Sometimes I get a recipe idea stuck in my head that I have to make right away. I have to know if it is as amazing as I think it will be. This no bake tiramisu cheesecake is one of those recipes. And let me tell you, it does not disappoint. Rich and creamy with the familiar flavors of tiramisu – coffee, coffee liqueur, cocoa and mascarpone, this cheesecake requires no baking and is the perfection fusion of cheesecake and tiramisu. Layered with a graham cracker crust, smooth cheesecake filling and coffee and coffee liqueur soaked ladyfingers, this incredibly delicious cheesecake can be made in advance and is a total crowd pleaser.
Cheesecake Crust
Some tiramisu fans might be wondering why I didn’t use ladyfingers in the crust and instead used graham crackers. I tried it with both, making a ladyfinger version with cocoa and then a traditional graham cracker crust and found the simple graham cracker crust to have a better texture and flavor. And, in my opinion, it’s what makes a cheesecake a cheesecake, ya know? It’s the perfect base to the decadent cheesecake filling.
Cheesecake Filling
Tiramisu wouldn’t be a tiramisu without mascarpone cheese. So in addition to cream cheese, I have added mascarpone to the recipe. To further make this a tiramisu cheesecake, I added coffee and Kahlua (or coffee liqueur of your choice).
Since this cheesecake is a no bake cheesecake, this version gets its lighter texture from whipped cream. Cream cheese, mascarpone, powdered sugar, vanilla, salt, coffee, and coffee liqueur are beaten until silky and smooth. Chill for 30 minutes. Beaten whipped cream is folded into the cream cheese mixture to make a smooth, creamy and rich cheesecake filling. Spoon half of the cheesecake filling to the graham cracker crust.
Ladyfinger Layer
The cheesecake layer is broken up by a layer of soaked ladyfingers, also found in traditional tiramisu. Ladyfingers will break and dissolve quickly so the cookies only need to be soaked in the coffee/coffee liqueur mixture for about a 1-2 seconds per side. This layer is placed on top of the first layer of cheesecake. Smooth out the remaining cheesecake filling over the top of the ladyfingers and chill for at least 6 hours, preferably overnight. I think it tastes better the second day, after the flavors have gotten to really meld together and it’s super cold.
Before serving, add a layer of freshly whipped cream. I piped mine in little mounds, but you can pile it on any way you like. Sprinkle the whole surface with a dusting of cocoa powder, then immediately serve.
If you make this no bake tiramisu cheesecake, let me know! Drop a comment or tag me on Instagram.
Enjoy!
Ash xx
For more cheesecake recipes, check out these posts:
Summer Berry Eton mess Cheesecake
Cherry Swirl Biscoff Cheesecake Bars
Raspberry Swirl Cheesecake Brownies
No Bake Tiramisu Cheesecake
Ingredients
Graham Cracker Crust
- 2 cups (170g) graham cracker crumbs (about 16 full sheet graham crackers)
- 6 tablespoons unsalted butter, melted and cooled
- ¼ teaspoon fine sea salt
Tiramisu Cheesecake Filling
- 2 8oz packages cream cheese
- 1 cup (227g) mascarpone cheese
- 1 ¼ cup (283g) powdered sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- ¼ cup (57g) Kahlua, or coffee liqueur
- 2 teaspoons espresso powder
- 1 ¼ cup (284g) heavy cream
Ladyfinger Layer
- ¾ cup (170g) hot water
- ¼ cup (57g) Kahlua, or coffee liqueur
- 2 teaspoons espresso powder
- 10-12 ladyfinger cookies
Whipped Cream
- 1 ¼ cup (284g) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- cocoa powder, for dusting
Instructions
Graham Cracker Crust
- Line the bottom of a 9" springform pan with parchment paper.
- Combine the graham cracker crumbs, melted butter and salt and mix with until evenly moistened.
- Press the crumbs evenly into the bottom of the springform pan.
- Refrigerate for at least 30 minutes.
Tiramisu Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a hand mixer, beat the cream cheese and mascarpone until smooth and creamy.
- Add the powdered sugar, salt, espresso powder, coffee liqueur and vanilla extract and continue to mix on medium speed until fully smooth and incorporated.
- Place the bowl into the refrigerator to keep chilled.
- Whisk together the hot water, coffee liqueur and espresso. Let the mixture cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a hand mixer, on medium speed, beat the heavy cream until stiff peaks form.
- Remove the cheesecake filling from the refrigerator and gently fold in the whipped cream.
- Pour half of the cheesecake mixture onto the prepared, chilled crust.
- Dip a ladyfinger into the coffee mixture for 1-2 seconds, and immediately place it on top of the cheesecake layer. Repeat dipping the ladyfingers until they completely cover the first layer of cheesecake. You might have to break a few ladyfingers into pieces first so that they fit in place.
- Pour and gently spread the remaining cheesecake on top of the ladyfinger layer. Refrigerate the cheesecake for at least 6 hours.
- Run a butter knife around the edge of the cheesecake. Remove the cheesecake from the springform pan.
Whipped Cream Topping
- Using a stand mixer fitted with a whisk attachment, or a hand mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium/stiff peaks form, about 3-4 minutes.
- Pipe dollops or evenly spread the whipped cream over the top of the cheesecake.
- Using a small sieve, dust cocoa powder evenly over the top of the whipped cream. Serve immediately.