after everything has mixed to give it one final, gentle fold. This ensures all ingredients from the bottom and sides of the mixing bowl are thoroughly incorporated into the batter without overworking it.
- Chill Time is Crucial: The “no-bake” part doesn’t mean no waiting! The extended chilling time (minimum of 8 hours, ideally overnight) is absolutely critical for this cheesecake. It allows the cream cheese, mascarpone, and heavy cream mixture to firm up beautifully and for all the flavors to fully meld. Rushing this step will result in a soft, messy cheesecake that won’t hold its shape when sliced. Patience truly pays off here.
- Proper Ladyfinger Soaking: As mentioned in the instructions, only dip the ladyfingers once on each side and quickly. They are highly absorbent, and over-soaking will make them soggy and potentially lead to coffee leaking from your cheesecake. The goal is to moisten them enough to carry the coffee flavor, not to saturate them.
- Room Temperature Ingredients for Smoothness (except cream cheese and heavy cream): While cream cheese and heavy cream should be cold when you start, ensure other ingredients like mascarpone (if specified, though often it’s used cold too) are at the right temperature for optimal blending. Always double-check specific recipe instructions.
- Achieving Clean Slices: For picture-perfect slices, use a sharp, thin-bladed knife. Dip the knife under hot running water for a few seconds, wipe it completely dry, and then make your cut. Repeat this process for each slice. The warm, clean blade will glide through the cheesecake, giving you clean, professional-looking portions.
FREQUENTLY ASKED QUESTIONS (FAQ)
Here are answers to some common questions you might have about making and enjoying your Tiramisu Cheesecake:
You’ll know the heavy cream is whipped sufficiently when it forms and can hold a stiff peak. This means when you lift the whisk, the peak of cream should stand upright and not collapse or curl over. Be careful not to whip it too far past this stage, or it will start to curdle and turn into butter.
Absolutely! This Tiramisu Cheesecake is an excellent make-ahead dessert. In fact, preparing it a day in advance allows the flavors to deepen and the cheesecake to set even more firmly, resulting in a superior texture and taste. Covered tightly with cling film, you can store it in the fridge for up to 3 days before serving. This makes it perfect for entertaining.
While freshly brewed strong black coffee or espresso is recommended for the best flavor, you can certainly use good quality instant coffee in a pinch. Just make sure to prepare it stronger than you normally would for drinking to ensure the coffee flavor truly comes through in the ladyfingers. Let it cool completely before dipping.
No problem at all! The Amaretto is completely optional and can be omitted without affecting the structural integrity or deliciousness of the cheesecake. If you still want a hint of almond flavor, you could add a tiny drop of almond extract to the coffee, but be very sparing as it can be potent. Otherwise, simply use plain strong black coffee for soaking the ladyfingers.
Ensuring your crust is well-packed and thoroughly chilled before adding the filling is the primary way to prevent sogginess. Also, making sure not to over-soak your ladyfingers is crucial, as excess liquid can seep into the crust. The cocoa in the crust also helps to create a barrier.
STORAGE
Proper storage is essential to maintain the freshness and deliciousness of your Tiramisu Cheesecake. Store any leftover cheesecake wrapped tightly with plastic wrap or placed in an airtight container in the refrigerator. When stored correctly, it will remain fresh and delightful for up to 3-4 days. While technically possible, freezing this no-bake cheesecake is not typically recommended as the texture of the cream cheese and mascarpone can change upon thawing, potentially becoming a bit grainy or watery. It’s best enjoyed fresh and chilled from the refrigerator.
Other Cheesecake Recipes To Try
- Creamy Cinnamon Cheesecake
- Pumpkin Cheesecake with Maple Whipped Cream
- Chocolate Cheesecake
- 25 Best Summer Dessert Ideas
We hope you adore this Tiramisu Cheesecake as much as we do! If you loved this recipe, please make sure to leave a STAR REVIEW below. Your feedback means the world to us! And don’t forget to tag me on Instagram @juliemarieeats with your delicious creations. For more recipe inspiration and dessert ideas, you can also get more by following me on Pinterest.
Tiramisu Cheesecake
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Equipment
- Stand Mixer
- 23 cm / 9-inch spring pan
Ingredients
COOKIE CRUST
- 250 g graham cookies or Digestives cookies
- 2 tablespoon dutch processed unsweetened cocoa powder
- 75 g butter
CHEESECAKE FILLING
- 250 ml strong black coffee
- 1 tablespoon Amaretto optional
- 600 g cream cheese
- 165 g mascarpone cheese
- 150 g powdered sugar
- 1 ½ teaspoon vanilla paste
- 360 g heavy cream (380 ml)
- ½ a pack of lady fingers
TOPPING
- 230 g heavy cream (250 ml)
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla paste
- dutch processed unsweetened cocoa powder for dusting
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
COOKIE CRUST
- Start by brewing the coffee for the ladyfingers. Pour it into a shallow bowl and optionally mix in Amaretto. While preparing the cheesecake let it cool down on the kitchen counter.250 ml strong black coffee, 1 tablespoon Amaretto
- In a food processor, blend the graham cracker or digestive cookies and cocoa powder until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.250 g graham cookies or Digestives cookies, 2 tablespoon dutch processed unsweetened cocoa powder, 75 g butter
- In a 23 cm/ 9-inch springform add parchment paper. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, so it’s well packed together and flattened out. Place it in the refrigerator while preparing the cheesecake filling.
CHEESECAKE FILLING
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed.600 g cream cheese
- Add the mascarpone, powdered sugar and vanilla paste and mix on medium/high speed until smooth, about 1 minute. Scrape down the sides of the bowl and at low speed let it mix until everything is combined, about 30 seconds.165 g mascarpone cheese, 150 g powdered sugar, 1 ½ teaspoon vanilla paste
- Scrape down the bowl again and add the heavy cream and whisk it until it can hold a stiff peak.360 g heavy cream
- Add half of the cheesecake filling into the springfom and with an off-set spatula even out the cheesecake filling.
- Dip the lady fingers into the coffee once on each side. If they are coated more than once, the lady fingers will hold too much coffee and there is a chance that coffee can leak out from the cheesecake when it’s resting in the fridge.½ a pack of lady fingers
- Lay the lady fingers in straight lines. You’ll have to cut the lady fingers to fit the cheesecake (see the photo above in the blog post). Then add the other half of the cheesecake filling and with an off-set spatula even it out. Cover the springform with cling film and place it in the refrigerator for a minimum of 8 hours.
DECORATION
- Move the cheesecake to a serving dish. Whip together heavy cream, powdered sugar and vanilla paste until stiff peaks. Add it on top of the cheesecake and place it back in the refrigerator. Once ready to serve, dust it with cocoa powder.230 g heavy cream, 2 tablespoon powdered sugar, ½ teaspoon vanilla paste, dutch processed unsweetened cocoa powder
- TIP: For clean slices, place a sharp knife under hot water, dry it off and cut into the cheesecake. Do so after each slice.