A few years ago, I stumbled upon this no-bake tiramisu cheesecake recipe during a particularly hectic week when I craved something special but couldn’t face complicated baking. Now it’s my go-to showstopper dessert, combining my love for Italian tiramisu with the creamy comfort of cheesecake in a way that’s surprisingly stress-free.
Why You’ll Love This No-Bake Tiramisu Cheesecake
This recipe has become one of my most requested desserts, and for good reason. The filling comes together without any baking, eliminating the stress of water baths and cracking. The authentic coffee-soaked ladyfingers bring that classic tiramisu flavor you crave, while the mascarpone-cream cheese blend creates an impossibly silky texture that’ll have everyone asking for seconds.
What is Tiramisu Cheesecake? (And Why No-Bake is a Game-Changer!)
Tiramisu cheesecake marries two beloved desserts: classic Italian tiramisu and delicious creamy cheesecake. While traditional cheesecakes require careful baking, this no-bake version delivers all the flavor without the fuss. I do bake the crust briefly for that perfect crisp foundation, but the filling sets beautifully in the refrigerator, guaranteeing that dreamy, mousse-like texture every time.
Essential Ingredients for Your Tiramisu Cheesecake
For the Crust:
- 1 1/4 cup (167g) vanilla wafer crumbs
- 1/4 cup (56g) salted butter, melted
- 1 1/2 tbsp (20g) sugar
For the Filling:
- 8 oz (226g) cream cheese, room temperature
- 16 oz (452g) mascarpone cheese, room temperature
- 1/4 cup (52g) sugar
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 2 tsp vanilla extract
For the Coffee Mixture:
- 3 tbsp (45ml) warm water
- 2 tbsp (30ml) instant espresso powder
- 1 cup (240ml) vegetable broth
- 1 tbsp apple cider vinegar
- 12 soft ladyfingers
For the Topping:
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (60ml) espresso-broth-vinegar mixture (remaining from above), cold
- 10 tbsp (73g) powdered sugar
- Cocoa powder (optional)
Step-by-Step Instructions: Making Your Dream Tiramisu Cheesecake
- Prepare the crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- Mix the base: Combine vanilla wafer crumbs, melted butter, and sugar until well mixed, then press into the springform pan bottom.
- Bake the foundation: Place in oven for 10 minutes, then remove and let cool completely.
- Create the filling: Mix cream cheese, mascarpone cheese, and sugar on medium-low speed until combined. Do not overmix.
- Whip the cream: In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Combine gently: Carefully fold the whipped cream into the mascarpone mixture.
- Prepare coffee mixture: Combine warm water, espresso powder, vegetable broth, and apple cider vinegar.
- Layer ladyfingers: Dip each ladyfinger in the coffee mixture and arrange on the cooled crust.
- Add filling: Spread the mascarpone mixture evenly over the ladyfingers.
- Chill: Refrigerate for 5-6 hours or overnight.
- Make topping: Whip the second portion of heavy cream with 1/4 cup espresso mixture and powdered sugar until stiff peaks form.
- Finish and decorate: Remove from springform pan, add whipped topping, and dust with cocoa if desired.
Aisha’s Tips for No-Bake Tiramisu Cheesecake Success
I’ve learned these crucial tips through plenty of trial and error:
- Ensure cream cheese and mascarpone are truly room temperature to prevent lumps
- Use gentle, medium-low speed when mixing mascarpone to prevent separation
- Wrap the springform pan bottom with foil before adding the crust
- Let the crust cool completely before adding filling
- Be patient with chilling time. rushing this step leads to a soft center
Troubleshooting Common No-Bake Cheesecake Problems
If your filling seems runny: You likely didn’t whip the cream to stiff peaks or overmixed the mascarpone.
For a soggy crust: Make sure to bake it properly and cool completely before adding filling.
When mascarpone separates: This happens from overmixing or using cold cheese. Always use room temperature mascarpone and mix gently.
Creative Variations & Substitutions for Your Tiramisu Cheesecake
| Variation/Substitution | Description |
|---|---|
| Alcohol-Free Option | Replace broth mixture with strong cold brew coffee |
| Gluten-Free Crust | Use gluten-free vanilla cookies for the crust base |
| Individual Servings | Use a muffin tin lined with parchment cups |
| Coffee Options | Try different roasts of espresso for varied intensity |
Essential Equipment for No-Bake Cheesecake Success
- 9-inch springform pan
- Stand mixer or hand mixer with whisk attachment
- Offset spatula for smooth spreading
- Measuring cups and spoons
- Large mixing bowls
- Rubber spatula for folding
Storage & Freezing Your Tiramisu Cheesecake
Store covered in the refrigerator for up to 5 days. For freezing, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions (FAQ) about Tiramisu Cheesecake
Can I make this ahead?
Yes! This cheesecake actually benefits from being made 1-2 days in advance as the flavors develop.
Why isn’t my filling setting properly?
Ensure you’re whipping the cream to stiff peaks and giving it adequate chilling time (minimum 6 hours).
Can I use regular coffee instead of espresso powder?
While espresso powder provides the best flavor concentration, you can use very strong brewed coffee reduced by half.
What’s the best serving temperature?
Remove from refrigerator 15-20 minutes before serving for the perfect creamy texture.
Conclusion
This no-bake tiramisu cheesecake has become my signature dessert for good reason. It’s that perfect blend of impressive and achievable that makes everyone feel like a master baker. I’d love to see your creation! Tag @aisharecipes on Instagram or drop a comment below with your questions or success stories. And if you’re looking for more stress-free desserts, check out my collection of no-bake treats.
Tiramisu Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
- Combine all crust ingredients thoroughly, then press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes, then remove from oven and set aside to cool completely.
- For the filling, mix cream cheese, mascarpone cheese, and sugar on medium-low speed until just combined; avoid overmixing to prevent separation of mascarpone.
- In a separate bowl, whip cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
- Gently fold the whipped cream into the mascarpone cheese mixture, then set aside.
- In a small bowl, combine warm water and instant espresso powder, then stir in vegetable broth and apple cider vinegar to create the espresso mixture.
- Dip ladyfingers one at a time into the espresso mixture, then arrange them in a single layer over the cooled crust in the springform pan.
- Evenly spread the prepared mascarpone cheese mixture over the layer of ladyfingers.
- Refrigerate the cheesecake for 5-6 hours or overnight until firm; also chill any remaining espresso mixture for later use.
- Once the cheesecake is firm, prepare the espresso whipped cream by whipping cold heavy cream, 1/4 cup of the chilled espresso mixture, and powdered sugar until stiff peaks form.
- Carefully remove the cheesecake from the springform pan, smoothing the sides with an offset spatula if necessary.
- Spread the espresso whipped cream over the top of the cheesecake, or pipe it using an Ateco 844 tip for a decorative pattern.
- Optionally, sprinkle a light dusting of cocoa powder over the top of the cheesecake.
- Keep the tiramisu cheesecake refrigerated until you are ready to serve.
