Tiramisu Cheesecake
If you love the rich flavors of classic tiramisu and indulgence of cheesecake, you are going to love my no-bake Tiramisu Cheesecake. Espresso-dipped lady fingers nestled between lightly sweetened cream and rich mascarpone, topped with cocoa powder. It’s a match made in dessert heaven.
Why you'll love my recipe
Easy prep
This recipe is easy to make ahead. Ideal for parties, holidays or special occasions.
Rich and delicious
A silky mascarpone cheesecake filling with the signature coffee-soaked ladyfinger layer.
No oven required
Perfect for warm days or when you don’t want to heat up the kitchen.
Make ahead friendly
Prepare the cheesecake the day before serving and let it chill overnight.
What is Tiramisu Cheesecake?
Tiramisu cheesecake combines two beloved classics – Italian tiramisu and creamy cheesecake, into one indulgent dessert. If you like dessert made with coffee, you’re going to love our Strawberry Tiramisu recipe.
What are lady fingers?
Ladyfingers, also called Savoiardi in Italian, are a sweet, dry, finger-shaped cookie. Unlike cookies that might crumble, the sponge-like texture of ladyfingers is ideal for soaking up liquids when used in layered desserts like tiramisu or trifles. The best brand of Ladyfingers I prefer to use is from DeLallo Foods. 100% Italian biscuit, made in Italy. Shop my exact lady fingers here.
Ingredients and substitutions
Mascarpone : The creamy foundation that gives tiramisu its signature flavor and texture.
Coffee: DeLallo Instant Espresso Coffee Powder is a rich, dark roast coffee that is delicately ground, brewed and then dried to readily dissolve for easy mixing. We use this in the buttery crust but also in the filling. It’s also the only espresso brand we use to enhance our chocolate recipes like our Double Chocolate Banana Bread.
Cream cheese: Forms the base of the cheesecake filling.
Heavy whipping cream: Whipped into the filling for lightness.
Rum: Just a hint for that authentic tiramisu flavor.
Ladyfingers: DeLallo Ladyfingers are lightly sweet and airy biscuits with an oblong “finger” shape. They are sponge-like in texture, perfect for absorbing coffee. DeLallo Ladyfingers are my favorite because they are made in Italy and have no preservatives or GMO.
Powdered sugar: Sweetens the filling and balances the bitterness of the coffee and cocoa.
Cocoa powder: You can’t have tiramisu without cocoa powder dusted between layers and over the top.
For the rest of the ingredients, please see the recipe index card below!
How to make Tiramisu Cheesecake
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Prepare the pan and coffee
Combine espresso powder and rum with 1 cup of hot water. Pour into a shallow bowl and set aside to cool. Prepare an 8″ springform pan lined with parchment paper and set aside.
Prepare the crust
In a food processor or blender, add graham crackers and pulse until fine. Add graham crackers to a medium bowl with melted butter, cocoa powder and espresso powder. Mix until fully combined. Pour the crust into the prepared springform pan and press the bottom and edges with your hands or a small cup so its well packed tightly.
Prepare the cheesecake filling
Whip together cream cheese and mascarpone for 1-2 minutes on until combined and smooth. Add vanilla extract and powdered sugar and whip on medium/high speed until smooth. Add heavy cream and coffee and whisk for 1 minute until it can hold a stiff peak.
Assemble the layers
Add half of the cheesecake filling into the springform pan and use an offset spatula to even out the top. Dip the ladyfingers into the coffee on each side. Shop my exact lady fingers here. Arrange the dipped ladyfingers in a straight layer. Then, add the rest of the cheesecake filling and use an offset spatula to flatten the top.
Chill
Cover tightly with plastic wrap. Refrigerate for least 8 hours but for best results, chill overnight. Once ready to serve, whip together heavy cream and powdered sugar until stiff peaks form. Add it to the top of the cheesecake and dust with cocoa powder.
Does Tiramisu Cheesecake contain alcohol?
Traditional tiramisu is made with coffee liqueur but my cake is made without alcohol.
What kind of pan should I use?
I prefer to use a 9″ springform pan but an 8″ works well too. The layers will be slightly thicker but you achieve the same texture. This is a delicate cake and a springform pan is needed for best results. Shop my exact springform pans here. (Affiliate link)
What can I substitute for mascarpone?
Mascarpone is necessary for creating the classic flavors of Tiramisu. If mascarpone is not available, the closest substitute is cream cheese. Make sure to whip at room temperature and incorporate with whipped cream.
How long does the cheesecake take to set?
Most no-bake cheesecakes need at least 8 hours to firm up in the refrigerator. Prepare it the day before serving and let it chill overnight. The longer it sets, the better the texture and flavors.
Expert tips from my test kitchen
Softened mascarpone
Cold mascarpone is prone to clumping and can be stiff when mixed with other ingredients. At room temperature, it softens and blends seamlessly for a smooth and silky texture when folded with the whipped cream.
Allow enough time to chill
Allowing time for the tiramisu to chill helps stabilize the layers and allow the flavors to meld together. Chill for a minimum of 8 hours but recommended overnight.
Can I make Tiramisu without eggs?
Because this is a no-bake cheesecake, it does not use eggs. My recipe is ideal for those concerned about food safety or dietary preferences.
How to store leftover Tiramisu
Store leftover cake in an airtight container in the refrigerator. It will stay fresh up to 4 days. Be sure to keep it chilled until ready to serve. You can wrap tightly and store in the freezer for up to 2 months but texture may vary. You can thaw in the fridge the night before serving.
