No Bake Tiramisu Cheesecake
A creamy no bake Tiramisu Cheesecake, Classic Tiramisu meets cheesecake, works perfectly and tastes even better! The perfect no bake dessert idea, delicious anytime.
No Bake Cheesecake is one of the easiest and delicious desserts to make, from thisNo 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.
Recipe Ingredients
- Chocolate cookie crumbs
- Butter
- Coffee – strong coffee regular or decaf
- Lady fingers
- Cream cheese – whole fat cream cheese
- Mascarpone cheese
- Sugar – powdered sugar
- Vanilla extract
- Cream – whole, heavy or whipping cream with at least 30% fat content
- Gelatine – I use powdered gelatine
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 make a No Bake Tiramisu Cheesecake
Mix together the cookie crumbs and melted butter and press down in the prepared cake pan, place in the refrigerator.
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 cream until soft peaks appear, then add the cream cheese mixture and beat just until combined.
In a small pot mix the gelatine and some whipping cream, let sit, 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 some of the tiramisu filling over the crumbs and top with the lady fingers dipped in the coffee, top with more of the filling, make a decorative topping on top with the remaining filling. Refrigerate until firm, sprinkle with unsweetened cocoa before serving
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 2-4 tablespoons 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, soften the leaves in cold water for about 5-10 minutes, then squeeze out the excess water. Add the leaves to the liquid you want to set. If your liquid is cold then 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
- 1½ cups chocolate cookie crumbs
- ¼ cup butter melted
MIDDLE FILLING
- ¼-½ cup strong coffee (regular or decaf)
- 8-`10 lady fingers
TIRAMISU FILLING
- 10½ ounces cream cheese (room temperature)
- 1 cup mascarpone (room temperature)
- 1¼ 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 ¼ 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 ⅓ 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!
*place the coffee in a plate and roll the lady fingers in the coffee (turning once on each side, break the cookies to fit.
**Run a knife around the edge of the pan before removing.
Notes
How to store the Tiramisu Cheesecake
Wrap it tightly still in the pan with plastic wrap or place in an airtight container. It will keep for 4-5 days in the refrigerator. It can also be frozen, I would freeze the cake without the topping, that can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing. It will keep for up to three months if properly stored in the freezer. To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight.Nutrition
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I made this for a Christmas dessert and it was the hit of the celebration. I have since made it twice more. I was able to make it gluten free when I found GF lady fingers by Schar and used GF Oreo’s for the crumb crust. Everyone loved it, couldn’t tell it was a GF recipe and the hubby had Tiramisu for the first time in over 20 years!! It is an easy to follow recipe and a very quick prep! Thank you, thank you, thank you!!
Hi Elaine, thanks so much, so glad your husband could have tiramisu again! Take care!
Great but my cookie crumble wasn’t great, what type is best? Thanks
Hi Melanie, I use digestive cookies that I crumble myself or you can use graham cracker crumbs. Hope that helps. Glad you enjoyed it though. Take care.
Can I freeze this cheesecake?
Hi Sara, yes you can, be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing. It will keep for up to three months if properly stored in the freezer. Take care!
Hi, I just tried making this and it was a bust with the gelatine. What did I do wrong? I dissolved the gelatin in cold cream, then heated it, stirred it, tempered it with 1 spoon of the cheesecake filling. AND then after 1 min, poured it back into the remaining cheesecake filling. Turns out, after having folded in cold whipped cream just before, the mixture was quite cold still… Where did I make a mistake with the recipe?
What can I do to save my batter now?
Hi Sarah, so you didn’t heat it? You have to let it sit for a minute then heat it while stirring it so that the gelatin melts. Did you do that? Let me know.
What if I only have a 9-inch springform? Will this be too thin?
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.
I only have a 10in spring form pan, what would my measurements / conversion be???
Hi Lynne, I would 1 1/2 times the amounts. That should work fine. Let me know how it goes.
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!
Hi Jay thanks so much, and happy belated birthday. Have a great week.
Love this recipe! Easy to follow and super tasty!
Hi SC, thanks so much glad you enjoyed it.
Hi. How do I adjust the ingredients for a 6 inch cake pan? Please advise. Thanks
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.
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…
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.