Tiramisu Cheesecake
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If you love classic Tiramisu, then you will love this twist on the classic Italian dessert – a Tiramisu cheesecake. This no bake cheesecake has an a Oreo cookie crust, mascarpone creamy cheesecake filling, and espresso soaked lady fingers. It’s everything you love about Tiramisu but in a no bake cheesecake form. It’s two desserts in one! Perfect make ahead dessert for the holidays! This Tiramisu cheesecake is an easy no bake cheesecake. No water bath required!
One of my all time favorite desserts has to be a slice of Italian Tiramisu. The coffee and chocolate flavor is just something I don’t think can be beat. Now I’ve made traditional Tiramisu with homemade lady fingers, and even made easy Tiramisu cake mix cookies before on the blog. This time I wanted to put a cheesecake twist on things.
If you love classic Italian desserts with a twist, you won’t want to miss my Cannoli Cake—it’s a fun spin on a traditional favorite!
Because after all Tiramisu is made with mascarpone cheese so I thought it would be perfect twist. And boy was I right! And who can resist a good slice of cheesecake? Um, not me. Like my small batch cheesecake, Oreo cheesecake, a holiday pomegranate cheesecake, pumpkin cheesecake or even this pecan pie cheesecake – I could go on!
This cheesecake starts with an Oreo cookie crust. I use Java Chip Oreos for more coffee flavor but you can use regular Oreos too. Then a creamy mascarpone cheesecake filling gets spread on top. You will then add a layer of coffee-soaked ladyfingers.
You will finish with the rest of the cheesecake filling and whipped topping. You need to chill the cheesecake so the filling has time to firm up. When ready to serve dust with cocoa powder!
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Why You Will Love This Tiramisu Cheesecake Recipe
- Can Make Ahead – A cheesecake needs time to set in the fridge. I like to make my cheesecake the day before I plan to serve it making it the perfect dessert to serve for special occasions!
- Easy no bake cheesecake – The best part of this dessert is it’s a no bake cheesecake! No need to turn the oven or bake in a water bath!
- Can freeze leftovers! – If you don’t manage to eat this all (although I doubt you will have any left to freeze!) but you can freeze any leftovers for 2 months.
Ingredients Needed
Crust:
- 24 Java Chip Oreos – You can substitute regular Oreos, chocolate graham crackers, granulated sugar, or animal crackers if needed. Be aware that these substitutions will reduce the coffee flavor of the cheesecake. You can add a Tablespoon of espresso powder to the crust if you want to replace the flavor.
- ¼ cup (½ stick) unsalted butter, melted – Or use salted butter.
Cheesecake:
- 2 (8 ounces) packages of mascarpone cheese, room temperature – You can make this cheesecake with only cream cheese if desired, but be aware that the flavor will change since mascarpone cheese is milder than cream cheese.
- 1 (8 ounces) package of cream cheese, room temperature – Bring your cream cheese to room temperature before using so you get a smooth filling.
- 1 ½ cups powdered sugar – You can substitute ¾ cup of granulated white sugar, but it is harder to incorporate into the cheeses, so be sure to mix well.
- 1 ¼ cup sour cream – Whole-fat, plain Greek yogurt can be substituted.
- 2 teaspoons vanilla
- 1 (16 ounces) tub of whipped topping, or homemade whipped cream divided – You can make your own whipped cream with heavy cream, vanilla and powdered sugar. You will need about 6 cups of it.
- ½ (7-ounce) package ladyfingers – Any brand will work well in this recipe; ensure you have enough for 1 layer in your cheesecake. You will likely only need 1 package.
- 3 Tablespoons espresso powder – While you can substitute instant coffee powder, it has less flavor than espresso powder, so it will reduce the flavors in your cheesecake.
- ¾ cup hot water
- 1-2 Tablespoons cocoa powder – You can also top with chocolate shavings.
How To Make Tiramisu Cheesecake
In a food processor, pulse the Oreo cookies into fine crumbs. Add in the melted butter and pulse until combined.
Press the crust mixture into an assembled 9-inch springform pan on the bottom and up the side and cover well with plastic wrap. Place the crust in the freezer while making the cheesecake filling.
