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This Tiramisu Cheesecake is a super easy, no-bake cheesecake recipe that tastes just like tiramisu! The combination of espresso, Kahlua and mascarpone cheese is to die for!
An Italian Twist on Classic Cheesecake
So you may or may not have noticed that I love my tiramisu. I have a recipe for traditional tiramisu, tiramisu cupcakes, a brookie tiramisu, a pumpkin tiramisu layer cake and now this cheesecake. I even have a tiramisu related recipe in the cookbook! I fully intend to tiramisu all the things. It’s just so good!
And I had a lot of fun putting this cheesecake together. Initially, I wanted it to be a fully baked cheesecake but it wasn’t turning out quite like I wanted so I switched gears and went with this almost no bake version. The small amount of baking comes in the form of the crust and while I would normally say that you could forgo the baking I really do think it’s necessary in this case.
Let’s discuss.
How to Make Tiramisu Cheesecake
This gorgeous tiramisu dessert only takes a few steps to make. Here’s how to do it:
Make the Cheesecake Crust
Initially I made the crust with crushed up ladyfingers. It makes sense, right? But when you grind up ladyfingers they are quite soft and very light. I didn’t feel like it resulted in the firmer crust I wanted.
So instead I went with vanilla wafer cookies. The flavor is still great (one of my favorite crusts) and it did bake into a nicer crust. And as I said, the baking really is necessary. Baking a crust helps it hold together better when you cut into it later and for this cheesecake I really recommend it. The crust is topped with ladyfingers that are dipped in Kahlúa and espresso and some of the liquid soaks into the crust while firming up in the fridge. It softens the crust a bit so if you don’t bake it to begin with it’ll be even softer.
Add Ladyfingers
On top of the the crust, you have the ladyfingers which are dipped in espresso and Kahlúa. If you would prefer this cheesecake to be non-alcoholic you could leave out the Kahlúa and add additional water and espresso, but I always love the flavor of the Kahlúa.
Make the Mascarpone Cheesecake Filling
Next is the mascarpone and cream cheese filling. I used a mixture of both cheeses to help with the firmness and texture of the cheesecake. Mascarpone has a tendency to be a little softer so the cream cheese helps balance it out and keep it a little firmer and less fussy. It still has that signature mascarpone flavor that I totally love though!
Top with Whipped Cream and Cocoa Powder
To finish off the cheesecake, I used a Kahlúa and espresso whipped cream. I used what was left of the Kahlúa mixture that I dipped the ladyfingers into, but if you don’t have any left you can make a little more. The whipped cream is piped onto the cheesecake using the Ateco 808 piping tip. Starting from the outside, you pipe shells in several full circles all the way around the cheesecake and in to the center. A sprinkle of cocoa powder finishes it off perfectly!
The hardest part of making this cheesecake is waiting for it to firm up! I couldn’t wait to dig in and it definitely didn’t disappoint. All my tiramisu dreams came true in the form of this cheesecake! So good!
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Read transcript
You might also like these tiramisu desserts:
Mini Tiramisu Trifles
Classic Tiramisu
Tiramisu Cupcakes
Pumpkin Tiramisu Layer Cake
Oreo Brookie Tiramisu
Tiramisu Cookie Cups
Tiramisu Cheesecake
- Prep Time: 5 hours
- Cook Time: 10 minutes
- Total Time: 5 hours 10 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Tiramisu Cheesecake is a super easy no-bake recipe and tastes just like tiramisu cake! The combination of espresso, Kahlua and mascarpone cheese is to die for!
Ingredients
CRUST
- 1 1/4 cup (167g) vanilla wafer crumbs
- 1/4 cup (56g) salted butter, melted
- 1 1/2 tbsp (20g) sugar
CHEESECAKE FILLING
- 8 oz (226g) cream cheese, room temperature
- 16 oz (452) mascarpone cheese, room temperature
- 1/4 cup (52g) sugar
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 2 tsp vanilla extract
KAHLUA MIXTURE*
- 3 tbsp (45ml) warm water
- 2 tbsp (30ml) instant espresso powder
- 1 cup (240ml) Kahlua
- 12 ladyfingers
KAHLUA WHIPPED CREAM
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
- 10 tbsp (73g) powdered sugar
- Cocoa, optional
Instructions
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
FILLING
1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
2. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
3. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
4. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.
5. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.
6. Spread the mascarpone cheese mixture evenly over the ladyfingers.
7. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.
8. When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
9. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
10. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.
11. Sprinkle a little cocoa over the top of the cheesecake, if desired.
12. Refrigerate the cheesecake until ready to serve.
Notes
For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this:
1 cup hot water
4 tbsp instant espresso powder
4 tbsp sugar
Nutrition
- Serving Size: 1 Slice
- Calories: 508
- Sugar: 26.3 g
- Sodium: 149.8 mg
- Fat: 34.9 g
- Carbohydrates: 37.3 g
- Protein: 5.9 g
- Cholesterol: 119.1 mg
Filed Under:
Enjoy!
Wondering if this could be frozen? Fabulous recipe.
I’m so glad you enjoyed it! I would imagine it would do fine frozen.
Love this recipe thank you made it for my daughter’s birthday
So glad you enjoyed it!
Will this work with Neufchatel cheese and Mascarpone? I am not certain it will set up properly. Also I have frozen Mascarpone cheese. Can I use it or will it be better saved for tiramisu or brownies?
I also am not sure that would set properly. I would stick with the cream cheese. I haven’t ever frozen mascarpone to know if it’ll affect the texture.
I make this for my daughter-in-law every year for her birthday. It’s her favorite.
I’m so glad she enjoys it!
Can I use Folgers coffee crystals instead if expresó powder?
Sure, it just may not be as strong of a flavor.
Question. Can this be made without the alcohol? If so, what would you replace the Kahlua with? Thank you.
Yes, there’s a note at the bottom of the recipe with the ingredients for removing the Kahlua.
Are you able to freeze this at all? I can’t wait to try it but I know I won’t get through it before it all needs consumed! Thank you!
There’s a possibility that the ladyfingers might end up a little soggy, but I think it should be fine. Just be sure to wrap it well while it’s in the freezer and then thaw it in the fridge.
Does your cheesecake have chocolate chips in it, it looks like it in the picture.
No, it doesn’t.
I think she is incorrect. Those are definitely chocolate chips on top of the tiramisu in the picture 🙂
I made this for a friend of a friend’s birthday 2 weeks ago. I made homemade lady fingers. She said it was “the best dessert I’ve ever eaten!”
So glad she enjoyed it!
Hello, I’m making this recipe right now for tomorrow night. I don’t have vanilla cookies. Can I use the lady fingers as a layer or do I absolutely need the crust layer? Txs for your prompt response
You could potentially use a different kind of cookie. But the ladyfingers aren’t really firm enough on their own. It may be hard to slice and serve without some other kind of crust.
I’d love to make this recipe but can’t get ladyfingers where I live. Any suggestions for substitutions?
Maybe try Amazon?
I made this on New Years Eve for my husband and myself. It was delicious. I think I dipped the Lady fingers in the Kahlúa mixture too long but it was really good. I’m made it again today for the Super Bowl tomorrow. My husband can’t wait, it might be the only thing he eats. Thanks for a great recipe I’ll be making over and over again!
How many lady fingers do you need ? It is not listed in the recipe.
It’s listed under the kahlua mixture. You need 12.
Do you think I could make this using your original baked cheesecake recipe? Like would the lady fingers get weird inside the cheesecake while it baked?
I have a new baked Ultimate Tiramisu Cheesecake. I’d give that a try.
Hi Lindsay,
The heavy whipping cream here is already sweetened. Can I skip the part where the sugar needs to be added to the cream and whip till it forms stiff peaks.
Please let me know.
Thanks,
Mayanka
Dear Lindsay,
I am making this for a friend’s birthday cake in a few days. Unfortunately, I only have a 10-inch springform pan. Do you have a quick conversion that you use to scale up the ingredients for a bigger pan? Thank you!!
I don’t. I’m sorry.
