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No-bake Tiramisu Cheesecake Recipe

No-bake Tiramisu Cheesecake Recipe
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★★★★★

4.9 from 21 reviews

A luscious no-bake tiramisu cheesecake featuring a crunchy ladyfinger crust, rich coffee-infused cream cheese and mascarpone layers, topped with a silky chocolate ganache. This indulgent dessert combines classic tiramisu flavors in a creamy cheesecake form, perfect for easy entertaining without an oven.

Ingredients

Scale

Lady Finger Crust

  • 18 lady finger cookies (270 g), crushed to fine crumbs
  • 3 tbsp (45 g) butter, melted
  • 3 tsp strong coffee, at room temperature

Cheesecake Batter

  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup (100 g) sugar
  • 1 tsp vanilla extract
  • 2 tsp coffee (optional)
  • 1 tbsp (30 g) granulated gelatin
  • 3 tbsp warm water
  • 1 3/4 cups (360 ml) heavy cream, cold

Ladyfinger Layer

  • Approximately 12 ladyfinger cookies
  • 1 cup (240 ml) strong coffee

Mascarpone Batter

  • 8 oz (226 g) mascarpone, softened
  • 1 cup (240 ml) whipped cream
  • 1/4 cup (30 g) powdered sugar
  • 2 tbsp strong coffee (optional)
  • 1 tbsp vanilla extract

Chocolate Ganache

  • 8 oz (230 g) semi-sweet chocolate
  • 3/4 cup (90 ml) heavy cream

Instructions

  1. Prepare the Ladyfinger Crust: Crush ladyfinger cookies to fine crumbs using a food processor. Combine crumbs with melted butter and coffee. Line a springform pan with parchment paper and press the mixture evenly into the bottom. Bake at 350°F for 8-10 minutes or alternatively freeze until set. Let cool completely.
  2. Make the Cheesecake Batter: In a large bowl, beat softened cream cheese and sugar on low speed until smooth, about 4 minutes. Gradually add cold heavy cream and continue mixing until thickened. Dissolve gelatin in warm water by microwaving for about 8 seconds. Stir a quarter cup of cheesecake batter into the gelatin mixture quickly, then fold this back into the remaining batter. Add vanilla extract and optional coffee for flavoring.
  3. Assemble the Ladyfinger Layer: Pour cheesecake batter over the cooled crust and spread evenly. Dip ladyfinger cookies briefly into strong coffee and arrange them over the batter, covering the surface completely. Refrigerate while preparing the mascarpone layer.
  4. Prepare the Mascarpone Batter: Whip cold heavy cream until thickened, add powdered sugar and whip to stiff peaks. Gently fold in softened mascarpone and vanilla extract, whipping until mixture is firm. Spread mascarpone batter over the ladyfinger layer, smoothing the top. Chill in the refrigerator for at least 4 hours or overnight.
  5. Make the Chocolate Ganache: Heat heavy cream to a simmer and pour over chopped semi-sweet chocolate in a heatproof bowl. Let sit for 3 minutes, then whisk until smooth and slightly thickened but pourable. Allow ganache to cool to nearly room temperature.
  6. Finish and Serve: Remove cheesecake from the springform pan. Pour ganache evenly over the top and smooth with a spatula. Optionally decorate with cocoa powder and coffee beans. Serve chilled for the best flavor and texture.

Notes

  • For best results, use fresh coffee for soaking ladyfingers to enhance tiramisu flavor.
  • If gelatin is unavailable, gelatin substitutes like agar-agar may be used but check conversion ratios.
  • The cheesecake can be stored in the refrigerator for up to 3 days.
  • Allow the ganache to cool properly before pouring to prevent melting the mascarpone layer.
  • Adjust coffee quantity in batter and layers according to taste preferences.

Nutrition

Keywords: no-bake tiramisu cheesecake, tiramisu, cheesecake, no-bake dessert, Italian dessert, coffee cheesecake, mascarpone cheesecake, chocolate ganache

Find it online: https://kitchenbyrita.com/no-bake-tiramisu-cheesecake-recipe/