Description

This No-Bake Tiramisu Cheesecake combines the classic flavors of tiramisu with the creamy texture of cheesecake, all without turning on the oven. Featuring a rich mascarpone and cream cheese filling atop a crisp ladyfinger and cocoa crust, this dessert is infused with espresso and coffee liqueur to capture the essence of traditional tiramisu. Perfect for coffee lovers and those seeking an elegant yet easy-to-make dessert.

Ingredients

For the crust:

1 stick (8 tablespoons) unsalted butter
7 ounces crisp ladyfingers (about 24)
1 tablespoon Dutch process cocoa powder
1 teaspoon espresso powder

For the filling:

16 ounces mascarpone cheese
8 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon espresso powder
1/4 teaspoon kosher salt
1 1/2 cups cold heavy cream
1/4 cup coffee-flavored liqueur, such as Kaluha
1 teaspoon vanilla extract

For the soaked ladyfingers:

3/4 cup boiling water
1 tablespoon espresso powder
1/4 cup coffee-flavored liqueur, such as Kaluha
About 4 ounces crisp ladyfingers (about 14)

For garnish:

Dutch process cocoa powder, for dusting

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Instructions

Prepare the crust: Melt the unsalted butter in a saucepan over low heat or microwave until fully melted. In a food processor, pulse the 7 ounces of crisp ladyfingers, Dutch process cocoa powder, and espresso powder until finely ground. Pour in the melted butter and pulse until the mixture resembles damp sand. Press this mixture evenly into the bottom of a springform pan or a similar dish to form the crust. Chill in the refrigerator while preparing the filling.
Make the soaked ladyfingers: In a bowl, dissolve 1 tablespoon espresso powder in 3/4 cup boiling water. Add 1/4 cup coffee-flavored liqueur and stir. Dip the 4 ounces (about 14) ladyfingers quickly into this mixture, ensuring they absorb some liquid but don’t become soggy. Set aside.
Prepare the filling: In a large mixing bowl, combine mascarpone cheese, cream cheese, powdered sugar, espresso powder, and kosher salt. Beat with an electric mixer until smooth and creamy. In a separate chilled bowl, whip the cold heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream and coffee-flavored liqueur (1/4 cup) into the mascarpone mixture until fully incorporated.
Assemble the cheesecake: Spread half of the cheese filling over the prepared crust evenly. Arrange the soaked ladyfingers over the filling layer. Pour and spread the remaining filling over the ladyfingers, smoothing the top with a spatula. Cover the dessert tightly and refrigerate for at least 4 hours, preferably overnight, to set completely.
Finish and serve: Before serving, dust the top of the cheesecake generously with Dutch process cocoa powder for that classic tiramisu look. Slice and serve chilled for the best flavor and texture.

Notes

Use cold heavy cream and chilled bowls for whipped cream to achieve better volume.
Do not soak the ladyfingers too long to prevent a soggy texture.
If coffee-flavored liqueur is not preferred, substitute with strong brewed coffee or espresso for a virgin version.
For best results, allow the cheesecake to set overnight to develop flavors.
Store leftovers covered in the refrigerator and consume within 3 days.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian