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No Bake Tiramisu Cheesecake

A perfect slice of tiramisu cheesecake showing layers of creamy topping and coffee-soaked base, dusted heavily with cocoa powder.
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Create a decadent fusion dessert combining creamy cheesecake with the coffee and mascarpone flavors of classic tiramisu. This no-bake recipe uses espresso-soaked ladyfingers and sets beautifully for special occasions.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs (or graham cracker crumbs)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 cup strong brewed espresso, cooled (or coffee mixed with 1 teaspoon instant espresso powder)
  • 2 tablespoons coffee liqueur (optional, like Kahlua)
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 8 ounces mascarpone cheese, softened
  • 1 package (7 ounces) ladyfingers
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the crust: Combine the chocolate wafer crumbs and 1/4 cup granulated sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes while you prepare the coffee soak.
  2. Prepare the coffee soak: In a shallow dish, combine the cooled espresso and coffee liqueur, if using. Quickly dip both sides of the ladyfingers into the coffee mixture, soaking them for only a few seconds each to prevent them from becoming too soggy. Arrange a single layer of soaked ladyfingers over the chilled crust.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Fold in the mascarpone: Add the softened mascarpone cheese to the cream cheese mixture and fold gently until just combined and smooth. Do not overmix.
  5. Assemble the layers: Spread half of the cheesecake filling evenly over the layer of soaked ladyfingers. Top with a second layer of dipped ladyfingers. Spread the remaining cheesecake filling over the second layer of ladyfingers.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is completely firm.
  7. Serve: Before serving, carefully remove the sides of the springform pan. Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve this rich and creamy dessert.

Notes

  • For a richer coffee flavor in the crust, mix 1 teaspoon of instant espresso powder into the melted butter before combining with the crumbs.
  • If you skip the optional coffee liqueur, add 1 teaspoon of rum extract to the cream cheese filling for depth.
  • This dessert is best made one day ahead to allow the flavors to fully meld and the structure to set properly.

Nutrition

Find it online: https://chefsily.com/tiramisu-cheesecake-recipe-no-bake/