Name: Tiramisu Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: Italian-American
Ingredients: 1 1/2 cups ladyfinger cookies or graham crackers, crushed; 1/4 cup unsalted butter, melted; 2 tbsp granulated sugar (for crust); 16 oz cream cheese, softened; 8 oz mascarpone cheese; 3/4 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; 3/4 cup strong brewed espresso or coffee; 2 tbsp coffee liqueur (optional); 12–15 ladyfingers (for layering); Cocoa powder, for dusting; Whipped cream (optional, for garnish); Chocolate shavings or espresso powder (optional, for garnish)

Why You’ll Love This Recipe

Tiramisu cheesecake takes everything you love about classic tiramisu—the coffee, the mascarpone, the cocoa—and blends it seamlessly into a decadent cheesecake. It’s a dessert with layers of texture and bold, creamy flavor. The no-fuss crust and elegant presentation make it as enjoyable to prepare as it is to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

Ladyfinger cookies (or graham crackers)
Unsalted butter
Granulated sugar

For the cheesecake filling:

Cream cheese
Mascarpone cheese
Granulated sugar
Eggs
Sour cream
Vanilla extract

For the espresso soak:

Strong brewed espresso or coffee
Coffee liqueur (optional)
Ladyfingers (for layering inside the cheesecake)

For the topping:

Cocoa powder (for dusting)
Whipped cream (optional)
Chocolate shavings or espresso powder (optional garnish)

Directions

Prepare the crust:
- Preheat oven to 325°F (160°C).
- Crush ladyfingers or graham crackers into fine crumbs. Mix with melted butter and sugar.
- Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes, then let cool.
Make the espresso soak:
- Combine brewed espresso and coffee liqueur in a shallow bowl. Quickly dip whole ladyfingers (don’t soak) and set aside.
Prepare the filling:
- Beat cream cheese and mascarpone until smooth.
- Add sugar, eggs (one at a time), sour cream, and vanilla extract. Mix until just combined.
Assemble the cheesecake:
- Pour half of the cheesecake batter over the cooled crust.
- Layer dipped ladyfingers evenly over the batter.
- Pour the remaining cheesecake batter on top and smooth the surface.
Bake:
- Place the pan in a water bath or wrap the outside in foil and bake for 55–65 minutes, or until the center is just set.
- Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
Finish and serve:
- Just before serving, dust the top with cocoa powder. Add whipped cream or chocolate shavings if desired.

Servings and timing

This recipe yields 10–12 servings.
Prep time: 30 minutes
Bake time: 1 hour
Chill time: 4 hours
Total time: About 5 hours and 30 minutes

Variations

No-bake version: Use a gelatin-based filling for a no-bake tiramisu cheesecake.
Gluten-free: Use gluten-free ladyfingers or a nut-based crust.
Mini cheesecakes: Prepare in a muffin tin for single-serving portions.
Alcohol-free: Skip the liqueur and use plain espresso or coffee.
Chocolate swirl: Add a swirl of melted chocolate to the filling for added depth.

Storage/Reheating

Store tiramisu cheesecake covered in the refrigerator for up to 5 days.
Freezing is possible: wrap slices tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge overnight.
Reheating is not recommended; this dessert is best served chilled.

FAQs

Can I use regular cream cheese instead of mascarpone?

Yes, but mascarpone gives a more authentic tiramisu flavor. A mix of the two provides the perfect texture and taste.

Do I need to use a water bath?

A water bath helps prevent cracking and promotes even baking. If you skip it, wrap the springform pan well and monitor closely.

Can I make this without coffee liqueur?

Yes, just use strong brewed espresso or coffee in the soak. It will still be delicious.

Why did my cheesecake crack?

Cracks usually result from overbaking or cooling too quickly. Let the cake cool slowly in the oven and don’t overmix the batter.

Can I make this ahead of time?

Absolutely. It tastes even better after chilling overnight as the flavors meld and the texture sets perfectly.

What kind of ladyfingers should I use?

Use crisp Italian-style ladyfingers (savoiardi) for the best structure. Softer ones may fall apart too quickly.

Can I use instant coffee?

You can, as long as it’s brewed strong. Espresso provides the best flavor, but any rich coffee works.

How do I serve clean slices?

Use a hot knife wiped clean between slices to keep the layers neat.

Can I add cocoa powder to the filling?

Yes, for a mocha flavor, add 1–2 tablespoons of unsweetened cocoa to the cheesecake batter.

Should I remove the cheesecake from the pan before chilling?

No, chill in the springform pan and remove the sides just before serving for best results.

Conclusion

Tiramisu cheesecake is a decadent, crowd-pleasing dessert that merges two favorites into one unforgettable slice. With its creamy filling, espresso-soaked ladyfingers, and dusting of cocoa, it delivers elegance and indulgence in perfect harmony. Whether you’re hosting a special dinner or treating yourself, this dessert is sure to impress with every bite.