tiramisu cheesecake

This Tiramisu Cheesecake is a super easy no-bake recipe and tastes just like tiramisu cake! The combination of espresso, Kahlua and mascarpone cheese is to die for!

Tiramisu Cheesecake

(167 grams) vanilla wafer crumbs

(56 grams) salted butter, melted

tbsp (20 grams) sugar

oz (226 grams) cream cheese, room temperature

oz (452) mascarpone cheese, room temperature

(52 grams) sugar

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

tsp vanilla extract

tbsp (45 milliliters) warm water

tbsp (30 milliliters) instant espresso powder

(240 milliliters) Kahlua

ladyfingers

(60 milliliters) Kahlua mixture (remaining from above), cold

tbsp (73 grams) powdered sugar

Cocoa, optional

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.
FILLING

p id=&#8221;instruction-step-5&#8243;>1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.

. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.

. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.

. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.

. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.

. Spread the mascarpone cheese mixture evenly over the ladyfingers.

. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.

. When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.

. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.

0. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.

1. Sprinkle a little cocoa over the top of the cheesecake, if desired.

2. Refrigerate the cheesecake until ready to serve.

I made this for a friend of a friend’s birthday 2 weeks ago. I made homemade lady fingers.  She said it was “the best dessert I’ve ever eaten!”

https://content.jwplatform.com/videos/97WlompA.mp4

This Tiramisu Cheesecake is a super easy, no-bake cheesecake recipe that tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for!

Tiramisu Cheesecake Blog

Enjoy bites of rich coffee, chocolate, and smooth mascarpone in this decadent tiramisu cheesecake.

Tiramisu Cheesecake Recipe

oz ladyfingers

unsalted butter

10½ oz cream cheese

10½ oz mascarpone cheese

sugar

coffee

heavy cream

tbsp coffee liqueur

cocoa powder

gelatin

Step 1.1

In a food processor, add the ladyfingers and pulse until it forms fine crumbs.

Step 1.2

Transfer into a mixing bowl and add the melted butter. Mix until it forms the texture of wet sand.

Step 1.3

Press the mixture onto the bottom and along the sides of a 7-inch springform cake tin.

Step 1.4

Set aside in a chilled area and allow it to firm up for at least an hour. Ensure that the sides are much thicker than the bottom base.

Step 2.1

Step 2.2

Reduce to medium heat for 10-second bursts, then add your gelatin. Stir to dissolve and set aside.

Step 2.3

In a mixing bowl attached to a hand beater, add both cheese and powdered sugar. Cream for roughly 5 to 7 minutes until pale and light.

Step 2.4

Add the coffee liqueur and continue creaming. Set aside.

Step 2.5

Pour the heavy cream into your chilled mixing bowl and whisk until stiff peaks.

Step 2.6

Fold the cream cheese mixture into your whipped cream until evenly incorporated.

Step 2.7

Temper your gelatin by adding roughly 3 tablespoons of cheese mixture into it. Stir to combine, then add into the rest of the cheese mixture and fold until evenly incorporated.

Step 2.8

Pour half of your cheese mixture into your prepared cake crust and spread evenly.

Step 2.9

Soak the ladyfingers in the prepared coffee for no more than 3 seconds, allow it to drain briefly, then place these into your cake tin. Ladyfingers should not be soggy, and you may need to break a couple of pieces to fill up all the spaces of the cake.

Step 2.10

Dust with enough cocoa powder to cover the entire layer.

Step 2.11

Pour the remaining cheese mixture and spread evenly. Dust the top with your remaining cocoa powder.

Step 2.12

Set aside in a chilled area and allow to firm up, anywhere from 6 hours to overnight.

Step 2.13

Once the cheesecake has firmed up, remove the springform base.

Step 2.14

Working quickly, portion accordingly, and serve. You may need to chill the cake in between dusting and serving should it start melting.

Who wouldn't want a heavenly slice of tiramisu and cheesecake? Through this recipe, you can get the best of both worlds and make your ultimate tiramisu cheesecake at home! The combination of the strong coffee flavor of tiramisu perfectly blends well with the light and airy finish of cheesecakes. Its decadent layers of ladyfingers and creamy filling make it oh so irresistible! 

🔴 Check the full recipe on how to make Tiramisu Cheesecake here: https://recipes.net/dessert/cheesecake/tiramisu-cheesecake-recipe/

Ingredients: 
Crust:
6 oz ladyfingers
⅓ cup unsalted butter, melted

Filling:
10½ oz cream cheese at room temperature
10½ oz mascarpone cheese at room temperature
Roughly 8 oz ladyfingers, plus more as needed
1½ cups powdered sugar
2 cups prepared strong coffee, divided
¾ cup chilled heavy cream
2 tbsp coffee liqueur, preferably Kahlua
Roughly 1½ tbsp cocoa powder for dusting
1 tbsp powdered gelatin

⬇️ How to make Tiramisu Cheesecake ⬇️

For the crust: 
0:10 In a food processor, add the ladyfingers and pulse until it forms fine crumbs.
0:35 Transfer into a mixing bowl and add the melted butter. Mix until it forms the texture of wet sand. 
0:58 Press the mixture onto the bottom and along the sides of a 7-inch springform cake tin. 
1:14 Set aside in a chilled area and allow it to firm up for at least an hour. Ensure that the sides are much thicker than the bottom base.

For the filling: 
1:20 Bring ¼ cup of strong coffee to a boil.
1:31 Reduce to medium heat for 10-second bursts, then add your gelatin. Stir to dissolve and set aside. 
1:45 In a mixing bowl attached to a hand beater, add both cheese and powdered sugar. Cream for roughly 5 to 7 minutes until pale and light. 
2:10 Add the coffee liqueur and continue creaming. Set aside. 
2:25 Pour the heavy cream into your chilled mixing bowl and whisk until stiff peaks.
2:38 Fold the cream cheese mixture into your whipped cream until evenly incorporated. 
2:54 Temper your gelatin by adding roughly 3 tablespoons of cheese mixture into it. Stir to combine, then add into the rest of the cheese mixture and fold until evenly incorporated. 
3:16 Pour half of your cheese mixture into your prepared cake crust and spread evenly. 
3:34 Soak the ladyfingers in the prepared coffee for no more than 3 seconds, allow it to drain briefly, then place these into your cake tin. Ladyfingers should not be soggy, and you may need to break a couple of pieces to fill up all the spaces of the cake. 
3:54 Dust with enough cocoa powder to cover the entire layer. 
4:04 Pour the remaining cheese mixture and spread evenly. Dust the top with your remaining cocoa powder. 
4:34 Set aside in a chilled area and allow to firm up, anywhere from 6 hours to overnight. 
4:43 Once the cheesecake has firmed up, remove the springform base.
4:51 Working quickly, portion accordingly, and serve. You may need to chill the cake in between dusting and serving should it start melting. 

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