A creamy no bake Tiramisu Cheesecake, Classic Tiramisu meets cheesecake, works perfectly and tastes even better! The perfect dessert idea.
No Bake Cheesecake is one of the easiest and delicious desserts to make, from this No Bake Berry Cheesecake, to Cheesecake Tarts and I can’t forget my daughter’s favourite, Skor No Bake Cheesecake with a Caramel Drizzle.
In our house there are two favourite desserts. Cheesecake and Tiramisu. So combining them together was the perfect solution.
I Actually made this as our Christmas dessert, because to tell the truth I made it last minute. My daughter came in the kitchen on Christmas Eve asking what are you making for Dessert?
Oops and here it is! Tiramisu Cheesecake.
How to Make the Best No Bake Cheesecake
Making the best No Bake Cheesecake is easy. Just make sure your cream cheese and mascarpone are at room temperature, so that they whip up perfectly light and fluffy!
Your whipping or whole cream should be cold straight from the fridge.
Leaf or Powdered Gelatine
It’s up to you if you want to use leaf or powdered gelatine, four gelatine leaves are equal to 3 teaspoons of powdered gelatine (8 grams).
Leaf gelatine if very popular and used by most people here in Italy, although I have used powdered also and I actually use it in this Cheesecake Recipe.
They say leaf gelatine gives you a smoother and clearer texture.
How to dissolve Gelatine
To dissolve gelatine powder, in a small pot add a small amount of the liquid that you are using in the recipe, usually about 1/4 cup is all you need.
Sprinkle the powder on top, mix together with a fork or small whisk, then let it sit for about 5 minutes. Heat the mixture just to dissolve the gelatine (never let it come to a boil).
Add a little of the whipped ingredients to the gelatine mixture to cool it down before adding to your filling.
To dissolve the leaf gelatine, just soften the leaves in cold water for about 5-10 minutes, then squeeze the excess water.
Add the leaves to the liquid you want to set. If your liquid is cold, stir it gently in a saucepan over very low heat until the gelatine dissolves, of course never let the liquid boil.
No Bake Cheesecakes are perfect anytime, not only during the summertime when you have no desire to turn on the oven.
I make my Tiramisu Cheesecake with strong espresso coffee, but regular or even decaffeinated coffee will work too.
More Delicious Tiramisu Recipes
- Easy Puff Pastry Tiramisu
- Homemade Classic Italian Tiramisu Layer Cake
- Valentine’s Day Classic Tiramisu for Two
- Easy Tiramisu For Kids
So whenever you are craving a slice of Tiramisu or Cheesecake why not combine them and make a No Bake Tiramisu Cheesecake? Enjoy!
No Bake Tiramisu Cheesecake
Ingredients
COOKIE BASE
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup butter melted
MIDDLE FILLING
- 1/4-1/2 cup strong coffee (regular or decaf)
- 8-`10 lady fingers
TIRAMISU FILLING
- 10 1/2 ounces cream cheese (room temperature)
- 1 cup mascarpone (room temperature)
- 1 1/4 cup icing / powdered sugar sifted
- 1 teaspoon vanilla
- 1 cup whole / whipping cream divided (cold from the fridge)
- 1 tablespoon powdered gelatine (15 ml)
Instructions
- Mix together the cookie crumbs and melted butter and press down in a lightly buttered 7.5 – 8 inch (19 -20 cm) springform pan, place in the refrigerator for 20 minutes.
- Meanwhile in a large bowl beat together the cream cheese and mascarpone until light and fluffy, add the sugar and vanilla beat to combine.
- Beat the cold whipping / whole cream until soft peaks appear, then add the cream cheese mixture and beat just until combined.
- In a small pot mix the gelatine and 1/4 cup (55 grams) of whipping cream, let sit for 5 minutes. Then heat and stir just until the gelatine dissolves, do not boil. Add a tablespoon of the tiramisu filling and stir to combine. Then add to the bowl of tiramisu filling, beat just to combine.
- Remove the base from the fridge, spread 1/3 of the tiramisu filling over the crumbs and top with the lady fingers soaked in coffee*, top with another third of the filling, make a decorative topping on top with the remaining filling. Refrigerate for 12 hours or over night, sprinkle with unsweetened cocoa before serving**. Enjoy!
Elizabeth Bulasko says
What if I only have a 9-inch springform? Will this be too thin?
Rosemary says
Hi Elizabeth, I don’t think it will be too thin although it will be thinner, I used an 8 inch pan for that cake. If you want it higher you could 1 1/2 times the recipe. Let me know how it goes. Take care.
Lynne Browne says
I only have a 10in spring form pan, what would my measurements / conversion be???
Rosemary says
Hi Lynne, I would 1 1/2 times the amounts. That should work fine. Let me know how it goes.
Jay Wain says
Hubby and I made this together for my birthday cake and it’s amazing! He dislikes cheesecake but he said this is the nicest cheesecake he’s ever had and ate two slices! It really is delicious! So creamy and lush with the coffee soaked ladyfingers just offsetting the sweet filling perfectly. We used oreo cookies for the base which was perfect. 10/10 YUMMY!
Rosemary says
Hi Jay thanks so much, and happy belated birthday. Have a great week.
SC Cooking says
Love this recipe! Easy to follow and super tasty!
Rosemary says
Hi SC, thanks so much glad you enjoyed it.
Valerie says
Hi. How do I adjust the ingredients for a 6 inch cake pan? Please advise. Thanks
Rosemary says
Hi Valerie, I actually made mine in a 6 inch as long as the pan is high sided it will fit, it will just be a higher cake, or remove 1/4 from the ingredients. For example the cookie base will be a cup & 1 tablespoon and 3 tablespoons of butter, 1/3 cup strong coffee, about 7 lady fingers, 7-8 ounces cream cheese, 3/4 cup mascarpone, 1 cup powdered sugar, 1/2 teaspoon vanilla, 3/4 cup cream, 3/4 tablespoon gelatine. Let me know how it goes.
Clare says
Just made this and absolutely loved it. It came out beautifully and tasted amazing. I added a tiny bit of rum to the coffee for the lady-finger biscuits because I like a bit of alcohol in my tiramisu. I gave it five stars because it’s excellent, but I would say that it didn’t taste quite as much like cheesecake as I was hoping. I think the mascarpone and cream softened the cream cheese flavour. Any chance it could be made with /just/ cream cheese rather than the mascarpone and cream? I know that would perhaps make it more cheesecake-y than tiramisu-y but that was what I was really going for when I made this…
Rosemary says
Hi Clare, thanks glad you liked it. If you remove the mascarpone then yes it’s just a regular cheesecake, you could check out this one on making the filling. https://anitalianinmykitchen.com/no-bake-cheesecake/. Happy New Year.