Are you using the firm ladyfingers or the soft ones to dip? Recipe did not specify
They are the soft ones.
HI! I made this this weekend and it was delicious! Really good! Thanks!
Can you recommend something else instead of the Kahlua please ? I want to make this but am not a big fan of alcohol. Can I use cocoa powder instead ?
There is a note at the bottom of the recipe for how to leave out the Kahlua.
Hi Lindsay this tasted so good but the cheesecake part of it was very soft can you lm help me fix this problem ASAP please!!
Thank you – I have just discovered your site and will be avidly trying a lot of the recipes – made the cheesecake for a very dear friend who has a serious tiramisu addiction and he took the plate home – his wife says she thinks he licked the plate but she is not sure!!! SO good and easy – will become a firm favorite in this household
I’m so glad to hear it was a hit!
I made this and I have to say that it was very good. The instructions were easy to follow and the cake turned out great. It would definitely be a great crowd pleaser at a party or gathering. My only problem that I did not see addressed was the cost. After I had purchased everything, including the smallest bottle (200 ml) of Kahlua which cost over $10 by itself, I had spent more than $30. This might not be an issue for most, however I felt it might have changed my mind about making it if I had known. Other than that, great recipe.
Another fantastic cheesecake recipe! Thanks Lindsay!! Made it for an Italian themed dinner party and it was a huge hit. I piped the Kahlua Whipped Cream as in the recipe and studded the sides with mini chocolate chips for a great presentation.
I’m so glad you enjoyed it!
Thanks for this great recipe! I made it for the pickiest of audiences—my neighbors here in Italy. One of them looooves cheesecake and over the years I’ve made so many and was looking for a new variation. I had never made a no-bake before and was pleasantly surprised how delicious it was. No vanilla wafers so substituted chocolate cookies with a similar texture and the crust was perfect, nice and firm and not greasy like when I’ve tried to use digestive biscuits. Didn’t have a pastry bag so spread the topping, then stenciled a star on the top w cocoa powder. These dear friends will tell you to your face if a food falls short and they loved this! now i’m kind of sorry I’ve spent so many years futzing with a water bath…
I’m so glad to hear it was a hit!
I just made this recipe for my son 18th birthday. His party will be on Saturday night and I won’t be in the State. I would like to put it in the freezer until Saturday morning and place it in the fridge on Saturday morning?
Thanks,
Lucie
I would think that should be fine. You may want to put it in the fridge on Friday night though just to be sure it has enough time to thaw completely.
Could I use a square pan, parchment and tinfoil to bake this? I’ve never used a waterbath before, only tinfoil and parchment and it’s worked fine for me. Im looking for a recipe for cheesecake squares which is why i want to use a square pan. It’s not too deep of a pan and I normally use it for cheesecake squares and brownies!
This cheesecake is basically a no bake cheesecake aside from the crust. There is no need for using a water bath. If you prefer using a square pan, I’m sure that will be fine. Just keep in mind that this is more of a full cheesecake than bars so they are going to be taller/thicker than a cheesecake bar.
I only have a 10 in springform…. will the recipe be enough? If not, how much should I add?
It would certainly be a thinner cheesecake. I haven’t made a cheesecake in that size to know exactly how to adjust it.
Hi Lindsay!
This recipe looks great 🙂 I’m wondering if I can use baileys instead of Kahlua?
Thanks!
Yes, that should be fine.
I made this . I could not find hard lady fingers as Walmart had discontinued . So I used soft ones
Also the frosting keeps melting . I added coffee from gas station instead of kahlua in the cake and also in the frosting .
So will that ruin my cake ??
Made this for dinner with friends. It was awesome! I was worried about the Kailua being too strong, but it was so yummy. This is not a thick, heavy cheesecake. It’s very creamy. Dessert got raves, so I will definitely be making this again! Thank you!
Awesome! 🙂 So glad it was a hit!
just curious… what happened when you tried to bake your tiramisu cheesecake? did it mess up the texture?
It’s been so long, I don’t really remember. I don’t think I was able to get the crust the way I wanted it.
