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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!
Love this recipe thank you made it for my daughter’s birthday
So glad you enjoyed it!
Will this work with Neufchatel cheese and Mascarpone? I am not certain it will set up properly. Also I have frozen Mascarpone cheese. Can I use it or will it be better saved for tiramisu or brownies?
I also am not sure that would set properly. I would stick with the cream cheese. I haven’t ever frozen mascarpone to know if it’ll affect the texture.
I make this for my daughter-in-law every year for her birthday. It’s her favorite.
I’m so glad she enjoys it!
Can I use Folgers coffee crystals instead if expresó powder?
Sure, it just may not be as strong of a flavor.
Question. Can this be made without the alcohol? If so, what would you replace the Kahlua with? Thank you.
Yes, there’s a note at the bottom of the recipe with the ingredients for removing the Kahlua.
Are you able to freeze this at all? I can’t wait to try it but I know I won’t get through it before it all needs consumed! Thank you!
There’s a possibility that the ladyfingers might end up a little soggy, but I think it should be fine. Just be sure to wrap it well while it’s in the freezer and then thaw it in the fridge.
Does your cheesecake have chocolate chips in it, it looks like it in the picture.
No, it doesn’t.
I think she is incorrect. Those are definitely chocolate chips on top of the tiramisu in the picture 🙂
I made this for a friend of a friend’s birthday 2 weeks ago. I made homemade lady fingers. She said it was “the best dessert I’ve ever eaten!”
So glad she enjoyed it!
Hello, I’m making this recipe right now for tomorrow night. I don’t have vanilla cookies. Can I use the lady fingers as a layer or do I absolutely need the crust layer? Txs for your prompt response
You could potentially use a different kind of cookie. But the ladyfingers aren’t really firm enough on their own. It may be hard to slice and serve without some other kind of crust.
I’d love to make this recipe but can’t get ladyfingers where I live. Any suggestions for substitutions?
Maybe try Amazon?
I made this on New Years Eve for my husband and myself. It was delicious. I think I dipped the Lady fingers in the Kahlúa mixture too long but it was really good. I’m made it again today for the Super Bowl tomorrow. My husband can’t wait, it might be the only thing he eats. Thanks for a great recipe I’ll be making over and over again!
How many lady fingers do you need ? It is not listed in the recipe.
It’s listed under the kahlua mixture. You need 12.
Do you think I could make this using your original baked cheesecake recipe? Like would the lady fingers get weird inside the cheesecake while it baked?
I have a new baked Ultimate Tiramisu Cheesecake. I’d give that a try.
Hi Lindsay,
The heavy whipping cream here is already sweetened. Can I skip the part where the sugar needs to be added to the cream and whip till it forms stiff peaks.
Please let me know.
Thanks,
Mayanka
Dear Lindsay,
I am making this for a friend’s birthday cake in a few days. Unfortunately, I only have a 10-inch springform pan. Do you have a quick conversion that you use to scale up the ingredients for a bigger pan? Thank you!!
I don’t. I’m sorry.
Are you using the firm ladyfingers or the soft ones to dip? Recipe did not specify
They are the soft ones.