Let me just start by saying: if tiramisu and cheesecake had a love child, this would be it. This Tiramisu Cheesecake is rich, creamy, slightly boozy (if you want it to be), and layered with everything you love about both classic desserts. We’re talking espresso-soaked ladyfingers, velvety mascarpone-infused cheesecake, a whisper of cocoa powder, and that dreamy balance between light and indulgent. It’s a showstopper, for sure, but surprisingly doable at home—even if you don’t bake all the time.
This is one of those desserts I pull out for special occasions, holidays, birthdays, or any time I want to make people go, “Wait—you made this!?” It’s that good. Honestly, I first tried combining tiramisu and cheesecake when I couldn’t decide which to make for a friend’s birthday. Now it’s in my permanent dessert rotation, and people ask for it all the time.
Why You’ll Love This Recipe
- Two desserts in one: It’s a creamy cheesecake and a layered tiramisu. You get the best of both worlds.
- Make-ahead friendly: Like most cheesecakes, it actually tastes better the next day after chilling.
- Gorgeous presentation: This looks bakery-level beautiful, even with minimal decorating skills.
- Customizable: Booze or no booze, classic crust or ladyfingers—you’ve got options.
- Textural heaven: Creamy cheesecake meets soft coffee-soaked layers and a hint of crunch from the crust.
- Crowd-pleaser: Even non-coffee lovers have a hard time resisting this one.
- Great for special occasions: It’s rich and impressive, but not fussy to make.
Ingredients You’ll Need
Let’s break down what goes into this dreamy hybrid dessert. Don’t worry—it’s easier than it sounds!
For the crust:
- Ladyfingers or graham crackers – You can use either. Ladyfingers give a true tiramisu flavor, but graham crackers work well too.
- Melted butter – To bind the crust and add richness.
- Sugar – A little to sweeten the base.
For the cheesecake filling:
- Cream cheese – Use full-fat for best texture and flavor. Soften it to room temp before using.
- Mascarpone cheese – Adds the signature tiramisu creaminess. Don’t sub with more cream cheese—it’s not the same!
- Granulated sugar – To sweeten the filling.
- Eggs – Room temp. They help set the cheesecake while keeping it smooth.
- Vanilla extract – Adds depth and a little warmth.
- Espresso or strong coffee – For that unmistakable tiramisu flavor.
- Coffee liqueur (optional) – Think Kahlúa or Tia Maria. Skip it if you want an alcohol-free version.
- Cocoa powder – For dusting and layering.
For layering & topping:
- More ladyfingers – Soaked quickly in espresso and layered into the cheesecake.
- Whipped cream (optional) – For topping before serving.
- Extra cocoa powder or chocolate shavings – Because it’s tiramisu, and that cocoa dusting is iconic.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the crust
Preheat your oven to 325°F (160°C). In a food processor, pulse ladyfingers (or graham crackers) into fine crumbs. Mix with melted butter and a bit of sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, just to set it. Let it cool while you make the filling.
Tip: If using ladyfingers for the crust, they absorb moisture fast, so don’t skip the pre-bake step.
Step 2: Make the filling
Beat the softened cream cheese and mascarpone until smooth and fluffy (about 2–3 minutes). Add sugar and mix until well combined. Add eggs one at a time, mixing just until incorporated. Stir in vanilla, espresso, and liqueur if using.
Don’t overmix once the eggs are in—just blend until smooth. Overmixing can cause cracking.
Step 3: Layer it up
Pour half the cheesecake batter into your crust. Now, take a layer of ladyfingers (quickly dipped in espresso), and place them over the batter. Don’t soak them too long or they’ll fall apart—just a quick dip! Sprinkle lightly with cocoa powder, then pour the rest of the cheesecake batter on top.
Smooth out the top gently with a spatula.
Step 4: Bake in a water bath
Wrap the outside of your springform pan with foil to prevent leaks. Place the pan in a larger baking dish and add hot water halfway up the sides—this gentle baking method helps prevent cracks. Bake at 325°F for about 60–70 minutes, until the center is just set and slightly wobbly.
