u003cstrongu003eCan I make tiramisu cheesecake ahead of time?u003c/strongu003e

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

u003cstrongu003eCan I use store-bought ladyfingers for this recipe?u003c/strongu003e

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

u003cstrongu003eCan I use cream cheese instead of mascarpone?u003c/strongu003e

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.

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.

u003cstrongu003eHow do I prevent the ladyfingers from getting soggy?u003c/strongu003e

Make sure the coffee is u003cstrongu003ecoldu003c/strongu003e, and dip the ladyfingers just slightly – don’t leave them in the coffee for too long.

Tiramisu cheesecake recipe. So easy!

Description

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!

Ingredients

Scale

Crust

200 grams biscuits
50 grams butter

Tiramisu cheesecake

1 teaspoon cocoa powder
14 ladyfingers
60 grams coffee
350 grams mascarpone cheese
85 grams cream cheese
1 egg
1 egg yolk
200 grams granulated sugar

Decorate

1 Teaspoon cocoa powder

Cook Mode Prevent your screen from going dark

Instructions

prepare crust 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.
press crust Press this mixture into the bottom of the pan using your hands or a spoon, then freeze.
prepare coffee Prepare any coffee you want.
work cream cheese and mascarpone To prepare the tiramisu cheesecake filling, work the cream cheese with the mascarpone cheese using a spatula until it becomes soft and creamy.
Whip eggs 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.
Combine 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.
build tiramisu cheesecake 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.
refrigerate Use a spoon and swirl the mixture around – it doesn’t have to be perfect. Refrigerate for about 8 hours or overnight.
decorate Before serving, dust some cocoa powder on top.

Notes

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!