Tiramisu Cheesecake combines all the delicious layers of classic tiramisu with a rich, creamy cheesecake. A decadent dessert for holidays!
There’s no need to choose between NY Cheesecake and Tiramisu, this decadent Dessert Recipe lets you have it all in one! If you are a fan of a classic Tiramisu recipe, you’ll love all the authentic flavors in this rich and creamy Cheesecake.
Table of contents
Sabrina’s Tiramisu Cheesecake Recipe
If you’re a tiramisu fan, you’ll love this delicious cheesecake with hints of coffee flavor. This cheesecake version is such a fun spin on the traditional dessert. It’s sweet and tangy with the cream center, but the addition of coffee adds a little bitterness, bringing a lot of nuance to this dessert.
My Tiramisu Cheesecake is made with several layers of delicious elements. First, there’s the crisp, buttery graham cracker crust, which has a little espresso powder added to match the taste of the rest of the dessert. You’ll top the crust off with layers of rich and tangy cheesecake batter and coffee-liqueur-soaked sponge cookies. Then, it’s all finished with a whipped mascarpone topping.
Chef’s Note: Give Yourself Plenty of Time
While this recipe is absolutely delicious and pretty straightforward if you follow my step by step instructions, it’s also somewhat time-consuming. You need two hours of baking time plus at least eight hours to let the cheesecake set in the fridge. Because of the longer time commitment and how rich this dessert is, it’s great to save for a special occasion when you need a dessert that never fails to impress.
Ingredients
- Graham Cracker Crust: Cracker crumbs make assembling the perfect cheesecake base quick and easy. Mix melted butter with the crumbs to moisten them and help bind the cheesecake crust together.
- Cream Cheese: I used 8 ounces of regular cream cheese for the cheesecake filling. Be sure to let the cream cheese soften so it’s easy to mix with the other cake ingredients into a smooth, creamy consistency.
- Ricotta Cheese: I also used ricotta in the blend, along with the cream cheese. The ricotta and cream cheese blend creates a light, fluffy Italian Cheesecake that melts in your mouth. Ricotta has a slightly nutty taste that goes beautifully with the cream cheese.
- Cornstarch: Adding cornstarch to the cream cheese filling adds structure and helps aerate the cheesecake. It also helps prevent cracking on the cheesecake surface. It also makes it easy to get clean cheesecake slices when serving this dish.
- Ladyfinger Cookies: These sponge cookies soak up the coffee mix and give the whole cake a rich coffee flavor.
- Coffee Mixture: To make the coffee mixture, you’ll use a combination of instant coffee espresso powder and Kahlua. The espresso powder adds a strong coffee taste, while Kahlua is a creamy coffee liqueur that adds notes of caramel and vanilla.
- Mascarpone Whipped Cream: Combine heavy whipping cream and softened mascarpone cheese for the cream topping. Using mascarpone makes the Tiramisu Cheesecake more similar to the traditional dessert recipe.
Kitchen Tools & Equipment
- 9-inch Spring Form: A springform pan has removable sides which makes removing your cooled, baked cheesecake easy so it doesn’t crumble or break.
- Aluminum Foil: Aluminum foil will protect the pan from the water bath and help the cheesecake bake slowly so it doesn’t curdle.
- Food Processor: A food processor turns whole graham crackers into consistent crumbs for the perfect graham cracker crust.
How to Make
Time needed: 10 hours and 30 minutes.
- Prep Time
Preheat the oven to 350 degrees to make Tiramisu cheesecake. Then, wrap a 9-inch spring form in a large piece of tin foil. Fill a large baking dish with water and place the pan in the water bath. The aluminum foil will protect the pan from the water bath.
- Add Butter to Crust Ingredients
Break the graham crackers into coarse crumbs using a rolling pin or food processor. Add the cracker crumbs with granulated sugar, instant espresso powder, to a bowl and pour over the melted butter.
- Mix the Crust
Mix until the crumbs are coated in the butter. The consistency will be like slightly wet sand.
