Name: Tiramisu Cheesecake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 6 h 40 min
Cuisine: Italian-American
Ingredients: 1 1/4 cup (167g) vanilla wafer crumbs; 1/4 cup (56g) salted butter, melted; 1 1/2 tbsp (20g) sugar; 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; 3 tbsp (45ml) warm water; 2 tbsp (30ml) instant espresso powder; 1 cup (240ml) Kahlua; 12 soft ladyfingers; 1 cup (240ml) heavy whipping cream, cold; 1/4 cup (60ml) Kahlua mixture (remaining from above), cold; 10 tbsp (73g) powdered sugar; Cocoa powder, optional for garnish

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Introduction

This Tiramisu Cheesecake combines the rich, creamy texture of classic cheesecake with the bold coffee and liqueur flavors of traditional tiramisu. It’s a delightful dessert that’s perfect for impressing guests or enjoying a special treat at home.

The image shows a close-up of a slice of cheesecake on a white plate, with a white marbled surface underneath. The cheesecake has three layers: a thick, crumbly brown crust at the bottom, a smooth and creamy off-white filling in the middle, and a generous top layer of light whipped cream shaped into soft peaks. The whipped cream is sprinkled with cocoa powder, adding a light dusting of brown on top. There is a silver fork resting beside the slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup (167g) vanilla wafer crumbs
1/4 cup (56g) salted butter, melted
1 1/2 tbsp (20g) sugar
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
3 tbsp (45ml) warm water
2 tbsp (30ml) instant espresso powder
1 cup (240ml) Kahlua
12 soft ladyfingers
1 cup (240ml) heavy whipping cream, cold (for topping)
1/4 cup (60ml) Kahlua mixture (remaining from above), cold
10 tbsp (73g) powdered sugar
Cocoa powder, optional for garnish

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Step 2: Prepare the crust by mixing vanilla wafer crumbs, melted butter, and sugar until well combined. Press the mixture evenly into the bottom of the pan and bake for 10 minutes. Set aside to cool.
Step 3: For the filling, beat the cream cheese, mascarpone cheese, and sugar together on medium-low speed until just combined. Avoid overmixing to prevent separation.
Step 4: In a separate bowl, whip 1 cup cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
Step 5: Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Set aside.
Step 6: Combine warm water and espresso powder in a small bowl. Add Kahlua and stir to make the dipping mixture.
Step 7: Quickly dip each ladyfinger into the Kahlua espresso mixture and layer them over the cooled crust in the springform pan.
Step 8: Spread the mascarpone filling evenly over the ladyfingers layer.
Step 9: Refrigerate the cheesecake for 5–6 hours or overnight to set. Keep the remaining Kahlua mixture chilled for later.
Step 10: To prepare the Kahlua whipped cream topping, whip the cold heavy cream with 1/4 cup of the reserved Kahlua mixture and powdered sugar on high speed until stiff peaks form.
Step 11: Carefully remove the cheesecake from the springform pan. Smooth the sides with an offset spatula if needed.
Step 12: Spread or pipe the Kahlua whipped cream over the cheesecake top. Finish with a light sprinkle of cocoa powder if desired.
Step 13: Refrigerate the finished cheesecake until ready to serve.

Tips & Variations

Use sturdy ladyfingers so they don’t become too soggy when dipped in the Kahlua mixture.
For a non-alcoholic version, substitute Kahlua with cold coffee or coffee syrup.
Chill the mascarpone and cream cheese before mixing to help achieve a smoother filling.
Try garnishing with shaved chocolate or chocolate curls for added texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled to maintain texture and flavor. When ready to serve, allow it to sit at room temperature for about 10 minutes for easier slicing. Avoid freezing as the texture may change upon thawing.

How to Serve

The image shows a slice of creamy cheesecake on a white plate, placed on a white marbled surface. The cheesecake has three clear layers: a thick, smooth cream cheese layer in the middle, a thin light brown smooth layer on top that looks like whipped cream or frosting with a delicate piped texture, and a dark brown crumbly crust at the bottom. The top is lightly dusted with cocoa powder, adding a soft brown contrast. A silver fork is next to the slice on the plate, and the overall lighting highlights the creamy and soft texture of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of mascarpone?

Mascarpone adds a distinct creaminess and subtle sweetness that compliments tiramisu flavors. While regular cream cheese alone can be used, the texture and taste may be somewhat different—so combining both as in the recipe yields the best results.

How do I know when the whipped cream is at stiff peaks?

Whip the cream until it holds firm, upright peaks when you lift the whisk or beaters. It should be thick, glossy, and hold its shape without dripping or collapsing.