Tiramisù Cheesecake (No-Bake)
What if you could combine the creamy richness of cheesecake with the bold flavors of classic tiramisù? This no-bake Tiramisù Cheesecake brings together the best of both worlds—luscious mascarpone, delicate savoiardi biscuits, and a hint of coffee—all without turning on your oven.
Ingredients
- 200 g digestive biscuits can be swapped with graham crackers for a slightly different texture
- 90 g butter melted
- 1 tablespoon bitter cocoa powder
- 200 g whipped cream
- 250 g mascarpone if unavailable, full-fat cream cheese can work, though the texture will be denser
- 40 g powdered sugar
- 250 g cream cheese spread
- 1 teaspoon vanilla extract
- 8 savoiardi (ladyfingers)
- 150 ml unsweetened mocha coffee for a stronger coffee flavor, use espresso instead
- bitter cocoa powder for dusting
Instructions
- Finely grate the digestive biscuits and mix them with cocoa powder in a bowl. Add the melted butter and stir until fully combined.
- Press the mixture firmly into the bottom of a lined springform pan. Refrigerate for 15 minutes to set.
- Whip the cream until slightly foamy, then gently fold in the mascarpone, powdered sugar, and vanilla extract until smooth.
- Spread half of the cream mixture over the chilled biscuit base.
- Quickly dip the savoiardi biscuits in the mocha coffee and layer them over the cream.
- Spread the remaining cream mixture on top and smooth the surface.
- Refrigerate for at least 4-5 hours, preferably overnight, to allow the flavors to meld.
- Before serving, dust with bitter cocoa powder for an authentic tiramisù finish.
Notes
Don’t oversoak the savoiardi—just a quick dip ensures they soften without becoming soggy. For cleaner slices, dip a sharp knife in hot water before cutting.