Tiramisù Cheesecake The Best Easy No Bake Recipe

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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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.

Ingredients for for a 20 cm round pan

  • 250 grams of dry biscuits
  • 1 tablespoon of instant coffee powder
  • 70 grams of melted butter
  • 200 grams of spreadable cheese
  • 450 grams of mascarpone cream
  • 100 grams of fresh cream
  • 150 grams of icing sugar
  • 1 cup of espresso coffee
  • 1/4 teaspoon of organic vanilla extract


  1. Blend the biscuits and mix them with the instant coffee powder; cover them with melted butter and mix well;
  2. Make sure the biscuits are wet, then place them on the bottom of a round baking pan with the bottom open, crush them with your hands or with a spoon and level the surface;
  3. Refrigerate for at least 30 minutes;
  4. In a bowl, work the cheese cream with mascarpone and icing sugar;
  5. In another bowl, whip the cream until stiff;
  6. Stir in the two compounds of cheese, mascarpone and cream, stirring from the bottom upwards and adding the espresso and vanilla;
  7. Take out the biscuit base and cover it with the coffee cream; level the cream or leave it natural;
  8. Refrigerate until the cream is firm enough, usually for a minimum of 7 hours;
  9. Pull the tiramisu cheesecake out of the refrigerator, remove the mold walls and decorate it to taste (for example sprinkling the surface of bitter cocoa, as you do when preparing classic tiramisu);
  10. Serve immediately or put back in the refrigerator until it is time to cut.


Preparation time: 8 hours

Cooking time: 0 minutes

Total time: 8 hours

cheesecake tiramisù

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).
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