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    El Mundo Eats » No-Bake Cheesecake

    Published: Sep 8, 2018 · Modified: Jun 30, 2021 by Bea & Marco · This post may contain affiliate links · 77 Comments

    No-Bake Tiramisu Cheesecake

    Jump to Recipe
    No bake tiramisu cheesecake portion being cut

    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.

    No bake tiramisu cheesecake from top with coffee granules and ladyfingers on the side

    Which brings us to today's recipe.

    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.

    No bake tiramisu cheesecake

    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.

    Coffee granules and ladyfingers on a table

    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?

    No bake tiramisu cheesecake portion missing a bite

    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 portion being cut

    No-Bake Tiramisu Cheesecake

    Another version of the world famous tiramisu dessert, this is a no-bake tiramisu cheesecake. Incorporating the essential flavours of a tiramisu, this no-bake cheesecake is easy to prepare.
    Author: Bea & Marco
    5 from 14 votes
    Print Pin Rate
    Servings: 14 people
    Prep Time30 mins
    Resting Time12 hrs
    Total Time12 hrs 30 mins

    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)

    Others

    • few ladyfingers biscuits
    • some cocoa powder
    Prevent your screen from going dark

    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

    1.  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.
    2. Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
    3. Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
    4. Use unsalted butter.

    Nutrition Facts

    Calories: 378.5kcal, Carbohydrates: 29g, Protein: 5.3g, Fat: 27.2g, Saturated Fat: 16.1g, Cholesterol: 84.5mg, Sodium: 151.8mg, Potassium: 80.8mg, Fiber: 0.7g, Sugar: 17.2g, Calcium: 74.2mg, Iron: 0.8mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Easy No-Bake Cheesecake Recipes

    • Healthy No-Bake Lemon Cheesecake Cups
    • Healthy No-bake Blueberry Mini Cheesecakes
    • Healthy Mango Cheesecake (No-Bake)
    • Easy Raspberry Cheesecake Shots (Small Batch Dessert)

    Reader Interactions

    Comments

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    1. Halle Le says

      December 06, 2022 at 3:57 am

      Hi Bea,
      The cream tastes amazing. The only problem I got was when I mixed the gelatin into the cheesecake, it started to separated and looked runny instead of the creamy look like your. I don’t know what did I do wrong. I will give it another try because tiramisu cheesecake is my favorite.

      Halle

      Reply
      • Bea says

        December 08, 2022 at 7:33 pm

        Hi Halle! Sorry to hear that you're having some problems with the recipe. When it turns "runny" like that, most probably it's because the whipped cream split or over-mixed. Try less mixing, make sure to temper the gelatin with some of the cream cheese mixture first. Hope you'll give it another try, let me know how it goes.

        Reply
    2. Anna says

      September 23, 2022 at 2:22 pm

      Hi Bea,
      I don’t have a 7 “ springform pan, can I still use an 8 “ ? Going to make it tomorrow. It’s looks amazing and delicious!😋

      Reply
      • Bea says

        September 23, 2022 at 5:28 pm

        Hi Anna! If you want the same height, multiply all ingredients by 1.2 for an 8" pan. Hope it helps and have fun!

        Reply
    3. Martha Ines garcia says

      February 22, 2022 at 5:03 pm

      5 stars
      Siempre a Sido mi favorito!!!!

      Reply
    4. Aneela says

      January 12, 2022 at 2:29 am

      Wonderful recipe I really wants to try on coming weekend for my family but I want to ask you that is the gelatin is important in this recipe because we don't eat gelatin.? Thanks

      Reply
      • Bea says

        January 12, 2022 at 11:15 am

        Hi Aneela! You can use agar agar, please refer to the packet's instructions to use the amount to set 500ml. Hope it helps!

        Reply
    5. Lizzie says

      July 31, 2021 at 1:23 am

      5 stars
      Greetings from Australia! 🙂
      This just came through to my inbox today and I'm very excited to try this. I can already tell this is going to be delicious. Looks absolutely amazing! My two most favourite desserts into one! BRAVO!
      Thank you for sharing. 🙂

      Reply
      • Bea says

        August 01, 2021 at 11:25 am

        Yeay 🙌! If you love tiramisu then you'll this, I promise! Have fun making it and thank you Lizzie!

        Reply
    6. Chris says

      July 30, 2021 at 2:12 pm

      5 stars
      This is an AMAZING recipe.. and I am a picky baker, so that tells you a lot 🙂
      I did this twice and I am about to do it today again.
      This is my daughter's favorite dessert and she asked it for her birthday tomorrow (like she did last year).
      Tiramisu is her favorite dessert . Cheesecake and Cuajada come next.
      This is truly an awesome mix of both, I highly thank you for this recipe !
      Cheers !

