Creamy Tiramisu Cheesecake (No Bake)

This no-bake tiramisu cheesecake is creamy, rich, and surprisingly easy to make. It starts with a chocolatey Oreo crust, then gets filled with a smooth no-bake mascarpone mixture that tastes light and velvety.

Soft ladyfingers soaked in coffee in the middle of the mascarpone filling add that classic tiramisu flavor and a delicious layered texture.

A dusting of cocoa powder on top ties everything together. It’s a simple yet impressive dessert that looks beautiful and works for any occasion, from family dinners to special celebrations.

Since it's a no-bake recipe, you don’t need an oven; just mix, layer, chill, and enjoy. It’s a simple yet impressive dessert that works for any occasion.

For more tiramisu recipes, check out my lemon tiramisu, tiramisu cake, strawberry tiramisu, tiramisu cups, and eggless tiramisu.

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

Oreos– you’ll need 30 Oreo cookies crushed into fine crumbs. They create a rich, chocolatey base for the cheesecake.

Butter– melted unsalted butter binds the crust together and adds flavor.

Espresso powder– adds a hint of coffee flavor that pairs perfectly with the tiramisu layers.

For the cheesecake filling

Cream cheese– use full-fat cream cheese at room temperature for a smooth, creamy filling.

Mascarpone cheese– gives the cheesecake its classic tiramisu flavor and a light, silky texture.

Heavy cream– cold heavy cream helps the cheesecake set and makes it fluffy and stable.

Powdered sugar– sweetens the filling and blends smoothly without graininess.

Instant vanilla pudding mix– helps thicken the filling and gives it a stable, mousse-like texture without using gelatin.

Sour cream– adds creaminess and a slight tang that balances the sweetness.

Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!

Assembly

Ladyfingers– you’ll need about 10 ladyfingers to layer inside the cheesecake for classic tiramisu texture.

Cocoa powder– for dusting the top. Use unsweetened cocoa powder.

Espresso– strong espresso or coffee for soaking the ladyfingers.

Kahlúa (optional)– adds a light coffee-liqueur flavor to the espresso for an extra tiramisu touch.

Instructions

Press the mixture firmly and evenly into the bottom of the prepared pan. Transfer the pan to the freezer to firm up while you make the filling.

In a large mixing bowl, add the softened cream cheese, mascarpone, sour cream, cold heavy cream, powdered sugar, vanilla extract, and instant vanilla pudding mix.

Whip with an electric hand mixer until smooth, creamy, and fully combined.

Remove the crust from the freezer and spread ⅓ of the cheesecake filling over the crust in an even layer.

Quickly dip each ladyfinger into the espresso (add Kahlúa if using), dipping for less than a second so they don’t get too soft. Arrange the dipped ladyfingers in an even layer over the filling.

Spread a thin layer of cheesecake filling over the ladyfingers to cover them.

Transfer the remaining cheesecake filling to a piping bag fitted with a star tip and pipe dollops all over the top of the cheesecake.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set and the ladyfingers have softened.

Storing

Store the cheesecake in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 4 days. Keep it chilled until serving, since the mascarpone and whipped filling need to stay cold to hold their shape.

Before serving, dust with a fresh layer of cocoa powder if needed.

Freezing

Freeze the cheesecake before adding the cocoa powder. First, chill it in the fridge until firm, then wrap the whole cheesecake or individual slices tightly in plastic wrap, followed by a layer of foil.

Place it in a freezer-safe container and freeze for up to 2 months.
To serve, thaw it overnight in the fridge, then dust with cocoa powder right 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– Use gluten-free Oreos (or any gluten-free chocolate cookies) for the crust, and replace the ladyfingers with a gluten-free alternative, such as gluten-free ladyfingers or thin gluten-free vanilla cookies lightly dipped in espresso.

Store-bought crust– To make this recipe quicker, you can use a pre-made chocolate or graham cracker crust. Just skip making the crust and move straight to assembling the cheesecake.

Other crust options– You can switch the Oreo crust for a graham cracker crust, Biscoff cookie crust, or even a vanilla wafer crust.

Variations

Baileys- Add a few tablespoons of Baileys to the cheesecake mixture if you are a Baileys lover! Bailey's 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.

Nutella tiramisu cheesecake – Swirl ½ cup of warm Nutella into the filling or add a thin Nutella layer between the ladyfingers and filling for extra richness.

Lemon- add 1 teaspoon of fresh lemon zest and 3 tablespoon of lemon curd to the mascarpone filling.

Serving Tips

For serving, finish the cheesecake with a generous dusting of cocoa powder or top it with shaved chocolate for an extra-rich and elegant touch.

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