Made this for a friend gathering and it was a huge hit! There was nothing left to bring home. After reading through everything, I was really nervous about ruining the mascarpone cheese, as I have never made anything with this before, so I dont know that i let it get quite to room temperature like I did the regular cream cheese, but it all blended together nicely since the mascarpone is so smooth and creamy. I dont think enough of my kahlua mixture soaked through to the crust from the lady fingers, because the crust just kind of fell off when you sliced it. Next time, i may soak them a second longer. I will definitely be making this again! Thanks!
Wonderful! I’m so glad you it worked out!
This turned out very well! I had enough ladyfingers for two layers, so added another layer between the cheese filling. Between that and the Kalhua whipped cream it was a pretty boozy cake! But that was not a problem for the dinner I made it for. If I want to take this to work with the same double layer, I will probably reduce the Kalhua in the soaking liquid.
That’s awesome! I’m so glad you all enjoyed!
I made this as a trial run for a dessert auction and it was a hit with everyone I shared it with. Everyone raved about it. It was light and airy and DELICIOUS. It was one of the highest winning bids at the dessert auction. I am making it again for the next auction.
That’s awesome! I’m so glad everyone enjoyed!
I plan to make this next week, and was wondering, how long can I refrigerate after adding the whipped cream topping? Could I make the whole thing a day earlier and store it in the fridge?
Yes, you can make it a day ahead and store in the fridge. The whipped cream should not wilt as long as you used the full amount of powdered sugar it calls for since the powdered sugar is what stabilizes it. I hope you enjoy!
I made this twice in two weeks. Once for work using khalua and the second time without alcohol using espresso. It was a huge hit each time with comments like “this is the best dessert I’ve ever had”. I added some vanilla to the espresso mixture the second time to give it more khalua flavour. I am making it again in two days by request from someone who had it the first time. Thanks so much for a great recipe!
That’s wonderful to hear! So glad you’ve enjoyed it!
Lindsay, Is there any substitute for the expresso? Thank you.
Are you wanting to use the Kahlua, but not the espresso? Is it the caffeine? Just curious because it affect my suggestions. If it is, could you use a decaf espresso or coffee?
I made this to take to my parents house for Father’s day and everyone loved it! It looked so fancy and tasted amazing. Thank you for a terrific recipe!
Awesome! Glad it was a hit!
These translated beautifully into 24 cupcake-sized servings! YUM, thanks!
Awesome! Glad you enjoyed it!
I made this for a luncheon yesterday, and it was delicious. Everyone said it was better than any they had ordered in a restaurant. I agree. I always made one that required 5 containers of marscopone which was costly to make.
This recipe was easy to make. I did need 18 lady fingers to fill the bottom. I also reduced the Kahlua to 1/2 cup and the amount was perfect even with the added ladyfingers. The taste was not compromised. The whipped cream on the top did not get as stiff as the added whipped cream, but that was because of the kahluah mixture. I didn’t think there would be enough to cream for the top, but it was the perfect amount. . I piped it with a Wilton 47 and zigzagged It as I was drawing it from the middle. It was beautiful. I also added cocoa and mini chocolate chips. I was even able to remove the spring form bottom before slipping it on the plate. I shared this recipe with my group today because everyone requested it.. Thank you.
Wonderful! So glad to hear you enjoyed it!
I made this over the weekend for a friend’s birthday. It turned out amazing! Great flavor, great recipe. Thank you!
So glad to hear that! Thanks Dawn!
What kind of instant espresso powder do you use, and where do you get it?
This is the one I use and I just get it at the grocery store.
This looks incredible! I love the decorating too. Any tips for piping the icing well?
Thanks for sharing! Can I make it very far ahead of time?
The cheesecake would be good for 3-4 days after making.
Hi how r u . I ❤️ ur cooking omg I am crazy about ur recipes. I have tired couple of ur recipes which in my family everyone loves. I wanted to try ur new recipe tiramisu cheesecake. I don’t use alcohol at all what can I use instead of alcohol thanks so much
Sara
I’m so glad you’ve enjoyed the recipes! Please see the note at the bottom of the recipe for how to swap out the Kahlua for additional espresso. Hopefully that helps!
