Creamy Tiramisu Cheesecake (No Bake)
This tiramisu cheesecake features an Oreo crust, no-bake mascarpone filling, coffee-soaked ladyfingers, and a dusting of cocoa powder.
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
- Line a 9-inch springform pan with parchment paper and set aside.
- Pulse the Oreos in a food processor until fine crumbs form. If you don’t have a food processor, place the Oreos in a zip-top bag and crush them with a rolling pin or cup until very fine.
- In a mixing bowl, combine the Oreo crumbs, espresso powder, and melted butter. Mix until all the crumbs are coated.
- 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.
- Remove from the fridge, release the cheesecake from the springform pan, and transfer to a serving plate.
- Dust generously with cocoa powder, slice, and enjoy!
Notes
- Use room-temperature cream cheese and mascarpone. Soft cream cheese blends smoothly and prevents lumps. Cold cheese will create a grainy mixture that won’t turn creamy.
- Use COLD heavy cream. Cold cream whips faster, holds its shape better, and gives the cheesecake a stable, fluffy texture. Room-temperature cream won’t whip as well.
- Chill the mixing bowl. To help the cream whip even faster, place your mixing bowl in the freezer for about 10 minutes before whipping.
- Use a nonstick springform pan. This makes it easy to release the cheesecake cleanly without damaging the edges.
- Don’t overmix the filling. Over-whipping can cause the mixture to curdle or become too soft to set properly. Mix just until smooth and creamy.
- Use full-fat cream cheese. High-fat cream cheese (like Philadelphia) gives the cheesecake structure and the best flavor. Low-fat versions won’t set as well.
- Let the cheesecake set fully. Chill the cheesecake for at least 5 hours, preferably overnight. This helps it firm up and gives the flavors time to develop.
- Scrape the bowl often. Frequently scraping down the sides ensures the mixture stays smooth and lump-free.
- Dip ladyfingers quickly. A super quick dip (less than 1 second) keeps them soft but not soggy, so the layers hold their shape.
- Dust the cocoa right before serving. This keeps the cocoa powder fresh, dry, and beautiful on top of the cheesecake.
Nutrition
Calories: 627kcalCarbohydrates: 48gProtein: 8gFat: 51gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 143mgSodium: 374mgPotassium: 209mgFiber: 1gSugar: 18gVitamin A: 1652IUVitamin C: 0.2mgCalcium: 118mgIron: 4mg
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