Tiramisu. No Introduction Needed
Because it's so unbelievably deliciouuuuuuss!!
Yep!
This world famous dessert is from Italy and in Italian tiramisu means cheer me up. A perfect description after a bite of this yummness, right?
Tiramisu is a coffee flavoured dessert that contains mascarpone cheese, eggs, sugar, cocoa powder and how can we forget the ladyfingers. A crucial ingredient in a tiramisu.
This dessert is assembled in layers of mascarpone cheese, ladyfingers soaked in coffee, cocoa powder before starting with the mascarpone cheese layer again. It's usually finished off with a generous dust of cocoa powder.
Tiramisu flavour has been adapted into cakes, muffins, cupcakes and other desserts.
Which brings us to today's recipe 😉
Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.
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 that he's going to prepare. More than he's willing to admit (I bet), he's winging it as he goes and the result is always awesome.
But there's one tiramisu that he never made and it's 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 flavour to it and I wanted to incorporate that in this no-bake cheesecake without turning it into a no-bake coffee cheesecake, in taste and colour. And hey, have you seen it by the way? It's beautiful and most importantly, it's delicious and it delivers the coffee flavour as it should.
Click here to see my No-bake Coffee Cheesecake recipe
This no-bake tiramisu cheesecake has the touch of coffee flavour without pushing it too far. Just the way I like it.
Talking about coffee, I'm using Nescafe Gold instant coffee. I simply love the colour and taste of it for these type of desserts.
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.
And as the written law of tiramisu, I simply have to use ladyfingers. It gives this no bake cheesecake a special and different texture.
I don't soak the ladyfingers that long in the coffee mixture because I want the ladyfingers to still be visible when I slice the cheesecake. If it's too soggy then it's going to be a bit of a 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.
And what makes a tiramisu look like a tiramisu is that final generous dust of cocoa powder on top. Thought it's the simplest act but it gives any tiramisu dessert that wonderful look. Don't you agree?
This is another simple no-bake cheesecake recipe that uses simple and basic ingredients. If you're a tiramisu lover, then I think you're really going to love this. Give it a try 😉
More No-Bake Cheesecakes
- Chocolate cheesecake
- Strawberry cheesecake
- Lemon cheesecake
- Coffee cheesecake
- Peanut butter chocolate cheesecake
Video
No-Bake Tiramisu Cheesecake
Ingredients
The Coffee
- 1 cup warm water (250 ml)
- 2 tbsp 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 tsp vanilla extract
- ¾ cup whipping cream min 35% fat (190 ml), chilled
- 1 tbsp powder gelatin (10 gr) or type/quantity that sets 2 cup (500 ml)
Instructions
The Coffee
- Mix warm water and coffee well. Separate 3 tbsp 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 tbsp 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 tsp 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.
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 !
That's great, I'm happy to know that. Do check out my other cheesecake recipes if you're interested. Thank you Mei!
Hi. How do I reduce the recipe for 6 inch cake pan ?
My pan is around 23-24 cm, can you give suggestions regarding the ingredients?
Yes, multiply all ingredients by 1.4. Hope it helps!
Is the gelatin necessary for making the cheesecake? Can I use agar agar?
Yes, you can use agar-agar. Check out the quantity needed in your packet.
Could you freeze this cheesecake?
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?
this was delicious! how long would you say it lasts in the fridge for?
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!
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.
Thank you ! Love to watch your channel <3
Hey Bea,
Thanks for this recipe I can’t wait to try it. Do we have to use gelatin ?
Hi Asyha! Yes, you'll need to help the cheesecake to set. Hope it helps 🙂
May I please know how to store the leftover pieces? How long can it be kept with the cocoa powder layer?
You can freeze them individually wrapped in cling film. Hope it helps.
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,
Hi Karla, you can use graham crackers instead. Hope it helps.
can i do this without gelatine powder?
No, you'd need it to set. Hope it helps.
Just perfect!!!
Awesome, thank you!
Hi there, is it possible to leave out the gelatine?
Hi, I would like to check with you is it possible if we don’t add gelatin powder?
Hi Bea
Wonderful recipe amazing!!!! Yum yum yum!!!! Thank you so much for sharing this is a combination of two of my most favorite desserts!!!! 😋😄👍👍👍
I'm happy to hear that Stavroula! I love tiramisu and cheesecake also 😀 ! Thank you so much!
This tiramisu is very simple but incredibly delicious. It’s eggless that make it more fit with people who can’t eat raw egg, just like me 🙂 so thank you..
Hi Tia! Yes, all my no-bake cheesecakes don't use any eggs. I'm happy that you liked it, thank you so much! 😍
My two fave desserts in one, tiramisu and cheesecake 🤤 . How did I not come up with this myself? Can’t wait to try this recipe, thanks!!!
