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No-Bake Tiramisu Cheesecake: The Ultimate Dessert Mashup

A perfect slice of tiramisu cheesecake layered with cream and ladyfingers, dusted heavily with cocoa powder.
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You create a luxurious, creamy dessert by fusing classic Italian tiramisu flavors with a rich, no-bake cheesecake base. This recipe uses espresso-soaked ladyfingers for an authentic coffee kick.

Ingredients

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

Instructions

  1. Prepare the crust: Combine the chocolate wafer crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust while you prepare the filling.
  2. Mix the coffee soak: In a shallow dish, combine the cooled espresso and coffee liqueur, if using.
  3. Make the filling: In a large bowl, beat the softened cream cheese and mascarpone cheese until smooth. Gradually beat in the sifted powdered sugar and vanilla extract until fully combined and creamy.
  4. Whip the cream: In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined. Do not overmix.
  5. Assemble the layers: Dip each ladyfinger half quickly into the espresso mixture—do not let them soak too long, or they will become soggy. Arrange a single layer of the dipped ladyfingers over the chilled crust.
  6. Spread half of the cheesecake filling over the ladyfingers. Top with a second layer of espresso-dipped ladyfingers. Spread the remaining filling evenly over the top layer.
  7. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.
  8. Serve: Before serving, carefully remove the springform ring. Dust the top generously with unsweetened cocoa powder. Slice and serve this decadent chocolate dessert.

Notes

  • For a richer coffee flavor in the filling, you can add 1 teaspoon of instant espresso powder directly to the mascarpone mixture.
  • If you skip the coffee liqueur, add 1 extra tablespoon of strong brewed espresso to the soak mixture.
  • This no bake tiramisu cheesecake is best made one day ahead to achieve the silkiest texture.

Nutrition

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