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Tiramisu Cheesecake Recipe

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4 from 12 reviews

This decadent Tiramisu Cheesecake combines the classic flavors of tiramisu with a rich and creamy cheesecake base. Featuring a crunchy cocoa-infused cookie crust, a luscious mascarpone and cream cheese filling, and a layer of coffee-soaked ladyfingers, this no-bake dessert is finished with a whipped cream topping and a dusting of cocoa powder. Perfect for coffee and dessert lovers alike, it requires no baking and simply refrigerates to set, creating a creamy, smooth dessert with optimal flavor.

  • Total Time: 8 hours 20 minutes (including refrigeration time)
  • Yield: 12 servings

Ingredients

Cookie Crust

  • 250 g graham cookies or Digestive cookies
  • 2 tbsp dutch processed unsweetened cocoa powder
  • 75 g butter, melted

Coffee Soak

  • 250 ml strong black coffee
  • 1 tbsp Amaretto (optional)

Cheesecake Filling

  • 600 g cream cheese
  • 165 g mascarpone cheese
  • 150 g powdered sugar
  • 1 1/2 tsp vanilla paste
  • 360 g heavy cream (380 ml), for the filling

Ladyfingers Layer

  • ½ a pack of lady fingers

Whipped Cream Topping

  • 230 g heavy cream (250 ml)
  • 2 tbsp powdered sugar
  • ½ tsp vanilla paste
  • Dutch processed unsweetened cocoa powder (for dusting)

Instructions

  1. Prepare the Coffee Soak: Brew the strong black coffee and pour it into a shallow bowl. Add Amaretto if using and set aside to cool to room temperature on the kitchen counter.
  2. Make the Cookie Crust: Using a food processor, blend the graham or digestive cookies with the cocoa powder until finely ground resembling sand. Melt the butter and add to the cookie crumbs, blending until combined. Line a 23 cm (9-inch) springform pan with parchment paper, then firmly press the cookie mixture evenly into the bottom using the flat base of a glass. Refrigerate to set while preparing the filling.
  3. Prepare the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute until creamy. Add mascarpone, powdered sugar, and vanilla paste; mix on medium-high speed until smooth and fully combined, about 1 minute. Scrape the bowl sides, then mix again on low speed for 30 seconds.
  4. Whip Heavy Cream for Filling: Add the 360 g heavy cream to the cream cheese mixture and whisk until stiff peaks form.
  5. Layer the First Half of Cheesecake Filling: Spoon half of the cheesecake filling into the springform pan on top of the cookie crust. Smooth the surface evenly with an off-set spatula.
  6. Prepare Ladyfingers Layer: Quickly dip each ladyfinger into the cooled coffee soak once on each side to avoid over-saturation. Arrange the dipped ladyfingers in straight lines over the first filling layer, cutting as needed to fit the pan.
  7. Add Remaining Cheesecake Filling: Spread the remaining half of the cheesecake filling over the ladyfinger layer, smoothing with an off-set spatula. Cover the pan tightly with cling film and refrigerate for a minimum of 8 hours or overnight to set.
  8. Make the Whipped Cream Topping: Whip together the 230 g heavy cream, powdered sugar, and vanilla paste until stiff peaks form.
  9. Decorate the Cheesecake: Remove the cheesecake from the springform pan and place it onto a serving dish. Spread the whipped cream topping evenly over the surface and return to the refrigerator until ready to serve.
  10. Final Touch and Serving: Just before serving, dust the top with dutch processed cocoa powder. For clean slices, dip a sharp knife in hot water, dry it, and cut through the cheesecake, wiping the knife clean between slices.

Notes

  • Do not over-soak the ladyfingers in coffee; one quick dip on each side is sufficient to prevent sogginess.
  • Allow the cheesecake to set in the refrigerator for at least 8 hours to achieve the best texture and flavor.
  • If Amaretto is not preferred or not available, it can be omitted without affecting the structure of the dessert.
  • Use full-fat cream cheese and mascarpone for rich, creamy texture.
  • For easier slicing, warm the knife in hot water between each cut.
  • This dessert is best served chilled and consumed within 3-4 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired

Find it online: https://recipesvibe.com/tiramisu-cheesecake-recipe/