No Bake Tiramisu Cheesecake
Creamy and decadent no bake tiramisu cheesecake made with mascarpone, coffee, and coffee liqueur, with a layer of coffee and coffee liqueur soaked ladyfinger cookies in between, all on top of a graham cracker crust.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 16 full sheet graham crackers)
- 6 tablespoons unsalted butter, melted and cooled
- ¼ teaspoon fine sea salt
Tiramisu Cheesecake Filling
- ¾ cup hot water
- ¼ cup Kahlua, or coffee liqueur
- 2 teaspoons espresso powder
- 2 cups cream cheese (2 - 8oz packages)
- 1 cup mascarpone cheese
- 1 ¼ cup confectioners sugar
- ¼ cup Kahlua, or coffee liqueur
- 2 teaspoons pure vanilla extract
- 2 teaspoons espresso powder
- ¼ teaspoon fine sea salt
- 1 ¼ cup heavy whipping cream
- 10-12 ladyfinger cookies
Whipped Cream
- 1 ¼ cup heavy whipping cream
- 2 tablespoons confectioners 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.2 cups graham cracker crumbs (about 16 full sheet graham crackers), 6 tablespoons unsalted butter, melted and cooled, ¼ teaspoon fine sea salt
- Press the crumbs evenly into the bottom of the springform pan.
- Refrigerate for at least 30 minutes.
Tiramisu Cheesecake
- Whisk together the hot water, coffee liqueur and espresso. Let the mixture cool.¾ cup hot water, ¼ cup Kahlua, or coffee liqueur, 2 teaspoons espresso powder
- 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.2 cups cream cheese (2 - 8oz packages), 1 cup mascarpone cheese
- Add the confectioners sugar, coffee liqueur, vanilla extract, espresso powder, and salt and continue to mix on medium speed until fully smooth and incorporated.1 ¼ cup confectioners sugar, 2 teaspoons pure vanilla extract, ¼ teaspoon fine sea salt, ¼ cup Kahlua, or coffee liqueur, 2 teaspoons espresso powder
- Place the bowl into the refrigerator to keep chilled.
- 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.1 ¼ cup heavy whipping cream
- 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.10-12 ladyfinger cookies
- 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, confectioners sugar, and vanilla extract on medium-high speed until medium/stiff peaks form, about 3-4 minutes.1 ¼ cup heavy whipping cream, 2 tablespoons confectioners sugar, 1 teaspoon pure vanilla extract
- 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.cocoa powder, for dusting
Nutrition
Calories: 586kcalCarbohydrates: 44gProtein: 6gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 132mgSodium: 275mgPotassium: 117mgFiber: 1gSugar: 28gVitamin A: 1463IUVitamin C: 0.4mgCalcium: 92mgIron: 1mg
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