Indulge in this incredibly delicious no-bake tiramisu cheesecake that's perfect for any occasion. It has everything you love about tiramisu in the form of a luscious cheesecake. It's much easier to make than you think!
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Tiramisu is a coffee-flavoured dessert that contains mascarpone cheese, eggs, sugar, cocoa powder, and—how can we forget the ladyfingers? They are a crucial ingredient in a tiramisu.
This dessert is assembled in layers of mascarpone cheese, ladyfingers soaked in coffee, and cocoa powder before starting with the mascarpone cheese layer again. It's usually finished off with a generous dust of cocoa powder.
My No-Bake Tiramisu Cheesecake
My husband loves tiramisu and he's the one who prepares it in our family for any type of gatherings. Yes, that's how good he is.
His recipe changes according to the type of tiramisu dessert he's going to prepare. More than he's willing to admit (I bet), he wings it as he goes, and the result is always awesome.
But there's one tiramisu he never made—a no-bake tiramisu cheesecake! And though I want the glory all to myself (don't judge me), this no-bake tiramisu cheesecake wouldn't have come to be without his guidance.
Tiramisu has that wonderful coffee flavor, and I wanted to incorporate that in this no-bake cheesecake without turning it into a no-bake coffee cheesecake in taste and color. And hey, have you seen it, by the way? It's beautiful, and most importantly, it's delicious, and it delivers the coffee flavor as it should.
This no-bake tiramisu cheesecake has a touch of coffee flavor without going overboard—just the way I like it.
I'm using instant coffee for these desserts. I simply love its color and taste.
For the cheesecake, I'm using a combination of cream cheese and mascarpone cheese. I'm not using all mascarpone cheese because I don't want it to be richer than it already is. I think the combination of both of these cheeses really makes it flavourful for a no-bake cheesecake.
As the written law of tiramisu states, I simply have to use ladyfingers. They give this no-bake cheesecake a special and different texture.
I don't soak the ladyfingers that long in the coffee mixture because I want them to still be visible when I slice the cheesecake. If they're too soggy, they'll be a bit of mush.
If you don't mind or even prefer it like that, by all means do soak the ladyfingers longer in the coffee mixture. It's always up to you.
What makes a tiramisu look like a tiramisu is that final generous dusting of cocoa powder on top. Though it's the simplest act, it gives any tiramisu dessert that wonderful look. Don't you agree?
This is another simple, no-bake cheesecake recipe like my no-bake strawberry cheesecake, that uses simple and basic ingredients. If you're a tiramisu lover, then I think you're really going to love this. If you love cheesecakes, then you have to try my blueberry cheesecake bars!
More No-Bake Cheesecakes
- Chocolate cheesecake
- Strawberry cheesecake
- Lemon cheesecake
- Coffee cheesecake
- Peanut butter chocolate cheesecake
Video
📖 Recipe
No-Bake Tiramisu Cheesecake
Ingredients
The Coffee
- 1 cup warm water (250 ml)
- 2 tablespoon instant coffee
The Base
- 5.3 oz digestive biscuits (150 gr)
- ¼ cup unsalted butter (60 gr), melted
The Cheesecake
- 10.5 oz full fat cream cheese (300 gr), room temperature
- 10.5 oz mascarpone cheese (300 gr), room temperature
- 1 ½ cup icing sugar (180 gr), sifted
- 1 teaspoon vanilla extract
- ¾ cup whipping cream min 35% fat (190 ml), chilled
- 1 tablespoon powder gelatin (10 gr) or type/quantity that sets 2 cup (500 ml)
Instructions
The Coffee
- Mix warm water and coffee well. Separate 3 tablespoon of coffee mixture into another bowl. Set aside.
The Base
- In a food processor, blend the digestive biscuits into fine crumbs. Pour into a bowl and add in butter. Mix well.
- Pour the mixture into a 7 inch (18 cm) springform pan. Press and compact evenly to the base. Place in the freezer for 30 minutes.
The Cheesecake
- Add cream cheese and mascarpone into a bowl and whisk for a few minutes until they're light and fluffy. Then add in icing sugar and vanilla extract. Mix well to combine. Set aside.
