There’s something magical about tiramisu. That perfect balance of creamy mascarpone, bold espresso, and the light, fluffy texture of ladyfingers dusted with cocoa—it’s a dessert that feels like a luxurious treat every time. But what happens when you combine the timeless appeal of tiramisu with the rich, creamy decadence of cheesecake? You get a dessert so spectacular, it’ll have your guests raving about it for weeks. Enter: Tiramisu Cheesecake.
This recipe is the perfect union of two beloved desserts. It’s elegant enough for a dinner party and simple enough to make you look like a dessert genius without breaking a sweat. Whether you’re a tiramisu lover, a cheesecake fanatic, or someone who simply appreciates a show-stopping dessert, this Tiramisu Cheesecake is about to become your new favorite indulgence.
Why You’ll Love This Tiramisu Cheesecake Recipe
It’s easy to make. Despite its fancy presentation, this recipe doesn’t require any complicated techniques. With a little prep and some chill time, you’ll have a stunning dessert ready to impress.
It’s rich and creamy. The combination of mascarpone and cream cheese creates a filling that’s luxuriously smooth and velvety.
It’s a flavor explosion. The espresso-soaked ladyfingers add a bold coffee kick, while the Kahlúa-infused whipped cream takes it to the next level.
It’s versatile. You can make a non-alcoholic version, customize the crust, or even add a hint of chocolate for extra indulgence.
It’s a crowd-pleaser. Whether served at a family gathering or a fancy event, this dessert never fails to wow.
If you’re ready to create a dessert that’ll have your guests asking for seconds (and thirds), let’s dive into the step-by-step process.
Ingredients You’ll Need
For the Crust:
- 1¼ cups (167g) vanilla wafer crumbs: These give the crust a slightly sweet and buttery base that pairs perfectly with the creamy filling.
- ¼ cup (56g) salted butter, melted: Helps bind the crumbs together while adding a rich flavor.
- 1½ tablespoons (20g) sugar: Adds just the right amount of sweetness.
The Cheesecake Filling:
- 8 oz (226g) cream cheese, room temperature: Provides a smooth, tangy base for the filling.
- 16 oz (452g) mascarpone cheese, room temperature: The star ingredient that gives the filling its signature richness.
- ¼ cup (52g) sugar: Sweetens the filling without overpowering it.
- 1 cup (240ml) heavy whipping cream, cold: Whips up light and fluffy to add volume to the filling.
- ½ cup (58g) powdered sugar: Ensures the whipped cream is perfectly sweetened.
- 2 teaspoons vanilla extract: Enhances the overall flavor.
For the Kahlúa Mixture:
- 3 tablespoons (45ml) warm water: Dissolves the espresso powder for a bold coffee base.
- 2 tablespoons (30ml) instant espresso powder: Adds that signature tiramisu coffee flavor
- 1 cup (240ml) Kahlúa: A rich, coffee-flavored liqueur that ties the dessert together beautifully. You can substitute with additional espresso for a non-alcoholic version.
The Kahlúa Whipped Cream:
- 1 cup (240ml) heavy whipping cream, cold: Whips into a fluffy, airy topping.
- ¼ cup (60ml) Kahlúa mixture (reserved from above), cold: Infuses the whipped cream with a hint of coffee liqueur.
- 10 tablespoons (73g) powdered sugar: Balances the coffee notes with sweetness.
For Garnish:
- Cocoa powder: Adds a classic tiramisu finish with a touch of bitterness.
How to Make Tiramisu Cheesecake
Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to ensure the cheesecake releases easily later. In a medium bowl, combine the vanilla wafer crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press it firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool completely while you prepare the rest of the dessert.
Make the Kahlúa Mixture:
In a small bowl, dissolve the espresso powder in the warm water. Stir well until there are no lumps, then mix in the Kahlúa. Allow this mixture to cool to room temperature. You’ll use it both for soaking the ladyfingers and flavoring the whipped cream.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese, mascarpone cheese, and sugar on medium-low speed. Be careful not to overmix, as mascarpone can become grainy if overworked. In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This step ensures your cheesecake filling is light and airy. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the whipped cream.
Assemble the Cheesecake:
Now comes the fun part—assembly! Dip each ladyfinger briefly into the Kahlúa mixture, making sure not to oversoak them. Arrange the soaked ladyfingers in a single layer over the cooled crust. Spread the cheesecake filling evenly over the top, smoothing it out with a spatula. The creamy filling should cover the ladyfingers completely, creating a smooth, elegant layer. Refrigerate the cheesecake for at least 5-6 hours or overnight to allow it to set.
Prepare the Kahlúa Whipped Cream:
When the cheesecake is fully set, whip up the Kahlúa whipped cream. Combine the heavy whipping cream, reserved Kahlúa mixture, and powdered sugar in a mixing bowl. Beat on high speed until stiff peaks form. This luscious topping adds an extra layer of flavor and elegance to your cheesecake.
Decorate the Cheesecake:
Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Spread or pipe the Kahlúa whipped cream over the top in a decorative pattern. Dust with cocoa powder for that signature tiramisu look. The result is a dessert that’s as beautiful as it is delicious.
Serve:
Keep the cheesecake refrigerated until you’re ready to serve. Use a sharp knife to slice cleanly through the layers, wiping the blade between cuts for neat slices. Plate each piece and prepare for your guests’ delighted reactions as they savor every bite.
