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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!
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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