- Form Crust in Pan
Press the crust into the prepared pan. Cover the bottom and an inch of the side of the pan with the graham cracker crust.
- Cream Cheese Mixture
Add softened cream cheese and ricotta cheese to a large mixing bowl. Beat on high until combined and fluffy.
- Add Batter Ingredients
Add the sugar, eggs, lemon juice, vanilla extract, cornstarch, flour, and butter to the cream cheese mixture and stir by hand (or on low speed) until combined.
- Fold in Sour Cream
Once the batter is mixed, carefully fold in the sour cream until it is combined. Do not over-mix though.
- Kahlua Mix
Add warm water, espresso powder, and Kahlua to a separate mixing bowl and whisk them together.
- Cheesecake Base
Pour half of the cheesecake mixture into the springform pan. Use an offset spatula to spread the cheesecake layer evenly over the crust.
- Coat Lady Fingers
Dip the lady’s fingers into the Kahlua and coffee mixture.
- Layer Lady Fingers
Place the coffee-dipped ladyfingers evenly in a single layer over the first cheesecake layer.
- Top with Cheesecake
Pour the remaining cheesecake filling over the ladyfingers layer and spread it evenly.
- Bake Time:
Place the pan and water bath in the oven on the center rack. After 1 hour of baking time, turn off the oven and open the door a couple of inches so that the heat can slowly escape. Let the cheesecake cool for 1 hour in the oven. Then, remove the pan from the oven and discard the tin foil. Place the cheesecake in the fridge overnight to set.
- Mascarpone Whipped Cream:
Add mascarpone cheese and powdered sugar to your stand mixer. Then, use the paddle attachment to mix at medium speed for 1 minute until stiff peaks form. Then, remove the mascarpone mixture from the mixer and set it to the side. Add the heavy cream to the mixer bowl with the vanilla. Beat the heavy cream until stiff peaks form. Then add the mascarpone cheese mixture and beat on medium for 1-2 minutes until the whipped cream is fluffy and creamy.
- Serve:
Add the mascarpone whipped cream over the cheesecake layer and spread it evenly with a frosting spatula.
- Garnish and Serve
Top it off with chocolate shavings before slicing the Tiramisu Cheesecake.
Recipe Card
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 1 tablespoon instant espresso powder
- 6 tablespoons unsalted butter , melted
Italian Cheesecake Filling:
- 8 ounces cream cheese , softened
- 1 cup whole milk ricotta cheese
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoons cornstarch
- 2 tablespoons flour
- 4 tablespoons unsalted butter , melted
- 1 cup sour cream
Ladyfinger layer:
- 1 cup boiling water
- 1/4 cup coffee liqueur
- 1 tablespoon instant espresso powder
- 14 ladyfinger cookies
Mascarpone Whipped Cream:
- 1 cup mascarpone cheese , softened
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 cup heavy cream
To Finish:
- 3 ounces bittersweet chocolate , shaved
Instructions
Graham Cracker Crust:
- Preheat oven to 350 degrees and wrap a 9 inch springform pan in a large piece of foil to protect from the water bath. Also prepare a large pan of water you can set the springform pan in to bake.
- Mix the graham cracker crumbs, sugar, instant espresso powder and melted butter. Press into the bottom of the springform pan 1 inch up the sides.
Italian Cheesecake Layer:
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined.
- Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter.
- Add the sour cream last and stir.
Ladyfingers Layer:
- Mix water, espresso powder and Kahlua in a bowl.
To Assemble:
- Pour half the filling into the springform pan over the crust and spread evenly.
- Dip the ladyfingers quickly in the coffee mixture and place onto the cheesecake filling, nestling them closely together.
- Add the remaining cheesecake filling to the pan and spread evenly.
- Place the pan in the water bath and bake for 1 hour.
- Turn off the oven, open the door a couple inches to let the heat out gently and let cool for 1 hour.
- Remove from oven, discard the foil and refrigerate overnight before serving.
