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No-Bake Tiramisu Cheesecake: A Creamy Dessert Fusion

Close-up of a decadent slice of tiramisu cheesecake layered with cream and coffee-soaked ladyfingers, dusted with cocoa.
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You make this luxurious Tiramisu Cheesecake without baking. It combines creamy mascarpone filling with espresso-soaked ladyfingers for an impressive, make-ahead Italian-inspired dessert.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon instant espresso powder (for crust)
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup strong brewed espresso or coffee, cooled
  • 2 tablespoons coffee liqueur (optional, like Kahlua)
  • 1 package (7 ounces) ladyfingers
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the crust: Combine cookie crumbs, 1/4 cup granulated sugar, melted butter, and 1 teaspoon instant espresso powder in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for at least 15 minutes while you prepare the filling.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  3. Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  4. Prepare the mascarpone layer: In another bowl, beat the softened mascarpone cheese until smooth. Gradually beat in the cooled espresso (and liqueur, if using) until fully incorporated.
  5. Assemble the layers: Gently fold the mascarpone mixture into the cream cheese mixture until uniform. Do not overmix.
  6. Soak the ladyfingers: Quickly dip each ladyfinger into the remaining cooled espresso mixture. Work fast so they do not become too soggy.
  7. Layer the cheesecake: Arrange half of the espresso-soaked ladyfingers over the chilled crust. Spread half of the mascarpone filling evenly over the ladyfingers. Repeat with the remaining ladyfingers and the rest of the filling.
  8. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  9. Serve: Before serving, carefully remove the springform ring. Dust the top generously with unsweetened cocoa powder. Slice and serve this decadent cheesecake.

Notes

  • For a richer coffee flavor, use dark roast espresso grounds in your soak.
  • If you skip the coffee liqueur, add 1/2 teaspoon of extra instant espresso powder to the coffee soak for depth.
  • Use a chocolate cookie crust, such as Oreos without the filling, for the best flavor pairing.

Nutrition

Find it online: https://miameal.com/no-bake-tiramisu-cheesecake-recipe/