No-Bake Tiramisu Cheesecake
These showstopping cheesecake, inspired by Italian tiramisu, is creamy, rich, and easy to make.
Serves16
Prep30 minutes
If there was ever a match made in delicious-sweets heaven, it is the union of tiramisu and no-bake cheesecake. Tiramisu’s flavors (espresso, chocolate, mascarpone) play so well with rich and creamy cheesecake that it can only be said they were made for each other. Plus, is there anything more fun than a ladyfinger crust?
To make said crust, you’ll mix crushed ladyfingers and melted butter with just a touch of cocoa and espresso powders, then press the mixture into a springform pan. As it freezes, you’ll whip up the super-simple filling, which is heavy on the mascarpone and flavored with espresso powder and coffee-flavored liqueur. Tiramisu is traditionally made with marsala wine, but a coffee liqueur like Kaluha is not only both slightly sweet and espresso-flavored, it’s also flavored with rum, which is wonderful with both mascarpone and chocolate.
After spreading half the filling over the crust, you’ll soak ladyfingers in a mixture of coffee and more Kaluha and tightly layer them over the filling. Top with more filling and voila! Your part is done. Place the cake in the fridge to chill, then generously dust with cocoa powder before serving. When sliced, the layer of coffee-soaked ladyfingers is a lovely (and pretty!) surprise in the center of the cake, and ensures each bite is packed with tiramisu flavor.
No-Bake Tiramisu Cheesecake
These showstopping cheesecake, inspired by Italian tiramisu, is creamy, rich, and easy to make.
Prep time 30 minutes
Serves 16
Nutritional Info
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)
Dutch process cocoa powder, for dusting
Instructions
Place the 16 ounces mascarpone cheese and 8 ounces cream cheese for the filling in the bowl of a stand mixer. (Alternatively, place in a large bowl if using an electric hand mixer.) Let sit at room temperature until softened, about 1 hour.
Make the crust:
Melt 1 stick unsalted butter in the microwave or on the stovetop.
Break 7 ounces crisp ladyfingers in half and place in a food processor fitted with the blade attachment. Process until fine crumbs form, about 15 seconds. Add the melted butter, 1 tablespoon Dutch process cocoa powder, and 1 teaspoon espresso powder. Process until a handful of crumbs holds together when squeezed, stopping and scraping down the sides of the bowl halfway through, about 30 seconds total.
Transfer the crumbs to a 9-inch round springform pan. Using your hands or the bottom of a dry measuring cup, press the crumbs firmly and evenly into the bottom of the pan. Freeze while you make the filling.
Make the filling:
Add 3/4 cup powdered sugar, 1/2 teaspoon espresso powder, and 1/4 teaspoon kosher salt to the bowl of mascarpone and cream cheeses. Beat with the paddle attachment on medium speed until smooth, about 2 minutes.
Add 1 1/2 cups cold heavy cream, 1/4 cup coffee-flavored liqueur, and 1 teaspoon vanilla extract. Replace the paddle with the whisk attachment and beat on medium-high speed until stiff peaks form, about 5 minutes.
Remove the crust from the freezer. Transfer half the filling (about 2 1/2 cups) onto the crust and spread it into an even layer that reaches all the way to the sides of the pan. Refrigerate the crust and remaining filling while you prepare the ladyfingers.
Make the soaked ladyfingers:
Place 3/4 cup boiling water and 1 tablespoon espresso powder in a small bowl and whisk until the powder is dissolved. Add 1/4 cup coffee-flavored liqueur and whisk to combine.
Remove the crust and remaining filling from the refrigerator. Arrange 4 ounces (about 14) crisp ladyfingers onto the filling in a single tight layer, breaking them up as needed so that there are no gaps, especially around the edges of the pan.
Working with 1 ladyfinger at a time, remove from the pan. Quickly dip the entire finger in the coffee mixture until just dampened but not soaked, 2 to 3 seconds, then return to its original spot.
Evenly spread the remaining filling over the soaked ladyfingers. Cover the pan in plastic wrap. Refrigerate at least 6 hours or up to overnight.
When ready to serve, unlock and remove the sides of the pan. Generously dust the top of the cake with a thick layer of Dutch process cocoa powder. Slice and serve with more cocoa powder dusted on top.
Recipe Notes
Make ahead: The cake can be made up to 2 days in advance. Do not remove from the pan or dust with cocoa powder until ready to serve.
Storage: Refrigerate leftovers, lightly covered in plastic wrap, for up to 3 days.