This creamy no bake tiramisu cheesecake is made with cream cheese and mascarpone filling, has a coffee-soaked ladyfinger middle, oreo crust, and is topped with lots of cocoa powder.
It features layers of smooth mascarpone cheese, ladyfingers soaked in coffee liqueur, and a dusting of cocoa powder on top.
This indulgent treat is perfect for those who love the classic Italian dessert but also crave the creamy goodness of cheesecake.
Whether enjoyed on a special occasion or as a sweet ending to a meal, Tiramisu Cheesecake is sure to satisfy any dessert lover's cravings.
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
- Oreo Crust- this cheesecake is made with a delicious and chocolaty oreo crust that is made with only 3 ingredients!
- No bake cheesecake- this cheesecake is a no bake cheesecake so there is no need to turn on the oven for this one!
- 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 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.
- 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.
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- we used Oreo cookies for this cheesecake because we 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.
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 will need powder sugar for the outer layer of these cookies in this recipe. 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- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Vanilla extract- adds extra flavor.
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- We make espresso coffee with our 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– We like to use Dutch-process cocoa powder for this because we want a deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Ladyfingers- we 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 in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we 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. We 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. We 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. We 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.
Serve tiramisu or tiramisu cheesecake next to a hot cup of coffee or tea with a generous sprinkle of cocoa powder on top for more flavor.
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
To freeze this cheesecake after you let it set in the fridge for at least 5 hours. Freeze the cheesecake covered in a few layers of plastic wrap or foil.
This will freeze for up to 2 months. To thaw, place the cheesecake in the fridge overnight.
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.
Variations
Crust- you can make this crust into a chocolate crust by swapping the Oreo crust with chocolate digestive biscuits or make a vanilla crust by using digestive biscuits or graham crackers.
Flavor- you can make this cheesecake in different flavors of tiramisu like pumpkin tiramisu by adding pumpkin pie spice, chocolate tiramisu by adding cocoa powder and melted and cooled chocolate, or lemon tiramisu by adding lemon zest, lemon curd, and lemon juice.
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 do not want to use a plastic bag).
- 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.
- Mixing bowls
- Rubber spatula
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.
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📖 Recipe
Creamy Tiramisu Cheesecake (No Bake)
Ingredients
Crust
- 30 Oreos crumbs
- 100 g Butter melted, unsalted
- ½ teaspoon Espresso powder
Cheesecake filling
- 570 g Cream cheese room temp
- 300 g 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 in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we 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. We 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. We 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. We 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