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Tiramisu Cheesecake

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A luscious no-bake tiramisu cheesecake with a buttery biscuit base, coffee-soaked sponge fingers, creamy mascarpone filling, and a dusting of cocoa powder for an elegant dessert.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 12 hours 25 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

200g digestive biscuits

80g unsalted butter or baking spread, melted

150g sponge fingers

2 tablespoons instant strong coffee

120ml boiling water

60ml coffee liqueur (plus extra for filling)

500g mascarpone cheese

100g icing sugar

1 teaspoon vanilla bean extract

300ml double cream

Cocoa powder, for dusting

Additional double cream, icing sugar, and vanilla for topping (optional)

Instructions

  1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
  2. Mix in the melted butter until the texture resembles wet sand. Press firmly into the base of an 8-inch springform cake tin and set aside.
  3. Dissolve the instant coffee in boiling water, stir in the coffee liqueur, and allow to cool completely.
  4. In a large mixing bowl, beat together the mascarpone, icing sugar, vanilla extract, and 1–2 tablespoons coffee liqueur until smooth.
  5. Add the double cream and whip until thick and creamy. Alternatively, whip the cream separately to soft peaks and fold into the mascarpone mixture.
  6. Spread half of the cheesecake mixture evenly over the biscuit base.
  7. Quickly dip each sponge finger into the cooled coffee mixture and arrange in a single layer over the cheesecake filling.
  8. Spread the remaining cheesecake mixture over the sponge fingers and smooth the surface.
  9. Cover and refrigerate for at least 5–6 hours, preferably overnight, until set.
  10. Once set, remove from the tin. If desired, whip extra cream with icing sugar and vanilla to soft peaks, then pipe or spread over the cheesecake.
  11. Dust generously with cocoa powder just before serving.

Notes

  • Dip sponge fingers briefly to prevent them from becoming soggy.
  • For an alcohol-free version, replace coffee liqueur with extra brewed coffee.
  • Use gluten-free biscuits and sponge fingers for a gluten-free option.
  • Best served chilled; store covered in the fridge for up to 3 days.
  • Do not freeze, as freezing affects the mascarpone texture.

Nutrition

Find it online: https://cheftinaskitchen.com/tiramisu-cheesecake/