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TIRAMISU CHEESECAKE

Delicious Food And Healthy Food Recipes
This Tiramisu Cheesecake is almost completely no bake, super easy to make and tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for!


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.

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.

TIRAMISU CHEESECAKE RECIPE
This Tiramisu Cheesecake is almost completely no bake, super easy to make and tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for!


INGREDIENTS
CRUST
  • 1 1/4 cup (167g) vanilla wafer crumbs
  • 1/4 cup (56g) salted butter, melted
  • 1 1/2 tbsp (20g) sugar
CHEESECAKE FILLING
  • 8 oz (226g) cream cheese, room temperature
  • 16 oz (452) mascarpone cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 2 tsp vanilla extract
KAHLUA MIXTURE*
  • 3 tbsp (45ml) warm water
  • 2 tbsp (30ml) instant espresso powder
  • 1 cup (240ml) Kahlua
  • 12 ladyfingers
KAHLUA WHIPPED CREAM
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
  • 10 tbsp (73g) powdered sugar
  • Cocoa, optional
INSTRUCTIONS
CRUST
  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
FILLING
  1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
  2. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
  3. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
  4. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.
  5. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.
  6. Spread the mascarpone cheese mixture evenly over the ladyfingers.
  7. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.
  8. When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
  9. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
  10. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.
  11.  Sprinkle a little cocoa over the top of the cheesecake, if desired.
  12.  Refrigerate the cheesecake until ready to serve.
* For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this:
  • 1 cup hot water
  • 4 tbsp instant espresso powder
  • 4 tbsp sugar
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