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Tiramisu Cheesecake is what you make when you can’t decide between two classic desserts! Why choose when you can have Tiramisu and Cheesecake all in one?
Layered with a cream cheese and mascarpone filling, espresso-soaked ladyfingers, and topped with even more filling and a dusting of cocoa powder, this easy, no-bake dessert is sure to impress!
Step-by-step photos and instructions are below!
A tiramisu cheesecake has layers of coffee-infused flavors, a rich creamy mascarpone cream cheese filling, and coffee-soaked ladyfingers held up by a graham cracker crust and topped with a dusting of cocoa.
This dessert recipe brings together the best of what a classic Tiramisu and a traditional no-bake cheesecake has to offer. As far as cheesecake recipes go (and I have plenty of them), this one is top-tier!
What is Tiramisu?
It’s a decadent coffee flavored Italian dessert made with ladyfingers (also known as savoiardi cookies) dipped in coffee, and layered with a mascarpone cheese, eggs, sugar and cocoa mixture.
As elegant and decadent as this no bake cheesecake is, it is so much easier to make than it looks. There is no water bath needed, so no chance of cracking! This is why it’s one I fall back on when I’m looking for something to impress, yet not have to spend hours on.
This isn’t the first time coffee for dessert has made an appearance at our table. If you’re familiar with after dinner Affogato made with coffee and ice cream, then you’ll understand the magic!
Now, go put on a strong pot of coffee, and let’s get started!
Why you’ll love this recipe:
- Tiramisu cheesecake is perfect for making ahead! Since cheesecake needs time to set, it gives you plenty of time to make it early on.
- The filling is irresistible. It’s got the thickness and creamy consistency of a cheesecake, but the light, whipped texture from the mascarpone and whipped topping. Let’s not forget the sweetness of the powdered sugar!
- It’s a no-bake cheesecake recipe, so it’s a great Italian dessert to make year-round!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Frequently Asked Questions
The coffee is used to soak the ladyfingers briefly. You’ll only need 1 cup total, and since you only dip them briefly, you may not even use up the entire cup.
If you’re worried about the strength of the coffee flavor, you could also use regular coffee or decaf.
Originating in Italy, it is a soft, creamy cheese made from heavy cream and acid, giving it a tangy flavor. Similar to an American-style cream cheese.
Since it needs to be set for at least 6 hours (or up to 12 hours) in the fridge, you can certainly make it the day before. You’re also safe to make it up to 3 days ahead if needed.
For the most part, the cookies will fit, leaving spaces in the corners. You can use extra ladyfingers broken into smaller pieces so the entire surface is covered.
This is only if you want to, it’s not necessary!
What to serve with Tiramisu Cheesecake
As redundant as it might sound, this Tiramisu cheesecake recipe really is best served with a nice hot cup of coffee!
What to do with leftovers
Store any leftover cheesecake in an airtight container. You can also use aluminum foil or plastic wrap to cover it. Keep it in the fridge for up to 2 days. The ladyfingers may get too soggy after that.
For a twist, you could add a little rum or your favorite liqueur (like kahlua) to your coffee!
If you can find chocolate graham crackers, by all means, use those instead of adding cocoa powder to the crust.
You can use all cream cheese instead of mascarpone to save money.
Dark or light brown sugar can be used for the crust.
¾ cup of granulated sugar can be used instead of powdered sugar, but I think the texture is smoother with powdered sugar.
I like to pipe the filling the rest of the filling on top for presentation, but even if you don’t do that, this Tiramisu cheesecake will still be utterly glorious!
If you decide to freeze your cheesecake, do so once it has had a chance to completely set in the fridge first. Your best bet is to wait a full 12 hours, then wrap it in both plastic wrap and foil, freeze it, and keep it stored that way for up to 2 months.
Thaw overnight in the refrigerator before serving.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Graham crackers – a classic choice for a cheesecake crust. I buy the Honey Graham crumbs but you can pulse classic Graham crackers in a food processor.
- Unsweetened cocoa powder – adds a tasty chocolate element that pairs well with the coffee flavor.
- Brown sugar – light brown sugar is used to sweeten the crust with a caramelized flavor while helping to keep the crust from becoming too dry. You can use dark brown sugar if preferred.
- Unsalted butter, melted – this is what helps to bind the crust together.
- Mascarpone, softened. Bring it to room temperature about 30 minutes ahead of time.
- Cream cheese, softened. Both cream cheese and mascarpone are easier and faster to blend when soft, but don’t leave them on the counter for longer than 2 hours.
- Powdered sugar. Gives the cheesecake a smoother consistency than granulated sugar.