- In another bowl, add in whipping cream and whisk it until soft peaks. Pour the whipped cream into the cream cheese mixture and mix just to combine. Don't over mix. Set aside.
- Add powder gelatin into the bowl that contains 3 tablespoon coffee mixture and mix. Leave for 5 minutes for the gelatin to soak. After that heat the mixture in microwave until the gelatin is totally dissolved.
- Take a few teaspoon of cream cheese mixture and add into gelatin mixture. Mix well. Then pour gelatin mixture into cheesecake mixture and immediately mix just until well combined.
- Pour ⅓ of the mixture into our prepared pan. Spread evenly. Soak ladyfinger one at a time for 2 seconds in the coffee mixture and then arrange them on top to cover the surface. Then sprinkle generously with cocoa powder.
- Put another ⅓ of the mixture on top and spread evenly. Place the balance of mixture into a piping bag and pipe some balls on top of the surface. Chill in the fridge overnight or 12 hours or until it fully sets. * please see notes
- Once set, sprinkle the cheesecake with cocoa powder. Remove it from the pan, slice and enjoy!
How To Transfer To Serving Plate
- It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
- Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
- Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
- Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
- If the balance of cheesecake mixture is too soft to pipe and holds its shape, place it the fridge for 15-25 minutes for it to set a bit. Check and gently mix every 5 minutes so that the mixture sets evenly. Once it holds it's shape, put it in a piping bag and start piping.
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- Use unsalted butter.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Hamna says
This is actually the best tiramisu cheesecake I've eaten. I reduced the sugar to 130 grams and it was perfect. Planning to make it again. I will try your other recipes for sure. Thank you!
Bea says
Awesome, I'm happy to hear that. Yes, do check around here for more cheesecake recipes and others. Thank you for your feedback!
Mei says
it's a huge success ! I made it for my sis birthday and my family loves it ! I reduced the sugar to 130g and it still tasted nice balanced of sweetness ! Thanks for ur recipe !
Bea says
That's great, I'm happy to know that. Do check out my other cheesecake recipes if you're interested. Thank you Mei!
Valerie says
Hi. How do I reduce the recipe for 6 inch cake pan ?
Lara says
My pan is around 23-24 cm, can you give suggestions regarding the ingredients?
Bea says
Yes, multiply all ingredients by 1.4. Hope it helps!
Shay says
Is the gelatin necessary for making the cheesecake? Can I use agar agar?
Bea says
Yes, you can use agar-agar. Check out the quantity needed in your packet.
Sue says
Could you freeze this cheesecake?
Bea says
I freeze almost all of my cheesecakes and it's totally fine. Texture won't be the same as fresh ones though, if you're particular about that (my family doesn't mind that's why I do it 😀 ). Haven't tried with this tiramisu cheesecake but I'm thinking, why not?
lauren says
this was delicious! how long would you say it lasts in the fridge for?
Bea says
Glad you liked it Lauren! I'd say it's best consumed within 2,3 days. You can freeze the leftovers in portions. Hope it helps and thank you!
Andrea says
Hi this is a lovely recipe, thank you for sharing it! I was wondering if I'm using a 15cm (6 inch) pan instead, how should I tweak the ingredient amounts? Or would keeping to the original one also work? Thanks.
Nellie FIL says
Thank you ! Love to watch your channel <3
Aysha says
Hey Bea,
Thanks for this recipe I can’t wait to try it. Do we have to use gelatin ?
Bea says
Hi Asyha! Yes, you'll need to help the cheesecake to set. Hope it helps 🙂
Jenizz Ng says
May I please know how to store the leftover pieces? How long can it be kept with the cocoa powder layer?
Bea says
You can freeze them individually wrapped in cling film. Hope it helps.
Karla says
Hello, first thank you for the recipe, I would like to know for which type of cookies I can replace the digestive biscuit, I can’t find them here where I live,
Bea says
Hi Karla, you can use graham crackers instead. Hope it helps.
anna says
can i do this without gelatine powder?
Bea says
No, you'd need it to set. Hope it helps.
eleni roumelioti says
Just perfect!!!
Bea says
Awesome, thank you!
Tejal says
Hi there, is it possible to leave out the gelatine?
Dominick says
Hi, I would like to check with you is it possible if we don’t add gelatin powder?