Need an amazing dessert to perfectly round off your dinner? This delicious creamy tiramisu cheesecake will knock your socks off! Best of all, this cheesecake is a no-bake cake so you can keep your oven off this summer!
First off, can we just agree that combining two cakes into one is the most brilliant invention since sliced bread?
What is Tiramisu?
Tiramisu means "pick me up", "cheer me up" or "lift me up") and it's a coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and creamy mascarpone cheese, and flavored with cocoa. The recipe has been adapted into many varieties of cakes and other desserts.
My original tiramisu cheesecake went viral on Pinterest. It's a beautiful, extremely decadent cake but it takes quite some time to make. Wouldn't you want an easier, quicker version of it? Of course, you would. So here it is a no-bake tiramisu cheesecake.
If it still looks complicated, trust me it's not! You'll love how easy it is to make it and you will make it over and over again, of that I'm sure!
Too Delicious to Pass up?
I can't emphasize enough how insanely delicious this cake is but maybe this will convince you: my daughter who is currently on a diet (and unlike her mother, she has crazy self-control because who diets when they're already skinny?) got mad at me for offering her a piece of cake.
But then she opened my fridge, took one look at the cake, and ended up eating a big piece, hovering over it on the counter like a wild animal, LOL. Need I say more? 🙂
What I like the most about this cake is that you can easily mix and match the layers. For example, omit the middle ladyfinger layer and spread the tiramisu mixture straight onto the cheesecake layer. Replace the chocolate ganache layer with cocoa powder, chocolate shavings, or whipped cream.
Make it your own but make it! You will absolutely love it! If serving your guests, may I suggest an entree? Karageorge schnitzel for meat lovers and for vegetarians my Vatican's cheese quiche. Both are delicious and impressive. Your company will be talking about your awesome dinner for months!
🔪 Instructions
Step 1 - Crust & Cheesecake Layer
- Combine the crushed ladyfingers with melted butter and espresso. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until coarsely crushed. Press the mixture into an 8-inch springform.
- In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil. This step is optional. I have never had luck getting the filling firm enough without the gelatin.
- Combine the cream cheese, sugar, and coffee in the bowl of a stand mixer fitted with a paddle attachment (alternatively, use a hand mixer and a large bowl). Mix at low speed to form a thick paste, and then increase to medium speed until soft and smooth. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in the cream. Whip at high speed until stiff peaks form.
- Gradually beat in gelatin mixture into the cream cheese mixture, if using. Scrape into prepared crust and spread into an even layer. Transfer the cake to the freezer until set, for about an hour.
Step 2 - Tiramisu Layer
- In a medium-size bowl, whip the cream with the mixer on high speed until it thickens and soft peaks begin to form. With the mixer still running, add the sugar and beat until the stiff peaks form. Beat in vanilla. Gently fold in the mascarpone with a rubber spatula.
- Top the cold cheesecake, still in the pan, with a layer of ladyfingers briefly dipped into coffee. Break a few into pieces to fill in the empty spaces.
- Spoon the mascarpone mixture on top of the ladyfingers and gently even out with a frosting spatula without disturbing the layer. Return to the freezer for 15-30 minutes or until set.
Step 3 - Chocolate Ganache
- Meanwhile, place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
- When the cream has come to a boil, pour it over the chopped chocolate and let sit until chocolate has softened, about 3-5 minutes.
- Add butter and whisk until smooth. Allow ganache to cool slightly before pouring over a cake.
- Remove the cake from the freezer. Release and gently remove the sides of the springform (you can let it stand at room temperature for 10 minutes before removing the sides).
- Pour chocolate ganache over the tiramisu cheesecake. Start at the center of the cake and work outward.
- Decorate the cake as desired.
Refrigerate at least for 2 hours, until the ganache layer is cold and the cheesecake layer has defrosted. Slice the cake with a sharp straight-edge knife cleaning it with a paper towel between each slice. Store the cake in the refrigerator.
