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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!
Hello! I made this the other day, and it is DELICIOUS. However, I did have some trouble with the frosting. I mixed everything together and got only soft peaks. I overmixed and everything turned to mush. I asked some friends, and they said that they always whip the cream first and then add the sugar. I don’t think that was the issue though. On a second try, I discovered that the 1/4 C Kahlua mixture was probably too much. I added only a couple of tablespoons, maybe half the amount in the recipe, and I added both the sugar and the mixture after I got stiff peaks with the whipping cream. I’m not sure if anyone else had that problem.
My other issue was with the sides, which didn’t look very good to me, so I covered them with frosting. I didn’t pay close attention to how the ladyfingers should lay (and didn’t get the mascarpone/cream cheese mixture in-between at the edges), so that was probably the problem. Any tips for that?
Anyway, everyone loved the recipe (myself included). I’m new-ish to baking and didn’t know the trick of chilling my bowl and adding the sugar and other ingredients AFTER getting the peaks. Maybe that will help someone else.
Thank you!
HI! I made this this weekend and it was delicious! Really good! Thanks!
Can you recommend something else instead of the Kahlua please ? I want to make this but am not a big fan of alcohol. Can I use cocoa powder instead ?
There is a note at the bottom of the recipe for how to leave out the Kahlua.
Hi Lindsay this tasted so good but the cheesecake part of it was very soft can you lm help me fix this problem ASAP please!!
Thank you – I have just discovered your site and will be avidly trying a lot of the recipes – made the cheesecake for a very dear friend who has a serious tiramisu addiction and he took the plate home – his wife says she thinks he licked the plate but she is not sure!!! SO good and easy – will become a firm favorite in this household
I’m so glad to hear it was a hit!
I made this and I have to say that it was very good. The instructions were easy to follow and the cake turned out great. It would definitely be a great crowd pleaser at a party or gathering. My only problem that I did not see addressed was the cost. After I had purchased everything, including the smallest bottle (200 ml) of Kahlua which cost over $10 by itself, I had spent more than $30. This might not be an issue for most, however I felt it might have changed my mind about making it if I had known. Other than that, great recipe.
Another fantastic cheesecake recipe! Thanks Lindsay!! Made it for an Italian themed dinner party and it was a huge hit. I piped the Kahlua Whipped Cream as in the recipe and studded the sides with mini chocolate chips for a great presentation.
I’m so glad you enjoyed it!
Thanks for this great recipe! I made it for the pickiest of audiences—my neighbors here in Italy. One of them looooves cheesecake and over the years I’ve made so many and was looking for a new variation. I had never made a no-bake before and was pleasantly surprised how delicious it was. No vanilla wafers so substituted chocolate cookies with a similar texture and the crust was perfect, nice and firm and not greasy like when I’ve tried to use digestive biscuits. Didn’t have a pastry bag so spread the topping, then stenciled a star on the top w cocoa powder. These dear friends will tell you to your face if a food falls short and they loved this! now i’m kind of sorry I’ve spent so many years futzing with a water bath…
I’m so glad to hear it was a hit!
I just made this recipe for my son 18th birthday. His party will be on Saturday night and I won’t be in the State. I would like to put it in the freezer until Saturday morning and place it in the fridge on Saturday morning?
Thanks,
Lucie
I would think that should be fine. You may want to put it in the fridge on Friday night though just to be sure it has enough time to thaw completely.
Could I use a square pan, parchment and tinfoil to bake this? I’ve never used a waterbath before, only tinfoil and parchment and it’s worked fine for me. Im looking for a recipe for cheesecake squares which is why i want to use a square pan. It’s not too deep of a pan and I normally use it for cheesecake squares and brownies!
This cheesecake is basically a no bake cheesecake aside from the crust. There is no need for using a water bath. If you prefer using a square pan, I’m sure that will be fine. Just keep in mind that this is more of a full cheesecake than bars so they are going to be taller/thicker than a cheesecake bar.
I only have a 10 in springform…. will the recipe be enough? If not, how much should I add?
It would certainly be a thinner cheesecake. I haven’t made a cheesecake in that size to know exactly how to adjust it.
Hi Lindsay!
This recipe looks great 🙂 I’m wondering if I can use baileys instead of Kahlua?
Thanks!
Yes, that should be fine.
I made this . I could not find hard lady fingers as Walmart had discontinued . So I used soft ones
Also the frosting keeps melting . I added coffee from gas station instead of kahlua in the cake and also in the frosting .
So will that ruin my cake ??
Made this for dinner with friends. It was awesome! I was worried about the Kailua being too strong, but it was so yummy. This is not a thick, heavy cheesecake. It’s very creamy. Dessert got raves, so I will definitely be making this again! Thank you!
Awesome! 🙂 So glad it was a hit!
just curious… what happened when you tried to bake your tiramisu cheesecake? did it mess up the texture?
It’s been so long, I don’t really remember. I don’t think I was able to get the crust the way I wanted it.
Made this for a friend gathering and it was a huge hit! There was nothing left to bring home. After reading through everything, I was really nervous about ruining the mascarpone cheese, as I have never made anything with this before, so I dont know that i let it get quite to room temperature like I did the regular cream cheese, but it all blended together nicely since the mascarpone is so smooth and creamy. I dont think enough of my kahlua mixture soaked through to the crust from the lady fingers, because the crust just kind of fell off when you sliced it. Next time, i may soak them a second longer. I will definitely be making this again! Thanks!
Wonderful! I’m so glad you it worked out!