Tiramisu cheesecake is a rich and creamy mascarpone cheesecake made with a cocoa cookie crust, layered with espresso soaked ladyfingers. For even more decadent tiramisu flavor, this tiramisu layered cheesecake is topped with freshly whipped cream and a dusting of cocoa powder. Make this tiramisu mascarpone cheesecake the next time you need a deliciously decadent dessert that’s sure to impress everyone.
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Why Should You Make This Recipe
I have a few cheesecake recipes on the blog that I absolutely adore. My Coffee Cheesecake, Creme Brulee Cheesecake, Biscoff Cheesecake and Chocolate Chip Cheesecake are all incredibly delicious no bake and baked cheesecake recipes from the blog. I know you’ll love this tiramisu cheesecake recipe because:
- Super simple to make. From start to finish, you can prep this wonderfully easy espresso and lady finger filled cheesecake in about 20 minutes. All that’s left is to assemble and chill the cheesecake.
- You love a twist on a classic dessert. The cream cheese and mascarpone cheesecake tastes like a more mellow, rich and creamy version of a classic cheesecake. The classic tiramisu flavors and textures are added in with the addition of a layer of espresso soaked ladyfingers, and a creamy whipped topping with a dusting of espresso powder.
Ingredients
This ladyfinger cheesecake recipe requires only a handful of ingredients to make and you probably already have them in your pantry and fridge! Here’s what you’ll need to make this easy cheesecake tiramisu.
Tiramisu Cheesecake
- Cocoa Cookie Crust: Gather graham crackers, cocoa powder and melted butter.
- Tiramisu Mascarpone Cheesecake: Gather cream cheese, mascarpone cheese, powdered sugar, vanilla extract, heavy cream, brewed espresso and lady fingers.
Tiramisu Cheesecake Topping
Gather heavy cream, sugar, vanilla extract and cocoa powder for dusting.
Substitutions
Here are my recommended substitutions to make this cheesecake tiramisu if you need them.
- Instant Espresso Powder: I love using espresso powder over instant coffee powder because the coffee taste is a bit more pronounce. However, feel free to use any good quality instant coffee powder in this recipe.
- Cream Cheese: This coffee filled cheesecake is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this baked cheesecake recipe. I personally love using Philadelphia for all my cheesecake recipes. Mascarpone cheese would be the easiest substitute for cream cheese.
- Mascarpone Cheese: This is a classic ingredient in tiramisu. There is no other substitute for mascarpone.
- Heavy Cream: This is combined with the mascarpone and cream cheese filling to cerate a creamy, rich and light filling that’s similar to baked cheesecake.
- Powdered Sugar: I like using powdered sugar for no bake cheesecakes. The cornstarch in the powdered sugar helps to keep the filling stabilized. Feel free to use regular extra fine sugar instead.
- Vanilla Extract: This provides a lovely background flavor for the cheesecake filling. Omit if you don’t have this ingredient.
- Graham Crackers and Cocoa Powder: Feel free to use any chocolate sandwich cookie in pace of the graham crackers and cocoa powder. Use about 22 - 26 Oreo cookies mixed with 4 - 5 tablespoons butter.
- Whipped Cream and Cocoa Powder Topping: This really brings out the tiramisu flavor of the cheesecake. If you prefer to use a mascarpone topping that’s a bit more stabilized than regular whipped cream use my Mascarpone Frosting, mixing in 2 teaspoons instant espresso power at the same time as the vanilla extract.
Variations
Baked Tiramisu Cheesecake: Use my Coffee Cheesecake recipe with these changes: Swap (2) 8 oz. (226) blocks of cream cheese with (2) 8 oz. containers of mascarpone cheese. If you want more coffee flavor, keep the coffee written in the recipe for the filling. If not, simply omit. When assembling, press the crust into the pan as written in the coffee cheesecake recipe, add half of the mascarpone cheesecake filling, layer with lady fingers dipped into brewed espresso and top with the remaining mascarpone cheesecake filling. Bake according to the coffee cheesecake recipe. After chilling overnight, top with the whipped cream and cocoa powder as written in the cheesecake tiramisu recipe.