Tips for Success
- Room Temperature Ingredients: Make sure the cream cheese and mascarpone are at room temperature before mixing. This ensures a smooth filling without lumps.
- Don’t Overmix: When blending the mascarpone and cream cheese, mix just until combined to maintain the mascarpone’s creamy texture.
- Ladyfinger Soaking: A quick dip in the Kahlúa mixture is all you need. Oversoaking can lead to a soggy base.
- Chill Time: Don’t rush the chilling process. Allowing the cheesecake to set overnight yields the best texture and flavor.
- Non-Alcoholic Option: Swap the Kahlúa for more espresso or coffee if you prefer a booze-free dessert.
Recipe Variations
- Chocolate Tiramisu Cheesecake: Add a layer of chocolate ganache between the ladyfingers and the filling for extra indulgence.
- Gluten-Free: Use gluten-free ladyfingers or a gluten-free cookie crust to accommodate dietary needs.
- Berry Twist: Top the cheesecake with fresh berries for a burst of color and freshness.
- Citrus Flair: Add a splash of orange zest to the filling for a bright, zesty flavor.
- Non-Alcoholic: Use a decaf espresso mixture with vanilla extract for a kid-friendly version.
How to Serve
- Pair this cheesecake with a cup of hot espresso or a frothy cappuccino for the ultimate Italian-inspired experience.
- Serve alongside a fresh fruit salad to balance the richness.
- For a more casual gathering, slice the cheesecake into bite-sized squares and serve as part of a dessert platter.
Freezing and Storage
To store leftovers, cover the cheesecake tightly with plastic wrap and refrigerate for up to three days. For longer storage, freeze individual slices on a baking sheet, then transfer to an airtight container. Frozen cheesecake can be stored for up to three months. To serve, thaw slices in the refrigerator overnight and enjoy as fresh as the day it was made.
Frequently Asked Questions
Can I make this ahead of time? Absolutely! This cheesecake is best when prepared a day in advance to allow the flavors to meld and the filling to set.
What if I don’t have a springform pan? You can use a deep-dish pie pan, but serving may be a bit trickier since you can’t remove the sides.
Can I substitute mascarpone with cream cheese? While you can use all cream cheese, mascarpone provides the authentic tiramisu flavor and creaminess.
Can I freeze the cheesecake? Yes, it freezes beautifully! Just follow the instructions above for freezing and thawing.
What’s the best way to slice the cheesecake? Use a sharp knife dipped in hot water and wiped clean between cuts for perfect slices.
Conclusion
This Tiramisu Cheesecake is more than just a dessert—it’s an experience. With its layers of bold espresso, creamy filling, and airy whipped cream, it’s the kind of treat that feels like a celebration in every bite. Whether you’re making it for a special occasion or just because you deserve something fabulous, this recipe is guaranteed to impress. Try it out, snap some pictures, and share your creation with the world. I can’t wait to see your tiramisu cheesecake masterpieces! 🍰
PrintTiramisu Cheesecake: The Ultimate Italian-Inspired Dessert Fusion
- Author: TAYLOR HARRISON
- Total Time: 6 hours 40 minutes
- Yield: 12-14 servings 1x
- Diet: Vegetarian
Description
This Tiramisu Cheesecake combines the best of two iconic desserts. With a buttery vanilla wafer crust, espresso-soaked ladyfingers, creamy mascarpone filling, and a luscious Kahlúa whipped topping, it’s a show-stopping dessert perfect for any occasion.
Ingredients
Crust:
- 1¼ cups (167g) vanilla wafer crumbs
- ¼ cup (56g) melted salted butter
- 1½ tablespoons (20g) sugar
Cheesecake Filling:
- 8 oz (226g) cream cheese, room temperature
- 16 oz (452g) mascarpone cheese, room temperature
- ¼ cup (52g) sugar
- 1 cup (240ml) heavy whipping cream, cold
- ½ cup (58g) powdered sugar
- 2 teaspoons vanilla extract
Kahlúa Mixture:
- 3 tablespoons (45ml) warm water
- 2 tablespoons (30ml) instant espresso powder
- 1 cup (240ml) Kahlúa
Topping (Kahlúa Whipped Cream):
- 1 cup (240ml) heavy whipping cream, cold
- ¼ cup (60ml) reserved Kahlúa mixture, cold
- 10 tablespoons (73g) powdered sugar
Garnish:
- Cocoa powder
Instructions
- Preheat oven to 325°F (163°C). Prepare and bake the crust.
- Mix espresso powder with warm water, add Kahlúa, and let cool.
- Beat cream cheese, mascarpone, and sugar until smooth. Fold in whipped heavy cream.
- Assemble: Layer Kahlúa-soaked ladyfingers over the crust, then top with the cheesecake filling. Chill for 5-6 hours or overnight.
- Prepare Kahlúa whipped cream. Spread or pipe over the cheesecake. Dust with cocoa powder. Serve chilled.
Notes
- Use room temperature mascarpone for a creamy filling.
- Substitute Kahlúa with espresso for a non-alcoholic version.
- Avoid over-soaking ladyfingers to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake with baked crust
- Cuisine: Italian-inspired