Tiramisu Cheesecake Recipe

If you love Italian desserts and creamy cheesecakes, let me introduce you to your new obsession: Tiramisu Cheesecake. This stunning hybrid pairs the rich, mascarpone-laced filling of classic tiramisu with the crumbly, buttery base and tang of a traditional cheesecake. Every bite is a celebration of coffee-soaked sponge fingers, silky smooth cream, and hints of cocoa. Whether it’s for a dinner party or a cozy night in, this showstopper never fails to impress.

Ingredients You’ll Need

The beauty of Tiramisu Cheesecake is in its simple, quality ingredients—each one plays a vital role in building layers of flavor, texture, and a picture-perfect finish. Here’s exactly what you need to make your masterpiece!

• Digestive biscuits (200 g): The crumbly, subtly sweet base gives this dessert its cheesecake structure and classic flavor.
• Unsalted butter or baking spread (90 g, melted): Binds the biscuit base, ensuring it holds together with just the right amount of richness.
• Sponge fingers (200 g): Essential for an authentic tiramisu layer, they soak up the coffee mixture and add a touch of texture.
• Instant strong coffee (1 tbsp): Bold coffee flavor is the heart of any tiramisu—use your favorite brand for best results.
• Coffee liqueur (75 ml + 75 ml): Adds real depth and a grown-up kick; split between soaking and the filling for balanced flavor.
• Boiling water (200–300 ml): Dissolves the coffee to create the perfect dip for those sponge fingers.
• Mascarpone (500 g): The king of creamy, providing that lush, authentic Italian texture in the cheesecake filling.
• Icing sugar (75 g + 2 tbsp): Sweetens the filling and the topping without overpowering the standout flavors.
• Vanilla bean extract (1 tsp + 2 tsp): Adds warmth and complexity; a lovely match for both the cream and coffee notes.
• Double cream (300 ml + 300 ml): This gets divided for the filling and for a luscious, pipeable topping you won’t want to skip.
• Cocoa powder (1–2 tbsp): The perfect finish for any tiramisu, cocoa adds that elegant dusted look and a hint of chocolatey bitterness.

How to Make Tiramisu Cheesecake

Step 1: Prepare the Biscuit Base

Start by blitzing the digestive biscuits into fine crumbs in a food processor. No food processor? No problem! Just place them in a zip-top bag and bash away with a rolling pin. Mix the crumbs with melted butter until you reach a wet sand consistency, then press firmly into the base of an 8-inch springform cake tin. Pack it down evenly—this forms the sturdy, delicious foundation for your Tiramisu Cheesecake.

Step 2: Make the Coffee Soak

Dissolve the instant coffee in boiling water, then stir in 75 ml of coffee liqueur. Let the mixture cool completely—this is crucial so you don’t melt the filling or end up with mushy ladyfingers. The coffee soak infuses the sponge fingers with bold flavor, which absolutely makes the dessert.

Step 3: Whip Up the Mascarpone Filling

In a separate large bowl, combine mascarpone, 75 g icing sugar, 1 teaspoon vanilla bean extract, and 75 ml coffee liqueur. Whip together until the mixture is smooth and combined. This step creates that rich, creamy filling signature to both tiramisu and cheesecake!

Step 4: Add the Cream

Pour 300 ml of double cream into your mascarpone mixture and whip again until thickened. If you’re finicky about texture, you can whip the cream separately and gently fold it into the mascarpone for maximum lightness. Stop whipping when you hit soft peaks; over-whipping can make it dense.

Step 5: Layer the Tiramisu Cheesecake

Spread half of the cheesecake mixture over your prepared biscuit base, smoothing it into an even layer. Now, take each sponge finger, briefly dip it into the cooled coffee liquid (just a quick dunk!), and create a single, even layer over the cheesecake mix. Top with the remaining mascarpone filling, smoothing it out to cover the sponge fingers completely.

Step 6: Let It Set

Transfer your assembled Tiramisu Cheesecake to the fridge and chill for 5–6 hours, or preferably overnight. This is hands-down the hardest part—waiting! Chilling allows the flavors to meld and the texture to firm up, ensuring perfectly neat slices.

Step 7: Add the Finishing Touches

Once the cheesecake has set, carefully release it from the springform pan. Whip the remaining 300 ml double cream with 2 tablespoons of icing sugar and 2 teaspoons of vanilla until soft peaks form, then pipe or spoon it over the top of your masterpiece. Just before serving, dust generously with cocoa powder for that irresistible tiramisu finish.

How to Serve Tiramisu Cheesecake

Garnishes

A dusting of cocoa powder is the classic, but you can dress it up even more—think chocolate curls, chocolate-covered coffee beans, or a little grated dark chocolate on top. A fresh sprig of mint or some chocolate shavings around the edge of the plate provide a beautiful, café-style finish. These little touches level up the dessert from homemade to patisserie-worthy!

Side Dishes

Tiramisu Cheesecake is indulgent on its own, but for a truly special spread, serve it alongside fresh berries or a simple mixed fruit salad to brighten the experience. Lightly sweetened espresso or a chilled coffee cocktail makes a wonderful accompaniment, enhancing the espresso flavor within the cheesecake.

Creative Ways to Present

Individual portions look adorable—try assembling the cheesecake in ramekins or glass jars for a personal touch at parties. For the ultimate wow factor, add biscotti on the side, or drizzle plates with a little extra coffee liqueur before serving. You can even try making mini Tiramisu Cheesecakes with a muffin tin for a shareable, on-the-go treat!

Make Ahead and Storage

Storing Leftovers

Leftover Tiramisu Cheesecake should be stored in the refrigerator, tightly covered or in an airtight container. It will stay delightful for up to 4 days without losing its creamy, luscious texture. Pro tip: add the cocoa powder garnish just before serving to keep it looking fresh!

Freezing

If you want to make this dessert in advance, Tiramisu Cheesecake freezes surprisingly well. Wrap individual slices or the entire cheesecake (without the fresh cream topping) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before adding whipped cream and cocoa powder.

Reheating

Tiramisu Cheesecake is best enjoyed chilled, so there’s no need to reheat. If frozen, let it defrost slowly in the fridge overnight to preserve the smooth texture. Avoid microwaving, as this will alter its creamy consistency and gorgeous structure!

FAQs

Can I make Tiramisu Cheesecake without coffee liqueur?

Absolutely! If you want to skip the alcohol, simply use extra strong coffee in place of the liqueur. The flavor will remain robust and delicious, with that beloved tiramisu essence.

What can I use instead of mascarpone?

While mascarpone delivers the classic richness, you can substitute with full-fat cream cheese for a slightly tangier twist. Try mixing in a little heavy cream to mimic mascarpone’s luxurious texture.

How can I prevent the biscuit base from crumbling?

Be sure to mix your crushed biscuits thoroughly with melted butter and press firmly into the pan. Letting the base chill while you prepare the filling helps it set up beautifully and stay intact during slicing.

Can I use decaf coffee for this recipe?

Of course! Decaf instant coffee works perfectly, so you can enjoy every slice of Tiramisu Cheesecake without any caffeine jitters, even as a late-night treat.

How do I get neat, professional-looking slices?

For flawless slices, use a sharp knife dipped in hot water and wiped dry between cuts. This tip helps maintain those dreamy layered lines and keeps the filling from sticking.

Final Thoughts

If you’re ready to delight yourself and your loved ones, this Tiramisu Cheesecake is the ultimate way to do it. It’s surprisingly easy, wonderfully indulgent, and sure to win over any dessert lover. Go on—give it a try and let every creamy, coffee-infused bite transport you straight to dessert heaven!

Print