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No-Bake Tiramisu Cheesecake with Espresso-Soaked Ladyfingers

A delicious slice of layered tiramisu cheesecake dusted heavily with cocoa powder.
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This recipe combines creamy cheesecake with classic tiramisu flavors using espresso-soaked ladyfingers and a rich mascarpone filling. It is a decadent, make-ahead dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs or graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup strong brewed espresso or coffee, cooled
  • 1 teaspoon granulated sugar
  • 1 package (3 ounces) ladyfingers
  • 1 cup strong brewed espresso or coffee, cooled
  • 2 tablespoons coffee liqueur (optional)
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream, cold
  • 8 ounces mascarpone cheese, softened
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the crust: Mix the chocolate wafer crumbs, melted butter, 1 teaspoon of granulated sugar, and 1/4 cup of cooled espresso in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the freezer while you prepare the filling.
  2. Prepare the ladyfingers: In a shallow dish, combine the 1 cup of cooled espresso with the coffee liqueur, if using. Quickly dip each ladyfinger into the coffee mixture, ensuring they are moistened but not soggy. Arrange a single layer of the dipped ladyfingers over the chilled crust.
  3. Make the cream cheese layer: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and 1/2 cup of granulated sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
  4. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Gently fold the softened mascarpone cheese into the cream cheese mixture until smooth. Do not overmix.
  6. Spread half of the mascarpone cheesecake filling evenly over the layer of coffee-soaked ladyfingers in the springform pan.
  7. Arrange a second layer of coffee-soaked ladyfingers over the filling.
  8. Top with the remaining half of the mascarpone cheesecake filling, smoothing the top with a spatula.
  9. Cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  10. Before serving, carefully remove the sides of the springform pan. Dust the top generously with unsweetened cocoa powder. Slice and serve cold.

Notes

  • For an even richer coffee flavor in the filling, you can dissolve 1 teaspoon of instant espresso powder into the 1/4 cup of espresso used for the crust.
  • If you skip the coffee liqueur, add 1/2 teaspoon of almond extract to the espresso soak for complexity.
  • Use high-quality mascarpone cheese for the best texture in your creamy chilled dessert.

Nutrition

Find it online: https://frostedfancies.com/tiramisu-cheesecake-recipe-no-bake-easy/