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Tiramisu Cheesecake Recipe

Megan
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Course Dessert, Holiday
Cuisine American
Servings 12 servings

Equipment

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.

Notes

Store: Keep this tiramisu cheesecake covered in the fridge for up to 5 days.
Keyword Cheesecake Tiramisu, Tiramisu Cheesecake, Tiramisu Cheesecake Recipe, Tiramisu Mascarpone Cheesecake
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