      Reply
      • Bea says

        July 30, 2021 at 7:27 pm

        Hi Chris! I'm excited to know that you and your daughter love it a lot. Happy birthday to her, by the way. Thank you for much for leaving your feedback!

        Reply
    7. Vinicius says

      June 14, 2021 at 4:51 am

      Awesome!! Thanks from Brazil for this recipe… the best tiramisu cheesecake I have ever tasted!

      Reply
      • Bea says

        June 14, 2021 at 10:34 pm

        Awesome, happy that you liked it. Thank you!

        Reply
    8. Komariah says

      June 11, 2021 at 2:07 am

      Thank you for the great recipe..i gonna try this recipe insyaa Allah ..hope you always succes...best regard from Indonesia

      Reply
      • Bea says

        June 11, 2021 at 5:08 pm

        Hope you'll like it Komariah!

        Reply
    9. Athena says

      May 14, 2021 at 12:23 pm

      Hi Bea! I just wanna ask if what can I substitute for the mascarpone cheese because it not available in the shops near me.

      Reply
      • Bea says

        May 15, 2021 at 3:19 pm

        Hi Athena! Just use the same amount of cream cheese.

        Reply
    10. Hamna says

      May 01, 2021 at 1:57 pm

      5 stars
      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!

      Reply
      • Bea says

        May 04, 2021 at 11:20 am

        Awesome, I'm happy to hear that. Yes, do check around here for more cheesecake recipes and others. Thank you for your feedback!

        Reply
    11. Mei says

      April 05, 2021 at 6:21 am

      5 stars
      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 !

      Reply
      • Bea says

        April 05, 2021 at 10:19 am

        That's great, I'm happy to know that. Do check out my other cheesecake recipes if you're interested. Thank you Mei!

        Reply
    12. Valerie says

      March 14, 2021 at 4:05 pm

      Hi. How do I reduce the recipe for 6 inch cake pan ?

      Reply
    13. Lara says

      March 02, 2021 at 3:51 am

      My pan is around 23-24 cm, can you give suggestions regarding the ingredients?

      Reply
      • Bea says

        March 02, 2021 at 10:40 am

        Yes, multiply all ingredients by 1.4. Hope it helps!

        Reply
    14. Shay says

      December 11, 2020 at 1:25 am

      Is the gelatin necessary for making the cheesecake? Can I use agar agar?

      Reply
      • Bea says

        December 11, 2020 at 12:54 pm

        Yes, you can use agar-agar. Check out the quantity needed in your packet.

        Reply
    15. Sue says

      November 01, 2020 at 8:28 am

      Could you freeze this cheesecake?

      Reply
      • Bea says

        November 02, 2020 at 4:47 pm

        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?

        Reply
    16. lauren says

      September 15, 2020 at 11:48 am

      5 stars
      this was delicious! how long would you say it lasts in the fridge for?

      Reply
      • Bea says

        September 15, 2020 at 8:53 pm

        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!

        Reply
    17. Andrea says

      August 18, 2020 at 6:35 am

      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.

      Reply
    18. Nellie FIL says

      July 09, 2020 at 12:42 am

      Thank you ! Love to watch your channel <3

      Reply
    19. Aysha says

      July 06, 2020 at 11:31 pm

      Hey Bea,
      Thanks for this recipe I can’t wait to try it. Do we have to use gelatin ?

      Reply
      • Bea says

        July 07, 2020 at 7:30 am

        Hi Asyha! Yes, you'll need to help the cheesecake to set. Hope it helps 🙂

        Reply
    20. Jenizz Ng says

      June 16, 2020 at 6:50 pm

      May I please know how to store the leftover pieces? How long can it be kept with the cocoa powder layer?

      Reply
      • Bea says

        June 17, 2020 at 9:45 am

        You can freeze them individually wrapped in cling film. Hope it helps.

        Reply
    21. Karla says

      June 12, 2020 at 4:38 pm

      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,

      Reply
      • Bea says

        June 13, 2020 at 8:15 am

        Hi Karla, you can use graham crackers instead. Hope it helps.

        Reply
    22. anna says

      May 29, 2020 at 9:01 pm

      can i do this without gelatine powder?

      Reply
      • Bea says

        May 30, 2020 at 8:26 am

        No, you'd need it to set. Hope it helps.