This was soooo good. I made it with gluten free lady fingers that I ordered on Amazon and made sure to soak them in the espresso/kahlua. I subbed them for the vanilla wafers in the crust too and it turned out great. I may try a second layer of lady fingers in the middle of the marscapone layer next time to cut the richness a little. Thanks for this delicious recipe!
This turned out amazing. Everyone loved this cake and we devoured the whole thing with friends this Xmas. I did not quite match your piping skills but it still looked impressive. The ladyfingers could have been a bit more soaked so next time i would make sure to submerge them for a few seconds; I just dipped them into it quickly. The Kahlua whipped cream was a bit too sweet for me so I would go for half the powdered sugar in the future. I added a bit of Whipit stabilizer and it stayed in perfect shape during our long car ride. Thanks much for making my Xmas dessert such a hit!
Your tiramisu cheesecake looks Devine . Please wish me luck I am away to make one this weekend.
A practice for Christmas well that’s my excuse anyway can’t wait to make then try it.
Have you tried Marsala instead of vanilla in the filling?
I haven’t.
Hi. I would love to try this recipe but I hesitate. Why? You ask. Because I tried another recipe with mascarpone and it was great. Then after a couple months I tried it again. The recipe says “room temperature ” for the mascarpone so I left it out on the countertop . It still felt cool to the touch but I used it. It separated curtled . 32oz of marscapone went down the garbage disposal. So how do I prevent this? I believe the first time I made it I didn’t realize it should be room temp and I used it right out of the frig and all was well. Please let me know your method of using mars alone in your recipe as I would love to try it without fear of wasting all the ingredience because the mascarpone.
Mascarpone can certainly be tricky to work with. And “room temperature” can even vary based on how warm or cool you keep your home and the time of year. That said, as long as the mascarpone is workable, you can use it will it’s still cool. That might even be better so that you’re sure it’s not too warm, which can cause issues sometimes. The main thing is you want it soft enough to not leave you with chunks in your cheesecake. The other thing is mixing. Mascarpone is very sensitive to over mixing and doesn’t come back well once over mixed. I believe combining it with the cream cheese is the only time it’s really mixed in this recipe. As long as it’s soft enough to combine quickly and easily without leaving chunks, you shouldn’t need to over mix it. The rest is just folding in the whipped cream, which should be fine and gentle on the cheese. I hope that helps!
Hey is there any substitute for Kahlua? Also for the tiramisu cupcakes?
Here’s a substitute you can try. Adjust the amounts as needed for the different recipes.
3/4 cup (180ml) hot water
3 tbsp (45ml) instant espresso powder
3 tbsp (39g) sugar
Does this freeze well if properly wrapped or vacuum sealed?
Not totally sure without trying, but would think it’d be ok.
This recipe was fantastic! The flavors were amazing and it was simple to make. I will absolutely be making this again! Thank you!!
Hiya I wanted to know for the crumb base other then the vanilla wafer biscuit what else can be used as we don’t have that here in then U.K. Can’t wait to try this looks absolutely delicious
Can you please tell me if you are using the soft lady fingers or the hard biscuit type? thank you!
I used the firm lady fingers.
Hi, Lindsay, I made this cheesecake for my family and we all loved it!!!!!!! Thank you so much!!! I needed some advice tho, I made the non-alcoholic version of this cheesecake, so when I made the non-alcoholic mixture I used instant coffee and water rather than espresso, and when I added it to the icing it watered down (to watery). even though I made sure I didn’t over mix the icing in the process and the coffee mixture was chilled overnight. so I ended up making another icing with cheese cream and half & half and sugar and it came our great but I really would like to try your fluffy icing, what would you suppose went wrong? I’m going to make it again soon for another family dinner. Thank you in advance
When you say icing, do you mean the whipped cream on top? You don’t want to over mix the cheesecake filling with the mascarpone cheese, but the whipped cream – go ahead and whip it like crazy until it’s stiff. If you still have trouble, just reduce the amount of coffee/espresso you add.