- Carrot Cake Cheesecake
- Tiramisu Cheesecake
- Baklava Cheesecake
- Brownie Pumpkin Cheesecake
- Layered Maple Cheesecake
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
The Best No-Bake Tiramisu Cheesecake
EQUIPMENT
- Electric Mixer
- springform pan
Ingredients
Crust:
- 18 ladyfingers, coarsely chopped or crushed
- 3 tablespoons butter, melted
- 3 tablespoons strong coffee
Cheesecake layer:
- 1 tablespoon or 1 envelope unflavored powdered gelatin (optional)
- ½ cup boiling water
- 16 oz. cream cheese, at room temperature
- ½ cup sugar
- 1 ¾ cup heavy cream
- 1 tablespoon strong coffee
Ladyfinger layer:
- 12-14 ladyfingers
- 1 cup strong coffee
Tiramisu layer:
- 8 oz. Mascarpone cheese, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup cold heavy cream
- 2 tablespoons sugar
Chocolate ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon butter
Instructions
Step 1
Crust and cheesecake layer
- Combine the crushed ladyfingers with melted butter and espresso. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until coarsely crushed. Press the mixture into an 9-inch springform.
- In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil. This step is optional. I have never had luck getting the filling firm enough without the gelatin.
- Combine the cream cheese, sugar, and coffee in the bowl of a stand mixer fitted with a paddle attachment (alternatively, use a hand mixer and a large bowl). Mix at low speed to form a thick paste, and then increase to medium speed until soft and smooth. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in the cream. Whip at high speed until stiff peaks form.
- Gradually beat in gelatin mixture into the cream cheese mixture, if using. Scrape into prepared crust and spread into an even layer. Transfer the cake to the freezer until set, for about an hour.
Step 2
Tiramisu layer
- In a medium-size bowl, whip the cream with the mixer on high speed until it thickens and soft peaks begin to form. With the mixer still running, add the sugar and beat until the stiff peaks form. Beat in vanilla. Gently fold in the mascarpone with a rubber spatula.
- Top the cold cheesecake, still in the pan, with a layer of ladyfingers briefly dipped into coffee. Break a few into pieces to fill in the empty spaces.
- Spoon the mascarpone mixture on top of the ladyfingers and gently even out with a frosting spatula without disturbing the layer. Return to the freezer for 15-30 minutes or until set.
Step 3
Chocolate ganache
- Meanwhile, place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
- When the cream has come to a boil, pour it over the chopped chocolate and let sit until chocolate has softened, about 3-5 minutes.
- Add butter and whisk until smooth. Allow ganache to cool slightly before pouring over a cake.
- Remove the cake from the freezer. Release and gently remove the sides of the springform (you can let it stand at room temperature for 10 minutes before removing the sides).
- Pour chocolate ganache over the tiramisu cheesecake. Start at the center of the cake and work outward.
- Decorate the cake as desired.
Notes
- See post for layer suggestions.
- Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice is the most difficult and messy to remove).
- Nutrition information is approximate and meant as a guideline only.
Jenna Meon says
Gorgeous! I love the way you garnished it!
Jas says
Thank you, Jenna! 🙂
Linda on Poinsettia Drive says
Oh my that is heaven...thank you for sharing, I must share. Hugs, Linda on Poinsettia Drive
poinsettiadr.com
Jas says
Haha, thank you, Linda! Please do 😀 XOXO
Jhuls | The Not So Creative Cook says
OMG! This cake is calling out my name!! Absolutely divine! Thanks for sharing!
Jas says
Thanks, Jhuls! I hear it calling my name almost every week, LOL
Beverly says
I can't believe this gorgeous, delicious dessert is easy to make! I'm definitely going to try your recipe. There's a fabulous dessert cafe in downtown Charleston that makes a delicious tiramisu. Yours looks even better than theirs. I'm featuring this at today's Snickerdoodle Party. Thanks for sharing your wonderful recipes with us, Jas!
