Print

No-Bake Tiramisu Cheesecake: A Creamy Italian Fusion Dessert

A slice removed from a layered tiramisu cheesecake dusted heavily with cocoa powder.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create this decadent No Bake Tiramisu Cheesecake, a perfect fusion of creamy cheesecake and classic Italian tiramisu flavors. This recipe features espresso-soaked ladyfingers and a rich mascarpone filling, making it an elegant, make-ahead dessert for any special occasion.

Ingredients

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

Instructions

  1. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust while you prepare the filling.
  2. Make the cream cheese base: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  3. Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Incorporate mascarpone: Add the softened mascarpone cheese to the cream cheese mixture and fold until just combined and smooth. Do not overmix.
  5. Prepare the coffee soak: In a shallow dish, combine the cooled espresso and coffee liqueur, if using.
  6. Assemble the layers: Quickly dip each ladyfinger into the espresso mixture, soaking for just a second or two per side. Arrange a single layer of soaked ladyfingers over the chilled crust.
  7. Layer the filling: Spread half of the mascarpone cheesecake filling evenly over the ladyfingers. Add a second layer of espresso-soaked ladyfingers on top of the filling. Cover with the remaining filling, smoothing the top with a spatula.
  8. Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely. This chilling time is essential for a silky texture.
  9. 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 decadent coffee dessert.

Notes

  • For the best texture, ensure your cream cheese and mascarpone are fully softened to room temperature before mixing.
  • If you prefer a stronger coffee flavor without alcohol, increase the espresso in the soak to 3/4 cup.
  • This No Bake Tiramisu Cheesecake is an excellent make-ahead dessert; it tastes even better the second day.

Nutrition

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