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
Scale
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