I married creamy coffee cheesecake with a chocolate cookie crust and layers of coffee-soaked ladyfingers to create a No Bake Tiramisu Cake with an unexpected twist.

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I love pushing desserts into unexpected territory. This Luxurious Tiramisu Cheesecake pairs a crunchy chocolate sandwich cookie base with a silky mascarpone cheese cheesecake, layered with coffee soaked ladyfingers so every bite flips between tiramisu and straight up cheesecake.

I give it a bold espresso kick that sneaks up on you, and yeah sometimes I overdo the coffee but thats part of the fun. It sits somewhere between a No Bake Tiramisu Cake and those Cheesecake Variations people obsess over, messy edges and all.

If you like coffee and drama in your desserts, this one wont disappoint.

Ingredients

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Chocolate sandwich cookies like Oreos: crunchy, sweet, mostly carbs and sugar, makes a chocolate crust.
Cream cheese: High in fat and protein, gives tangy creaminess, not exactly low calorie.
Mascarpone: Super creamy Italian cheese, adds velvety texture and rich buttery mouthfeel.
Eggs: Provide structure and protein, help set the cheesecake and add richness.
Espresso: Bitter and aromatic, gives coffee backbone and cuts through sweetness.
Ladyfingers: Light airy cookies that soak up coffee, build the tiramisu layer.
Cocoa powder: Unsweetened dusting, adds bitter chocolate flavor and classic finishing look.

Ingredient Quantities

24 chocolate sandwich cookies like Oreos, finely crushed about 2 cups

6 tablespoons unsalted butter, melted

1/8 teaspoon salt

3 (8 oz) packages cream cheese, room temperature 24 oz total

8 oz mascarpone cheese, room temperature

1 1/4 cups granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water or use 2 tablespoons strong brewed espresso

1/2 cup sour cream, room temperature

1/4 cup heavy cream optional for extra creaminess

about 24 ladyfingers one standard sleeve

1 cup strong brewed espresso or very strong coffee cooled

2 to 3 tablespoons coffee liqueur like Kahlua optional but recommended

2 to 3 tablespoons unsweetened cocoa powder for dusting

2 ounces dark chocolate finely grated or shaved for garnish optional

How to Make this

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1. Preheat oven to 325 F and grease a 9 inch springform pan, line the bottom with parchment; wrap the outside in foil so water wont leak in if you do a water bath.

2. Make the crust: stir about 2 cups finely crushed chocolate sandwich cookies, 6 tablespoons melted unsalted butter and 1/8 teaspoon salt until crumbs look like wet sand; press evenly into the bottom and a little up the sides of the pan, then chill 10 minutes while you make the filling.

3. Mix coffee for the filling: dissolve 2 tablespoons instant espresso powder in 2 tablespoons hot water or just use 2 tablespoons strong brewed espresso, set aside to cool a bit.

4. Beat the filling: with a mixer, whip 24 ounces room temperature cream cheese and 8 ounces room temperature mascarpone with 1 1/4 cups granulated sugar until silky and mostly lump free; scrape the bowl, then add 3 large eggs one at a time on low speed, 1 teaspoon vanilla extract, the cooled espresso concentrate, 1/2 cup sour cream and if you want extra richness add 1/4 cup heavy cream; mix just until combined dont overbeat or you will whip too much air.

5. Prepare the ladyfingers soak: combine 1 cup strong brewed espresso or very strong coffee cooled with 2 to 3 tablespoons coffee liqueur if using; quickly dip each ladyfinger 1 to 2 seconds per side, dont let them get soggy or theyll fall apart.

6. Assemble the cake: pour about half the cheesecake batter over the chilled cookie crust, arrange a single layer of the soaked ladyfingers over the batter (break some to fit), then gently spread the remaining batter over the ladyfingers so they are fully covered; tap the pan lightly to release big air bubbles.

7. Bake in a water bath for best results: set the springform in a larger roasting pan, pour hot water into the outer pan up to about halfway up the springform sides, then bake 50 to 65 minutes until the edges are set and the center still jiggles a little; dont overbake.

8. Cool slowly to avoid cracks: turn the oven off, crack the door and leave the cheesecake inside for 30 to 60 minutes, then remove from the water bath, peel off the foil and let cool to room temperature on a rack; run a thin knife around the edge to loosen before it fully cools to reduce cracking.

9. Chill at least 8 hours or overnight for the best texture and flavor melding; this also helps the ladyfingers settle into the cheesecake like a tiramisu layer.