Mascarpone Whipped Cream:
- Add the mascarpone cheese and powdered sugar to your stand mixer at medium speed for 1 minute until stiff peaks form. Remove from stand mixer and set aside.
- Add the heavy cream and vanilla to the stand mixer and beat on high speed until soft peaks form.
- Add in the cream cheese mixture and beat on medium speed until creamy, 1-2 minutes.
To Serve:
- Top with mascarpone whipped cream and chocolate shavings before slicing.
Nutrition
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Can this be made ahead of time?
You can bake the tiramisu cheesecake up to 2-3 days before you plan to serve it. After baking, let the cheesecake cool in the pan on a wire rack. Once cooled, cover it tightly with plastic wrap or aluminum foil. When you are ready to serve it, whip the mascarpone topping, add the chocolate shavings and enjoy!
Nutritional Facts
Baking Recipe Tips & Tricks
- Serving Temperature: Tiramisu cheesecake is typically served chilled. Ensure that it is served at the right temperature to enjoy its creamy texture and flavors.
- Portion Control: Since Tiramisu Cheesecake is quite rich, consider serving smaller portions with lighter or refreshing accompaniments to balance the indulgence.
- Balance Flavors: When pairing, aim for flavors that enhance the cheesecake’s coffee and chocolate notes without overshadowing its delicate creaminess.
How to Store
- Serve: Refrigerate the baked cheesecake for 8 hours before adding the mascarpone topping and serving. Even after the setting time, don’t leave this cheesecake recipe out at room temperature for more than 2 hours.
- Store: Cover the whole cake in tin foil or transfer cheesecake slices to an airtight container to store Tiramisu Cheesecake. Leftover cheesecake can be stored in the fridge for 3-4 days.
- Freeze: This dessert recipe can be frozen for up to 3 months if carefully sealed. Let the cake thaw in the fridge overnight before serving.
Frequent Questions
Traditional tiramisu is a coffee-flavored Italian dessert. The classic cake is created with lady fingers and a sponge cake layered with whipped cream. Soaking the ladyfingers in coffee gives the cake an incredible texture and unforgettable coffee flavor. The whipped topping also has a distinct flavor because it’s made with mascarpone cream. While similar to cream cheese, mascarpone is an Italian cream that’s softer and less tangy. After layering it all together, tiramisu is the ultimate creamy coffee dessert. The ingredients in this recipe give the cheesecake the same tiramisu flavors.
Run a knife under hot water after baking and letting the Tiramisu Cheesecake set in the fridge. Then, use the knife to go over the pan’s edge and ensure the cake isn’t stuck to the side anywhere. Unlatch the springform pan and remove it.
Traditional tiramisu contains alcohol because of the liquor and coffee-soaked ladyfingers. Because tiramisu is also a no-bake dessert, the alcohol content remains. However, because this cheesecake recipe bakes for 2 hours, most alcohol content (though not all) will bake out. If you don’t want alcohol, leave the Kahlua out of the coffee mix.
Yes cream cheese is a good substitute for mascarpone in the topping. It’s just a little stiffer and not quite as creamy.
Variations
- Cocoa Powder: I added a shaved chocolate topping to this creamy Cheesecake recipe. However, Tiramisu is typically finished with a generous dusting of cocoa powder. So, if you prefer, you can also dust the cheesecake version with cocoa powder.
- Strawberry Tiramisu Cheesecake: To add a delicious fruit flavor to your cake, you can top the mascarpone cream with strawberry slices before serving.
- Chocolate Crust: Instead of graham crackers, you could use Oreo cookie crumbs. Chocolate wafer cookies are a delicious ingredient you can easily swap out to make a chocolaty version of the classic cheesecake crust.
More Decadent Cheesecake Flavor Combinations!
This might sound like a silly question, but do you cover the cheesecake with plastic wrap or parchment paper, when letting it set in the fridge?
I know plastic wrap can affect texture sometimes with baked dishes. Thx!
Great question. I use saran wrap.