Tiramisu Cheesecake Recipe

Oh wow, I just tasted Tiramisu Cheesecake. It’s so creamy and sweet. I’m super excited to tell you all about it!

This dessert has a gentle coffee flavor mixed with smooth cheese. It feels like a treat I want to eat every day. Let me share more.

I love how each bite is soft and cool on my tongue. I can’t stop thinking about its sweet and rich taste. You know, it’s just so good!

Trust me, you should try Tiramisu Cheesecake too. Go ahead and take a bite. You’ll thank me later!

Why You’ll Love This Recipe

• Best of Both Worlds: Combines the creaminess of cheesecake with the bold flavors of tiramisu.
• Rich and Creamy Texture: The blend of mascarpone and cream cheese creates an ultra-smooth filling.
• Layers of Flavor: Espresso-soaked ladyfingers add depth and contrast to the silky cheesecake.
• Make-Ahead Friendly: Perfect for preparing a day in advance for optimal flavor.
• A Stunning Dessert: The classic cocoa-dusted top makes for an elegant presentation.

What You Need to Know Before You Start

Prep & Bake Time:

• Prep Time: 30 minutes
• Bake Time: 1 hour
• Chill Time: At least 6 hours (overnight is best)
• Total Time: About 8 hours

Servings:

This recipe yields 12 slices—perfect for sharing!

Difficulty:

Intermediate. This recipe is easy to follow, but patience is key, especially during the chilling process.

Required Kitchen Tools

To create this luscious Tiramisu Cheesecake, you’ll need:

• 9-inch springform pan – Essential for easily releasing the cheesecake.
• Mixing bowls – For preparing different layers.
• Electric mixer (stand or hand mixer) – To achieve a smooth, lump-free batter.
• Spatula – For folding ingredients and scraping down the bowl.
• Measuring cups and spoons – Accuracy matters in baking.
• Baking sheet – To create a water bath for even baking.
• Aluminum foil – For wrapping the pan to prevent leaks in the water bath.
• Sifter – For dusting cocoa powder on top.

Ingredients for the Cocoa Cookie Crust

Here’s what you’ll need to make the rich, coffee-infused crust:

• 1 ½ cups (180g) graham cracker crumbs – Provides a sturdy, buttery base.
• 2 tablespoons (15g) cocoa powder – Adds deep chocolate flavor.
• 1 teaspoon instant espresso powder – Enhances the chocolate with a subtle coffee note.
• ¼ cup (50g) granulated sugar – Lightly sweetens the crust.
• 6 tablespoons (85g) unsalted butter, melted – Helps bind the crust together.

Step-by-Step Instructions: Making the Crust

1. Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray. Wrap the outside of the pan tightly with two layers of aluminum foil to prevent leaks during the water bath baking process.

2. Mix the Crust Ingredients

In a mixing bowl, combine the graham cracker crumbs, cocoa powder, espresso powder, and sugar. Stir until well mixed. Pour in the melted butter and mix until the crumbs are evenly moistened.

3. Press the Crust into the Pan

Transfer the mixture into the prepared springform pan. Use the back of a spoon or a flat-bottomed measuring cup to firmly press the crust into an even layer, covering the bottom of the pan.

4. Pre-Bake the Crust

Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.

Ingredients for the Tiramisu Cheesecake Filling

For the rich and creamy cheesecake layer, you’ll need:

• 16 ounces (450g) cream cheese, softened – Use full-fat for the best texture.
• 8 ounces (225g) mascarpone cheese, softened – Adds authentic tiramisu flavor.
• ¾ cup (150g) granulated sugar – Sweetens and balances the richness.
• 2 teaspoons vanilla extract – Enhances the overall flavor.
• 1 teaspoon instant espresso powder (optional) – Boosts the coffee flavor.
• 3 large eggs, at room temperature – Provides structure and a silky consistency.
• ½ cup (120ml) heavy cream – Adds creaminess and smoothness.
• ¼ teaspoon salt – Balances the sweetness.

Step-by-Step Instructions: Making the Cheesecake Filling

1. Prepare the Espresso Mixture for the Ladyfingers

Before making the filling, prepare the espresso soak for layering:

• ¾ cup (180ml) brewed espresso or strong coffee, cooled
• 2 tablespoons Marsala wine or amaretto (optional, but recommended for authentic flavor)

Mix and set aside.

