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! 😍
Just a thought, but isn’t coffee liqueur too much? Seems like overkill…🤔
Not what I expected…it was too sweet for me. I prefer more bitter desserts.
Yum! I didn’t have coffee liqueur, but used chocolate milk instead. Still great! ⭐⭐⭐⭐⭐
Was WAY too sweet for my taste. I think I will reduce sugar next time. ⭐⭐
I tried this and it didn’t set properly! What’s the problem? I followed the recipe!
Easy peasy! I made this for a potluck and it was a hit. Thanks!
I dunno, I thought it was okay, but my friend said it was the best dessert ever! 🤷♂️
I totally agree with your friend! This cheesecake is divine! 😍
Really? I found it kinda bland. Might need more coffee or something. 🤔
Made this for a party and it was gone in minutes! So rich and creamy!
Absolutely loved this recipe! Tastes just like the real deal. 😍
I’m glad you loved it! It’s one of my favorites too. 😊
Super easy to make! I used decaf coffee and it still turned out great 🤗!
Glad to hear it worked out with decaf! Can’t wait to try it myself! 😊
Can you use regular cheese instead of cream cheese? Asking for my cat. ⭐
Yum! I added some chocolate shavings on top for extra flair! Just perfect!
This was super easy to make and tasted delicious! My family loved it. Definitely a keeper!
Yum!! Best cheesecake I’ve ever made, family loved it too! 🍰👌
That’s awesome to hear! I love that it’s a hit with your family. Did you use any toppings?
Wow, this cheesecake is to die for! So easy to make and absolutely delicious.
Great recipe but gotta say it took me way longer than expected, hmm.
I noticed it took me a bit longer too! Maybe it’s just one of those recipes where timing varies. But it’s totally worth it in the end!
I made it and my kids loved it! So easy to prepare. Thanks for sharing! 😊
That’s awesome! I’m glad they enjoyed it! This recipe is a hit! 😊
I tried it too, but it didn’t set for me. Maybe I did something wrong? 🤔
Honestly, I’m not a fan of cheese in desserts. This ain’t for me.
I get what you mean, cheese can be weird in sweets. But this cake might surprise you! Tiramisu is like a whole mood! 🍰
Cheese desserts are just not right! Cheesecake? Nah! What’s next, pizza ice cream??
Yummm!!! 😍 This is my new favorite dessert.
This sounds amazing! Can’t wait to try it. Thanks for sharing! 😊
I dunno, coffee in a dessert? Isn’t that kinda weird? I mean, what if it tastes bad?
This was pretty easy to make, my kids helped me dip the ladyfingers. Fun! ⭐⭐⭐⭐
This sounds fun! I can’t wait to try it with my kids too! Maybe I’ll add a bit of chocolate on top for extra sweetness! ⭐⭐⭐⭐⭐
Isn’t tiramisu supposed to be baked?? Not sure about this recipe.
Love tiramisu! But why put liqueur? I use only coffee.
This look good but I can’t eat dairy…
No point
Horrible. It just didn’t set properly and was all runny. Never again.
Isn’t tiramisu supposed to have eggs? I don’t get how this works without them. Skeptical.
You might be right about the eggs, but this no-bake version is pretty good too! It’s just a different take on the classic.
Is there a way to make this without ladyfingers? Like graham crackers? Just wondering.
Is this even real? Cheese in dessert? And no bake? Im confused but I guess it could work. ⭐
I actually forgot to add the coffee liqueur but it still turned out great! Who needs the alcohol anyway? 😅 ⭐⭐⭐
This was soooo good! My family loved it. Super easy to make too! ⭐⭐⭐⭐⭐
I don’t know, the cream cheese part was weird. I thought it was gonna be like normal tiramisu but it tasted different. Not my fav. ⭐⭐
I totally get it! The cream cheese can be a bit different for a tiramisu lover, but I thought it added a nice twist. Maybe give it another shot with flavored cream cheese? ⭐⭐⭐
Lol, I thought ladyfingers were actual fingers at first. But this cheesecake tasted amazing. 4 stars for me! ⭐⭐⭐⭐
This is legit the best dessert I’ve ever made! So simple, and I can’t believe it has no baking. I added a sprinkle of chocolate on top too! ⭐⭐⭐⭐⭐
I followed it exactly and my filling didn’t fold well at first. I think the cream cheese was still a bit cold. Once it warmed up, it came together. Worth it!
