No-Bake Tiramisu Cheesecake

published May 19, 2021
summer
No-Bake Tiramisu Cheesecake

These showstopping cheesecake, inspired by Italian tiramisu, is creamy, rich, and easy to make.

Serves16

Prep30 minutes

Jump to Recipe
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tiramisu cheesecake with a slice missing on a cake plate
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

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.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

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

  1. 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:

  1. Melt 1 stick unsalted butter in the microwave or on the stovetop.

  2. 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.

  3. 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:

  1. 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.

  2. 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.

  3. 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:

  1. 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.

  2. 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.

  3. 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.

  4. Evenly spread the remaining filling over the soaked ladyfingers. Cover the pan in plastic wrap. Refrigerate at least 6 hours or up to overnight.

  5. 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.