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Tiramisu Cheesecake Recipe

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★★★★★

4.7 from 89 reviews

This Tiramisu Cheesecake combines the rich, creamy decadence of classic tiramisu with the creamy texture of cheesecake. Featuring a buttery vanilla wafer crust, a luscious mascarpone and cream cheese filling, layers of coffee-soaked ladyfingers, and a Kahlua-infused whipped cream topping, this no-bake dessert is perfect for impressing guests or indulging in a special treat.

Ingredients

Scale

Crust

  • 1 1/4 cup (167g) vanilla wafer crumbs
  • 1/4 cup (56g) salted butter, melted
  • 1 1/2 tbsp (20g) sugar

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

Kahlua Mixture & Ladyfingers

  • 3 tbsp (45ml) warm water
  • 2 tbsp (30ml) instant espresso powder
  • 1 cup (240ml) Kahlua
  • 12 soft ladyfingers

Kahlua Whipped Cream Topping

  • 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

Instructions

  1. Prepare the crust. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a bowl, mix the vanilla wafer crumbs, melted salted butter, and sugar until well combined. Press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then remove and set aside to cool completely.
  2. Make the cheese filling. In a large mixing bowl, beat the cream cheese, mascarpone cheese, and sugar together on medium-low speed until smooth and combined. Avoid overmixing or using high speed to prevent the mascarpone from separating. Set this mixture aside. In a separate bowl, whip the 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 until homogeneous. Set aside.
  3. Prepare the Kahlua coffee dip. In a small bowl, combine warm water and instant espresso powder until dissolved. Stir in the Kahlua. Dip each ladyfinger quickly into the Kahlua mixture (do not saturate), then arrange them in a single layer over the cooled crust in the springform pan.
  4. Layer the filling. Spread the mascarpone cheese mixture evenly over the ladyfingers. Cover the pan and refrigerate the cheesecake for 5-6 hours or overnight to allow it to chill and firm up. Save the remaining Kahlua mixture in the refrigerator for the topping.
  5. Make the Kahlua whipped cream topping. When ready to serve, whip the cold heavy whipping cream, 1/4 cup of the reserved chilled Kahlua mixture, and powdered sugar together on high speed until stiff peaks form.
  6. Assemble and garnish. Carefully remove the cheesecake from the springform pan. Use an offset spatula to smooth the sides if needed. Spread or pipe the Kahlua whipped cream evenly over the top of the cheesecake. Optionally, sprinkle cocoa powder over the whipped cream for a decorative and classic tiramisu touch. Refrigerate until serving.

Notes

  • Do not overmix mascarpone and cream cheese to prevent splitting.
  • Quickly dip ladyfingers in coffee mixture to avoid sogginess.
  • Allow sufficient chilling time for the cheesecake to set properly.
  • Use cold whipping cream for better volume when whipping.
  • Optional cocoa powder adds traditional tiramisu flavor and visual appeal.
  • Can be made a day ahead to enhance flavors.

Keywords: Tiramisu cheesecake, mascarpone cheesecake, coffee cheesecake, no-bake cheesecake, Kahlua dessert, Italian dessert, ladyfingers cheesecake

Find it online: https://nayabaker.com/tiramisu-cheesecake-recipe/