Yes!! I’ve had that happen when the cream cheese is still cool—once it warms and you beat it smooth, folding gets way easier. Glad it set up for you!
Quick question—do you sift the cocoa only on top or should it go between layers too? I like mine extra chocolatey.
The layering is so satisfying. I dipped the ladyfingers for like 2 seconds each—learned the hard way not to soak too long!
The stiff peaks method is key. I rushed it once and the topping turned kind of soft, but the second time it was perfect. Great flavor balance too.
Okay so I used only coffee and skipped the liqueur and it still tasted decent, but next time I’ll follow the recipe. Also dipping ladyfingers too long makes them fall apart, learn from my mistakes lol.
Thanks for sharing! That “fall apart” note is super real—mine get sad too if I over-dip. Next time I’ll dip like 1 quick second per side. 🙂
I’m not sure about skipping the liqueur though—coffee flavor alone can be a bit flat to me. But if it still tasted decent for you, maybe the strong coffee makes up for it. 🤷♂️
I was skeptical about “no bake” cheesecake, but it set nicely. I used espresso instead of regular coffee and it tasted more intense. Might reduce sugar a hair next time.
This sounds dangerously easy for how fancy it tastes. I’m doing it for my guests—no bake is the best kind of bake.
The ratio of coffee to liqueur seems strong (in a good way). I might use a little less coffee liqueur next time since I’m not super into boozy desserts.
Who knew ladyfingers would work like that? My attempt was a disaster tho, lol.
Not the best, but okay. I like my coffee strong, and this was a bit wimpy in flavor. 😕
This was fantastic! I made it for my family and they devoured it. Will make again for sure!
I’m glad to hear that! Tiramisu is one of my favorites too, but I never tried it like this. I gotta give it a go! 🍰
My springform leaked… so I ended up with tiramisu cheesecake in a bowl. Still ate it tho. Might reduce dipping time next go around.
Cream cheese softened is where I mess up usually. Mine gets lumpy if I don’t microwave it right. Still, the texture sounds amazing.
This is such a good “cheesecake vibe” without turning on the oven. The coffee + liqueur combo tastes super legit. I’ll definitely make it again.
I never thought I could make cheesecake without baking! Thanks for the easy recipe! 🍰
Not gonna lie, I find coffee liqueur confusing. Can you skip it? I used vanilla coffee instead and it tasted fine, but it didn’t have that classic tiramisu punch.
I’m not sure about dipping the ladyfingers too long—mine always get soggy. Maybe quick dip only? But still, tiramisu cheesecake is a vibe.
This turned out SO good—super creamy and the coffee flavor is perfect. I didn’t even miss the baking part. Will make again for sure!
This recipe says stiff peaks, but mine got close and I panicked. I folded anyway and it still turned out fine. So don’t overthink it.
I’m skeptical about no-bake cheesecakes always holding shape… but wow, mine did. I chilled it overnight and it was perfect for slicing.
Too much cocoa on top for my taste. Next time I’ll do half as much, but the filling was legit.
Yummy!! Just make sure you chill it long enough. I couldn’t wait and it was still a bit soft. 😋
Kinda mid. The texture was good, but my coffee mixture tasted a little strong and metallic (maybe my coffee?).
Meh. Tiramisu is better in a dish, not as a “cheesecake.” Also why 24 ladyfingers exactly? I counted and got 23 once and ruined everything apparently. 😂
I get what you mean—tiramisu *is* usually layered in a dish. Calling it a cheesecake feels a bit marketing-y 😂 But the ladyfingers count is basically for even layers—24 is just “enough” for that pan size.
