No Bake Tiramisu Cheesecake
A fun twist on the classic Italian dessert...No Bake Tiramisu Cheesecake! Every bite is rich, lightly tangy, perfectly sweet, and tastes just like your favorite tiramisu. The best part? This recipe is so easy to make and effortlessly pretty!
Servings: 12
Calories: 754kcal
Ingredients
Crust
- 25 chocolate sandwich cookies
- 6 Tablespoons salted butter melted
Cheesecake
- 1 cup heavy cream cold
- 2 cups cream cheese cubed
- 1¼ cups mascarpone cheese cold
- 1 cup granulated sugar
- 1½ teaspoon vanilla extract
- 12 savoiardi (ladyfinger cookies)
- ½ cup coffee liqueur optional
- ½ cup espresso
- 1 Tablespoon cocoa powder divided
Chantilly Cream
- 2 cups heavy cream cold
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Line 9 inch springform pan with parchment paper. Set aside.
- In a food processor, process cookies to fine crumbs.
- Transfer into a medium-sized bowl.
- Add butter.
- Mix well.
- Press into bottom of prepared pan. Set aside.
Cheesecake
- In a medium bowl, whip cream to medium stiff peaks. Set aside.
- In a separate clean bowl, beat cream cheese and mascarpone until smooth.
- Mix in sugar.
- Stir in vanilla.
- Fold in whipped cream. Set aside.
- Combine espresso and coffee liqueur.
- Place savoiardi in single layer in flat bottom pan.
- Pour over coffee mixture savoiardi. Set aside.
- Spread half of cheesecake mixture over prepared crust.
- Sift ½ the cocoa powder over the top of the cheesecake.
- Top with savoiardi.
- Spread remaining cheesecake on top.
- Refrigerate until set, at least 6 hours or overnight.
Chantilly Cream
- When ready to serve, combine all ingredients in a medium bowl.
- Beat with an electric mixer until medium stiff peaks form.
- Remove cheesecake from springform.
- Pipe or spread onto cheesecake.
- Sift remaining cocoa powder over top.
Notes
- For an easier time getting the cheesecake out of the pan, line the bottom of your springform with either a sheet of parchment paper or a 9 inch cake board. It’s not a necessity, but without it, the bottom crust may break when you try to remove it from the pan.
- Be sure to not leave not leave large chunks of cookie! It needs to be about the consistency of sand.
- When packing down the crust, it’s best to use a tart tamper or a metal measuring cup to ensure a tight and even pack!
- Be sure to beat the cream cheese and mascarpone VERY WELL. Scrape down the sides and beater blade often to ensure no lumps.
- Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
- If you don't want to use coffee liqueur, double the amount of espresso.
- Once the ladyfingers are soaked, it can be difficult to move them without breaking. Use an offset spatula to scoop them up and place in the pan!
- Make sure to refrigerate this cheesecake for a full 6 hours, or preferably overnight! It needs to be COLD to fully set.
- Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!
Nutrition
Serving: 1slice | Calories: 754kcal | Carbohydrates: 52g | Protein: 8g | Fat: 57g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 308mg | Potassium: 198mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1947IU | Vitamin C: 0.4mg | Calcium: 122mg | Iron: 4mg