How To Make
Learn how to make tiramisu cheesecake in a few easy steps.
- Lightly grease and line the bottom of the springform pan. If you would like, line the sides of the springform pan as well. Make the cocoa cookie cookie crust by processing graham crackers in a food processor to mostly fine crumbs. Pulse to combine cocoa powder. Add the melted butter and pulse the mixture until it clumps together. Press the chocolate cookie crust along the bottom of a 9” springform pan. Chill in the fridge while making the cheesecake filling. In a small bowl, prepare the brewed espresso according to the instructions on the container. Set aside for now.
- In a mixing bowl fitted with whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and mascarpone filling. Switch to a paddle attachment. Cream the cream cheese and mascarpone cheese on low until very smooth. On low, beat in the sugar, vanilla extract, espresso powder and salt until well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.
3. Pour the half of the creamy mascarpone cheesecake filling into the prepared chocolate cookie crust. Quick dip one ladyfinger at a time into the prepared espresso. Layer them on top of the cream cheese and mascarpone filling. Top the tiramisu layer with the remaining mascarpone cheesecake filling. Cover the pan and transfer the cheesecake tiramisu to the fridge to chill for at least 8 hours.
4. When it’s time to serve the cheesecake tiramisu make the whipped cream topping. Pour the cold heavy cream, sugar and vanilla extract into a mixing bowl fitted with the whisk attachment. Whip on low-medium speed for 4 - 7 minutes or until the whipped cream is whipped to medium- stiff peaks. Remove the cheesecake from the springform pan. Top the tiramisu cheesecake with the whipped cream. Right before serving dust the whipped cream topping with cocoa powder, slice and serve.
How To Store, Freeze and Thaw
- Store: Keep this chocolate tiramisu cheesecake covered in the fridge for up to 5 days.
- Freeze: Chill the prepared cheesecake for the 8 hours. Do not top with the whipped cream. Wrap the entire cheesecake in plastic wrap and foil. Store it in the freezer for up to 2 months.
- Thaw: Transfer the frozen cheesecake to the fridge to thaw overnight. Once thawed, prepare the whipped topping. Top the cheesecake with the whipped cream and dust with cocoa powder right before serving.
M’s Expert Tips
- Bring the cream cheese and mascarpone to room temperature. This allows the cheeses to mix together more evenly and without lumps.
- Helpful tip. If the cream cheese and mascarpone is too cold to easily cream into a smooth even texture after sitting out for 1 - 2 hours, heat up a damp dish towel in the microwave for 30 - 45 seconds. Carefully remove the towel and wrap it around the bottom of the mixing bowl. Mix the cream cheese and mascarpone on low. The heat from the towel will soften the cheeses while it’s mixing.
- Go low and slow: Mix the ingredients at the lowest speed and just until they are mixed well.
- Quick dip the ladyfingers. A quick dip on both sides of the ladyfinger is enough to absorb the espresso without making the italian cookies too soft.
- Make sure to chill the cheesecake cake for at least 8 hours. Chilling this creamy and decadent cheesecake tiramisu for less time could result in filling that isn’t properly set.
FAQs
This tiramisu dessert combines the best elements of creamy cheesecake and decadent tiramisu. The cheesecake tiramisu is made with a chocolate cookie crust, vanilla cream cheese and mascarpone filling, layered with espresso dipped ladyfingers, topped with whipped cream and cocoa powder.
Mascarpone cheese contains about 60 - 70 % milk fat and has a mellow, sweet and slightly buttery flavor. While cream cheese has around 30% milkfat and has a creamy, slightly tangy flavor.
I am a firm believer that Philadelphia Cream Cheese is the best cream cheese to make the best cheesecake.