2. Make the Cheesecake Batter

Beat the Cream Cheese and Mascarpone

In a large mixing bowl, beat cream cheese and mascarpone cheese on medium speed using a hand or stand mixer until smooth and creamy.

Add Sugar and Flavorings

Mix in the sugar, vanilla extract, espresso powder (if using), and salt until well incorporated. Scrape down the sides of the bowl to ensure even mixing.

Incorporate Eggs One at a Time

Add the eggs one at a time, beating on low speed after each addition. Avoid overmixing to prevent air bubbles, which can cause cracks.

Add Heavy Cream

Gently fold in the heavy cream until smooth and fully combined.

Assembling the Cheesecake Layers

1. Pour Half of the Cheesecake Batter Over the Crust

Carefully pour half of the cheesecake batter over the pre-baked crust, smoothing it into an even layer.

2. Add the Espresso-Soaked Ladyfingers

Quickly dip 8-10 ladyfingers into the prepared espresso mixture (don’t let them get too soggy) and arrange them in a single layer over the cheesecake batter.

3. Pour the Remaining Cheesecake Batter

Gently spread the remaining cheesecake batter over the ladyfingers, ensuring an even layer.

Step-by-Step Instructions: Baking and Cooling the Cheesecake

1. Prepare the Water Bath

• Place the foil-wrapped springform pan inside a larger baking dish.
• Pour hot water into the baking dish until it reaches about 1 inch up the sides of the springform pan.
• The water bath helps the cheesecake bake evenly and prevents cracks.

2. Bake the Cheesecake

• Bake at 325°F (163°C) for 55–65 minutes.
• The cheesecake is done when the edges are set, but the center still has a slight jiggle.

3. Cool Gradually

• Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent sudden temperature changes.
• Remove from the oven and water bath, then let it cool completely at room temperature.

4. Chill the Cheesecake

• Cover the cheesecake and refrigerate for at least 6 hours (overnight is best) for the flavors to develop.

Ingredients for the Whipped Tiramisu Cheesecake Topping

For a light and fluffy topping, you’ll need:

• 1 cup (240ml) heavy cream – Whipped to soft peaks.
• ¼ cup (30g) powdered sugar – Adds sweetness without graininess.
• 1 teaspoon vanilla extract – For a touch of warmth.
• Cocoa powder (for dusting) – The final touch for that classic tiramisu look.

Step-by-Step Instructions: Making the Topping

1. Whip the Cream

• In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.

2. Spread Over the Cheesecake

• Once the cheesecake is fully chilled, spread or pipe the whipped cream over the top in an even layer.

3. Dust with Cocoa Powder

• Use a fine sifter to dust a light layer of cocoa powder over the whipped topping.

Serving and Presentation

How to Serve Tiramisu Cheesecake

• For clean slices, use a sharp knife and wipe it clean between cuts.
• Garnish with chocolate shavings, espresso beans, or a drizzle of coffee liqueur for an elegant touch.
• Pair with a cup of espresso or cappuccino for a perfect flavor match.

Storing Tiramisu Cheesecake

Refrigeration

• Store in an airtight container in the refrigerator for up to 5 days.
• Keep it covered to prevent it from absorbing other fridge odors.

Freezing

• You can freeze individual slices or the whole cheesecake (without whipped topping) for up to 3 months.
• Wrap tightly in plastic wrap and then in aluminum foil before freezing.
• Thaw overnight in the refrigerator before serving.

Nutrition Information

Nutrient	Per Serving (1 Slice)
Calories	410 kcal
Carbohydrates	38g
Protein	7g
Fat	27g
Saturated Fat	16g
Cholesterol	120mg
Sodium	250mg
Fiber	1g
Sugar	27g

Note: Nutrition values are approximate and may vary based on ingredients used.

Tiramisu Cheesecake FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake is best when made a day ahead, allowing the flavors to fully develop.

What can I use instead of mascarpone?

If you don’t have mascarpone, you can substitute it with an equal amount of full-fat cream cheese.

Do I have to use a water bath?

A water bath helps prevent cracks, but if you don’t want to use one, place a pan of hot water on the lower oven rack instead.

Can I use instant coffee instead of espresso?

Yes, dissolve 1 tablespoon of instant coffee in ¾ cup hot water as a substitute for brewed espresso.

Conclusion

This Tiramisu Cheesecake delivers all the flavors of classic tiramisu in a rich and creamy cheesecake form. Whether for a special occasion or a weekend indulgence, this dessert is sure to impress. Give it a try and enjoy every delicious bite!