        Reply
    23. eleni roumelioti says

      May 06, 2020 at 2:41 pm

      5 stars
      Just perfect!!!

      Reply
      • Bea says

        May 12, 2020 at 10:20 am

        Awesome, thank you!

        Reply
    24. Tejal says

      May 03, 2020 at 5:07 pm

      Hi there, is it possible to leave out the gelatine?

      Reply
    25. Dominick says

      April 30, 2020 at 11:29 am

      Hi, I would like to check with you is it possible if we don’t add gelatin powder?

      Reply
    26. Stavroula says

      April 26, 2020 at 12:26 pm

      5 stars
      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!!!! 😋😄👍👍👍

      Reply
      • Bea says

        April 27, 2020 at 9:15 am

        I'm happy to hear that Stavroula! I love tiramisu and cheesecake also 😀 ! Thank you so much!

        Reply
    27. Tia Mahatmi says

      March 19, 2020 at 7:15 am

      5 stars
      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..

      Reply
      • Bea says

        March 21, 2020 at 11:34 am

        Hi Tia! Yes, all my no-bake cheesecakes don't use any eggs. I'm happy that you liked it, thank you so much! 😍

        Reply
    28. Amalia says

      March 04, 2020 at 1:32 pm

      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!!!

      Reply
      • Bea says

        March 04, 2020 at 7:42 pm

        Hey hope you'll like it Amalia! 😀

        Reply
    29. Meghan says

      January 12, 2020 at 3:13 pm

      5 stars
      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. 🙂

      Reply
    30. Maria Phelan says

      December 30, 2019 at 2:52 am

      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

      Reply
      • Bea says

        December 30, 2019 at 8:03 am

        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

        Reply
    31. helen Higgins says

      December 02, 2019 at 6:08 pm

      Hi,

      Does this freeze ok?

      Thanks
      Helen

      Reply
    32. Alja says

      August 24, 2019 at 5:51 pm

      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!

      Reply
      • Bea says

        August 24, 2019 at 8:27 pm

        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!

        Reply
    33. Henry says

      March 14, 2019 at 6:38 am

      5 stars
      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!

      Reply
      • Bea says

        March 15, 2019 at 11:44 am

        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!

        Reply
    34. Viktoria says

      January 07, 2019 at 12:57 pm

      5 stars
      Beautiful and delicious

      Reply
      • Bea says

        January 08, 2019 at 8:42 am

        Thank you! 😉

        Reply
    35. Adam says

      December 27, 2018 at 10:44 am

      5 stars
      Thank you for sharing your recipe. I am officially famous among my family, relatives and friends. Ha!

      Reply
      • Bea says

        January 03, 2019 at 10:04 am

        Hahaha! I'm happy to know that! Thank you so much Adam!

        Reply
    36. Tory says

      December 17, 2018 at 3:58 pm

      5 stars
      This was super tasty! Thanks for sharing! I made it last week for my fiancee's birthday. He loved it.

      Reply
      • Bea says

        December 18, 2018 at 8:07 am

        I'm happy to know that your fiancee loved it. Thank you for the love Tory!

        Reply
    37. Nic says

      December 03, 2018 at 11:19 pm

      Hi Bea
      I have 6 and 7inch mould, can help to recalculate the ingredients?

      Thanks

      Reply
      • Bea says

        December 04, 2018 at 9:25 am

        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.

        Reply
    38. Lacey says

      November 22, 2018 at 2:15 am

      Can this be made without gelatin?

      Reply
      • Bea says

        November 22, 2018 at 8:32 am

        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!

        Reply
    39. Adriana says

      November 19, 2018 at 4:40 pm

      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

      Reply
      • Bea says

        November 19, 2018 at 5:14 pm

        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 🙂

        Reply
        • Paula says

          December 23, 2018 at 1:29 am

          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

          Reply
          • Bea says

            December 23, 2018 at 8:17 am

            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!

            Reply
    40. Jennifer Lim says

      October 17, 2018 at 6:56 am

      Thks for sharing! It was yummilious!

      Reply
      • Bea says

        October 17, 2018 at 7:41 am

        I'm happy to know that you liked it, thanks Jennifer! 😉

        Reply
        • nicole says

          November 05, 2019 at 3:44 am

          can someone pls send me the recipe for a 8 in cake?

          Reply
    41. Astrid says

      September 12, 2018 at 10:24 am

      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 😃

      Reply
      • Bea says

        September 14, 2018 at 9:11 am

        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!

        Reply

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    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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