Hi, I read the above comment about the lady fingers, but still wondering what you think works best in this recipe. The hard lady fingers or the soft ones. Is there a brand you prefer? If using the harder ones I’m wondering if they soften up enough. Thx!
I’m not sure that one is necessarily better than the other. I used the softer ones at the time I made this because I had them on hand. The firmer ones would also be great. You’d just want to be sure to let the cheesecake sit long enough for them to soften. If you’re concerned about it though, I used the softer ones and it was great! 🙂
I’ve made this twice now and it’s delicious. I had trouble finding traditional lady fingers the second time, but came across a substitute that we actually liked better. My local store didn’t have fresh lady fingers in the bakery but they had lady finger biscotti cookies in the international food aisle. These are slightly crispy with a light sprinkling of sugar on top. They held up better in the cheesecake because of the crispness but the flavor was exactly the same. My sister had also just brought me chocolate-covered coffee beans from Costa Rica so these made an extra special garnish. The Kahlua whipped cream is ridiculously good. Thank you for the recipe — it was an immediate favorite.
So glad you enjoyed it!
What would you recommend for an alternative to marscapone? I can’t seem to find it in the grocery stores. I was able to get the lady fingers on Amazon.
You could use cream cheese. It won’t have quite the same flavor, but it’ll be fine.
Hi Lindsay! Could I use fresh brewed espresso rather than the espresso powder and hot water? I’m planning on making this for Easter dinner. Thanks in advance for your advice!
It wouldn’t hurt it, I just like to use the powder and water because I can control how strong it is (I make it stronger).
Thanks for responding! I actually went out and bought espresso powder, yesterday. I’m definitely wanting a stronger espresso flavor, so I’m glad I did! I’ll let you know how it turns out. Happy Easter!
Hi Lindsay. I’m in love with your book and had to come check out your blog. I am in charge of desserts for a post-baby shower with a happy hour theme. The new mom loves Tiramisu so this will be perfect. I like the boozy desserts since it goes with the happy hour theme. I would like to make a couple more to offer some different choices. What would you recommend? Thanks so much for sharing your goodness. It’s people like you who make people like us look good. 🙂
Sorry for the delay in response. I’m so glad to hear you’ve enjoyed the book! If you still need some recommendations, please let me know.
Lindsay , I would !I’ve to make your tiramisu cheese cake for church potluck , would you have a recipe for non alcoholic kalua. Thank you for any help.
Please see the note I added to the recipe for a non-alcoholic version. Thanks!
Hi! This looks amazing! Can u tell me what brand of vanilla wafer cookies you used? And also, what can I substitute Kahlua? Bcoz I dont consume alcohol ????
Sure! I use these vanilla wafers. And to swap out the Kahlua mixture, use this mixture instead:
1 cup hot water
4 tbsp instant espresso powder
4 tbsp sugar
Thank you!! Will surely make this soon. More power to your blog!
Do you think it will still be ok if I used 16oz of cream cheese and only 8 oz of marscarpone?
Sure, it’ll turn out fine. It won’t won’t have as strong of a mascarpone flavor.
Sorry to tell you. I tried the recipe for tiramisu cheesecake over the weekend and we thought it tasted terrible.
Did you happen to make any adjustments to the recipe?
Awesome recipe! Thank you. I made it and it’s so easy and decadent. I wish I could attach a picture of my result.
I’m so glad you enjoyed it!
hi… i would love to do this recipe for a special occasion on saturday but i can’t have alcohol…how would you suggest i alter it without the kahlua…thanks…
For the Kahlua mixture, substitute this: 1 cup warm water, 4 tbsp instant espresso powder, 4 tbsp sugar
How long does this last in fridge after making? I leave Friday for the family Christmas I want to make it now due to my busy schedule but will it last?
I’d say it’s best for 2-3 days.
Made this for my birthday, it is exceptional! Definitely will be making again.
Wonderful! 🙂 I’m so glad you enjoyed it!
