This no-bake tiramisu cheesecake is soon to be one of your favorite desserts. Layers of mascarpone and cream cheese filling, crunchy Oreo crust, espresso-soaked ladyfingers, and chocolate ganache combine to make a perfect bite in every mouthful.
Whether you love or hate traditional tiramisu, I guarantee you’ll want to eat this entire cake in one sitting. Tiramisu cheesecake is very easy to make and is the perfect dessert for special occasions.
Ingredients
Mascarpone Cheese is tangy, sweet, and extra smooth Italian cream cheese. It’s what gives tiramisu and this recipe that special something.
Oreos make a great crust for a no-bake cheesecake, but you can also use chocolate graham cracker crumbs instead.
Coffee is a classic ingredient for tiramisu, and you can use whatever brand type you like! Just make sure the coffee is cooled down so it doesn’t melt the filling.
Making the Oreo Crust
I’m using a cake pan with a cake ring and acetate because that is what I had on hand but you can definitely use a traditional cheesecake springform pan and that works great as well.
- Add the Oreos to a food processor and blend while pouring in some melted butter. Mix until combined and it comes together.
- Line an 8″ cake ring or springform pan with acetate and tape it together.
- Place an 8″ cake board at the bottom of the cake ring and transfer the entire ring to the bottom of a 9-inch cake pan for easy transportation.
- Add the blended Oreo crust to the bottom of the cake ring and press it evenly to the edges. Set it aside.
Making the Cheesecake Filling
- Blend the mascarpone cheese and cream cheese on low speed until smooth in a large bowl with an electric mixer or a stand mixer with a paddle attachment.
- Add the vanilla and powdered sugar, one cup at a time, and mix until it’s all combined and smooth.
- In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks form (just holding their shape). Do not overwhip the cream!
- Gently fold the whipped cream into the cream cheese mixture until it’s combined.
Assembling the Tiramisu Cheesecake
- Spread half of the cheesecake batter on top of the Oreo crust with a rubber spatula. Pro-tip: Use a piece of acetate to evenly smooth the surface of the cream all the way to the edges.
- Soak the lady fingers in a bowl of espresso for about 10 seconds. You can make the ladyfingers from scratch, or use store-bought if you prefer.
- Place the soaked ladyfingers on top of the cheesecake mixture to completely cover the top. You can break a few in half or squish them to fit around the corners.
- Spread the remainder of the cheesecake filling on top of the ladyfingers.
- Refrigerate the tiramisu cheesecake for at least 6 hours or until the mascarpone cheesecake has set.
- Take the cheesecake out of the pan, remove the cake ring, and carefully peel off the acetate. If you used a springform pan or cake pan, wrap it in aluminum foil and use hot water on the sides to help it remove easier.
- Add a dusting of cocoa powder to the top of the cheesecake to cover all of the white spots.
- Chill the finished tiramisu cheesecake in the fridge while making the ganache. Topping it with ganache is optional, but makes it really pretty.
Making the ganache drizzle
These photos are for a big batch of ganache but the process is the same.
- Heat the cream in the microwave or over the stove until it is just steaming.
- Pour the cream over the chocolate and let it sit for 5 minutes.
- Whisk the chocolate and cream together until smooth and fully combined.
- Let it cool for a few minutes to make sure it doesn’t melt the top of the cheesecake.
- Place the ganache into a piping bag and drizzle it on top of the cheesecake in long strips. You can add a few dollops of whipped cream, chocolate curls, or chocolate shavings on top if you’d like.
- Cut the cheesecake and enjoy! Store this dessert covered with plastic wrap or in an airtight container in the fridge for about 5 days. Don’t let it sit out at room temperature for longer than 4 hours.
FAQ
The main difference between a no-bake cheesecake and a baked cheesecake is the texture. A baked cheesecake is creamy, fluffy, and full, while a no-bake cheesecake is usually more dense and smooth. Both are delicious, and a no-bake cheesecake takes a fraction of the time to make.
This Italian dessert is typically made with mascarpone, which is like a buttery, sweet Italian cream cheese. This recipe also has cream cheese for added flavor and smooth texture. Make sure both are at room temperature or slightly warm!
