How to Make Tiramisu Cheesecake – Where Coffee Meets Cream
Tiramisu cheesecake is where two dessert classics collide—smooth, tangy cheesecake and the rich, coffee-soaked charm of tiramisu.
Unlike traditional tiramisu that relies on airy mascarpone cream and ladyfingers, this version brings a dense, creamy texture anchored by a cookie crust.
It’s chilled like tiramisu but baked like cheesecake, giving the best of both worlds in flavor and texture.
The crust is typically made with crushed ladyfingers or graham crackers, while the filling blends mascarpone, cream cheese, and espresso.
Once baked and chilled, it’s topped with whipped cream, dusted with cocoa, and served in neat slices.
Recipe Overview
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 30 minutes | 50 minutes | 6+ hours (includes chilling) | Dessert | Italian-American | 10–12 slices |
Ingredients
| Ingredient | Quantity | Alternative |
|---|---|---|
| Ladyfingers (crushed) | 1½ cups | Graham crackers or digestive biscuits |
| Unsalted butter (melted) | 6 tbsp | Coconut oil |
| Mascarpone cheese | 8 oz (1 cup) | Full-fat cream cheese |
| Cream cheese (softened) | 16 oz (2 cups) | Greek yogurt (strained) |
| Sugar | ¾ cup | Coconut sugar |
| Eggs | 3 | Flax eggs |
| Espresso (cooled) | ¼ cup | Strong brewed coffee |
| Heavy cream (whipped topping) | 1 cup | Coconut cream |
| Cocoa powder (for dusting) | 2 tbsp | Grated dark chocolate |
Tools You’ll Need (with Alternatives)
- Mixing bowls (or deep containers)
- Electric mixer (or balloon whisk with patience)
- 9-inch springform pan (or deep pie dish)
- Rubber spatula (or wooden spoon)
- Measuring cups and spoons (or digital scale)
- Baking sheet (to catch any drips)
- Sifter for cocoa powder (or fine mesh strainer)
How to Make Tiramisu Cheesecake
Make sure your ingredients are at room temperature before starting, especially the mascarpone and cream cheese.
This helps achieve a smoother, lump-free filling.
Step 1: Prepare the Crust
Crush the ladyfingers into fine crumbs. Mix with melted butter until the texture resembles damp sand.
Press the mixture into the base of the springform pan and flatten evenly. Bake at 325°F (160°C) for 10 minutes, then cool completely.
Step 2: Mix the Filling
In a large bowl, beat the mascarpone, cream cheese, and sugar until smooth and fluffy. Add eggs one at a time, beating slowly after each.
Stir in espresso and liqueur. Scrape down the bowl to make sure the mix is uniform.
Step 3: Bake the Cheesecake
Pour the batter over the cooled crust. Smooth the top. Bake at 325°F (160°C) for 45–50 minutes, or until the center slightly jiggles when gently shaken.
Let it sit in the oven with the door cracked open for 30 minutes, then cool at room temp before chilling for 4+ hours.
Step 4: Add Whipped Topping
Once chilled, spread whipped cream on top. Sift cocoa powder evenly across the surface. Use a cold knife to slice neatly for serving.
How to Make Tiramisu Cheesecake Bars
Want a bar version? It’s easy to convert tiramisu cheesecake into hand-held squares:
- Use an 8×8 or 9×9 inch square pan lined with parchment paper.
- For structure, increase crushed cookie crust to 2 cups to create a thicker base.
- After baking and chilling, lift the cheesecake using parchment paper and cut into bars.
- You can reduce eggs to 2 for a slightly firmer texture, and chill for at least 6 hours before slicing.
- For clean edges, wipe the knife between cuts.
This version is perfect for bake sales, gatherings, or storing as grab-and-go dessert squares.
Variations to Try
Lets try some variations.
Chocolate Swirl Tiramisu Cheesecake
Add ¼ cup melted dark chocolate to half of the filling, then swirl into the plain batter before baking.
It adds rich cocoa flavor and beautiful marbling.
No-Bake Tiramisu Cheesecake
Skip the eggs and baking step. Use whipped cream to help set the filling. It requires 8+ hours of chilling but has a mousse-like, creamy finish.
Mini Cheesecakes
Use a muffin tin with liners. Divide crust and filling evenly among 12 cups. Bake for 20 minutes.
Top each with whipped cream and dusted cocoa before serving.
Vegan Option
Replace mascarpone and cream cheese with plant-based cream cheese. Use flax eggs and dairy-free whipped topping.
Use dairy-free cookies or biscuits for the base.
Storing Tips
- Keep covered in the refrigerator up to 4 days.
- Freeze individual slices wrapped tightly for up to 1 month.
- Avoid storing with cocoa already dusted—apply fresh before serving for best look.
- Cheesecake bars are easier to store layered between parchment paper in containers.
Extra Tips for Success
- Always let it cool slowly to avoid cracks.
- Don’t overbeat eggs—they add air that may collapse during baking.
- Chill overnight for best texture.
- Use full-fat cheese for the creamiest result.
Common Mistakes & Solutions
| Mistake | Solution | Prevention |
|---|---|---|
| Cracked top | Top with whipped cream to cover | Cool slowly and don’t overbake |
| Runny filling | Chill longer or freeze briefly | Use room temp ingredients and proper bake time |
| Crumbly crust | Add extra melted butter | Press crust firmly and pre-bake |
| Bitter coffee taste | Add more sugar to balance | Use smooth espresso, not overly concentrated |
FAQs
❓ Can I make this cheesecake without coffee?
Yes. Replace the espresso with milk or a mix of milk and vanilla extract for a coffee-free version.
❓ Is it okay to use only cream cheese instead of mascarpone?
Absolutely. The texture will be denser, and flavor slightly tangier, but still delicious.
❓ Can I make it gluten-free?
Yes. Use gluten-free cookies or crackers for the base and ensure your cocoa powder and other ingredients are certified GF.
❓ How do I prevent water bath mess?
Wrap the pan tightly in foil before placing it in the water bath, or use a dry bake method with a pan of water on the rack below.
❓ What if I don’t have a springform pan?
Use a regular round cake pan lined with parchment. Slice carefully and lift with a spatula.
Tiramisu Cheesecake
Inspired by classic tiramisu, this cheesecake blends creamy cheese, coffee, and cocoa over a cookie crust—elegant, bold, and satisfying.
Ingredients
- Ladyfingers crushed 1½ cups (graham crackers or digestives)
- Unsalted butter melted 6 tbsp (or coconut oil)
- Mascarpone cheese 8 oz (or full-fat cream cheese)
- Cream cheese 16 oz (or strained Greek yogurt)
- Sugar ¾ cup (or coconut sugar)
- Eggs 3 (or flax eggs)
- Espresso ¼ cup (or strong coffee)
- Whipped cream 1 cup (or coconut cream)
- Cocoa powder 2 tbsp (or grated chocolate)
Instructions
- Crush ladyfingers and mix with melted butter to form crust.
- Press crust into pan and bake briefly.
- Blend mascarpone, cream cheese, sugar, and eggs into smooth filling.
- Add espresso, then pour into crust.
- Bake until set and cool gradually.
- Chill completely before topping with whipped cream and cocoa powder.
Let’s Bake and Chill That Tiramisu Cheesecake!
Try this creamy and coffee-kissed tiramisu cheesecake for your next dessert and see how beautifully it combines both classics.
Don’t forget to share your results with us below!
