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No Bake Tiramisu Cheesecake

by Hunar Baig

No Bake Tiramisu Cheesecake

Tiramisu and cheesecake are undoubtedly two of the best desserts ever created, put them together and you have heaven on a plate! This tiramisu cheesecake has it all, a crumbly biscuit base, with fluffy cream cheese, ladyfingers soaked in rich coffee, topped with even more whipped cream and tons of chocolate powder. If you’re a dessert person, this ones for you!

What is no bake cheesecake? 

No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!

Will no-bake cheesecake firm up in the fridge?

Yes! This no-bake tiramisu cheesecake will set up nicely in the fridge, and have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be.

Ingredient Notes – No Bake Tiramisu Cheesecake

The ingredients that go into this No Bake Tiramisu Cheesecake

Digestive biscuits or Graham crackers – of course we need biscuits for the biscuit base! But feel free to use any dry, sweet biscuits of your choice.

Cream Cheese – will be the base for the cheesecake. 

Mascarpone Cheese – gives you that classic tiramisu flavour.

Double Cream / Heavy Cream – for the cheesecake filling and topping.

Chilled Coffee / Espresso – perfect to flavour the tiramisu cheesecake with.

Lady Fingers – to create a classic tiramisu layer, in the middle of the cheesecake!

White Chocolate – will add so much more flavour and sweetness.

Vanilla Extract – adds that classic vanilla flavour.

Salt – to balance everything out.

Lemon Juice – helps set the cheesecake without gelatine.

Melted Butter – for the crisp buttery base.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Cocoa Powder – is the perfect topping for this tiramisu cheesecake.

How to make No Bake Tiramisu Cheesecake

Prepare the Crust:

  1. In a food bag with a rolling pin, crush the biscuits into a fine crumb. Alternatively, you can use a food processor.
  2. Combine the crumbs with melted butter and mix until it resembles wet sand.
  3. Press the crumb mixture into the bottom and slightly up the sides of a greased and 8-inch or 9-inch springform pan.
  4. Freeze the crust for 10 – 20 minutes while preparing the rest of the recipe.

Make the Coffee Mixture:

  1. Brew the instant coffee with hot water and let it cool completely. Alternatively, you can prepare two shots of espresso for a richer taste and allow to cool.

Prepare the Cheesecake Filling:

  1. In a large bowl or a stand mixer, beat the softened cream cheese and mascarpone cheese until smooth.
  2. Next, add the icing sugar, caster sugar, salt, instant coffee powder, and vanilla extract, mixing until well combined.
  3. In a separate bowl, whip the double cream or heavy cream until stiff peaks form.
  4. Gently fold one-third of the whipped cream into the cream cheese mixture.
  5. Add the remaining whipped cream and fold gently until everything is combined.
  6. Finally, fold in the melted white chocolate, followed by the lemon juice. Your cheesecake base is now ready.

Assemble the Tiramisu Cheesecake:

  1. Remove the crust from the freezer.
  2. Pour half of the cheesecake filling onto the crust and spread it evenly.
  3. Dip the ladyfingers into the cooled coffee mixture and arrange them in a single layer over the cheesecake filling.
  4. Add the remaining cheesecake filling and spread it evenly.
  5. Whip the double cream / heavy cream, icing sugar, and vanilla until light and fluffy.
  6. Gently spoon and swirl the whipped cream over the cheesecake. (Be careful not to move the cheesecake mixture underneath.)
  7. Sift cocoa powder over the top of the tiramisu cheesecake.
  8. Cover tightly and refrigerate for at least 6 – 8 hours, or ideally overnight.
  9. Slice, serve and enjoy!

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. 

Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it.

How long does a no bake tiramisu cheesecake last?

This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

Best tips and tricks for making No Bake Tiramisu Cheesecake:

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese and mascarpone – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!

Tips and Tricks – No Bake Tiramisu Cheesecake

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

No Bake Tiramisu Cheesecake

Hunar Baig
Tiramisu and cheesecake are undoubtedly two of the best desserts ever created, put them together and you have heaven on a plate!
Prep Time 1 hour
Total Time 1 hour
Course Dessert
Cuisine American, Italian
Servings 8 – 12 servings

Equipment

  • 8 – 9 inch loose bottom or springform cake pan
  • Stand mixer or hand mixer
  • Rubber Spatula

Ingredients
  

Biscuit Base Ingredients

  • 250 g digestive biscuits or graham crackers
  • 80 g melted butter

Cheesecake Ingredients

  • 250 g cream cheese
  • 250 g mascarpone cheese
  • 250 ml double cream / heavy cream
  • 50 g white sugar (1/4 cup)
  • 60 g icing sugar / powdered sugar (1/2 cup)
  • 100 g melted white chocolate
  • 2 tsp vanilla extract or paste
  • 1/4 tsp salt
  • 1/2 tsp instant coffee powder / espresso powder (if using instant coffee granules, simply dissolve in 1 tbsp water)
  • 1 tbsp lemon juice

Tiramisu Layer Ingredients

  • Lady fingers (about 100g)
  • 2 tsp instant coffee powder / espresso powder
  • 50 ml hot water (to brew the coffee in)

Topping + Decoration Ingredients

  • 250 ml double cream / heavy cream (1 cup)
  • 2 tbsp icing sugar / powdered sugar
  • Cocoa powder (for dusting on top)

Instructions
 

Prepare the Base

  • In a food bag with a rolling pin, crush the biscuits into a fine crumb. Alternatively, you can use a food processor.
  • Combine the crumbs with melted butter and mix until it resembles wet sand.
  • Press the crumb mixture into the bottom and slightly up the sides of a greased and 8-inch or 9-inch springform pan.
  • Freeze the crust for 10 – 20 minutes while preparing the rest of the recipe.

Make the Coffee Mixture

  • Brew the instant coffee with hot water and let it cool completely. Alternatively, you can prepare two shots of espresso for a richer taste and allow to cool.

Prepare the Cheesecake Filling

  • In a large bowl or a stand mixer, beat the softened cream cheese and mascarpone cheese until smooth.
  • Next, add the icing sugar, caster sugar, salt, instant coffee powder, and vanilla extract, mixing until well combined.
  • In a separate bowl, whip the double cream or heavy cream until stiff peaks form.
  • Gently fold one-third of the whipped cream into the cream cheese mixture.
  • Add the remaining whipped cream and fold gently until everything is combined.
  • Finally, fold in the melted white chocolate, followed by the lemon juice. Your cheesecake base is now ready.

Assemble the Tiramisu Cheesecake:

  • Remove the crust from the freezer.
  • Pour half of the cheesecake filling onto the crust and spread it evenly.
  • Dip the ladyfingers into the cooled coffee mixture and arrange them in a single layer over the cheesecake filling.
  • Add the remaining cheesecake filling and spread it evenly.
  • Whip the double cream / heavy cream, icing sugar, and vanilla until light and fluffy.
  • Gently spoon and swirl the whipped cream over the cheesecake. (Be careful not to move the cheesecake mixture underneath.)
  • Sift cocoa powder over the top of the tiramisu cheesecake.
  • Cover tightly and refrigerate for at least 6 – 8 hours, or ideally overnight.
  • Slice, serve and enjoy!

Notes

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
Keyword Cheesecake, No bake cheesecake, No Bake Tiramisu Cheesecake, TIramisu, Tiramisu Cheesecake

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