No bake tiramisu cheesecake brings together the best of two worlds, classic Italian tiramisu and rich, velvety cheesecake. The result is a dessert that’s elegant, indulgent, and refreshingly easy to make. There’s no need to turn on the oven or stress about water baths. This is a chilled dessert that looks impressive and tastes even better.
At the heart of this treat is the unmistakable flavor of tiramisu: espresso-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa powder. But here, that classic structure is reimagined into a cheesecake form. The base is usually made from crushed cookies or ladyfingers, creating a soft, coffee-scented foundation. Then comes the cheesecake layer, a smooth, whipped blend of mascarpone and cream cheese with a hint of sweetness and espresso flavor.
What makes this dessert so enjoyable is its texture. It’s light and mousse-like, but with enough body to hold its shape once chilled. There’s no baking involved, which makes it perfect for warmer months or when you want a crowd-pleasing dessert without extra steps.
This tiramisu cheesecake is perfect for entertaining. You can serve it as a full cake or make it in individual cups or jars for a modern presentation. It can be made a day in advance, which is a huge bonus when planning ahead. A dusting of cocoa powder or some chocolate shavings on top gives it that classic tiramisu finish.
Whether you’re a fan of tiramisu, cheesecake, or both, this dessert brings a new twist that feels familiar yet fresh. It’s a sweet ending that doesn’t overwhelm, making it just right after a long meal. And let’s be honest, anything with coffee and mascarpone is hard to resist.
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 8 ounces cream cheese softened
- 1 tsp vanilla extract
- 1/4 cup coffee cooled, strong brewed
- 1/4 cup coffee liqueur
- 24 ladyfingers
- 2 tbsp cocoa powder unsweetened
Instructions
- In a mixing bowl, beat the heavy cream and granulated sugar until stiff peaks form.
- In another mixing bowl, beat the cream cheese until smooth and creamy.
- Fold the whipped cream into the cream cheese until well combined.
- Add the vanilla extract and mix well.
- In a shallow dish, combine the brewed coffee and coffee liqueur.
- Dip each ladyfinger into the coffee mixture and arrange half of them in the bottom of a springform pan.
- Spread half of the cream cheese mixture over the ladyfingers.
- Repeat the layers with the remaining ladyfingers and cream cheese mixture.
- Sift the cocoa powder over the top of the cheesecake.
- Refrigerate the cheesecake for at least 3 hours, or until set.
- Serve chilled and enjoy!
Nutrition
I don’t know why people love this. The coffee flavor was too strong for me.
I don’t like coffee much, could you use chocolate instead? Just thinking!
I don’t think chocolate will taste same. It’s a tiramisu, meant to have coffee! But if u like it, go for it.
Chocolate sounds great! I don’t like coffee either. Can’t wait to try this with chocolate instead!
Is this supposed to set? Mine was more like soup. Did I do it wrong? 😕
I don’t trust no bake recipes… I melted my cream cheese instead. Oops! ⭐⭐⭐
This was so rich and delicious! My family loved it! ⭐⭐⭐⭐⭐
I let it sit for a whole night, but still a bit mushy. Should I have added more cocoa? 😕 ⭐⭐
So good! My kids loved it too, even though they usually hate coffee flavors.
Delicious but I think it needs more coffee flavor. I’ll add an extra shot next time.
I love tiramisu, but this was way too sweet. Maybe less sugar would help?
Wow, this looks absolutely delicious! Can’t wait to try it! 😍