I created my Tiramisu Cheesecake that impresses with layers of graham cracker crust infused with melted butter and a rich cream cheese filling. Combining mascarpone, brewed espresso, coffee liqueur, and white chocolate delivers a remarkable fusion. This dessert catches you with distinct coffee nuances accented by a delicate cocoa dusting.

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I stumbled on this Tiramisu Cheesecake recipe while thinking about my favorite coffee cheesecake desserts and couldn’t wait to share it with you. Its uniquely rich flavor is a game changer – the creamy coffee flavored filling gets even better with a white chocolate whipped topping and a light dusting of cocoa powder.

I start by combining 2 cups graham cracker crumbs with 1/4 cup granulated sugar and 1/2 cup melted unsalted butter to form a crisp, buttery base. Meanwhile, I blend 24 oz cream cheese with 8 oz mascarpone cheese, 3 large eggs, and 3/4 cup granulated sugar until it’s smooth and velvety.

Then I add 1 cup strong brewed espresso, 2 tablespoons coffee liqueur, and that hint of vanilla extract which brings everything together. A final mix of 1/2 cup sour cream winked at my tastebuds.

I finish it off with a generous splash of 6 oz chopped white chocolate and 1 cup chilled heavy whipping cream. Enjoy the adventure of flavors in every bite!

Why I Like this Recipe

1. I love how the creamy coffee-flavored filling mixes the bold taste of espresso with tangy cheeses – it really wakes up my taste buds in a way that’s unexpected but totally satisfying.
2. The crunchy graham cracker crust is the perfect foundation for the creamy center; it’s like every bite gives me that awesome mix of textures I’ve always looked for in a great dessert.
3. The white chocolate whipped topping is super fun and adds a layer of sweetness that balances out the slightly bitter espresso, making the dessert feel indulgent without being too rich.
4. I appreciate how this recipe takes something classic like cheesecake and gives it a twist with tiramisu flavors, making it feel both familiar and exciting at the same time.

Ingredients

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Graham cracker crumbs give a crunchy base with carbs and a slight fiber boost, addin sweet texture.
Cream cheese is rich, fatty, and tangy; it’s a classic creamy base that smooths out the flavor.
Mascarpone cheese is super creamy and adds a subtle sweet taste that balances the tanginess.
Strong brewed espresso provides a bold, bitter flavor which cuts through the sweetness perfectly.
Heavy whipping cream makes the topping light and fluffy, adding fat and rich smoothness.

Ingredient Quantities

2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

24 oz cream cheese, softened

8 oz mascarpone cheese

3/4 cup granulated sugar

3 large eggs (room temperature)

1 cup strong brewed espresso, cooled

2 tablespoons coffee liqueur

1 teaspoon vanilla extract

1/2 cup sour cream

6 oz white chocolate, roughly chopped

1 cup heavy whipping cream, chilled

1 teaspoon vanilla extract (for the whipped topping)

Cocoa powder for dusting

How to Make this

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1. Preheat your oven to 325°F and grease a springform pan lightly.

2. In a bowl, mix together 2 cups graham cracker crumbs, 1/4 cup granulated sugar and 1/2 cup melted unsalted butter. Press this mixture firmly into the bottom of your pan to form the crust.

3. In a large bowl, beat 24 oz softened cream cheese, 8 oz mascarpone cheese and 3/4 cup granulated sugar until smooth and creamy.

4. Add in 3 large eggs one at a time, making sure each is fully incorporated before adding the next.

5. Stir in 1 cup cooled strong brewed espresso, 2 tablespoons coffee liqueur, 1 teaspoon vanilla extract and 1/2 cup sour cream. Then gently fold in the 6 oz roughly chopped white chocolate.

6. Pour the filling over the prepared crust and smooth the top with a spatula.

7. Bake the cheesecake for about 55 to 65 minutes, or until the center is mostly set but still has a slight jiggle.

8. Remove from the oven and allow to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.

9. For the topping, whip 1 cup chilled heavy whipping cream with 1 teaspoon vanilla extract until soft peaks form.

10. Once the cheesecake is well chilled, spread the white chocolate whipped topping over it and dust lightly with cocoa powder. Slice and enjoy!

