- Warm water 1 cup
- Instant Coffee 2 tbsp
- Biscuits 150 g
- butter, melted 1/4 cup
- Cream Cheese 300 g
- Mascarpone cheese 300 g
- Icing sugar 1 1/2 cup
- Vanilla Extract 1 tsp
- Whipping cream 3/4 cup
- powder gelatin 1 tbsp
- Cocoa powder
Looking for a cheesecake that brings you all the coffee flavor of a tiramisu? Then you’ll love this dessert! This Tiramisu Cheesecake is a super easy, no-bake cheesecake recipe that is delicious as it’s a delicious combo between American cheesecake and Italian tiramisu. Each bite is rich in coffee flavor, with a smooth, creamy texture. It’s made of a biscuit base and a creamy tiramisu filling with soaked lady fingers. Usually, tiramisu contains alcohol, but not this recipe! Which means it’s kid-friendly (if you use decaf coffee).
How to make Tiramisu Cheesecake
To make a Tiramisu Cheesecake, you first need to make the crust. Simply crush up your favorite biscuits and mix with melted butter. The crumbs are then pressed into the cake pan and left to chill in the freezer for 30 min. In the meanwhile, the filling is made by whisking together the remaining ingredients (except the coffee and lady finger biscuits). The cheesecake is now ready for layering!
Take the crust out of the freezer, and alternate layers of soaked lady finger biscuits and creamy filling. Finish off the tiramisu cheesecake by piping dollops of cream over the smoothed surface. This step is not absolutely necessary, but it really does take your cheesecake to the next level!
Don’t like the idea of going completely alcohol-free? Soak the lady fingers in a mixture of Kahlua and coffee liqueur.
For the crust, you can use vanilla wafers, Oreo biscuits, or graham crackers.
For best results, use Philadelphia cream cheese and a high-quality mascarpone.
How to store Tiramisu Cheesecake
The Tiramisu Cheesecake can be made a few days ahead of time and stored in the refrigerator. It will keep for up to 4 days. In fact, a tiramisu cheesecake is often best when served the following day.
The Tiramisu Cheesecake can be frozen for up to 3 months.
Mix the warm water and the coffee, separating 3 tbsps of the coffee mixture. Mix the biscuit crumbs with melted butter. Transfer it into the baking pan and press it well. Chill in the freezer for 30 minutes.
Whisk together the mascarpone cheese and cream cheese, and add in icing sugar and vanilla.
In another bowl whisk the whipping cream until stiff peaks form.
Mix the gelatin with 3 tbsp of coffee and pour it into the cheese mixture. Then add in whipped cream.
Pour 1/3 of the mixture into our prepared pan. Soak the ladyfingers one at a time for 1 second in the coffee mixture and then arrange them on top to cover the surface. Sprinkle generously with cocoa powder.
Put another 1/3 of the mixture on top and spread evenly.
Place the balance of the mixture into a piping bag and pipe some balls on top of the surface. Chill in the fridge overnight.
Remove the tiramisu from the cake tin and sprinkle it with cocoa powder.