Tiramisù Cheesecake The Best Easy No Bake Recipe

Tiramisu Cheesecake, a truly unique recipe that brings together two desserts only apparently different from each other: our Italian classic tiramisu and the American cheesecake. It is a hybrid, more difficult to pronounce than to prepare.

In fact, the peculiarity is that it is made up of a base of chopped biscuits, just like a classic cheesecake, and a mascarpone and coffee cream that closely resembles the taste of tiramisu.

All you have to do is imagining to put a crunchy coffee-flavored base under your teeth followed by a fairly cold mascarpone and coffee-based cream: the result is nothing short of sensational and this cheesecake tiramisu lends itself very well to being brought to the table in summer, perhaps directly from the freezer.

How to make the tiramisù cheesecake

To prepare a really good tiramisu cheesecake, it is necessary to choose carefully the biscuits to use: the classic butter shortbreads are not good because their taste is too strong and risks unbalancing the cake while they should be preferred of the dry biscuits to chop and then mix with coffee powder.

Coffee powder means instant coffee that should not be dissolved in water but mixed directly with chopped biscuits. Once the base of the cake is prepared, it should be placed in the refrigerator so that it settles.

The cream is prepared by beating mascarpone and spreadable cream cheese in one bowl together with icing sugar, mounting the cream in another bowl and finally adding the two compounds plus espresso: in this way the cream will have a soft consistency and a flavor similar to the one used for tiramisu.

Tiramisu Cheesecake: all the secrets

• Remember that the ingredients must always be at room temperature so that, by mixing them, you do not create lumps;
• Do not overmix the ingredients of the cream, otherwise the mixture will be too swollen and will not be able to compact properly;
• For an even more particular consistency you can lay a layer of biscuits between the cream and the biscuit base, soaking them with coffee;
• Remember that in summer the tiramisu cheesecake can stay out of the refrigerator for up to 30 minutes and must be cut and served immediately;
• You can keep this cheesecake in the fridge but also in the freezer; if you keep it in the freezer, you can serve it even when it is still cold and will have the consistency of an ice cream cake;
• If you want you can add some liqueur to your base or to your cream, choosing for example Marsala: the recipe, however, in this way totally changes flavor and may not be appreciated by everyone.

Mascarpone and coffee cheesecake: variations

• The most popular and simple variant is the strawberry one: just follow the steps above and add strawberry juice to the base of biscuits and chopped strawberries in the cream;
• The same thing can be done with peaches, pineapples, apricots and in general sweet and soft fruit (pears or apples, for example, are not good).