No-Bake Tiramisu Cheesecake is a delicious and invigorating dessert, perfect for serving at the end of a meal, as a snack with guests, or as a birthday cake. Very simple to make, this no-bake dessert is the perfect blend of cheesecake, the iconic American dessert, and tiramisu, a famous Italian dessert, one of the most beloved and replicated internationally.
In our recipe, a base of powdered ladyfingers, espresso coffee, and melted butter is topped with a luxurious mascarpone cream, then enriched with whipped cream, cream cheese, and gelatin sheets. The whole thing is interspersed with ladyfingers, dipped in cold coffee, and then dusted with a generous layer of bitter cocoa powder after refrigeration for at least 4 hours: for a refined and irresistible end result that will conquer even the most discerning palates.
Ingredients
How to Make No-Bake Tiramisu Cheesecake
Collect the broken ladyfingers in the bowl of a mixer.
Collect the broken ladyfingers in the bowl of a mixer.
Blend the biscuits until they become powder.
Blend the biscuits until they become powder.
Transfer the powdered ladyfingers into a bowl and pour in the lukewarm melted butter.
Transfer the powdered ladyfingers into a bowl and pour in the lukewarm melted butter.
Add the cold coffee and mix well with a spoon.
Add the cold coffee and mix well with a spoon.
Line a 22cm springform pan with baking paper.
Line a 22cm springform pan with baking paper.
Pour the biscuit mixture obtained into the cake tin.
Pour the biscuit mixture obtained into the cake tin.
Compact the base using the bottom of a glass.
Compact the base using the bottom of a glass.
Transfer to the fridge and let it set for about twenty minutes.
Transfer to the fridge and let it set for about twenty minutes.
Soak the gelatin sheets in cold water and let them soak for about 10 minutes.
Soak the gelatin sheets in cold water and let them soak for about 10 minutes.
Place the egg yolks in a large bowl.
Place the egg yolks in a large bowl.
Whip them with a pair of electric whisks until you obtain a light and frothy mixture.
Whip them with a pair of electric whisks until you obtain a light and frothy mixture.
Separately, collect the water and granulated sugar in a saucepan with a thick bottom, put on the heat and bring to the boil.
Separately, collect the water and granulated sugar in a saucepan with a thick bottom, put on the heat and bring to the boil.
When the syrup reaches a temperature of 250°F/121°C, turn off the flame.
When the syrup reaches a temperature of 250°F/121°C, turn off the flame.
Pour the boiling sugar syrup over the egg yolks, always continuing to work with the electric whisk at low speed.
Pour the boiling sugar syrup over the egg yolks, always continuing to work with the electric whisk at low speed.
Once all the syrup has been incorporated, continue to whisk at a higher speed until the mixture has completely cooled.
Once all the syrup has been incorporated, continue to whisk at a higher speed until the mixture has completely cooled.
Once the soaking time has elapsed, dissolve the well-squeezed gelatine in a drop of hot milk, then let it rest for a few minutes and finally add the mixture to the egg yolk and sugar mixture.
Once the soaking time has elapsed, dissolve the well-squeezed gelatine in a drop of hot milk, then let it rest for a few minutes and finally add the mixture to the egg yolk and sugar mixture.
Also incorporate the mascarpone.
Also incorporate the mascarpone.
Continue with the spreadable cheese and still works with whips.
Continue with the spreadable cheese and still works with whips.
In a separate bowl, whip the fresh cream until stiff peaks form.
In a separate bowl, whip the fresh cream until stiff peaks form.
Add the whipped cream to the prepared cream and mix with a spatula, delicately and with movements from the bottom up so as not to deflate the mixture.
Add the whipped cream to the prepared cream and mix with a spatula, delicately and with movements from the bottom up so as not to deflate the mixture.
Pour half of the cream onto the now cold biscuit base.
Pour half of the cream onto the now cold biscuit base.
Dip the ladyfingers in the cold coffee.
Dip the ladyfingers in the cold coffee.
Arrange the soaked ladyfingers on top of the cream layer.
Arrange the soaked ladyfingers on top of the cream layer.
Cover with the remaining filling.
Cover with the remaining filling.
Level the surface with a spatula.
Level the surface with a spatula.
Place the tiramisu cheesecake in the refrigerator and let it rest for at least 4 hours; then transfer the cake to the freezer for about ten minutes, so that it can be unmolded more easily.
Place the tiramisu cheesecake in the refrigerator and let it rest for at least 4 hours; then transfer the cake to the freezer for about ten minutes, so that it can be unmolded more easily.
Once the time has passed, unmold the tiramisu cheesecake and gently remove the baking paper from the edges.
Once the time has passed, unmold the tiramisu cheesecake and gently remove the baking paper from the edges.
Arrange the cake on a serving plate and sprinkle the surface with bitter cocoa powder.
Arrange the cake on a serving plate and sprinkle the surface with bitter cocoa powder.
Cut the tiramisu cheesecake into slices and arrange them on dessert plates. and serve. Enjoy!
Cut the tiramisu cheesecake into slices and arrange them on dessert plates. and serve. Enjoy!
How to Store Any Leftovers
The tiramisu cheesecake can be stored in the refrigerator, in an airtight container, for up to 2 days.
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