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No-Bake Tiramisu Cheesecake: Rich Coffee Dessert

Close-up of a rich slice of tiramisu cheesecake with layers of cream and cocoa powder dusting.
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Make this rich and creamy No-Bake Tiramisu Cheesecake that combines mascarpone cheese, espresso-soaked ladyfingers, and a cocoa topping. This Italian dessert fusion is simple to prepare and perfect for any special occasion.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs (or Oreo crumbs)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup strong brewed espresso or coffee, cooled
  • 1 tablespoon coffee liqueur (optional, like Kahlua)
  • 1 package (7 ounces) ladyfingers
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the crust: Mix the chocolate wafer crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust while you prepare the filling.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
  3. Whip the cream: In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Prepare the mascarpone mixture: In another bowl, whisk together the softened mascarpone cheese, cooled espresso, and coffee liqueur (if using) until smooth.
  5. Combine fillings: Gently fold the mascarpone mixture into the cream cheese mixture until just combined. Do not overmix.
  6. Soak ladyfingers: Quickly dip both sides of the ladyfingers into the remaining cooled espresso, ensuring they absorb liquid but do not become soggy.
  7. Assemble the layers: Arrange a layer of espresso-soaked ladyfingers over the chilled crust. Spread half of the cheesecake filling over the ladyfingers. Repeat with another layer of soaked ladyfingers, then top with the remaining filling.
  8. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  9. Finish and serve: Before serving, carefully remove the springform ring. Dust the top generously with unsweetened cocoa powder. Slice and serve this creamy coffee dessert.

Notes

  • For a firmer texture, use a graham cracker crust instead of chocolate wafers.
  • If you skip the coffee liqueur, add 1 teaspoon of instant espresso powder to the mascarpone mixture for intense coffee flavor.
  • Dusting with cocoa powder just before serving prevents the cocoa from absorbing moisture and becoming dark.

Nutrition

Find it online: https://fooddexterity.com/tiramisu-cheesecake-recipe/