Tiramisu Cheesecake

This Tiramisu Cheesecake is a super easy no-bake recipe and tastes just like tiramisu cake! The combination of espresso, Kahlua and mascarpone cheese is to die for

How to Make Tiramisu Cheesecake

This gorgeous tiramisu dessert only takes a few steps to make. Here’s how to do it:

Make the Cheesecake Crust

Initially I made the crust with crushed up ladyfingers. It makes sense, right? But when you grind up ladyfingers they are quite soft and very light. I didn’t feel like it resulted in the firmer crust I wanted.

So instead I went with vanilla wafer cookies. The flavor is still great (one of my favorite crusts) and it did bake into a nicer crust. And as I said, the baking really is necessary. Baking a crust helps it hold together better when you cut into it later and for this cheesecake I really recommend it. The crust is topped with ladyfingers that are dipped in Kahlúa and espresso and some of the liquid soaks into the crust while firming up in the fridge. It softens the crust a bit so if you don’t bake it to begin with it’ll be even softer.

A tiramisu cheesecake on a white plate dusted with cocoa powder

Add Ladyfingers

On top of the the crust, you have the ladyfingers which are dipped in espresso and Kahlúa. If you would prefer this cheesecake to be non-alcoholic you could leave out the Kahlúa and add additional water and espresso, but I always love the flavor of the Kahlúa.

A slice of tiramisu cheesecake with a bite taken out

Make the Mascarpone Cheesecake Filling

Next is the mascarpone and cream cheese filling. I used a mixture of both cheeses to help with the firmness and texture of the cheesecake. Mascarpone has a tendency to be a little softer so the cream cheese helps balance it out and keep it a little firmer and less fussy. It still has that signature mascarpone flavor that I totally love though!

A slice of tiramisu cheesecake with a fork that says "dessert first" on it

Top with Whipped Cream and Cocoa Powder

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