This tiramisu cheesecake is creamy and sweet from the cheesecake, has elements of crunch from the Oreo crust, and doesn’t have an overwhelming coffee flavor. The mascarpone, cream cheese, and ganache balance out the rich coffee syrup.
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Recipe
Servings: 8 cups
Calories: 874kcal
Ingredients
Cheesecake Filling
- 1 cup mascarpone cheese softened
- 2 cups cream cheese softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 cups heavy cream
Oreo Cookie Crust
- 1.5 cups oreo cookies
- 0.25 cup unsalted butter melted
Ladyfinger layer
- 10 whole ladyfingers homemade or storebought
- 1.5 cups strong coffee cooled
Decoration and Ganache drip
- 3 ounces semi-sweet chocolate
- 2 ounces heavy whipping cream
- 0.25 cup Dutched cocoa powder for dusting
Instructions
Making the Oreo Crust
-
Add the Oreos to a food processor and blend while pouring in some melted butter. Mix until combined and it comes together.
-
Line an 8″ cake ring or springform pan with acetate and tape it together.
-
Place an 8″ cake board at the bottom of the cake ring and transfer the entire ring to the bottom of a 9-inch cake pan for easy transportation.
-
Add the blended Oreo crust to the bottom of the cake ring and press it evenly to the edges. Set it aside.
Making the Cheesecake Filling
-
Blend the mascarpone cheese and cream cheese on low speed until smooth in a large bowl with an electric mixer or a stand mixer with a paddle attachment.
-
Add the vanilla and powdered sugar, one cup at a time, and mix until it’s all combined and smooth.
-
In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks firm. Do not overwhip the cream!
-
Gently fold the whipped cream into the cream cheese mixture until it’s combined.
Assembling the Tiramisu Cheesecake
-
Spread half of the cheesecake batter on top of the Oreo crust with a rubber spatula. Pro-tip: Use a piece of acetate to evenly smooth the surface of the cream all the way to the edges.
-
Soak the lady fingers in a bowl of espresso for about 10 seconds. You can make the ladyfingers from scratch, or use store-bought if you prefer.
-
Place the soaked ladyfingers on top of the cheesecake mixture to completely cover the top. You can break a few in half or squish them to fit around the corners.
-
Spread the remainder of the cheesecake filling on top of the ladyfingers. Pro-tip: Use a piece of acetate to evenly smooth the surface of the cream all the way to the edges.
-
Refrigerate the tiramisu cheesecake for at least 6 hours or until the mascarpone cheesecake has set.
-
Take the cake out of the pan, remove the cake ring, and carefully peel off the acetate. If you used a springform pan or cake pan, wrap it in aluminum foil and use hot water on the sides to help it remove easier.
-
Add a dusting of cocoa powder to the top of the cheesecake to cover all of the white spots.
-
Rest it in the fridge while making the ganache. Topping it with ganache is optional, but makes it really pretty.
Making the ganache drip
-
Heat the cream in the microwave or over the stove until it is just steaming.
-
Pour the cream over the chocolate and let it sit for 5 minutes.
-
Whisk the chocolate and cream together until smooth and fully combined.
-
Let it cool for a few minutes to make sure it doesn’t melt the top of the cheesecake.
-
Place the ganache into a piping bag and drizzle it on top of the cheesecake in long strips. You can add a few dollops of whipped cream, chocolate curls, or chocolate shavings on top if you’d like.
-
Cut the cheesecake and enjoy! Store this dessert covered with plastic wrap or in an airtight container in the fridge for about 5 days. Don’t let it sit out at room temperature for longer than 4 hours.
Notes
Oreos make a great crust for a no-bake cheesecake, but you can also use chocolate graham cracker crumbs instead.
Coffee is a classic ingredient for tiramisu, and you can use whatever type you like! Espresso will give the strongest, most concentrated coffee flavor.
Nutrition
Serving: 1cup | Calories: 874kcal | Carbohydrates: 50g | Protein: 10g | Fat: 72g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 179mg | Sodium: 334mg | Potassium: 335mg | Fiber: 3g | Sugar: 35g | Vitamin A: 2325IU | Vitamin C: 0.4mg | Calcium: 158mg | Iron: 5mg
