u003cstrongu003eCan I make this recipe without eggs?u003c/strongu003e

Yes! Replace the eggs with about u003cstrongu003e150 grams of whipped creamu003c/strongu003e for a lighter texture.

u003cstrongu003eHow do I store tiramisu cheesecake?u003c/strongu003e

Cover it with plastic wrap or place it in an airtight container, then store it in the fridge for up to u003cstrongu003e3 daysu003c/strongu003e. You can also freeze it, but note that it may become slightly watery from the coffee, and the texture might change a bit.

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This is the best tiramisu cheesecake recipe in the whole world! It’s incredibly creamy, full of flavor, and super easy to make. Plus, it’s a no-bake recipe, so you don’t even need to use an oven. With no alcohol added, it’s a crowd-pleaser for everyone – and trust me, it’s so addictive, you won’t be able to stop at just one slice!

A spoon lifting a piece of tiramisu cheesecake from a plate, revealing its creamy layers of no-bake cheesecake, coffee-soaked ladyfingers, and biscuit crust, topped with cocoa powder.

I hope I’m not the only one who doesn’t like coffee but absolutely loves coffee desserts! Tiramisu has always been one of my favorite desserts – it’s delicious, easy to make, and impossible to resist. That’s why we decided to combine two of my favorite things: tiramisu and a no-bake cheesecake. The result? A heavenly no-bake tiramisu cheesecake that’s the best of both worlds!

A slice of tiramisu cheesecake on a plate with biscuit crust, coffee-soaked ladyfingers, creamy no-bake cheesecake layers, and a dusting of cocoa powder.

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What you’ll love about this recipe

Here’s what I think you’ll love about this tiramisu cheesecake recipe – because I absolutely love it too!

It’s incredibly creamy, flavorful, and easy to make.
It’s the perfect dessert for special occasions, and everyone will love it.
It holds its shape perfectly, so you don’t have to worry about it melting or losing its form when bringing it to an event.
It’s the best of both worlds: it tastes like a classic tiramisu and a rich, indulgent cheesecake!

Watch how to make a tiramisu cheesecake

Time stamps

Time to prepare: less than 30 minutes
Time to set in the fridge: 8h or overnight
Yield: 10-12 portions

List of ingredients

Here’s the list of ingredients and possible substitutions for this recipe. Remember, the exact quantities are in the recipe card – you can either scroll down to find it or click “Jump to Recipe” at the top if you’re ready to get started right away (and skip the tips, equipment, FAQs, and more).

Tiramisu cheesecake with a biscuit crust, layers of coffee-soaked ladyfingers, creamy no-bake tiramisu cheesecake, and a dusting of cocoa powder on top.

For this tiramisu cheesecake, you’ll need:

Mascarpone cheese: It’s an Italian cheese similar to cream cheese but richer and creamier. If you can’t find it or it’s too expensive in your country, you can use cream cheese as a substitute.
Cream cheese: This is what gives the dessert its cheesecake-like texture and helps keep the cost down while maintaining a rich, creamy consistency.
Egg and egg yolk: Beat them together until they become white and fluffy.
Sugar: Adds sweetness to balance the flavors of the tiramisu cheesecake.
Coffee: I don’t know much about coffee, but any type works! I used the coffee my dad made for me on the stove (because, no, I don’t know how to make coffee myself).
Cocoa powder: Used for decorating and adding a delicious chocolatey flavor.
Mascarpone cheese: It’s an Italian cheese similar to cream cheese but richer and creamier. If you can’t find it or it’s too expensive in your country, you can use cream cheese as a substitute.
Ladyfingers: These are the classic base for tiramisu, adding a light and airy texture to the dessert.

Smoothing the top layer of tiramisu cheesecake in a mold with a spoon, creating decorative waves for a perfect finish.

Necessary equipment

Necessary Equipment for This Creamy Tiramisu Cheesecake

Food processor: You can also use a blender or a ziplock bag with a rolling pin to crush the biscuits.
Mixing bowls: For combining all the ingredients.
Coffee maker: To brew the coffee (or use pre-made coffee if you prefer).
Spatula: For mixing the ingredients smoothly and evenly.
Pan: To build and set the cheesecake. We’re using a 17 cm x 6 cm pan (about 6.7 inches x 2.4 inches).
Whisk or electric mixer: To whip the eggs until they become light and fluffy (almost white in color).

Pan size for this

There’s no specific pan size required for this recipe, but we highly recommend the one we use because it’s amazing. (Just to clarify, this isn’t sponsored – though I wish it were, because I could really use more pans!) We use a Zenker brand pan that we bought at HomeSense Canada. The size is 17 cm x 6 cm(about 6.7 inches x 2.4 inches), and it’s absolutely perfect for this recipe. We’ll be using this pan A LOT– literally until it falls apart!

How to prepare the crust

For this easy tiramisu cheesecake recipe, we’ll start by making the crust. In a food processor or blender, crush the biscuits into fine crumbs (you can also use a ziplock bag and a rolling pin as an alternative). Then, mix the crumbs with melted butter or margarine. If you’re using margarine, you may need to add an extra 10-20 grams to achieve the right consistency – it should resemble wet sand.