My Italian cousin posted this on FB and I pinned it to my boards. I am not big on “flavored cheesecake” but this sounded wonderful so I made it for thanksgiving. it was truly amazing and an HUGE hit! my nephew, who LOVES Tiramisu thought he died and went to heaven! Thanks so much for a great recipe! this is a keeper!
i left off the cocoa because my husband cannot eat chocolate. those who wanted it could put it on their own. 🙂
Wonderful! 🙂 I’m so glad it was such a hit!
Made this for Thanksgiving dessert tonight, and it was BOMB. Holy moly was this good! I did add a thin layer of dark chocolate ganache over the cheese layer (under the whipped cream), which gave it a great complexity and elegance. The crust was crunchy and soft, just as mentioned, and the Kahlua-espresso whipped cream was heavenly. I made extra of the whipped cream, since I decided to pipe it on the cheesecake and wasn’t confidant that I would pipe it effectively enough to cover the entire cake, but the amount in the recipe turned out to be plenty. Gave my sister the extra whipped cream and took a picture of her eating it from a huge serving spoon (she thinks the whipped cream is to die for, and is wonderful all by itself). I’ve been following this blog for a while now, and this is actually the first recipe I’ve tried. I’m buying the book.
Yay! I’m glad you got to try a recipe and loved it! 🙂 I hope you enjoy the book!! There’s a tiramisu cake in there. 😉
This looks delish and I am definitely making for thanksgiving! Can it be made the night before or would the whipped cream on top be better the day you serve it?
Sorry for the delay is response. For future reference, this can definitely be made a day ahead. The whipped cream is a stable one, so it’ll be fine.
Wow, the frosting on top turned out so pretty! And the cheesecake sounds delicious!
What are vanilla wafers and can I buy them in a uk supermarket
I don’t think they’re available in the UK. You could make your own (here’s a recipe).
I wish you would do a video showing how you pipe the top…It’s so gorgeous and piping scares me 🙁
I actually do have a video, I’m just waiting for it to be uploaded so I can share it in the post. It should be up in the next day or two. 🙂
Feedback? Is this okay to take up your space?
I LOVE that you give us the details of your investigative work! Cooks/bakers naturally come up with ideas or little adjustments they might make to a recipe, so it is a huge help when the developer tells you up front what not to do. Don’t try this, it doesn’t work. This ingredient is gross. It will cook too fast in this size pan. Etc. I say this because I immediately thought I would have used a lady finger crust. But it’s too soft! You already found out! So, thank you for letting us in on the nitty gritty.
Also, I’m saving this recipe. 🙂
Of course – I love the feedback! And I’m so glad you found it helpful! I hope you enjoy the cheesecake! 🙂
Do we really have to use alcohol here?
You certainly don’t have to, I just prefer the Kahlua. I mentioned in the post that you can replace it with additional water and espresso.
The ladyfingers are they the soft ones in the bakery section or are they the cookie type?
I used the soft ones for the cheesecake.
Oh Lindsay, going to be on my Christmas Eve menu for sure! Just looks wonderful.
Thanks Marilyn! 🙂 I hope you enjoy it!
Hi Lindsay,
What can I substitute lady fingers with?
That really is what you’re going to want to use. Nothing else will really give the same result.
This just might need to be my Thanksgiving dessert! Looks amazing!
I definitely think it should be. 😉 Thanks Debbie! I hope you enjoy it if you give it a try!
Hi LIndsay… I pre-ordered your book; can’t wait for it to arrive! I am breaking one of my cardinal rules here, by commenting on a recipe before I actually try it, but I must thank you for coming up with an almost no-bake tiramisu cheesecake! I love tiramisu and cheesecake, but when I tried another blogger’s recipe for it, the results were almost comedic, in that the ladyfingers floated to the top of the cheesecake batter while it was baking in the oven. Imagine my surprise when I opened the oven door! Your recipe comes with perfect timing too; my family is celebrating both my parents’ birthdays this weekend and my dad is an avid cheesecake fan. Will definitely be giving this recipe a go. Thanks again!
Oh, I hope you love the book Sharon! Hopefully it’ll get to you Tuesday!
I’m glad you’re excited to try the recipe, I hope you love it! Thanks! 🙂
Lindsay, this looks divine. I love all things Tiramisu, so this is going to be a treat 🙂