Jas says
Thanks, Beverly, I am thrilled! Let me know how it turned out for you 😀
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week, I have pinned it to our features board. Thanks so much for sharing it with us and have a great weekend!
Come Back Soon,
Miz Helen
Jas says
Thank you, Miz Helen! I really appreciate it 🙂
Patty @pattysaveurs.com says
This is an amazingly delicious looking Jas! Love that it is a no bake, it is so hot at the moment, I can't bear to turn on my oven 🙂
Jas says
Thank you, Patty! It is dangerously delicious. I almost ate the whole cake by myself 🙂
Sandra L Garth says
Ya killing me girl!! Oh, my goodness I know when I make this I am going to eat too much. Most of the time when I bake I take one piece/slice and then give the rest away. This one would stay in the house! Thank you for sharing this with us at Celebrate Your Story and have a fun evening.
Jas says
Haha, Sandra, give the rest away before you try your piece. That's the safest route because it is incredibly delicious.
Beverly says
Wow, is all I can say or maybe heavenly. Ca't wait to make this. Thanks for sharing at happiness is Homemade. Stop by this week since you will be one of the features.
Hugs,
Bev
Jas says
Hi, Beverly! You know how to make day 😀 Thank you!
Carlee says
I have been putting off coming over here because I knew I'd fall instantly in love. I was right! This looks crazy good!
Jas says
LOL! Well, thanks for coming 😀 This cake is truly and dangerously delicious.
Carol, The Red Painted Cottage says
Jas, Just letting you know this yummy recipe is one of our features at Share Your Style! Thanks for joining up with us!
Jas says
Yay! Thank you, Carol, that's a wonderful news 😀
Lisa says
Cheesecakes are very popular in my house. This one looks delicious, and I love that I don't have to turn on the oven! Thanks so much for sharing at Mix it up Monday 🙂
Jas says
That is the best part, but it is also super delicious 🙂 Thanks, Lisa!
Carole @ From My Carolina Home says
Yum, easy and looks delicious!
Jas says
Thank you, Carole!
Jodie says
ANOTHER delicious YUM! Thank you for sharing at last week's Reader Tip Tuesday. Hope to see you back with more tasty bites to share at this week's party xo
Jas says
Thanks!!!
Marisa Franca @ All Our Way says
This is pure and simple sinful -- sinfully tempting and I'm sure sinfully good. I love Tiramisu and I've made a Tiramisu cake before but nothing like this. I am pinning and making it!!
Jas says
Oh, it's one of those sins you love making 😉 Thanks for stopping in, Marisa!
Miz Helen says
What a beautiful presentation for your delicious Tiramisu. I am truly looking forward to a slice of this cake. Thanks so much for sharing your post with us at Full Plate Thursday and have a great weekend!
Miz Helen
Jas says
Thank you so much!
Healthy World Cuisine says
We are just swooning for this delicious no bake tiramisu cake! So gorgeous and no heating up the kitchen. Win-Win! Love your gorgeous shots.
Jas says
Thank you, Bobbi! I'm pretty pleased with the outcome myself! 🙂
Jodie says
YUM - you had me at NO BAKE :)! Would love for you to visit at Reader Tip Tuesday.
It's open all week & growing....
Hope to see you & this delicious find at the party!
Jas says
Thank you, Jodie, and thanks for the invite! Heading over now 🙂
Mary says
I already sent it to my daughter. She has become obsessed with cheesecakes lately. This one will surely be the greatest of them all!
Jas says
I like her, lol. Thanks, Mary! Cheesecakes to me are like kids - I can't pick a favorite 😉
Mrs Shoes says
Ummm, brilliant invention???
YEESSS!! Pinned & gathering ingredients now. Must go, can't wait for nomnomnomnom...
Jas says
LMAO!
Katrin says
Mmh, this will make the best dessert for this weekends BBQ party!! Thank you and I love that it's no bake. Pinned!!
Jas says
Thanks, Katrin! 😀