This rich and creamy cheesecake is a super easy, no-bake recipe! It combines the best of two beloved desserts: Italian tiramisu, with its bold coffee and mascarpone flavors and sweet, tangy cheesecake.
This dessert is assembled in layers of mascarpone cheese, ladyfingers soaked in coffee, cocoa powder before starting with the mascarpone cheese layer again. It’s usually finished off with a generous dust of cocoa powder.
Tiramisu flavor has been adapted into cakes, muffins, cupcakes and other desserts.
The first time I tasted this iconic chilled dessert, with its layers of coffee-dipped ladyfingers and sweet mascarpone cream, I was hooked! There’s a reason this sweet treat, lightly dusted with cocoa powder, is such a famous recipe: it’s practically irresistible.
Italian tiramisu is a classic dessert recipe that is loved by many. Especially during the holidays. Our recipe takes the flavors of tiramisu and transforms them into a rich and creamy cheesecake that is simple to make.
So what will you need to make this easy cheesecake version of tiramisu?
• ladyfingers
• mascarpone cheese
• heavy whipping cream
• vanilla extract
• powdered sugar
• strong brewed coffee, cooled
• coffee liqueur
• unsweetened cocoa powder
Tips for Success:
My favorite tips for making this recipe in your own kitchen involve using the right coffee, the right temperatures, and the right serving technique.
Liqueur: This is up to you – if you would like to include a liqueur, go with your favorite coffee-flavored liqueur. You could also use rum or other spirits of your choice.
Coffee: I make my tiramisu with strong brewed coffee, but you could also use espresso, or even strongly-brewed decaf.
Temperature: To whip up properly, the mascarpone need to be softened to room temperature. However, keep your heavy whipping cream in the refrigerator until the last minute.
How to store Tiramisu Cheesecake?
To Store: Keep leftovers covered in the fridge for up to 5 days.
To Freeze: Place the cheesecake in the freezer, without topping, until frozen solid. Wrap with plastic wrap and a layer of foil. Keep frozen for up to 3 months. When ready to serve, allow to thaw in the fridge overnight and decorate with cocoa powder.
This dessert is a must try for all Tiramisu lovers! Enjoy!
Creamy Tiramisu Cheesecake
Course: DessertCuisine: ItalianDifficulty: Easy10
servings30
minutes3
hours30
minutes
This rich and creamy cheesecake is a super easy, no-bake recipe! It combines the best of two beloved desserts: Italian tiramisu, with its bold coffee and mascarpone flavors and sweet, tangy cheesecake
Ingredients
24-30 ladyfingers
8 oz mascarpone cheese
2 cups heavy whipping cream
1 teaspoon vanilla extract
½ cup powdered sugar
1 cup of strong brewed coffee, cooled
1/4 cup of coffee liqueur
2 tablespoons of unsweetened cocoa powder
Directions
- In a large mixing bowl beat heavy cream until soft peaks form
- Add in the mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
- In a medium bowl, add the coffee-flavored liqueur or the rum to your strong coffee.
- Dip the ladyfingers into the coffee mixture, one at a time.
- Line the ladyfingers in a single layer, in the bottom to the 9- inch springform pan. Break the cookies to fit, as needed.
- Spread half of the mascarpone mixture over the ladyfingers
- Repeat the layers with the remaining ladyfingers and mascarpone mixture.
- Set the cheesecake in the fridge to chill for at least 3 hours, or overnight
- Carefully remove the cheesecake from the springform pan.
- Sift the cocoa powder over the top of the cheesecake.
- Serve
