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This Tiramisu Cheesecake is a super easy, no-bake cheesecake recipe that tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for!
An Italian Twist on Classic Cheesecake
So you may or may not have noticed that I love my tiramisu. I have a recipe for traditional tiramisu, tiramisu cupcakes, a brookie tiramisu, a pumpkin tiramisu layer cake and now this cheesecake. I even have a tiramisu related recipe in the cookbook! I fully intend to tiramisu all the things. It’s just so good!
And I had a lot of fun putting this cheesecake together. Initially, I wanted it to be a fully baked cheesecake but it wasn’t turning out quite like I wanted so I switched gears and went with this almost no bake version. The small amount of baking comes in the form of the crust and while I would normally say that you could forgo the baking I really do think it’s necessary in this case.
Let’s discuss.
How to Make Tiramisu Cheesecake
This gorgeous tiramisu dessert only takes a few steps to make. Here’s how to do it:
Make the Cheesecake Crust
Initially I made the crust with crushed up ladyfingers. It makes sense, right? But when you grind up ladyfingers they are quite soft and very light. I didn’t feel like it resulted in the firmer crust I wanted.
So instead I went with vanilla wafer cookies. The flavor is still great (one of my favorite crusts) and it did bake into a nicer crust. And as I said, the baking really is necessary. Baking a crust helps it hold together better when you cut into it later and for this cheesecake I really recommend it. The crust is topped with ladyfingers that are dipped in Kahlúa and espresso and some of the liquid soaks into the crust while firming up in the fridge. It softens the crust a bit so if you don’t bake it to begin with it’ll be even softer.
Add Ladyfingers
On top of the the crust, you have the ladyfingers which are dipped in espresso and Kahlúa. If you would prefer this cheesecake to be non-alcoholic you could leave out the Kahlúa and add additional water and espresso, but I always love the flavor of the Kahlúa.
Make the Mascarpone Cheesecake Filling
Next is the mascarpone and cream cheese filling. I used a mixture of both cheeses to help with the firmness and texture of the cheesecake. Mascarpone has a tendency to be a little softer so the cream cheese helps balance it out and keep it a little firmer and less fussy. It still has that signature mascarpone flavor that I totally love though!
Top with Whipped Cream and Cocoa Powder
To finish off the cheesecake, I used a Kahlúa and espresso whipped cream. I used what was left of the Kahlúa mixture that I dipped the ladyfingers into, but if you don’t have any left you can make a little more. The whipped cream is piped onto the cheesecake using the Ateco 808 piping tip. Starting from the outside, you pipe shells in several full circles all the way around the cheesecake and in to the center. A sprinkle of cocoa powder finishes it off perfectly!
The hardest part of making this cheesecake is waiting for it to firm up! I couldn’t wait to dig in and it definitely didn’t disappoint. All my tiramisu dreams came true in the form of this cheesecake! So good!
Watch How To Make It
You might also like these tiramisu desserts:
Mini Tiramisu Trifles
Classic Tiramisu
Tiramisu Cupcakes
Pumpkin Tiramisu Layer Cake
Oreo Brookie Tiramisu
Tiramisu Cookie Cups
Tiramisu Cheesecake
- Prep Time: 5 hours
- Cook Time: 10 minutes
- Total Time: 5 hours 10 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Tiramisu Cheesecake is a super easy no-bake recipe and tastes just like tiramisu cake! The combination of espresso, Kahlua and mascarpone cheese is to die for!
Ingredients
CRUST
- 1 1/4 cup (167g) vanilla wafer crumbs
- 1/4 cup (56g) salted butter, melted
- 1 1/2 tbsp (20g) sugar
CHEESECAKE FILLING
- 8 oz (226g) cream cheese, room temperature
- 16 oz (452) mascarpone cheese, room temperature
- 1/4 cup (52g) sugar
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 2 tsp vanilla extract
KAHLUA MIXTURE*
- 3 tbsp (45ml) warm water
- 2 tbsp (30ml) instant espresso powder
- 1 cup (240ml) Kahlua
- 12 ladyfingers
KAHLUA WHIPPED CREAM
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
- 10 tbsp (73g) powdered sugar
- Cocoa, optional
Instructions
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
FILLING
1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
2. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
3. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
4. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.
5. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.
6. Spread the mascarpone cheese mixture evenly over the ladyfingers.
7. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.
8. When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
9. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
10. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.
11. Sprinkle a little cocoa over the top of the cheesecake, if desired.
12. Refrigerate the cheesecake until ready to serve.
Notes
For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this:
1 cup hot water
4 tbsp instant espresso powder
4 tbsp sugar
Nutrition
- Serving Size: 1 Slice
- Calories: 508
- Sugar: 26.3 g
- Sodium: 149.8 mg
- Fat: 34.9 g
- Carbohydrates: 37.3 g
- Protein: 5.9 g
- Cholesterol: 119.1 mg
Categories
Enjoy!
