Easy No-Bake Tiramisu Cheesecake
Imagine the rich, coffee-soaked flavor of a classic Italian tiramisu meeting the creamy indulgence of a New York-style cheesecake. Every bite melts with smooth mascarpone, deep espresso, and a whisper of cocoa — all without turning on the oven. This easy, no-bake tiramisu cheesecake is light, airy, and elegant, perfect for warm days or when you need an effortless yet show-stopping dessert.
Ingredients
Cookie Base
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
Middle Layer
- 1/2 cup strong coffee (regular or decaf)
- 10 ladyfingers
Tiramisu Filling
- 10.5 oz cream cheese, room temperature
- 1 cup mascarpone cheese, room temperature
- 1 1/4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup cold heavy or whipping cream, divided
- 1 tbsp powdered gelatin about 15 ml
- unsweetened cocoa powder, for dusting to finish
Instructions
- Prepare the Base: Combine the cookie crumbs and melted butter. Press firmly into the base of a lightly greased 8-inch springform pan. Chill for 20 minutes until firm.
- Make the Filling: Beat cream cheese and mascarpone together until smooth and fluffy. Add powdered sugar and vanilla, mixing until creamy.
- Whip the cold heavy cream in a separate bowl until soft peaks form. Fold whipped cream gently into the cheese mixture until smooth.
- Dissolve the Gelatin: Mix gelatin with ¼ cup of heavy cream and let sit for 5 minutes. Warm gently over low heat until dissolved (do not boil). Stir in one tablespoon of filling to temper, then add back to the main bowl and mix gently.
- Assemble the Cheesecake: Spread one-third of the filling over the chilled crust. Dip ladyfingers quickly into coffee and arrange in a single layer. Add another layer of filling, smooth it, then top with the remaining filling.
- Chill and Finish: Refrigerate for at least 12 hours or overnight. Dust generously with unsweetened cocoa powder before serving.
Notes
For best results, use full-fat cream cheese and mascarpone for the creamiest texture. Chill at least 12 hours before serving to allow the cheesecake to set properly. Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months. Thaw overnight in the fridge before serving.