Other Tiramisu Recipes to Try
If you try this Tiramisu Cheesecake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Tiramisu Cheesecake Recipe
Equipment
- 1 parchment paper
- 1 stand mixer with paddle and whisk attachment or electric hand mixer with beaters
Ingredients
Cocoa Cookie Crust
- 2 cups (200 g) graham crackers 12 - 13 sheets
- 2 tablespoons cocoa powder
- 1 teaspoon espresso powder
- 4 - 5 tablespoons (56 - 71 g) unsalted butter, melted
Tiramisu Cheesecake
- ½ cup (120 ml) brewed espresso or very strong coffee
- 2 tablespoons (30 ml) marsala or amaretto, optional
- 1½ cups (360 ml) heavy cream
- ¼ cup (50 g) granulated sugar
- 2 8 oz. (452 g) blocks cream cheese, room temperature
- 2 8 oz. (452 g) containers mascarpone cheese, room temperature
- 1 cup (120 g) powdered sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon instant espresso powder, optional
- ¼ teaspoon salt
- 11 - 12 ladyfingers
Whipped Tiramisu Cheesecake Topping
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 - 3 teaspoons cooca powder, for dusting
Instructions
- Lightly grease and line the bottom of the springform pan. If you would like, line the sides of the springform pan as well.
- Make the cocoa cookie cookie crust by processing graham crackers in a food processor to mostly fine crumbs. Pulse to combine cocoa powder as espresso powder. Add the melted butter and pulse the mixture until it clumps together. Press the chocolate cookie crust along the bottom of a 9” springform pan. Chill in the fridge while making the cheesecake filling.2 cups (200 g) graham crackers, 2 tablespoons cocoa powder, 1 teaspoon espresso powder, 4 - 5 tablespoons (56 - 71 g) unsalted butter, melted
- In a small bowl, prepare the brewed espresso according to the instructions on the container. If using any alcohol, sitr into the espresso now and set aside.½ cup (120 ml) brewed espresso or very strong coffee, 2 tablespoons (30 ml) marsala or amaretto, optional
- In a mixing bowl fitted with whisk attachment, whip the heavy cream and sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and mascarpone filling.¼ cup (50 g) granulated sugar , 1½ cups (360 ml) heavy cream
- Switch to a paddle attachment. Cream the cream cheese and mascarpone cheese on low until very smooth. On low, cream in the powdered sugar, espresso powder, vanilla extract and salt until well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.2 8 oz. (452 g) blocks cream cheese, room temperature, 2 8 oz. (452 g) containers mascarpone cheese, room temperature, 1 cup (120 g) powdered sugar, 2 teaspoons (10 ml) vanilla extract , 1 teaspoon instant espresso powder, optional , ¼ teaspoon salt
- Pour the half of the creamy mascarpone cheesecake filling into the prepared chocolate cookie crust. Quick dip one ladyfinger at a time into the prepared espresso. Layer them on top of the cream cheese and mascarpone filling. Continue until the there is a single layer of espresso dipped ladyfingers across the pan. Top the tiramisu layer with the remaining mascarpone cheesecake filling. Cover the pan and transfer the cheesecake tiramisu to the fridge to chill for at least 8 hours.11 - 12 ladyfingers
- When it’s time to serve the cheesecake tiramisu make the whipped cream topping. Pour the cold heavy cream, sugar and vanilla extract into a mixing bowl fitted with the whisk attachment. Whip on low-medium speed for 4 - 7 minutes or until the whipped cream is whipped to medium- stiff peaks.1 cup (240 ml) cold heavy cream, 2 tablespoons (25 g) granulated sugar, 1 teaspoon vanilla extract , 2 - 3 teaspoons cooca powder, for dusting
- Remove the cheesecake from the springform pan. Top the tiramisu cheesecake with the whipped cream. Right before serving dust the whipped cream topping with cocoa powder, slice and serve.
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