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4.96 from 23 votes

No-Bake Tiramisu Cheesecake

Prep Time1 hr
Cook Time6 hrs
Course: Dessert
Cuisine: Italian Inspired
Servings: 10 servings
Calories: 450kcal
Author: Britney

Ingredients

Filling

  • 16 oz Mascarpone, room temperature
  • 16 oz Cream Cheese (2 8 oz packages), room temperature
  • 1 ½ c Powdered Sugar
  • ¼ tsp Salt
  • 1 tbsp Espresso Powder
  • 1 tbsp Vanilla Extract
  • c Coffee Liqueur (preferably Kahlua)
  • 2 c Heavy Cream, cold
  • 8-10 Ladyfingers
  • Cocoa Powder for dusting

Crust

  • 12 Ladyfingers
  • 1 cup Almonds
  • ½ tsp Espresso Powder
  • 1 tbsp Cocoa Powder
  • 2 tbsp Sugar
  • pinch Salt
  • 1 stick Butter, melted (227g)

Coffee for Dipping Lady Fingers

  • 1 cup Water
  • cup Coffee Liqueur
  • 1 tbsp Espresso Powder

Instructions

  • In a stand mixer using the paddle attachment or a large bowl using a hand mixer beat together mascarpone and cream cheese until smooth and creamy. Add powdered sugar, salt, espresso powder, and vanilla extract and continue to mix on medium speed. While continuing to mix, slowly add coffee liqueur and mix together until fully incorporated
  • Add mixture to refrigerator and allow it to cool.
  • In a food processor, blend together ladyfingers, almonds, espresso powder, cocoa powder, sugar, and a pinch of salt. Gradually add melted butter and continue to mix until the texture resembles wet sand.
  • Add crust to a springform pan and press on the bottom evenly. Add to the freezer.
  • Now make the coffee for dipping the ladyfingers. Boil a cup of water or heat in the microwave for 2 minutes. Stir in coffee liqueur and espresso powder and set aside to cool.
  • In a large bowl using a hand mixer, beat cold heavy cream until stiff peaks form. Remove cream cheese/mascarpone cheesecake filling from the refrigerator and gently fold heavy cream into the mixture using a silicone spatula or spoon.
  • Pour half of the cheesecake filling on top of the crust. Dip a ladyfinger into the coffee mixture for 1-2 seconds and immediately place it on top of the cheesecake mixture. (The ladyfingers break down quickly so 1-2 seconds is more than enough!) Repeat until ladyfingers completely cover the first layer of cheesecake.
  • Pour remaining cheesecake on top. Refrigerate for at least 6 hours.
  • Use a knife to press down the sides of the springform pan to prevent the cheesecake from sticking to the pan. Remove the cheesecake from the springform pan and tap the cocoa powder on top using a sifter.
  • Optional: beat an additional 2 cups of heavy cream with 3 tbsps of sugar to make whipped cream and pipe/layer additional whipped cream on top (as seen in the pictures). Garnish with more cocoa powder and coffee beans for added flavor!

Notes

u003cliu003eThis recipe called for 2 packages of ladyfinger cookies. Keep this in mind when gathering ingredients! u003c/liu003eu003cliu003eIt is of utmost importance that the mascarpone and cream cheese are at room temperature. After the ingredients are blended, the mixture MUST be cooled prior to adding heavy cream, or else the mixture will curdle and not become smooth and fluffy.u003c/liu003eu003cliu003eIf 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.u003c/liu003e

Nutrition

Calories: 450kcal