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No Bake Tiramisu Cheesecake

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.
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Prep Time 30 mins
Chill 6 hrs
Total Time 6 hrs 30 mins
Course Dessert
Servings 8 - 10 servings


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


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.


No bake tiramisu cheesecake can be made in advance up to two days. Add whipped cream just before serving.
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