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!
📮 Save this recipe for later!
We'll email this recipe to you so you can save it for later.
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.
Our twist on this classic is our tiramisu with raspberries, which is bursting with raspberry flavor!
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
Video
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.
Rabia says
Can I double the recipie for a 11 inch pan ???
Bea & Marco says
Yes, you can. Hope it helps!
Halle Le says
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
Bea says
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.
Anna says
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!😋
Bea says
Hi Anna! If you want the same height, multiply all ingredients by 1.2 for an 8" pan. Hope it helps and have fun!
Martha Ines garcia says
Siempre a Sido mi favorito!!!!
Aneela says
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
Bea says
Hi Aneela! You can use agar agar, please refer to the packet's instructions to use the amount to set 500ml. Hope it helps!
Lizzie says
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. 🙂
Bea says
Yeay 🙌! If you love tiramisu then you'll this, I promise! Have fun making it and thank you Lizzie!
Chris says
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 !
Bea says
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!
Vinicius says
Awesome!! Thanks from Brazil for this recipe… the best tiramisu cheesecake I have ever tasted!
Bea says
Awesome, happy that you liked it. Thank you!
Komariah says
Thank you for the great recipe..i gonna try this recipe insyaa Allah ..hope you always succes...best regard from Indonesia
Bea says
Hope you'll like it Komariah!
Athena says
Hi Bea! I just wanna ask if what can I substitute for the mascarpone cheese because it not available in the shops near me.
Bea says
Hi Athena! Just use the same amount of cream cheese.