No-Bake Tiramisu Cheesecake

Name: No-Bake Tiramisu Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
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; ¾ cup powdered sugar; 1 tsp vanilla extract; 1½ cups cold heavy cream; 12–14 ladyfinger cookies; 1 cup strong brewed coffee or espresso, cooled; Unsweetened cocoa powder, for dusting

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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.

Contents

Origin No-Bake Tiramisu Cheesecake What I Love About This Recipe No-Bake Tiramisu Cheesecake Ingredients Directions Notes

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.

No-Bake Tiramisu Cheesecake

Recipe by RecipesVillaCourse: DessertCuisine: Italian-American FusionDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

No-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
¾ cup powdered sugar
1 tsp vanilla extract
1½ 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.

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