No-Bake Tiramisu Cheesecake: A Creamy Italian Fusion
Create a luxurious dessert that merges the creamy texture of cheesecake with the iconic coffee and cocoa flavors of classic tiramisu. This no-bake recipe is simple to prepare and perfect for making ahead for special occasions.
- Prep Time: 30 min
- Cook Time: 0 min
- Total Time: 6 hr 30 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian Fusion
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups chocolate cookie crumbs (like Oreos, filling removed)
- 6 tablespoons unsalted butter, melted
- 1/4 cup strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- 16 ounces cream cheese, softened
- 8 ounces mascarpone cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- Ladyfingers, for layering (about 18-24 cookies)
- Unsweetened cocoa powder, for dusting
Instructions
- Prepare the crust: Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust while you prepare the filling.
- Prepare the coffee soak: In a shallow dish, mix the cooled espresso and coffee liqueur, if using. Set aside.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese, mascarpone cheese, and granulated sugar with an electric mixer until smooth. Beat in the vanilla extract.
- In a separate bowl, whip the cold heavy whipping cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Assemble the cheesecake: Dip each ladyfinger quickly into the espresso mixture—do not let them soak too long or they will become soggy. Arrange a single layer of soaked ladyfingers over the chilled crust.
- Spread half of the cheesecake filling over the ladyfinger layer. Top with a second layer of dipped ladyfingers. Spread the remaining filling over the top.
- Cover the pan tightly with plastic wrap. Chill the tiramisu cheesecake in the refrigerator for at least 6 hours, or preferably overnight, to allow it to set completely.
- Before serving, carefully remove the springform ring. Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve this decadent coffee dessert recipe.
Notes
- For the creamiest texture, ensure both the cream cheese and mascarpone are fully softened to room temperature before mixing.
- This is an excellent make ahead dessert; it tastes best when chilled for a full 12 hours.
- If you prefer a baked tiramisu cheesecake, bake at 325°F (160°C) for 50-60 minutes, then cool slowly. This recipe focuses on the no-bake method for maximum ease.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg