This tiramisu cheesecake is made with an Oreo crust, mascarpone filling, and coffee-soaked ladyfinger middle, and topped with cocoa powder.
The base of this decadent cheesecake is made from crushed Oreo cookies, providing a sweet, chocolaty and slightly crunchy crust.
The filling features smooth mascarpone cheese, which adds a luxurious creaminess to each bite.
In the middle, coffee-soaked ladyfingers bring in that signature tiramisu taste with a hint of bitterness that perfectly balances the sweetness.
Finally, a dusting of cocoa powder on top adds an extra layer of flavor and an elegant finish.
This is the most perfect dessert for cheesecake and tiramisu lovers who can’t decide between the two.
For more tiramisu recipes, check out my lemon tiramisu, tiramisu cake, strawberry tiramisu, tiramisu cups, and eggless tiramisu.
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Why this recipe works
- Texture- this cheesecake has an incredibly creamy texture with a soft and delicious middle of the soaked ladyfingers. Every bite will melt in your mouth.
- Tiramisu flavor- this delish cheesecake is the perfect recipe for cheesecake and tiramisu lovers. It has a rich flavor of the creamy mascarpone and cream cheese filling, coffee soaked ladyfingers and lots of cocoa powder on top.
- Oreo Crust- one of the best parts of this recipe is that its made with a delicious, chocolaty Oreo crust that uses only two ingredients!
- Soaked ladyfingers center- the middle of this cheesecake has a delicious soft ladyfingers soaked in coffee which takes this cheesecake to the next level and gives it the iconic flavor and texture of tiramisu.
- No bake cheesecake- this cheesecake is a no bake cheesecake so there is no need to turn on the oven which is perfect if you are making a feast and the oven is occupied or if its a hot summery day and you don’t want to turn the oven on.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Oreo cookies- I used Oreo cookies for this cheesecake because I like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the cheesecake filling
Heavy cream- make sure that your heavy cream is cold from the fridge so it will whip faster and better.
Cream cheese- use full-fat cream cheese, and make sure that it’s at room temperature.
Mascarpone cheese- is the most important ingredient, Make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Powder sugar- you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor. super easy!
Sour cream- I suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Instant pudding- our secret ingredient to make this cheesecake stable without using gelatin.
Assembly
Kahlua- if you don't want to use alcohol, use additional espresso for dipping the ladyfingers.
Espresso coffee- I make espresso coffee with my coffee machine, but you can use instant coffee and hot water and make a strong coffee as well. You will need ¾ cup of coffee for this.
Dutch-process cocoa powder– I like to use Dutch-process cocoa powder for this because I want a deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Ladyfingers- I used store-bought ladyfingers, but homemade ladyfingers will work amazing for this recipe!
Instructions
Prepare a 9-inch springform pan with parchment paper.
Start by making the crust: pulse oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash the oreos with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the Oreos, espresso powder, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
Transfer the pan to the freezer and let the crust firm up while you make the filling.
Into a large mixing bowl, add the softened cream cheese, sour cream, cold heavy cream, powdered sugar, vanilla extract, instant vanilla pudding, mascarpone cheese, and whip it with an electric hand mixer until well combined and creamy.
Remove the pan from the freezer and top the crust with ⅓ of the cheesecake filling.
Then, dip ladyfingers in the coffee (mixed with coffee liqueur if desired) and top the filling with an even layer of the soaked ladyfingers. (Dip them for less than one second so they won't be too soaked.
Top the dipped ladyfingers with a thin layer of the cheesecake filling and spread it into an even layer with a spatula.
Transfer the rest of the cheesecake filling into a piping bag with a star tip and make dollops of the cream all over the cheesecake.
Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften and the cheesecake to set.
Remove the cheesecake from the fridge and carefully remove it from the pan.
Generously top the tiramisu cheesecake with plenty of cocoa powder and serve!
Expert Tips
- Make sure that you are using room-temperature cream cheese and mascarpone cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, you don’t want that.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- Use a nonstick springform pan. I use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Do not overmix the cream! If you overmix this cream, it will curdle and will ruin the creaminess of this cheesecake.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
- Let your cheesecake set in the fridge for at least 5 hours. I know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
Faq's
Tiramisu cheesecake is made with an Oreo crust, filled with mascarpone and cream cheese filling, filled with a middle of soaked ladyfingers, and topped with plenty of cocoa powder on top.
If you do not want to use alcohol in tiramisu, swap the alcohol with more espresso.
You can find mascarpone cheese in the deli section of your grocery store, where all the cheeses, hummus, and meat products.
Yes! You can make this tiramisu with homemade ladyfingers instead of store-bought for a delicious dessert.
Storing
Store this cheesecake in the fridge in an airtight container for up to 4 days. This is the best served the day after.
Freezing
After preparing your cheesecake according to the recipe, allow it to set in the refrigerator for at least 4-6 hours or overnight.
Once it's fully set, wrap the entire cheesecake, still in its pan, tightly with plastic wrap, ensuring there are no air pockets. For added protection, you can wrap it again with aluminum foil.
Label the package with the date and contents, then place it in the freezer. This cheesecake can be frozen for up to 3 months without significant loss of quality.
When you're ready to enjoy it, simply transfer the cheesecake to the refrigerator and let it thaw overnight before serving.
Make it ahead of time
Make this in advance by making it according to the instructions. Let it chill in the fridge for 1-2 days.
Top the cheesecake with the topping of your choice like cocoa powder or chocolate shavings and serve.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the graham crackers with gluten-free graham crackers.
Crust- if you want a vanilla crust, you can use graham crackers, tea biscuits, vanilla wafers, and digestive biscuits.
Store-bought graham cracker crust- to make this recipe easier, use store-bought chocolate crust instead of making a homemade crust.
Variations
Crust- swap the Oreo crust with chocolate digestive biscuits.
Baileys- Add a few tablespoons of Baileys to the cheesecake mixture if you are a Baileys lover! Baileys is a coffee liqueur and goes perfectly with tiramisu.
Pumpkin- incorporate 1 teaspoon of pumpkin pie spice and ½ teaspoon of cinnamon into your mascarpone filling for a seasonal twist.
Chocolate- For chocolate lovers, add ⅓ cup of cocoa powder and 100g of melted, cooled dark chocolate to the mascarpone mixture. This will give your cheesecake a rich and decadent flavor.
Lemon- add 1 teaspoon of fresh lemon zest and 3 tablespoon of lemon curd to the mascarpone filling.
Equipment
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- I also recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- Offset spatula for smoothing out the cheesecake in the pan.
- Rubber spatula to fold the mixture and scrape down the sides of the bowl.
- Star piping tip
- Pastry piping bag
- Mixing bowl (set of 3)
More coffee desserts
Chewy Coffee Cookies- These delicious coffee cookies are chewy chocolate chip cookies, loaded with chocolate chunks, and espresso powder.
Chocolate Coffee Cake- This incredibly moist chocolate coffee cake is made with chocolate cake layers infused with coffee, and frosted with chocolate and coffee frosting.
Chocolate Coffee Cake- This incredibly moist chocolate coffee cake is made with chocolate cake layers infused with coffee, and frosted with chocolate and coffee frosting.
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If you liked this recipe
📖 Recipe
Creamy Tiramisu Cheesecake (No Bake)
Ingredients
Crust
- 30 Oreos crumbs
- 7 tablespoon Butter melted, unsalted
- ½ teaspoon Espresso powder
Cheesecake filling
- 20.1 oz Cream cheese room temp, full fat
- 10.5 oz Mascarpone cheese room temp
- 1 ¼ cup Heavy cream cold
- 1 ⅓ cup Powdered sugar
- 2 teaspoon Vanilla extract
- 2 tablespoon Instant vanilla pudding
- ⅓ cup Sour cream
Assembly
- 10 Ladyfingers
- 1-2 tablespoon Cocoa powder
- 1 cup Espresso
- 1 tablespoon Kahlua optional
Instructions
- Prepare a 9-inch springform pan with parchment paper.
- Start by making the crust: pulse oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash the oreos with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the Oreos, espresso powder, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
- Transfer the pan to the freezer and let the crust firm up while you make the filling.
- Into a large mixing bowl, add the softened cream cheese, sour cream, cold heavy cream, powdered sugar, vanilla extract, instant vanilla pudding, mascarpone cheese, and whip it with an electric hand mixer until well combined and creamy.
- Remove the pan from the freezer and top the crust with ⅓ of the cheesecake filling.
- Then, dip ladyfingers in the coffee (mixed with coffee liqueur if desired) and top the filling with an even layer of the soaked ladyfingers. (Dip them for less than one second so they won't be too soaked.
- Top the dipped ladyfingers with a thin layer of the cheesecake filling and spread it into an even layer with a spatula.
- Transfer the rest of the cheesecake filling into a piping bag with a star tip and make dollops of the cream all over the cheesecake.
- Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften and the cheesecake to set.
- Remove the cheesecake from the fridge and carefully remove it from the pan.
- Generously top the tiramisu cheesecake with plenty of cocoa powder and serve!
Notes
- Make sure that you are using room-temperature cream cheese and mascarpone cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, you don’t want that.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- Use a nonstick springform pan. I use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Do not overmix the cream! If you overmix this cream, it will curdle and will ruin the creaminess of this cheesecake.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
- Let your cheesecake set in the fridge for at least 5 hours. I know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
Habiba
I made this cheesecake and it was the best thing ever. All the flavors balance so well and the dessert is a total winner. You have to try it .
Shamistha
Hi we don’t hv instant vanilla pudding here can I skip it or what is the substitute I cud use pls