Beat the mascarpone cheese, cream cheese, and powdered sugar in a large mixing bowl using a hand or stand mixer (fitted with a paddle attachment until light and fluffy, about 2-5 minutes.
Add in the sour cream and vanilla and beat until smooth.
Gently fold in 4 cups of the whipped topping (or whipped cream) until incorporated.
Remove the crust from the freezer and discard the plastic wrap. Spread ½ of the cheesecake mixture into the cheesecake pan. Spread it as evenly as possible, and do not leave any air holes.
Mix the espresso powder and hot water in a small bowl until the powder dissolves.
Dip each ladyfinger in the coffee mixture until covered, allow the excess to drip off, and place on the cheesecake layer.
Spread the remaining cheesecake filling evenly over the top, leaving at least ¼ inch between the cheesecake and the top of the pan. Depending on the size of your pan, you may have extra cheesecake filling.
Refrain from over-filling your pan; extra cheesecake filling can be discarded or used as a dip for crackers or cookies.
Spread the remaining whipped topping over the top of the cheesecake layer, just to the top of the pan. Or pipe it on with a piping bag and a large piping tip.
Cover the cheesecake well with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
When ready to serve the cheesecake, remove the cheesecake from the refrigerator and discard the plastic. Use a small wire colander to sprinkle the cocoa powder all over the top of the cheesecake to create a thin and even coating. Cut into slices and serve.
Recipe Notes:
- Ensure your mascarpone and cream cheese are at room temperature before starting. This will help them blend smoothly and prevent lumps in your cheesecake filling.
- When crushing the Oreos for the crust, ensure that they are finely crumbled. The crust will not hold together well if the crumbs are too large.
- Press the crust mixture firmly into the bottom of the springform pan, using the back of a spoon or measuring cup to create an even layer. This will help prevent the crust from crumbling when you cut the cheesecake.
- Dip the ladyfingers quickly in the espresso mixture to avoid them becoming soggy and falling apart. You can also use a pastry brush to brush the mixture onto the ladyfingers instead of dipping them.
- When spreading the cheesecake filling over the ladyfingers, be gentle and do not displace them.
- Allow the cheesecake to chill for at least 6 hours or overnight before serving. This will help the flavors meld together and give the cheesecake a firmer texture.
- Before serving, dust the top of the cheesecake with cocoa powder for an authentic tiramisu flavor.
Recipe Variations
- Oreos: You can substitute regular Oreos, chocolate graham crackers, granulated sugar, or animal crackers if needed. Be aware that these substitutions will reduce the coffee flavor of the cheesecake. You can add a Tablespoon of espresso powder to the crust if you want to replace the flavor.
- Make homemade whipped cream – You will need a double batch. Combine 2 cups heavy whipping cream, 1 teaspoon vanilla extract, and 1/4 cup powdered sugar. Beat with an electric mixer until stiff peaks forms. Use as directed.
- Top with chocolate shavings – Use a good quality chocolate bar and shave chocolate over the top of the cheesecake before serving.
- Add coffee liqueur – Add 2-3 Tablespoons of a coffee liqueur to the espresso and boiling water for a little more coffee flavor.
Storage and Recipe FAQs
Store your Tiramisu Cheesecake covered in the refrigerator. It’s best to keep it in the springform pan, covered tightly with plastic wrap or foil, to prevent the cheesecake from absorbing any odors from the refrigerator. You can store the cheesecake for up to 5 days in the refrigerator.
You can freeze Tiramisu Cheesecake for up to 2 months. To freeze the cheesecake, wrap it, either entirely or in individual slices, tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to serve it, thaw the cheesecake in the refrigerator overnight. However, remember that the cheesecake’s texture may change slightly after freezing and thawing, and it may not be as smooth and creamy as it was when you first made it.
