Tiramisu Cheesecake

This Tiramisu Cheesecake combines the best of two classic desserts—rich, creamy cheesecake and the irresistible flavors of traditional tiramisu. With a coffee-infused crust, a velvety mascarpone filling, and a dusting of cocoa powder, this dessert is elegant yet easy to make. Perfect for special occasions or a decadent treat at home!

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Prep Time 25

Cook Time 55

Course Dessert

Cuisine Italian-American

Servings 12

Calories 380 kcal

Ingredients

For the Crust:

1 ½ cups (180g) crushed ladyfingers or graham crackers
¼ cup (50g) granulated sugar
6 tbsp (85g) unsalted butter, melted
2 tbsp (30ml) brewed espresso or strong coffee

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
8 oz (225g) mascarpone cheese, softened
¾ cup (150g) granulated sugar
2 large eggs
2 tsp (10ml) vanilla extract
¼ cup (60ml) heavy cream
¼ cup (60ml) espresso, cooled

For the Topping:

½ cup (120ml) heavy whipping cream
2 tbsp (15g) powdered sugar
1 tsp (5ml) vanilla extract
2 tbsp (10g) unsweetened cocoa powder
Dark chocolate shavings (optional)

Instructions

1. Prepare the Crust:
Preheat the oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan.In a bowl, mix crushed ladyfingers (or graham crackers), sugar, melted butter, and espresso until combined.Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then let it cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese, mascarpone, and sugar until smooth.Add eggs one at a time, mixing just until combined.Stir in vanilla, heavy cream, and cooled espresso. Mix until smooth but do not overbeat.Pour the filling over the cooled crust and smooth the top.
3. Bake the Cheesecake:
Place the springform pan in a large roasting pan filled with 1 inch (2.5cm) of hot water (for a water bath).Bake for 45-55 minutes, or until the edges are set but the center is slightly jiggly.Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.Cover and refrigerate for at least 6 hours or overnight.
4. Add the Topping:
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.Spread or pipe the whipped cream over the cheesecake.Dust with cocoa powder and top with chocolate shavings if desired.

Notes

Storage: Store in the fridge for up to 4 days or freeze (without the whipped topping) for up to 2 months.
Substitutions: Use instant coffee instead of espresso, or swap mascarpone for more cream cheese if needed.
Pro Tip: For a stronger tiramisu flavor, brush the crust with additional espresso before adding the filling.