24 exactly is wild. I hate recipes that act like decimals come from the universe. If you got 23, you should’ve just squeezed in the next closest one—ruined everything? nahhh. Also “cheesecake” without baking is still fine by me.
I’m skeptical only because my cream cheese always gets lumpy if it’s not super soft… but the instructions say softened so maybe that’s on me. If you beat it smooth first, I think it would work really well.
That makes total sense—cream cheese being lumpy is usually temperature/beat-time. I always let it sit out 30-60 min and then beat it a good while before folding. Yours sounds like a legit fix!
Hmm I dunno, I tried cream cheese once and it went lumpy even when it was soft. Maybe too cold coffee mix? also do you mean beat the cream cheese with the sugar too? The steps here only say vanilla…
lol no bake tiramisu cheesecake? sounds fake but I’ll try. if it works i’ll forgive the math 😄
Used decaf coffee + hazelnut liqueur and it was honestly delicious. The ladyfingers soaked just right (not mushy).
I tried something like this but mine wouldn’t set, like at all. I think I underbeat the cream. Your instructions say stiff peaks, so hopefully that’s the fix. Fingers crossed.
LOVE THIS! Perfect for summer, no oven needed! My friends cant stop asking for the recipe!
Not gonna lie, the ingredient list is a little weird (coffee + coffee liqueur), but the result tastes fancy. I’d serve this to guests with zero apology.
Right?? The coffee + coffee liqueur combo sounded extra, but it totally reads like “dessert from a restaurant.” I made it for a dinner and everyone asked for the recipe.
I tried this and mine came out kinda… bitter? I think I used regular coffee instead of strong brewed like it says. Also I accidentally forgot to sift cocoa, so it was like chocolate chunks 😅 but still tasty.
It was too sweet! I think I would cut down the sugar next time. Maybe use less cream too?
Okay, the no-bake part is my kind of chaos 😂. The coffee + coffee liqueur step makes it taste super “real tiramisu” to me. Mine set after about 4 hours though.
Mine came out a little loose, like the layers didn’t fully hold. I think my cream cheese wasn’t soft enough when I beat it. Still tasty though.
ugh i messed up the cream part. it didnt get stiff peaks, so mine was runny. flavor was still good but i wasnt impressed with the texture.
Seems weird to me that there’s no gelatin or baking. 3 hours in the fridge just somehow makes it solid? I’m skeptical, but I might test it.
Is this even a tiramisu? There’s no baking involved! I thought it was supposed to be baked.
I followed the steps exactly and it still felt kinda bland. I think 1/4 cup coffee liqueur might need to be more? Not sure.
I feel you—if it tastes bland, it’s probably not the steps but the flavor strength. Your brewed coffee is doing a lot of work, so if it was even a little weak or watery, the whole thing can come out mild. Try using very strong coffee (almost espresso strength) and making sure the liqueur isn’t old or stale.
Hmmm… I followed it once and it was kinda flat too. I ended up adding a splash more coffee liqueur and also more cocoa on top (like 3 tbsp) and it helped a lot. You don’t have to dump a lot more though—just add a little and taste the coffee mixture before dipping.
I used instant espresso and it worked! Next time I’ll sift cocoa a little thicker. This is dangerous—ate half before it even finished chilling.
Mine came out a bit too soft even after 3 hours. I think my cream wasn’t whipped stiff enough. Still tasty—just more like tiramisu mousse than cheesecake.
Oh no—sorry it didn’t set for you! If it was more mousse-y, that does sound like the cream wasn’t whipped to true stiff peaks. Next time, try chilling the bowl/beaters and whipping until you can turn the bowl upside down. Also make sure the cream cheese is fully softened but not warm.
