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Decadent No-Bake Tiramisu Cheesecake

A perfect slice of no bake tiramisu cheesecake showing layers of cream, coffee-soaked cake, and a dusting of cocoa powder.
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Create this luxurious Tiramisu Cheesecake fusion dessert. It combines a creamy mascarpone filling with espresso-soaked ladyfingers, offering the indulgence of cheesecake with classic Italian tiramisu flavor. This no-bake recipe is simple to prepare ahead for your next dinner party.

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 or coffee, cooled
  • 2 tablespoons coffee liqueur (optional)
  • 1 package (3 ounces) ladyfingers
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy whipping cream
  • 8 ounces mascarpone cheese, softened
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the crust: Mix wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes while you prepare the coffee soak.
  2. Mix the espresso soak: Combine the cooled espresso and coffee liqueur (if using) in a shallow dish.
  3. Assemble the base layer: Quickly dip each ladyfinger into the espresso mixture, ensuring they are coated but not soggy. Arrange a single layer of soaked ladyfingers over the chilled crust.
  4. 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 heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  5. Fold in mascarpone: Gently fold in the softened mascarpone cheese until just combined. Do not overmix.
  6. Layer the filling: Spread half of the mascarpone filling over the ladyfinger layer. Add a second layer of espresso-dipped ladyfingers. Top with the remaining filling, smoothing the top with a spatula.
  7. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  8. Serve: Before serving, carefully remove the springform ring. Dust the top generously with unsweetened cocoa powder. Slice and serve this coffee flavored cheesecake.

Notes

  • For an even richer flavor, substitute half of the heavy cream with chilled mascarpone cheese when whipping.
  • If you skip the coffee liqueur, add 1 teaspoon of instant espresso powder to the espresso soak for a stronger coffee flavor.
  • This is an easy make ahead dessert; it tastes best when chilled for a full 12 hours.

Nutrition

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