- Vanilla extract. For extra flavor!
- Whipped topping, thawed. I used Cool Whip.
- Ladyfingers. These cookies are long and thin, with a hint of vanilla flavoring. They’re a plain and simple cookie, perfect for dunking. You can cut or break the lady fingers to fit your pan.
- Strong brewed coffee. Use whatever coffee you normally use. Brew it in the morning and use it once it has completely cooled. You can use instant espresso powder mixed with hot water, and cooled if you prefer.
- Unsweetened cocoa powder. Since we’re not baking anything, it’s up to you whether you want to use Dutch processed or natural cocoa powder.
- Food Processor or blender, or a zip lock bag and a rolling pin, to crush the graham crackers.
- Large Bowl
- Hand Mixer to mix up the filling.
- 9 inch springform pan
- Piping Bag. Totally optional, see the recipe for details.
How to make Tiramisu Cheesecake
Scroll for Recipe
Check out the recipe card below where the full list of ingredients, quantities and instructions can be found.
Bring the cheeses out to room temperature, and grease your 9-inch springform pan with butter, baking spray or shortening.
Make sure your coffee is brewed and no longer hot.
Make the crust
Pulse the graham crackers, cocoa powder, and brown sugar in a food processor at high speed until the mixture becomes fine crumbs.
While the processor is still running on low, slowly add the melted butter until the crumbs start to clump together.
Transfer the crumbs to the bottom of the springform pan and press the mixture down. You can use the bottom of a measuring cup to pack it down firmly.
Place it in the freezer for at least 15 minutes.
Preparing the cheesecake filling
In a large mixing bowl, cream together the mascarpone, cream cheese, powdered sugar, and vanilla extract on low speed until smooth and lump-free.
Use a rubber spatula to fold the thawed whipped topping into the cream cheese mixture. Mix well and set it aside.
Assemble the Tiramisu Cheesecake
Spread a third of the cheesecake batter over the crust.
Break 2 of the cookies in half, then dip the lady fingers, one at a time, into the coffee for 1 second (if they sit too long they will become too soggy and fall apart).
Continue dipping the remaining ladyfingers placing them in a single layer over the bottom cheesecake layer as you go.
Spread another third of the cheesecake filling over the ladyfingers. Scrape the sides of the bowl so you get it all!
Place the last third of the filling into a piping bag with a large round tip and pipe dollops of the remaining cheesecake filling on top of the cheesecake.
Let the Cheesecake Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
Instead of piping the filling on top, you can divide the cheesecake filling and add half of the cheesecake filling to the crust, place the layer of ladyfingers, then spread the remaining half of the cheesecake filling on top,
Run a small thin knife around the cheesecake and carefully remove cheesecake from the outer ring of the springform pan.
Transfer to a large plate or cake platter, and dust the cheesecake with cocoa powder. Serve chilled.
More delicious cheesecake recipes:
- Triple chocolate cheesecake – rich, decadent, and topped with a thick ganache!
- Apple crisp cheesecake – a no-bake dessert complete with all the fall flavors of an apple crisp.
- Banana cream cheesecake – a banana cream pie in the form of a cheesecake is a fun twist on this classic dessert.
- Caramel pecan cheesecake – creamy cheesecake topped with gooey caramel and crunchy pecans.
- Toffee caramel cheesecake – made with crunchy toffee bits in the filling and the topping, then topped with caramel sauce and whipped cream!
Make the crust
- Blend the graham crackers, cocoa powder, and brown sugar in a food processor at high speed until the mixture becomes fine crumbs.
- Gradually pour in the melted butter while the food processor is running at low speed until the crumbs start to clump together. Press the crumbs firmly into the bottom of a greased 9-inch springform pan, and freezer for at least 15 minutes.
Make the filling
- While the crust is freezing, make the cheesecake filling.
- In a large mixing bowl, cream together the mascarpone, cream cheese, powdered sugar, and vanilla extract until smooth and lump free. Fold in the thawed whipped topping until well mixed, and set the mixture aside.
- Spread a third of the cheesecake filling over the crust.
- Break 2 of the ladyfingers in half, then dip the ladyfingers, one at a time, into the coffee very briefly (if they sit too long they will become too soggy).
- Place the lady fingers in a single layer over the bottom cheesecake layer.
- Spread another third of the cheesecake filling over the ladyfingers, then place the last third of the filling into a piping bag with a large round tip and pipe the filling on top of the cheesecake.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
- Run a small thin knife around the cheesecake and carefully remove the outer ring of the springform pan.
- Transfer the cheesecake to a large plate or cake platter, and dust with cocoa powder. Serve chilled.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.