No-Bake Tiramisu Cheesecake
Decadent, creamy, and elegantly simple, this No-Bake Tiramisu Cheesecake blends the richness of cheesecake with the coffee-kissed flavor of classic tiramisu—no oven required! With layers of espresso-soaked ladyfingers and a luscious mascarpone cheesecake filling, this dessert is an effortless showstopper for any occasion.
Origin No-Bake Tiramisu Cheesecake
This dessert is inspired by two Italian icons—tiramisu and cheesecake. By blending mascarpone, cream cheese, and a touch of coffee, it captures the best of both worlds with a no-bake twist perfect for warm days.
What I Love About This Recipe
It feels fancy enough for special occasions but is so easy to put together. And because it’s no-bake, you don’t need to fuss with a water bath or worry about cracks.
Also Read : Simple Salami Sandwich
No-Bake Tiramisu Cheesecake
4
servings30
minutes40
minutes300
kcalNo-Bake Tiramisu Cheesecake is a luxurious twist on two beloved desserts—combining the creamy richness of cheesecake with the coffee-kissed flavor of tiramisu, all without turning on the oven. With layers of espresso-soaked ladyfingers, mascarpone cheesecake filling, and a dusting of cocoa powder, it’s the perfect make-ahead treat for dinner parties or date nights.
Ingredients
8 oz (about 2 cups) crushed graham crackers or digestive biscuits
6 tbsp unsalted butter, melted
2 tbsp sugar
16 oz (450 g) cream cheese, softened
8 oz (225 g) mascarpone cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
11/2 cups cold heavy cream
12 –14 ladyfinger cookies
1 cup strong brewed coffee or espresso, cooled
Unsweetened cocoa powder, for dusting
Directions
- In a bowl, mix crushed graham crackers, melted butter, and sugar until evenly moistened.
- Press into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
- In a large bowl, beat cream cheese, mascarpone, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream gently into the cream cheese mixture until fully combined.
- Remove crust from the fridge.
- Spread about ⅓ of the cheesecake filling over the crust.
- Quickly dip each ladyfinger in the cooled coffee (just 1–2 seconds so they don’t get soggy). Arrange in a single layer over the filling.
- Spread the remaining filling evenly on top.
- Smooth the surface, cover with plastic wrap, and chill at least 6 hours or overnight.
- Before serving, dust generously with cocoa powder. Slice and enjoy!
Notes
- For a bolder coffee flavor, add 1 tablespoon coffee liqueur (like Kahlúa) to the coffee dip.
- You can substitute all cream cheese if mascarpone isn’t available, but the texture will be slightly firmer.
- Store leftovers chilled for up to 3 days.For a bolder coffee flavor, add 1 tablespoon coffee liqueur (like Kahlúa) to the coffee dip.