Equipment Needed

1. Oven for baking the cheesecake
2. Springform pan to hold the cheesecake
3. A small mixing bowl for the crust ingredients
4. A large mixing bowl for the filling
5. Measuring cups and spoons for all your ingredients
6. An electric mixer for beating the cheeses and whipping the cream
7. A spatula to smooth out the batter and topping
8. A knife to roughly chop the white chocolate
9. A cooling rack to help the cheesecake cool evenly

FAQ

Can I prep any parts of the Tiramisu Cheesecake beforehand?

Yeah, you can totally prep the crust and even blend the cheesecake mixture a day ahead. Just keep your espresso and whipped cream separate until you're ready to assemble.

Do I have to let the cream cheese and eggs come to room temperature?

Yup, letting those ingredients warm up a bit helps them combine smoother and prevents those pesky lumps from forming in your cheesecake.

What should I look for to know when the cheesecake layer is done?

The edges should start to set and puff up a little, while the center will still be slightly jiggly. Don’t overbake or it might crack.

Can I swap the coffee liqueur if I don’t have any on hand?

Sure thing, you can use more brewed espresso or even a bit of rum or amaretto. Just adjust the amount so it doesn't get too boozy.

How do I get the whipped topping to stay fluffy on the cheesecake?

Make sure your heavy cream is super cold and whip it just until soft peaks form, adding that extra teaspoon of vanilla extract for flavour and stability.

Tiramisu Cheesecake Recipe Substitutions and Variations

If you dont have graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafers instead
You can swap unsalted butter with an equal amount of margarine or even coconut oil if needed
If mascarpone cheese is hard to find, mix equal parts of cream cheese and heavy cream to get a similar creamy texture
For the strong brewed espresso, a really robust coffee brew works fine as a substitute
If heavy whipping cream isnt available, try using chilled full fat coconut milk and whip it until light peaks form

Pro Tips

1. Make sure all your dairy and egg ingredients are at room temp before you start mixing, it really helps keep the filling smooth and lump-free.
2. When pressing the graham cracker crust into the pan, don’t be afraid to press hard enough so that it sticks together well, this will help it hold up when you slice your cheesecake.
3. Keep an eye on the bake time – aim for that slight jiggle in the center so it stays creamy; overbaking can make it dry and less indulgent.
4. For the whipped cream topping, chill your bowl and beaters in the freezer for a few minutes beforehand, it makes whipping the cream way easier and gives you those perfect soft peaks.

Tiramisu Cheesecake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Oven for baking the cheesecake
2. Springform pan to hold the cheesecake
3. A small mixing bowl for the crust ingredients
4. A large mixing bowl for the filling
5. Measuring cups and spoons for all your ingredients
6. An electric mixer for beating the cheeses and whipping the cream
7. A spatula to smooth out the batter and topping
8. A knife to roughly chop the white chocolate
9. A cooling rack to help the cheesecake cool evenly

Ingredients

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
8 oz mascarpone cheese
3/4 cup granulated sugar
3 large eggs (room temperature)
1 cup strong brewed espresso, cooled
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
1/2 cup sour cream
6 oz white chocolate, roughly chopped
1 cup heavy whipping cream, chilled
1 teaspoon vanilla extract (for the whipped topping)
Cocoa powder for dusting

Directions

Preheat your oven to 325°F and grease a springform pan lightly.
In a bowl, mix together 2 cups graham cracker crumbs, 1/4 cup granulated sugar and 1/2 cup melted unsalted butter. Press this mixture firmly into the bottom of your pan to form the crust.
In a large bowl, beat 24 oz softened cream cheese, 8 oz mascarpone cheese and 3/4 cup granulated sugar until smooth and creamy.
Add in 3 large eggs one at a time, making sure each is fully incorporated before adding the next.
Stir in 1 cup cooled strong brewed espresso, 2 tablespoons coffee liqueur, 1 teaspoon vanilla extract and 1/2 cup sour cream. Then gently fold in the 6 oz roughly chopped white chocolate.
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake the cheesecake for about 55 to 65 minutes, or until the center is mostly set but still has a slight jiggle.
Remove from the oven and allow to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
For the topping, whip 1 cup chilled heavy whipping cream with 1 teaspoon vanilla extract until soft peaks form.
Once the cheesecake is well chilled, spread the white chocolate whipped topping over it and dust lightly with cocoa powder. Slice and enjoy!

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.