Tiramisu Cheesecake

Italian-inspired creamy tiramisu cheesecake is easy to make at home with this step-by-step recipe. It's hands-down the best cheesecake there is!

This coffee-flavored tiramisu dessert in cheesecake form is perfect for holidays, special occasions, or just because!

If you're like me and indecisive, blending two of the favorite desserts into one is a logical choice. Double the love!

This tiramisu cheesecake, meaning "pick me up" or "cheer me up," lives up to its name.

Cheesecakes are my one weakness, so it's not a surprise that I mashed up other desserts with it.

Some of my favorites are brownie pumpkin cheesecake, carrot cake cheesecake, and baklava cheesecake. And of course, no-bake tiramisu cheesecake that is perfect for summer days!

This fusion gained fame when the Cheesecake Factory’s Tiramisu Cheesecake hit their menu.

📃 Why it Works

• Make ahead: This tiramisu cheesecake is best made a day ahead of time, so it's a great option if you are planning to serve it as part of a bigger feast.
• Perfect for a crowd: This is a great dessert option if you are planning an occasion meal. It's a great alternative Christmas dessert that everyone will love!
• Delicious! The most creamy baked tiramisu cheesecake with hints of chocolate and coffee, what's not to love?!

🛒 Ingredients and Notes

• Coffee: It's best to use instant espresso for the best flavor. You can use a strong instant or brewed coffee too.
• Cream cheese: Now is not the time to skip calories, be sure to use full-fat cream cheese for the richest and creamiest cake.
• Vanilla extract: If you can, use pure vanilla rather than imitation. It has a much bolder flavor and tastes much cleaner.
• Coffee-flavored liqueur: If you rather bake without alcohol, use coffee instead.

🔪 Instructions

1. Combine the water and espresso in a small saucepan until dissolved.
2. Next, add the sugar and coffee liqueur. Bring to a boil, then reduce the heat to medium and let simmer for 3 minutes, uncovered, stirring a few times.

Cheesecake:

Step One

1. Generously butter the bottom and sides of a 9-inch springform pan.
2. Dip ladyfinger cookies into the coffee mixture and arrange them on the bottom of the pan. (break or cut the last one to fit and fill the gaps).
3. Wrap the outside of the pan with aluminum foil, covering the bottom and extending up the sides.

Step Two

1. Next, in a large bowl, with an electric mixer, beat one cream cheese package, sugar, and the cornstarch on low speed until smooth. Scrape the sides of the bowl and beaters with a spatula as needed. Blend in remaining cheese, one package at a time.
2. Add the eggs, one at a time, and continue to beat slowly until combined.
3. Beat in the remaining sugar and vanilla and beat on medium speed just until light and fluffy. Slowly beat in the heavy cream mixture until blended; take care not to over whip!

Step Three

1. Spoon the batter into a springform pan. Place the pan in a large shallow pan containing hot water about halfway up of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes.
2. Remove the cake from the water bath and let cool in the pan, on a wire rack, for 2 hours. Cover with plastic wrap and refrigerate until completely cold, preferably overnight or at least 4 hours.
3. Top the cold cheesecake, still in the pan, with a layer of 12 ladyfingers dipped in the coffee mixture. Transfer the cake to the freezer until completely frozen, 3-4 hours or overnight.

Tiramisu:

1. 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. Do not over mix! Beat in vanilla.
2. Gently fold in the mascarpone with a rubber spatula.

Assemble:

1. Remove the cake from the freezer and let it stand at room temperature for about 10 minutes. Spoon the ⅔ of the mascarpone mixture on the top of the cheesecake and even out with a frosting spatula. Since the cake is still very cold, the mascarpone cream will set fast.
2. Release and gently remove the sides of the springform. Spread the remaining mascarpone cream around the sides of the cake.
3. Lastly, sprinkle with cocoa powder or chocolate curls to decorate.

• Have all of your ingredients for the cheesecake layer at room temperature. Take them out of the fridge a couple of hours before you plan baking.
• Don't overmix the ingredients (best to use the paddle attachment).
• To prevent the cheesecake from cracking and bake it evenly from the outside to the center, bake it in a water bath.
• Wrap your springform pan with a couple of heavy-duty foil layers before placing it into the hot, 1-inch deep water bath (bain-marie or use a roasting pan). The foil helps minimize any leakage of the water into the cheesecake. Alternatively, you can place your springform pan into a larger cake pan that will form a barrier.
• If you choose not to use a water bath, once it has done baking, turn the oven off and open the door slightly so that it cools down slowly. The cracks will be covered with the tiramisu layer anyway.
• Ensure that the cake is properly chilled at each stage of the recipe. This will help it set, and it will mean that the mascarpone topping won't slide off. It will also be easier to remove from the pan.

❓ Frequently Asked Questions

More cheesecakes you will love:

• Red White and Blue Jello Cheesecake
• Bavarian Apple Oatmeal Cheesecake
• Layered Maple Cheesecake
• No-Bake Eggnog Gingersnap Cheesecake Cake
• Key Lime Ribbon Cheesecake
• Cuban Mini Guava Cheesecakes
• Goat Cheese Pumpkin Cheesecake

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Update Notes: This recipe was originally published in December 2014 and updated in December of 2020 with new photos and recipe tips.