No-Bake Tiramisu Cheesecake is a decadent dessert; layered with light, coffee-flavored cheesecake and ladyfingers, then topped with freshly whipped cream. Indulge in a slice after dinner or as a sweet treat for any occasion!
Have a taste for cookie desserts? You have to check out this Caramel Cookie Crunch Extravaganza and the Snickerdoodle Cheesecake with Cookie Whipped Cream.
Who would’ve thought to combine tiramisu and cheesecake? I love pairing unexpected flavors. And when you stop and think about it, it makes total sense to pair the two. The chocolate, espresso, and mascarpone in tiramisu complement the rich creaminess of the cheesecake.
Every ingredient is crucial to making the No-Bake Tiramisu Cheesecake delicious but I love baking with Minerva Dairy's sea salt butter. It's used in the crust. This butter is sweet with a creamy consistency and spreads great. It's the (edible) glue holding this dessert together!
Making this dessert no-bake, was a no-brainer! No one wants to stand over a hot stove during the middle of summer. Because this recipe calls for over 6 hours of refrigeration, I suggest preparing the day before you plan to serve or first thing in the morning, if serving that evening.
First, mix together mascarpone and cream cheese until it's smooth and creamy. Then add powdered sugar, salt, espresso powder, and vanilla extract. While mixing on medium speed, gradually add coffee liqueur until it's fully incorporated. Put the mixture in the fridge to cool.
Combine ladyfingers, almonds, espresso powder, cocoa powder, sugar, and a pinch of salt in a food processor. Now, gradually add melted butter, mixing until the texture resembles wet sand. Place the mixture in a springform pan, pressing on the bottom until it's evenly spread. Place it in the freezer.
Next, make the coffee for dipping ladyfingers. Then, using a hand mixer and a large bowl beat cold heavy cream until stiff peaks form. Take the cream cheese/mascarpone cheesecake filling out of the fridge. Gently fold the whipped heavy cream into the mixture with a silicone spatula or spoon.
Now comes my favorite part... assembling! Pour half of the cheesecake filling on top of the crust. Dip a ladyfinger into the coffee mixture for 1-2 seconds. Then immediately place it on top of the cheesecake mixture before it begins to dissolve. Repeat this process until the ladyfingers cover the first layer of cheesecake. Pour the remaining cheesecake on top and refrigerate for at least 6 hours.
Finally, remove the cheesecake from the springform pan. Use a sifter to cover the top of the tiramisu cheesecake with cocoa powder. If you'd like a whipped cream finish, beat 2 cups of heavy cream with 3 tablespoons of sugar. Garnish with more cocoa powder and coffee beans for added flavor.
Sponge cake or biscottis are good replacements for ladyfingers in this recipe.
I recommend cutting the sponge cake into the shape of ladyfingers prior to use. If you have time, leave them out for a few hours so the cake can dry out. It will be that much easier for the cake to absorb the coffee.
If you opt for biscottis, you'll have to soak them in the coffee mixture for a while so they soften up.
No-Bake Tiramisu Cheesecake calls for two packages of ladyfinger cookies. Keep that in mind if swapping out for another type of cookie or cake.
If you have a nut allergy, you can use graham crackers for the crust in place of nuts. I would recommend about 6-8 sheets of graham crackers if using this substitution.
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