I followed the steps exactly and it set perfectly after 3 hours. Texture was smooth and airy, not too sweet. Only thing: I used espresso and it made a big difference.
That’s awesome! Espresso really would punch it up—love that you kept the sweetness balanced too. I’m curious though: did you use espresso just for flavor, or did you end up adjusting the amount/strength of the coffee mixture?
I don’t have a springform pan so I used a regular dish. It came out fine but getting clean slices was impossible, lol.
No springform? You’re brave lol. I feel like it won’t set right in a normal pan, but if yours came out “fine” then maybe the chill time matters more than the pan. Still… how did you clean the knife? I can never get it neat.
I did the same thing with a regular dish once—totally agree, slices were a mess 😂 Still tasted amazing though. I just cut it right from the center and scooped the rest.
Really nice idea, but mine didn’t set as firmly as I wanted after 3 hours. Probably my cream wasn’t whipped enough—still tasted great though.
Not gonna lie, I’m skeptical about the ladyfingers not getting soggy too fast. Doesn’t the coffee mixture wreck the structure?
Pretty solid recipe. I do wonder about the coffee liqueur—could you sub Kahlua with something non-alcoholic? Also 3 hours might be tight if your cream cheese is cold.
Wow. No-bake tiramisu cheesecake is now my whole personality. 10/10.
Made it for a party and it disappeared fast. Followed the stiff peaks step and the texture was really creamy. Great instructions too.
Didn’t have coffee liqueur so I swapped extra coffee—still good, just less punch. The instructions were easy to follow and the texture was creamy, not runny.
I’m skeptical of anything “no bake” pretending to be cheesecake… but this actually delivered. The whipped cream + cream cheese combo held up nicely in slices.
I was skeptical too, but I think “stiff peaks” is the key. I let mine chill overnight and it sliced way cleaner. Next time I’ll use a bit more coffee cuz mine tasted kinda weak lol.
Same here—I’m usually like “no bake” = sad dessert. But your whipped cream + cream cheese ratio sounds solid. I’m definitely trying this one.
Not gonna lie, 24 ladyfingers felt like a lot at first, but it was right. I dipped them less than a second so they didn’t turn to mush.
Yes!! I was worried 24 ladyfingers would be too many, but your “less than a second” dip tip is the difference-maker. Mine usually go soggy when I get distracted 😂
No bake and cheesecake usually sounds sus. Cocoa on top is nice though. I’d add more vanilla cuz 1 tsp feel low, idk.
The coffee liqueur is the key, I think. I tried it once with just coffee and it was… kinda flat. Add the liqueur if you can!
Totally agree—coffee alone can be a little dull. The liqueur adds that tiramisu punch. I’ll definitely use it next time!
This sounds dangerously good. I love that it’s no-bake but still has that tiramisu vibe. The coffee + liqueur combo is a win.
I don’t have a springform pan so I used a regular pan with parchment. It was okay, but slicing was messy. Next time I’ll invest in the pan lol.
Haha I feel you—parchment helps but without the springform it’s basically a slice-and-pray situation 😅 Totally agree it’s messier. If you ever try again, chill it a bit longer and use a warm knife for cleaner cuts!
Made it for a dinner and everyone asked for the recipe. Super easy, and the whipped texture is legit. Next time I’ll use a little more cocoa on top for extra drama.
Not gonna lie, I think 24 ladyfingers sounds too many for a “cheesecake,” but maybe I just used a smaller pan. It turned out okay though—could be more cocoa on top for sure.
Hmm the ratios seem off? Like 1/2 cup sugar for that much cream cheese + cream… seems too sweet or not sweet enough depending on coffee. I might cut sugar next time.
I tried a similar tiramisu cheesecake before and mine never set. Any tips on stiff peaks—like does it need to be super cold cream? 😅
This looks dangerously good. I love anything tiramisu-adjacent, and the no-bake aspect makes it feel like a cheat code. Gonna try it with espresso instead of regular coffee.