Your feedback is valuable to us. We hope you enjoyed our extra creamy, no-bake tiramisu cheesecake! If you have any questions, please let me know in the comments. If you try this recipe and love it, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
Tiramisu Cheesecake
Equipment
- 8" or 9" springform pan
- electric hand mixer
Ingredients
For the cheesecake filling:
- 24 ounces / 3 packages of cream cheese softened at room temperature
- 8 ounce container of mascarpone softened at room temperature
- 1½ cups heavy cream
- 1¼ cups powdered sugar
- 3 Tablespoons freshly brewed coffee (use from the coffee soak)
- 1 teaspoon vanilla extract
- 1/2 pack of ladyfingers
- unsweetened cocoa powder for dusting
For the crust:
- 18 sheets / 2 packages of graham crackers finely crushed
- 1/2 cup melted butter
- 2 Tablespoons cocoa powder
- 1 teaspoon espresso powder or instant coffee powder
For the whipped cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the coffee soak:
- 1 cup hot water
- 1 tablespoon espresso powder
- 2 teaspoons rum extract
Instructions
Prepare the pan and coffee soak
- Combine espresso powder and rum with 1 cup of hot water. Pour into a shallow bowl and set aside to cool. Reserve 3 Tablespoons aside for the filling.1 teaspoon espresso powder or instant coffee powder, 1 cup hot water, 2 teaspoons rum extract, 1 tablespoon espresso powder
- Prepare an 8" or 9" springform pan lined with parchment paper and set aside.
Prepare the crust
- In a food processor or blender, add graham crackers and pulse until fine. Add graham crackers to a medium bowl with melted butter, cocoa powder and espresso powder. Mix until fully combined.18 sheets / 2 packages of graham crackers, 1/2 cup melted butter, 2 Tablespoons cocoa powder, 1 teaspoon espresso powder or instant coffee powder
- Pour the crust into the prepared springform pan. Press the bottom and edges with your fingertips or a small cup so its well packed evenly, tightly and it doesn't crumble anymore.
Prepare the cheesecake filling
- Use an electric hand mixer to whip together cream cheese and mascarpone for 1-2 minutes on until combined and smooth. Add vanilla extract and powdered sugar and whip on medium/high speed until smooth. Add heavy cream and coffee and whisk for 1 minute until it can hold a stiff peak. Do not over whip.24 ounces / 3 packages of cream cheese , 8 ounce container of mascarpone, 1¼ cups powdered sugar, 1½ cups heavy cream, 1 teaspoon vanilla extract, 3 Tablespoons freshly brewed coffee (use from the coffee soak)
Assemble the layers
- Add half of the cheesecake filling into the springform pan and use an offset spatula to even out the top. Dip the ladyfingers into the coffee on each side. Arrange the dipped ladyfingers in a straight layer. Then, add the rest of the cheesecake filling and use an offset spatula to flatten the top.1/2 pack of ladyfingers, unsweetened cocoa powder
Chill
- Cover tightly with plastic wrap. Refrigerate for least 8 hours but for best results, chill overnight.
Make the whipped topping
- Once ready to serve, whip together heavy cream, powdered sugar and vanilla extract until stiff peaks form. Add it to the top of the cheesecake and dust with cocoa powder.1 cup heavy whipping cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
Notes
- I prefer to use a 9" springform pan but an 8" works well too. The layers will be slightly thicker but you achieve the same texture. This is a delicate cake and a springform pan is needed for best results. Shop my exact springform pans here. (Affiliate link)
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
23 Responses
Made it for thanksgiving- didn’t change anything- everyone loved it! Pretty easy too
Yay! Thank you Jenna! 🙂
The best combo I’ve ever had. Can’t believe I didn’t think of this myself. My 2 favorite recipes in one. Easy to make and even easier to eat….
Yay! We love to hear it. 🙂
This tiramisu was a perfect balance of elegance and indulgence. The layers of espresso-soaked ladyfingers were moist without being soggy, and the mascarpone cream with cheese was rich, silky, and just the right amount of sweet. The dusting of cocoa on top added a pleasant bitterness that balanced the creaminess beautifully.
The best
Thank you for the lovely review, Doris!
This has to be one of my all time favorites, love the recipe!
Thank you Joe! We’re so glad you enjoyed our recipe.
Fantastic recipe! There aren’t any missing steps as I’ve seen with some other ones. It is extremely comprehensive and delicious!
Thanks, Bobby! 🙂
Fantastic recipe! There aren’t any steps as I’ve seen with some other ones. It is extremely comprehensive and delicious!
Thank you, Bobby! So happy you enjoyed our recipe.
Okayyyy, so besides this recipe being a simpler version to make of tiramisu, the coffee taste is on point! It’s not too strong or overpowering! My kids love it too! Thank you @bakecookrepeat! This one made it in my recipe book!
Thank you for the lovely review, Rue! 🙂
Love cheesecake and tiramisu together! This is perfect!
Us too! 🙂
Such a good cake! Pleasantly surprised. My husband love it!!
Yay! Thank you!
Delicious cake! Two of my favorite recipes in one.
Easy instructions, I especially loved the cocoa in the crust. I skipped the rum and don’t feel like we missed out, still had a authentic tiramisu flavor. Overall such a fun twist on a classic!
Thanks so much Amanda! 🙂
When this recipe was first posted, I knew I had to make it right away. I am always so impressed with DeLallo products and that espresso powder was so easy to use! This recipe was made for a coffee lover like me. 10/10
Yay! Thank you for the lovely review! 🙂