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Creamy No-Bake Tiramisu Cheesecake with Espresso Ladyfingers

A rich, layered slice of tiramisu cheesecake topped generously with cocoa powder, served on a white plate.
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This recipe combines the rich, creamy texture of cheesecake with the classic coffee and mascarpone flavors of Italian Tiramisu. You create this decadent dessert without turning on your oven, making it perfect for special occasions or dinner parties.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups strong brewed espresso, cooled (or coffee mixed with 2 tablespoons Kahlua or rum)
  • 1 package (3 ounces) ladyfingers
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1 cup mascarpone cheese, room temperature
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar (for whipped cream)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the crust: In a medium bowl, mix the chocolate wafer crumbs, 1/4 cup granulated sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for at least 30 minutes while you prepare the coffee soak and filling.
  2. Prepare the espresso soak: Pour the cooled espresso (or coffee mixture) into a shallow dish. Quickly dip each ladyfinger into the espresso, turning once. Do not over-soak; they should be moist but not falling apart. Arrange the dipped ladyfingers in a single layer over the chilled crust.
  3. Make the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese and 1 cup granulated sugar until smooth. Beat in the vanilla extract and mascarpone cheese until fully combined and creamy. Set aside.
  4. Prepare the whipped cream: In a separate, clean bowl, beat the cold heavy whipping cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone-cream cheese mixture until just combined. Do not overmix.
  5. Assemble the cheesecake: Spread half of the cheesecake filling evenly over the layer of soaked ladyfingers. Top with a second layer of espresso-dipped ladyfingers, arranging them neatly. Spread the remaining cheesecake filling over the top layer of ladyfingers.
  6. Chill: Cover the springform pan loosely with plastic wrap. Refrigerate the Tiramisu Cheesecake for a minimum of 6 hours, or preferably overnight, to allow it to set completely.
  7. 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 dessert immediately.

Notes

  • For an extra rich flavor, substitute 1/4 cup of the espresso soak with Kahlua or dark rum.
  • If you prefer a baked version, mix 1 egg into the filling mixture and bake at 325°F for 50-60 minutes before cooling and chilling.
  • Use high-quality mascarpone cheese; it makes a difference in the final texture of this luxury dessert.

Nutrition

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