Tiramisu Cheesecake Recipe

If you adore both the classic Italian delight and the creamy indulgence of a cheesecake, then this Tiramisu Cheesecake is your new best friend in the kitchen. It’s an extraordinary fusion of a rich cocoa cookie crust, a smooth mascarpone cheesecake filling, and those heavenly coffee-soaked lady fingers all crowned with velvety whipped cream and a dusting of cocoa. Each bite dances with the signature flavors of tiramisu while delivering the luscious texture of cheesecake – a match made in dessert heaven that’s absolutely irresistible.

Ingredients You’ll Need

Making this Tiramisu Cheesecake is easier than you might think, thanks to simple yet carefully selected ingredients that build layers of flavor and texture. Each component, from the crunchy cocoa cookie base to the creamy mascarpone filling, plays a crucial role in creating that perfect dessert experience.

• 250 g graham cookies or Digestive cookies: Provides a sweet, crunchy foundation for the crust with a subtle nutty flavor.
• 2 tablespoon Dutch processed unsweetened cocoa powder: Adds deep chocolate richness to the crust and dusting on top.
• 75 g butter: Binds the cookie crust and enhances its crisp texture.
• 250 ml strong black coffee: The essential soaking liquid to infuse the lady fingers with bold espresso flavor.
• 1 tablespoon Amaretto (optional): Gives a subtle almond-scented warmth that elevates the coffee layer.
• 600 g cream cheese: The creamy base of the cheesecake filling that lends its tangy smoothness.
• 165 g mascarpone cheese: Adds authentic Italian richness to the cheesecake texture.
• 150 g powdered sugar: Sweetens the filling delicately without grit.
• 1 ½ teaspoon vanilla paste: Enhances aromatic depth throughout the cheesecake.
• 360 g heavy cream (380 ml): Whipped to stiff peaks, this lifts the cheesecake into a light, airy masterpiece.
• ½ a pack of lady fingers: The traditional tiramisu component soaked gently in coffee to deliver that unmistakable flavor.
• 230 g heavy cream (250 ml): Whipped for the topping to create a cloud-like finish.
• 2 tablespoon powdered sugar: Sweetens the whipped topping perfectly.
• Dutch processed unsweetened cocoa powder for dusting: A finale that adds visual appeal and a slight bitterness to balance the sweetness.

How to Make Tiramisu Cheesecake

Step 1: Prepare the Cookie Crust

Start by brewing your coffee, which will later soak the lady fingers, and optionally stir in Amaretto for that elegant twist. Set it aside to cool while you work on the crust. In a food processor, pulse the graham or digestive cookies with cocoa powder until it resembles fine sand. Melt your butter and pour it into the mix, blending everything into a uniform crumbly mixture. Press this into the base of your springform pan lined with parchment paper. This will be your solid, chocolatey foundation that perfectly supports the cheesecake layers.

Step 2: Whip Up the Cheesecake Filling

Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese for about a minute on low to soften it. Then add the mascarpone, powdered sugar, and vanilla paste, mixing on medium to high speed until silky smooth. Don’t forget to scrape down the bowl to keep everything blended evenly. Next, whip the heavy cream separately until stiff peaks form, then fold it gently into your cheese mixture. This airiness is the secret behind the Tiramisu Cheesecake’s luscious texture.

Step 3: Assemble the Layers

Pour half of your cheesecake filling over the cookie crust and smooth it carefully. Now dip your lady fingers quickly into the cooled coffee—just one dip per side to avoid saturation and sogginess—and arrange them in neat rows over the filling. You may need to trim some to fit your pan perfectly. Then layer the remaining cheesecake filling on top, smoothing out the surface. Cover and refrigerate for at least eight hours to set everything nicely and allow those flavors to mingle beautifully.

Step 4: Add the Finishing Touches

Before serving, whip the remaining heavy cream with powdered sugar and vanilla paste until stiff peaks form. Spread this fluffy topping over your chilled cheesecake, then dust generously with cocoa powder for that classic tiramisu look. Pro tip: use a hot knife to cut clean slices for serving—dip the blade in hot water and dry between cuts to keep your pieces picture-perfect.

How to Serve Tiramisu Cheesecake

Garnishes

A dusting of cocoa powder is essential for that classic look, but you can also sprinkle some shaved dark chocolate or chocolate curls on top to wow your guests visually and add a hint of extra texture. Fresh berries can add a pop of color and a subtle tartness that contrasts beautifully with the creamy sweetness.

Side Dishes

This Tiramisu Cheesecake stands beautifully on its own but pairing it with a light espresso or a cappuccino enhances the coffee notes in every bite. For something refreshing, a small bowl of fresh berries or a citrus salad can balance the richness and cleanse the palate between forkfuls.

Creative Ways to Present

If you want to impress, consider serving individual portions in clear glass jars or trifle bowls to showcase the layers of crust, creamy filling, and coffee-soaked lady fingers. You can also top each slice with a sprig of mint or a dusting of cinnamon for a cozy touch. The key is to celebrate the beautiful layers that make this Tiramisu Cheesecake so special.

Make Ahead and Storage

Storing Leftovers

Once assembled and set, keep your Tiramisu Cheesecake covered tightly in the refrigerator to maintain its fresh texture and flavor for up to four days. It’s best enjoyed chilled, and storing it well prevents the crust from absorbing too much moisture.

Freezing

You can freeze this cheesecake, but you’ll want to wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze it without the whipped cream topping, which is best made fresh. When ready to enjoy, thaw it overnight in the fridge for the best texture.

Reheating

This dessert is best served cold, but if you prefer, let slices sit out at room temperature for about 10–15 minutes before serving to soften the cheesecake layers gently without compromising flavor.

FAQs

Can I use regular coffee instead of strong black coffee for soaking lady fingers?

While regular coffee will work, strong black coffee ensures the coffee flavor shines through without making the lady fingers soggy. It’s important to keep the coffee bold but not overly diluted.

Is it necessary to use both cream cheese and mascarpone in the filling?

Yes, combining both gives the perfect balance of tanginess and creaminess that defines Tiramisu Cheesecake. Cream cheese adds body and a touch of tang, while mascarpone brings that silky, authentic Italian flavor.

How do I prevent the lady fingers from making the cheesecake soggy?

The key is a quick one-sided dip in the coffee, just enough to absorb the flavor without becoming waterlogged. Over-soaking can cause coffee to leak and make the texture too soft.

Can I make this cheesecake without alcohol?

Absolutely! The Amaretto is optional and can be omitted without compromising the delicious coffee and mascarpone flavors. You can also substitute with a splash of vanilla extract if you want to add a hint of complexity.

What’s the best way to serve neat slices without them falling apart?

Use a sharp knife heated under hot water before slicing each piece, wiping it dry between cuts. This smooths through the creamy layers and ensures clean, elegant slices every time.

Final Thoughts

Trust me, once you try this Tiramisu Cheesecake, it will quickly become a beloved staple in your dessert repertoire. The way it combines the best elements of traditional tiramisu with indulgent cheesecake creates a mouthwatering experience you’ll want to share with family and friends over and over. So grab your ingredients, take your time layering those flavors, and get ready to enjoy a slice of pure bliss.