Tiramisu Cheesecake Recipe

If you’re looking for a dessert that brings together the dreamy richness of a classic New York cheesecake and the coffee-kissed allure of Italian tiramisu, you’ve just discovered your new favorite: Tiramisu Cheesecake. Every slice is a celebration, with a buttery, chocolatey cookie crust, creamy layers of mascarpone and cream cheese, bold espresso-soaked ladyfingers, and a finish of pillowy whipped topping dusted with cocoa. It’s a showstopper for gatherings, but honestly, it’s just as perfect for spoiling yourself any day of the week.

Ingredients You’ll Need

This Tiramisu Cheesecake recipe may look impressive, but it comes together with a handful of simple ingredients. Each one plays a vital role: from the sturdy cookie crust to the lush, tangy filling and light-as-air topping, together they deliver incomparable texture and flavor.

• Chocolate chip cookies: These add a decadent chocolatey note to the crust—use your favorite for extra personality.
• Tea biscuits: Provide essential crunch and keep the crust from turning too sweet or dense.
• Butter: Melted, it binds the crust and carries rich flavor throughout the base.
• Cream cheese: The heart of any great cheesecake; opt for full-fat for the most velvety results.
• Mascarpone: Classic tiramisu flavor starts here—supremely creamy and slightly sweet, repeated in the topping and filling.
• Vanilla sugar: Delivers gentle aroma and sweetness; substitute vanilla extract if needed, but don’t skip the fragrant note.
• Granulated sugar: Sweetens the filling while letting the cheese flavors shine.
• Cornstarch: Ensures a perfectly smooth, sliceable cheesecake every time.
• Eggs: Four large eggs set the filling, lending a custardy, creamy texture.
• Espresso: Go for strong, freshly brewed espresso—the robust flavor is essential for authentic tiramisu flair.
• Ladyfingers: Briefly soaked, these bring unmistakable tiramisu texture; don’t let them get soggy!
• Mascarpone (for the topping): Whipped into the topping for luscious richness and authentic Italian flair.
• Powdered sugar: Lightly sweetens the topping without grittiness.
• Whipped cream stabilizer: Helps the topping hold its shape—perfect for make-ahead serving.
• Heavy cream: When whipped, creates the light, cloud-like layer that finishes the cake.
• Cocoa powder: Dust liberally on top just before serving for the signature tiramisu look and bittersweet edge.

How to Make Tiramisu Cheesecake

Step 1: Prepare the Cookie Crust

Begin by gently melting the butter over low heat—no need to rush here. While the butter melts, grind the chocolate chip cookies and tea biscuits in your food processor until they reach a fine crumb. Mix the crumbs with the melted butter in a bowl, stirring until you have a firm, sandy cookie dough. Press this mixture firmly into the bottom of your springform pan lined with parchment. Pop it in the fridge to chill and firm up—this crust will hold up under all that creamy filling later.

Step 2: Make the Cheesecake Batter

In a large bowl, combine the cream cheese, mascarpone, vanilla sugar, and granulated sugar. Grab your mixer and beat everything together for about a minute, just until smooth and blended. Sift in the cornstarch (no lumps, please!) and mix for another minute. Set your mixer aside—now switch to a spatula. Crack in the eggs, one at a time, gently folding after each addition. This keeps the batter airy and smooth, setting you up for cheesecake success.

Step 3: Assemble Layers

Pour half of your cheesecake batter over the chilled cookie crust and smooth it out with a spatula. Now comes the tiramisu inspiration: dip your ladyfingers quickly into cooled espresso, just a second or so on each side, and arrange them snugly across the batter. Pour on the remaining cheesecake batter, smoothing it gently to cover the ladyfingers completely.

Step 4: Bake and Chill

It’s baking time! Place the pan in a preheated oven at 125 °C (257 °F) for 60 minutes. The edges should be set, but the center will still have that infamous cheesecake wobble. Turn off the oven and let the cake sit inside (door closed) for another hour—slow cooling helps prevent cracks. Afterward, transfer the Tiramisu Cheesecake to the fridge and chill for at least 4 hours, though overnight is truly best for full flavor development.

Step 5: Whip and Spread the Topping

For that signature tiramisu crown, beat mascarpone, powdered sugar, and whipped cream stabilizer together until smooth. Slowly add heavy cream, whipping until stiff and fluffy. Spread this luxurious topping evenly over your cooled cheesecake, and don’t forget the finishing touch: a generous dusting of cocoa powder just before serving. The transformation is instant—time to slice and savor!

How to Serve Tiramisu Cheesecake

Garnishes

Nothing beats that fresh, snowy layer of cocoa powder to crown your Tiramisu Cheesecake, but you can also sprinkle on chocolate curls, a few espresso beans, or even some fresh raspberries to add color and flair. The goal is to echo the flavors inside and invite guests to dive right in!

Side Dishes

This showstopping cheesecake pairs beautifully with a cup of strong coffee (naturally), but you could also serve it with a scoop of vanilla bean ice cream or a small glass of dessert wine like Vin Santo or Marsala. The contrasting flavors and temperatures create an irresistible dessert experience.

Creative Ways to Present

If you want to wow guests, try making individual mini Tiramisu Cheesecake cups in jars or serve petite slices alongside espresso shots. For a festive look, alternate layers of cheesecake and ladyfingers in clear trifle dishes or top slices with a dollop of extra whipped mascarpone cream and some grated dark chocolate.

Make Ahead and Storage

Storing Leftovers

Leftover Tiramisu Cheesecake should be stored in the fridge, tightly covered or in an airtight container. It keeps well for up to 4 days—the flavors actually intensify as it chills, making day two slices even more tempting!

Freezing

You can absolutely freeze this cheesecake! To do so, wrap slices or the entire cake (well chilled, without the cocoa topping) in a double layer of plastic wrap and then foil. Freeze for up to a month. Thaw overnight in the fridge before serving, and add the whipped topping and cocoa powder just before bringing to the table.

Reheating

Since this is a chilled dessert, reheating isn’t necessary. Just allow slices to sit at room temperature for about 10–15 minutes to soften slightly before serving. That little time out of the fridge brings out the best texture and flavor.

FAQs

Can I make Tiramisu Cheesecake ahead of time?

Yes, and in fact, it’s recommended! Making it a day in advance allows the flavors to meld beautifully, yields cleaner slices, and makes entertaining stress-free.

Do I need a springform pan?

While a springform pan makes for easiest release and prettiest presentation, you can use a standard cake pan lined with extra parchment overhanging the edges for easy lifting—just handle with care when unmolding.

Can I use instant coffee instead of espresso?

If you don’t have an espresso machine, go ahead and use instant espresso powder dissolved in hot water. You want a strong, rich coffee flavor to soak those ladyfingers, so don’t dilute it too much.

How do I avoid cracks in my cheesecake?

Baking low and slow, as in this recipe, helps immensely. Letting the cheesecake cool in the oven with the door closed is also key—it prevents sudden temperature changes that can cause cracking.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free cookies, biscuits, and ladyfingers in place of the standard ones, and you’ll have a deliciously gluten-free Tiramisu Cheesecake everyone can enjoy.

Final Thoughts

If you love the classics but crave something extraordinary, make this Tiramisu Cheesecake and watch as every last crumb disappears. I can’t wait for you to taste the dreamy balance of flavors and the pure joy this dessert brings to any table—don’t be surprised if you’re asked for the recipe again and again!

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