Tiramisu Cheesecake

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!

Course Dessert

Cuisine American, Italian

Prep Time 20

Chilling Time 6

Total Time 6 20

Servings slices

Calories 520kcal

Author Kylee Ayotte

Equipment

Ingredients

Crust

9 graham crackers
2 tablespoons unsweetened cocoa powder
2 tablespoons brown sugar
6 tablespoons unsalted butter melted

Cheesecake Filling

16 ounces mascarpone softened
8 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces whipped topping thawed
11 lady fingers
1 cup strong brewed coffee

For dusting

1/4 cup unsweetened cocoa powder more if needed

Instructions

Make the crust

Blend 9 graham crackers, 2 tablespoons unsweetened cocoa powder and 2 tablespoons brown sugar in a food processor at high speed until the mixture becomes fine crumbs.
Gradually pour in the melted 6 tablespoons unsalted 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 16 ounces mascarpone, 8 ounces cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and lump free. Fold in the thawed 8 ounces whipped topping until well mixed, and set the mixture aside.

Assemble

Spread a third of the cheesecake filling over the crust.
Break 11 lady fingers in half, then dip the ladyfingers, one at a time, into the 1 cup strong brewed 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.

Chill

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, but overnight is better.

Serve

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 c1/4 cup unsweetened cocoa powder. Serve chilled.

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