10. Finish and serve: just before serving dust generously with 2 to 3 tablespoons unsweetened cocoa powder and sprinkle 2 ounces finely grated or shaved dark chocolate on top; for neat slices warm a sharp knife under hot water, wipe dry and slice between dips.

Equipment Needed

1. 9-inch springform pan (lined with parchment and wrapped in foil so water wont leak in)
2. Electric mixer (stand or hand mixer with beaters)
3. Food processor or a zip-top bag plus rolling pin to crush the cookies
4. Mixing bowls (at least 2) and a large measuring cup for the espresso concentrate
5. Measuring cups and spoons
6. Rubber spatula and a flexible offset or straight spatula for smoothing
7. Large roasting pan or rimmed baking sheet for the water bath and a kettle or ladle to pour hot water
8. Fine mesh sieve for dusting cocoa and a microplane or grater for the dark chocolate garnish

FAQ

Q: Can I make this tiramisu cheesecake ahead of time? A: Yes, and you should. Cheesecakes taste better after resting, so chill at least 8 hours but overnight or up to 48 hours is even nicer. Keep it tightly covered in the fridge and dust with cocoa right before serving so it stays pretty.

Q: My cheesecake cracked, what went wrong and how do I avoid it? A: Cracks come from overbaking or a sudden temp change. Bake until the center still jiggles a little, turn the oven off and crack the door open for 30 to 60 minutes so it cools slowly, then finish cooling on the counter before refrigerating. Using a water bath and wrapping the springform in foil helps a lot too.

Q: How long should I dip the ladyfingers so they dont get soggy? A: Quick dip only, 1 to 2 seconds per side in the cooled espresso plus coffee liqueur mix. They should be moist but not collapsing. If you soak them they go mushy and the middle of the cake will be wet.

Q: Can I substitute mascarpone, sour cream, or heavy cream? A: Mascarpone gives the tiramisu flavor and texture, so swapping it will change the result. If you must, use extra cream cheese plus 2 to 3 tablespoons heavy cream to mimic the richness, but expect a slightly tangier denser cake. Sour cream can be omitted but it helps balance sweetness; replace with plain Greek yogurt only if needed.

Q: Can I freeze the tiramisu cheesecake and how do I thaw it? A: Yes freeze it for up to 2 months. First chill it well, then wrap tightly in plastic wrap and a layer of foil. Thaw overnight in the fridge, unwrap last, and dust cocoa and shave chocolate just before serving. Don’t freeze with cocoa dusted on, it goes soggy.

Q: Do I need a water bath and how do I know it’s done? A: A water bath is highly recommended to keep the cheesecake creamy and to prevent cracking, especially with this rich filling. Bake at a moderate oven temp like 325 F until the edges are set and the center still has a slight wobble when you gently shake the pan. It will finish firming as it cools.

Luxurious Tiramisu Cheesecake: Two Desserts In One Recipe Substitutions and Variations

Chocolate sandwich cookies (crust): swap the 24 Oreos for 2 cups chocolate wafer crumbs or graham cracker crumbs plus 2 tbsp cocoa powder for that chocolate note, press into the pan same as usual — works almost the same.
Mascarpone cheese: if you can’t find mascarpone mix 8 oz cream cheese (softened) with 2 tbsp heavy cream and beat till silky, it’s a tad tangier but very close.
Ladyfingers: use thin slices of sponge cake or pound cake cut into strips and soak briefly in the coffee, or even store bought vanilla wafers in a pinch, they’ll hold up fine.
Coffee liqueur: replace 2–3 tbsp Kahlua with 2 tbsp extra strong brewed coffee plus 1 tsp vanilla for a booze free option, or use dark rum/brandy if you want a different boozy note.

Pro Tips

– Let the cheeses really come to room temp and cube them first so they warm evenly, like 60 to 90 minutes depending on your kitchen. Beat slow and stop as soon as the mix is smooth, scrape the bowl lots, its better to underbeat than overbeat or youll whip in too much air and get cracks.

– Prep the ladyfingers and coffee station like an assembly line. Dip each cookie fast 1 to 2 seconds and lay them on a wire rack or paper towel to drain, that way you dont accidentally make a soggy mess. If one gets too soft, use it around the edge or crumble it into the crust instead of throwing it away.

– Double wrap the springform with heavy duty foil and set it in a roasting pan with hot water, but dont let the water come higher than halfway up the sides. Also put a folded kitchen towel under the springform so it doesnt slide around while baking, makes handling the hot pan way easier.