Don’t overbake! The center will firm up as it chills.
Step 5: Cool and chill
Let the cheesecake cool completely at room temp, then chill in the fridge for at least 6 hours—or overnight if you can. This is key for texture and flavor.
Step 6: Top and serve
Before serving, dust the top generously with cocoa powder. Add whipped cream or chocolate shavings if you’re feeling fancy. Slice with a sharp knife dipped in warm water for clean, pretty slices.
Helpful Tips
Make it ahead
This is the perfect make-ahead dessert. Cheesecake needs time to chill, so bake it the day before your event. The flavor actually improves overnight.
How to store leftovers
Keep leftovers covered in the fridge for up to 5 days. It tastes great cold and holds its texture beautifully.
Can I freeze it?
Yes! Freeze individual slices or the whole cheesecake (wrapped tightly in plastic + foil) for up to 2 months. Thaw overnight in the fridge before serving.
Serving ideas
Serve with a cup of espresso or a dessert wine for full tiramisu vibes. Fresh berries or a drizzle of chocolate sauce also make fun, tasty additions.
Want more coffee flavor?
Brush extra espresso over the top layer of ladyfingers before adding the second layer of cheesecake batter.
Going alcohol-free?
Just skip the liqueur—it still tastes amazing without it. You can even add a little vanilla or almond extract for a twist.
Frequently Asked Questions (FAQs)
Can I use only cream cheese instead of mascarpone?
You can, but mascarpone really makes it taste like tiramisu. If you must substitute, use full-fat cream cheese and maybe a splash of heavy cream for smoothness.
What’s the best way to keep the cheesecake from cracking?
Don’t overmix the batter, bake in a water bath, and let it cool gradually. Also, avoid opening the oven door too often!
Do I need a springform pan?
It really helps with cheesecake. You can technically use a deep cake pan, but it’ll be harder to remove cleanly.
Can I make mini versions?
Yes! Use a muffin tin with liners or mini cheesecake pans. Adjust baking time to around 20–25 minutes.
Is this kid-friendly?
Totally, just skip the liqueur and stick with espresso or decaf coffee for soaking the ladyfingers.
This Tiramisu Cheesecake has become one of those desserts I bring out when I really want to impress people—but without doing anything overly complicated. I probably make it 3–4 times a year, and every time I wonder why I don’t make it more often!
If you give it a try, let me know how it turns out—or tag me if you post a photo! And if you come up with a fun variation (Nutella swirl? Mocha version?), I definitely want to hear about it.
Tiramisu Cheesecake
Ingredients
- For the crust:
- 1½ cups crushed ladyfingers or graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the filling:
- 24 oz cream cheese softened
- 8 oz mascarpone cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup strong brewed espresso or coffee cooled
- 2 tablespoons coffee liqueur optional
- For the topping:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 8 oz mascarpone cheese
- Unsweetened cocoa powder for dusting
- Optional: additional ladyfingers chocolate shavings, or espresso drizzle for garnish
Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C). Mix crushed ladyfingers with sugar and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese and mascarpone until smooth. Add sugar and mix until well incorporated. Add eggs one at a time, mixing on low speed. Stir in flour, vanilla, espresso, and coffee liqueur until just combined.
- Bake the Cheesecake: Pour the filling over the cooled crust. Tap the pan gently to release air bubbles. Bake for 55–65 minutes or until the center is just set and slightly jiggly. Turn off the oven and leave the door ajar; let the cheesecake cool in the oven for 1 hour.
- Chill: Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight.
- Make the Topping: Beat heavy cream and powdered sugar to stiff peaks. Fold in mascarpone until smooth. Spread evenly over the chilled cheesecake.
- Dust and Serve: Dust the top with cocoa powder before serving. Optionally garnish with crushed ladyfingers or chocolate shavings.
Notes
- To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the oven rack beneath it.
- Coffee liqueur adds depth, but can be omitted for a non-alcoholic version.
- Cheesecake slices best when chilled thoroughly.