This turned out very well! I had enough ladyfingers for two layers, so added another layer between the cheese filling. Between that and the Kalhua whipped cream it was a pretty boozy cake! But that was not a problem for the dinner I made it for. If I want to take this to work with the same double layer, I will probably reduce the Kalhua in the soaking liquid.
That’s awesome! I’m so glad you all enjoyed!
I made this as a trial run for a dessert auction and it was a hit with everyone I shared it with. Everyone raved about it. It was light and airy and DELICIOUS. It was one of the highest winning bids at the dessert auction. I am making it again for the next auction.
That’s awesome! I’m so glad everyone enjoyed!
I plan to make this next week, and was wondering, how long can I refrigerate after adding the whipped cream topping? Could I make the whole thing a day earlier and store it in the fridge?
Yes, you can make it a day ahead and store in the fridge. The whipped cream should not wilt as long as you used the full amount of powdered sugar it calls for since the powdered sugar is what stabilizes it. I hope you enjoy!
I made this twice in two weeks. Once for work using khalua and the second time without alcohol using espresso. It was a huge hit each time with comments like “this is the best dessert I’ve ever had”. I added some vanilla to the espresso mixture the second time to give it more khalua flavour. I am making it again in two days by request from someone who had it the first time. Thanks so much for a great recipe!
That’s wonderful to hear! So glad you’ve enjoyed it!
Lindsay, Is there any substitute for the expresso? Thank you.
Are you wanting to use the Kahlua, but not the espresso? Is it the caffeine? Just curious because it affect my suggestions. If it is, could you use a decaf espresso or coffee?
I made this to take to my parents house for Father’s day and everyone loved it! It looked so fancy and tasted amazing. Thank you for a terrific recipe!
Awesome! Glad it was a hit!
These translated beautifully into 24 cupcake-sized servings! YUM, thanks!
Awesome! Glad you enjoyed it!
I made this for a luncheon yesterday, and it was delicious. Everyone said it was better than any they had ordered in a restaurant. I agree. I always made one that required 5 containers of marscopone which was costly to make.
This recipe was easy to make. I did need 18 lady fingers to fill the bottom. I also reduced the Kahlua to 1/2 cup and the amount was perfect even with the added ladyfingers. The taste was not compromised. The whipped cream on the top did not get as stiff as the added whipped cream, but that was because of the kahluah mixture. I didn’t think there would be enough to cream for the top, but it was the perfect amount. . I piped it with a Wilton 47 and zigzagged It as I was drawing it from the middle. It was beautiful. I also added cocoa and mini chocolate chips. I was even able to remove the spring form bottom before slipping it on the plate. I shared this recipe with my group today because everyone requested it.. Thank you.
Wonderful! So glad to hear you enjoyed it!
I made this over the weekend for a friend’s birthday. It turned out amazing! Great flavor, great recipe. Thank you!
So glad to hear that! Thanks Dawn!
What kind of instant espresso powder do you use, and where do you get it?
This is the one I use and I just get it at the grocery store.
This looks incredible! I love the decorating too. Any tips for piping the icing well?
Thanks for sharing! Can I make it very far ahead of time?
The cheesecake would be good for 3-4 days after making.
Hi how r u . I ❤️ ur cooking omg I am crazy about ur recipes. I have tired couple of ur recipes which in my family everyone loves. I wanted to try ur new recipe tiramisu cheesecake. I don’t use alcohol at all what can I use instead of alcohol thanks so much
Sara
I’m so glad you’ve enjoyed the recipes! Please see the note at the bottom of the recipe for how to swap out the Kahlua for additional espresso. Hopefully that helps!
This was soooo good. I made it with gluten free lady fingers that I ordered on Amazon and made sure to soak them in the espresso/kahlua. I subbed them for the vanilla wafers in the crust too and it turned out great. I may try a second layer of lady fingers in the middle of the marscapone layer next time to cut the richness a little. Thanks for this delicious recipe!
This turned out amazing. Everyone loved this cake and we devoured the whole thing with friends this Xmas. I did not quite match your piping skills but it still looked impressive. The ladyfingers could have been a bit more soaked so next time i would make sure to submerge them for a few seconds; I just dipped them into it quickly. The Kahlua whipped cream was a bit too sweet for me so I would go for half the powdered sugar in the future. I added a bit of Whipit stabilizer and it stayed in perfect shape during our long car ride. Thanks much for making my Xmas dessert such a hit!
Your tiramisu cheesecake looks Devine . Please wish me luck I am away to make one this weekend.
A practice for Christmas well that’s my excuse anyway can’t wait to make then try it.