Hey hope you'll like it Amalia! 😀
Oh, GIRL. I made this for an Italian friend's birthday — to serve at a party full of Italians — so the stakes were high. And it was a HUGE success! The birthday boy, who's a real tiramisu aficionado, even preferred it to the traditional version that was also served. I made it in an 8" pan, so I increased all ingredients by 50% (except the sugar, as I prefer less sweet desserts) and the amount was perfect. I made the crust with Biscoff biscuits instead of digestives, as I love their subtly cinnamon-y flavor. Lastly, I added a pinch of salt to the cheese mixture , which really helped make all the flavors pop. My Italian husband also loved it (and he makes a great tiramisu himself), so I will definitely be making this again. Now I can't wait to try some of your other recipes! Keep up the great work. 🙂
Many thanks Bea for a delightful recipe and no eggs involved which is a great help for me. I will be making this for my family New Year's Eve get together. I will carefully check your instructions so that I get a cake that looks as good as yours - hopefully!
Maria - London GB
Hi Maria! I'm excited to hear that and I hope everybody will like it as much as we do. All of my no-bake cheesecakes have no eggs in them, in case you're looking for more in the future. Thanks and happy new year! XOXO
Hi,
Does this freeze ok?
Thanks
Helen
Hi Bea,
I was in a hurry making this today and I accidentally put it in the freezer instead of the fridge, it was in there for 5 hours before I realised my dumb mistake and moved it to the fridge. I'm supposed to bring this to my boyfriends family lunch tomorrow but I'm worried the texture would be messed up. Any insight on whether my cheesecake would still be okay? Crossing my fingers here because it looks amazing.
Thank you!
Hi Alja, I think it will be fine, I have frozen the balance of mine and had no problem with it so far, so don't worry. Hope everything goes good!
Hi Bea,
I tried your recipe and for some reason my cheesecake mixture split a little bit after I combine the whip cream mix (it should be at the peak form), should I go a little bit under the peak form to make sure it diesnt split? or should I give a little bit more time during whip cream and cheesecake blending?
Thank you in advance!
Hi Henry! I'm sorry to hear that. As I wrote in the instructions the cream should be whipped until soft peaks, I'm guessing you probably took it a little bit further. If you make this next time, whip the cream a little bit less. Hope it helps. Thank you so much for trying the recipe!
Beautiful and delicious
Thank you! 😉
Thank you for sharing your recipe. I am officially famous among my family, relatives and friends. Ha!
Hahaha! I'm happy to know that! Thank you so much Adam!
This was super tasty! Thanks for sharing! I made it last week for my fiancee's birthday. He loved it.
I'm happy to know that your fiancee loved it. Thank you for the love Tory!
Hi Bea
I have 6 and 7inch mould, can help to recalculate the ingredients?
Thanks
Hi Nic, for the 7 inch you don't have to change anything since this recipe is made for that pan size. For the 6 inch multiply the ingredients by 0.8.
Can this be made without gelatin?
I always make it with gelatin so that it sets better. You could try without it, maybe it would need longer time to set? Let me know how it turns out for you. Thanks Lacey!
Hi Bea, i started to fallow you and your receipes and everything looks so great. But i have a question: is there a possibility to use another dimension for the pan. I didn t find 18 cm pan în my country anyway, only bigger and i would love to try your receipes.
Thanks a lot!
Adriana ~ Romania
Hi Adriana, nice to see you here again 🙂 . Thank you for your kind words, I hope you'll get to try some of the recipes here.
Regarding your question, what is the size of the pan that you have or want to use? I will try to help you with the amount of ingredients 🙂
Hi do you have to add the gelatine .. I used it last time and didn’t like it . When we sliced the cake we taste bits of the gelatine and I dissolved it very well thanks paula
Hi Paula. Sorry to hear about the gelatin bits. It might be because the gelatin mixture wasn't mixed immediately enough after pouring into cream cheese mixture or the cheeses were not at room temperature? I haven't tried this without gelatin though. You could try without but maybe it needs longer time to set. Thanks Paula!
Thks for sharing! It was yummilious!
I'm happy to know that you liked it, thanks Jennifer! 😉
can someone pls send me the recipe for a 8 in cake?
Oh Bea, you are the Queen of no-bake cheesecakes!! What a beauty this is! And thanks so very much for the previous recipes also!! I’ll definitely make them all when feeling a little better. Will then add comments and send you my photos 😃
Hi Astrid! How are you? Hope you're feeling much better. Sorry for the late reply, since we changed the website theme I'm trying to catch up 😀 . No worries about the recipes, comments and photos, I just hope you enjoy the cheesecakes whenever you get to make them. Take care Astrid, hugs! Thank you!