– Cool slow and slice clean. After baking let it sit in the cooling oven for a bit then chill overnight for best texture and flavor. For neat slices warm a sharp knife under hot water, wipe dry between cuts, and let the cake sit 10 minutes at room temp before serving so it cuts without squishing.

Luxurious Tiramisu Cheesecake: Two Desserts In One Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I married creamy coffee cheesecake with a chocolate cookie crust and layers of coffee-soaked ladyfingers to create a No Bake Tiramisu Cake with an unexpected twist.

Servings

servings

Calories

561

kcal

Equipment: 1. 9-inch springform pan (lined with parchment and wrapped in foil so water wont leak in)
2. Electric mixer (stand or hand mixer with beaters)
3. Food processor or a zip-top bag plus rolling pin to crush the cookies
4. Mixing bowls (at least 2) and a large measuring cup for the espresso concentrate
5. Measuring cups and spoons
6. Rubber spatula and a flexible offset or straight spatula for smoothing
7. Large roasting pan or rimmed baking sheet for the water bath and a kettle or ladle to pour hot water
8. Fine mesh sieve for dusting cocoa and a microplane or grater for the dark chocolate garnish

Ingredients

24 chocolate sandwich cookies like Oreos, finely crushed about 2 cups
6 tablespoons unsalted butter, melted
1/8 teaspoon salt
3 (8 oz) packages cream cheese, room temperature 24 oz total
8 oz mascarpone cheese, room temperature
1 1/4 cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water or use 2 tablespoons strong brewed espresso
1/2 cup sour cream, room temperature
1/4 cup heavy cream optional for extra creaminess
about 24 ladyfingers one standard sleeve
1 cup strong brewed espresso or very strong coffee cooled
2 to 3 tablespoons coffee liqueur like Kahlua optional but recommended
2 to 3 tablespoons unsweetened cocoa powder for dusting
2 ounces dark chocolate finely grated or shaved for garnish optional

Directions

Preheat oven to 325 F and grease a 9 inch springform pan, line the bottom with parchment; wrap the outside in foil so water wont leak in if you do a water bath.
Make the crust: stir about 2 cups finely crushed chocolate sandwich cookies, 6 tablespoons melted unsalted butter and 1/8 teaspoon salt until crumbs look like wet sand; press evenly into the bottom and a little up the sides of the pan, then chill 10 minutes while you make the filling.
Mix coffee for the filling: dissolve 2 tablespoons instant espresso powder in 2 tablespoons hot water or just use 2 tablespoons strong brewed espresso, set aside to cool a bit.
Beat the filling: with a mixer, whip 24 ounces room temperature cream cheese and 8 ounces room temperature mascarpone with 1 1/4 cups granulated sugar until silky and mostly lump free; scrape the bowl, then add 3 large eggs one at a time on low speed, 1 teaspoon vanilla extract, the cooled espresso concentrate, 1/2 cup sour cream and if you want extra richness add 1/4 cup heavy cream; mix just until combined dont overbeat or you will whip too much air.
Prepare the ladyfingers soak: combine 1 cup strong brewed espresso or very strong coffee cooled with 2 to 3 tablespoons coffee liqueur if using; quickly dip each ladyfinger 1 to 2 seconds per side, dont let them get soggy or theyll fall apart.
Assemble the cake: pour about half the cheesecake batter over the chilled cookie crust, arrange a single layer of the soaked ladyfingers over the batter (break some to fit), then gently spread the remaining batter over the ladyfingers so they are fully covered; tap the pan lightly to release big air bubbles.
Bake in a water bath for best results: set the springform in a larger roasting pan, pour hot water into the outer pan up to about halfway up the springform sides, then bake 50 to 65 minutes until the edges are set and the center still jiggles a little; dont overbake.
Cool slowly to avoid cracks: turn the oven off, crack the door and leave the cheesecake inside for 30 to 60 minutes, then remove from the water bath, peel off the foil and let cool to room temperature on a rack; run a thin knife around the edge to loosen before it fully cools to reduce cracking.
Chill at least 8 hours or overnight for the best texture and flavor melding; this also helps the ladyfingers settle into the cheesecake like a tiramisu layer.
Finish and serve: just before serving dust generously with 2 to 3 tablespoons unsweetened cocoa powder and sprinkle 2 ounces finely grated or shaved dark chocolate on top; for neat slices warm a sharp knife under hot water, wipe dry and slice between dips.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.