Then press it firmly into the bottom of your pan. Using your hands works best for this step, but a spoon can also do the job. Once pressed, place the crust in the freezer to set while you prepare the rest of the recipe.

Pressing a crushed cookie and butter crust into a greased mold to create the base for the perfect tiramisu cheesecake.

Before assembling, we’ll sprinkle the base with cocoa powder – this creates the perfect foundation for a decadent and delicious tiramisu cheesecake!

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How to layer a tiramisu cheesecake with ladyfingers

Placing coffee-soaked ladyfingers on top of the cream cheese layer to create the perfect tiramisu cheesecake.

Layering a tiramisu cheesecake with ladyfingers is very easy. First, we make the biscuit crust, dust it with cocoa powder, and add a layer of coffee-soaked ladyfingers. After that, we add half of the tiramisu filling, followed by another layer of coffee-soaked ladyfingers, and then the rest of the tiramisu cheesecake filling. Before serving, we’ll dust this coffee-flavored tiramisu cheesecake with more cocoa powder.

Homemade tiramisu cheesecake tips

The Best Tips for a Rich and Decadent Tiramisu Cheesecake

Mix the mascarpone and cream cheese with a spatula, not a whisk – for some reason, using a whisk can make the mixture too liquidy. In our case, we start with a wooden spatula and then fold in the eggs using a silicone spatula.
Whip the eggs until they’re white and fluffy. I recommend using a stand mixer or electric mixer for this step, as it can take some time to achieve the right consistency.
Let the tiramisu cheesecake set overnight. This allows the flavors to develop fully and gives it the best texture.
Use cold coffee when soaking the ladyfingers. If the coffee is too hot, it can cause the ladyfingers to melt and become soggy.

Soaking ladyfingers in a small ceramic bowl filled with coffee for a rich flavor and soft texture in tiramisu cheesecake.

How to decorate a velvety tiramisu cheesecake

The decoration for this recipe is simple yet beautiful. Instead of smoothing out the top layer of the tiramisu filling, we’ll swirl it around with a spoon to create a gorgeous, natural pattern. Before serving, dust it with cocoa powder or even grated chocolate for a perfect and beautiful tiramisu cheesecake presentation.

FAQs about tiramisu cheesecake

Can I make tiramisu cheesecake ahead of time?

Yes! Make it the day before so it’s ready when you need it.

Can I use store-bought ladyfingers for this recipe?

Of course! We use store-bought ladyfingers in this recipe – they’re cheaper and a quicker solution.

Can I use cream cheese instead of mascarpone?

Yes, you can use cream cheese instead of mascarpone or mascarpone instead of cream cheese. The texture and flavor may vary slightly, but it will still taste delicious.

Can I make this recipe without eggs?

Yes! Replace the eggs with about 150 grams of whipped cream for a lighter texture.

How do I store tiramisu cheesecake?

Cover it with plastic wrap or place it in an airtight container, then store it in the fridge for up to 3 days. You can also freeze it, but note that it may become slightly watery from the coffee, and the texture might change a bit.

How do I prevent the ladyfingers from getting soggy?

Make sure the coffee is cold, and dip the ladyfingers just slightly – don’t leave them in the coffee for too long.

Step by step tiramisu cheesecake recipe

1. To make a tiramisu cheesecake, we’re gonna start by making a crust with crushed biscuits and melted butter; crush the biscuits with a food processor until fine crumbs, then mix them with the melted butter until it becomes a wet sand mixture.

2. Press this mixture into the bottom of the pan using your hands or a spoon, then freeze.

3. Prepare any coffee you want.

4. To prepare the tiramisu cheesecake filling, work the cream cheese with the mascarpone cheese using a spatula until it becomes soft and creamy.

5. Place one egg and one egg yolk with the sugar in a stand mixer bowl and beat with the whisk attachment until they become white and fluffy; it will take about 8 minutes on medium speed (be sure to check them once in a while). You can also do it by hand (I don’t recommend it, and if you do, you’re brave, ngl) or using an electric whisk.

6. Incorporate the eggs into the mascarpone mixture in three additions; the first time, add only about a couple of tablespoons, and make sure you’re being careful and folding the eggs with the spatula.

Whisking eggs with sugar in a glass bowl until light and fluffy for a perfect tiramisu cheesecake.

Creamy and smooth tiramisu cheesecake filling in a glass bowl, perfectly mixed for a rich texture.

Mixing the tiramisu cheesecake filling in a glass bowl with a spatula until smooth, creamy, and homogeneous.

7. Now we build the tiramisu cheesecake: to the cookie crust, dust some cocoa powder, soak the ladyfingers in the coffee, and add a layer of soaked ladyfingers on top. Then, add half of the mascarpone mixture and smooth it out. Add another layer of soaked ladyfingers and the rest of the tiramisu filling.

8. Use a spoon and swirl the mixture around – it doesn’t have to be perfect. Refrigerate for about 8 hours or overnight.

9. Before serving, dust some cocoa powder on top.

If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!