Because this is a no bake cheesecake you could assemble this in a regular 9-inch cake pan instead but you won’t be able to remove the whole cheesecake to cut into slices unless you line it with plastic wrap or parchment paper with enough left on the sides as an overhang to lift out.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
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Tiramisu Cheesecake
Ingredients
Crust:
- 24 Java Chip Oreos *see note
- ¼ cup (½ stick, 57 g) unsalted butter melted
Cheesecake:
- 16 ounces (2 packages) mascarpone cheese room temperature
- 8 ounces (227 g) full-fat cream cheese room temperature
- 1 ½ cups (180 g) powdered sugar
- 1 ¼ cup (300 g) sour cream
- 2 teaspoons vanilla extract
- 16 ounces whipped topping, or homemade whipped cream divided
- ½ 7-ounce package ladyfingers
- 3 Tablespoons espresso powder
- ¾ cup (180 ml) hot water
- 1-2 Tablespoons cocoa powder
Instructions
Make the Oreo crust
- In a food processor, pulse the oreo cookies into fine crumbs.24 Java Chip Oreos
- Add in the melted butter and pulse until combined. ¼ cup (½ stick, 57 g) unsalted butter
- Press the crust mixture into an assembled 9-inch springform pan on the bottom and up the side and cover well with plastic wrap.
- Place the crust in the freezer while making the cheesecake filling.
Make the cheesecake filling
- Beat the mascarpone cheese, cream cheese, and powdered sugar in a large mixing bowl using a hand or stand mixer (fitted with a paddle attachment until light and fluffy, about 2-5 minutes. 16 ounces (2 packages) mascarpone cheese 8 ounces (227 g) full-fat cream cheese 1 ½ cups (180 g) powdered sugar
- Add in the sour cream and vanilla and beat until smooth. 1 ¼ cup (300 g) sour cream 2 teaspoons vanilla extract
- Gently fold in 4 cups of the whipped topping until incorporated. 16 ounces whipped topping, or homemade whipped cream
Assemble the cheesecake
- Remove the crust from the freezer and discard the plastic wrap.
- Spread ½ of the cheesecake mixture into the prepared crust, spread it as evenly as possible, and do not leave any air holes.
- Fit the ladyfingers onto the cheesecake layer as closely as possible, cutting them to fit as necessary. ½ 7-ounce package ladyfingers
- Mix the espresso powder and hot water in a small bowl until the powder dissolves. 3 Tablespoons espresso powder ¾ cup (180 ml) hot water
- Dip each ladyfinger in the mixture until covered, allow the excess to drip off, and then return it to its place on the cheesecake layer.
- Once all ladyfingers have been dipped and replaced, spread the remaining cheesecake filling evenly over the top, leaving at least ¼ inch between the cheesecake and the top of the pan.
- Depending on the size of your pan, you may have extra cheesecake filling. Refrain from filling your pan; extra cheesecake filling can be discarded or used as a dip for crackers or cookies.
- Spread the remaining whipped topping over the top of the cheesecake layer, just to the top of the pan. Or pipe it on with a piping bag and a large piping tip.
- Cover the cheesecake well with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- When ready to serve the cheesecake, remove the cheesecake from the refrigerator and discard the plastic.
- Use a small wire colander to sprinkle the cocoa powder all over the top of the cheesecake to create a thin and even coating. 1-2 Tablespoons cocoa powder
- Cut into slices and serve.
Notes
- Storage: Store your Tiramisu Cheesecake covered in the refrigerator. It’s best to keep it in the springform pan, covered tightly with plastic wrap or foil, to prevent the cheesecake from absorbing any odors from the refrigerator. You can store the cheesecake for up to 5 days in the refrigerator.
- Freezing: You can freeze Tiramisu Cheesecake for up to 2 months. To freeze the cheesecake, wrap it, either entirely or in individual slices, tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to serve it, thaw the cheesecake in the refrigerator overnight. However, remember that the cheesecake’s texture may change slightly after freezing and thawing, and it may not be as smooth and creamy as it was when you first made it.
- Java chip Oreos: You can substitute regular Oreos, chocolate graham crackers, granulated sugar, or animal crackers if needed. Be aware that these substitutions will reduce the coffee flavor of the cheesecake. You can add a Tablespoon of espresso powder to the crust if you want to replace the flavor.
- Mascarpone cheese: You can make this cheesecake with only cream cheese if desired, but be aware that the flavor will change since mascarpone cheese is milder than cream cheese.
- Powdered sugar: You can substitute ¾ cup of granulated white sugar, but it is harder to incorporate into the cheeses, so be sure to mix well.
- Sour cream: Whole-fat, plain Greek yogurt can be substitute
