Oh my gosh, you have no idea how excited I am to share this tiramisu cheesecake recipe with you! It’s like my two favorite desserts had a baby – all the creamy, dreamy richness of cheesecake meets those gorgeous coffee-kissed layers of tiramisu. I first made this for my sister’s birthday last year, and now she won’t let me bring anything else to family gatherings. The way the espresso-soaked ladyfingers melt into the velvety cheesecake filling? Absolute magic. And that dusting of cocoa powder on top? It’s not just pretty – it gives each bite the perfect bittersweet contrast. Trust me, once you try this mashup, you’ll never look at regular cheesecake the same way again.
Tiramisu Cheesecake Ingredients
Alright, let’s talk ingredients – and I mean the good stuff. This isn’t the time to skimp on quality, trust me. Every single thing in this tiramisu cheesecake plays a crucial role in creating that perfect balance of creamy, coffee-infused heaven.
- 200g digestive biscuits – The classic British kind work best for that sturdy base (though graham crackers make a fine substitute if that’s what you’ve got)
- 100g unsalted butter, melted – And I mean properly melted to that golden liquid state, not just softened
- 500g full-fat cream cheese – Room temperature is non-negotiable here (cold cream cheese will give you lumpy sadness)
- 150g caster sugar – Superfine dissolves better, but regular granulated works if you beat it well
- 3 large eggs – Also room temp – see a pattern here? Cold ingredients are the enemy of smooth cheesecakes
- 200ml double cream – That’s heavy cream for my American friends
- 2 tsp real vanilla extract – The good stuff, none of that imitation nonsense
- 150ml strong coffee, cooled – Brew it extra strong; weak coffee makes for sad tiramisu flavor
- 2 tbsp coffee liqueur – Kahlúa is my go-to, but Tia Maria works beautifully too
- 24 ladyfinger biscuits – The crisp Italian savoiardi type, not the soft cakey ones
- 2 tbsp cocoa powder – Dutch-processed gives that gorgeous dark color and mellow flavor
A quick pro tip? Measure everything before you start – nothing worse than realizing you’re short on cream cheese mid-recipe! Now let’s make some magic.
How to Make Tiramisu Cheesecake
Preparing the Biscuit Base
Crush those digestive biscuits to fine crumbs – I prefer a food processor for this job, but a rolling pin and plastic bag works just fine. Mix the crumbs with melted butter until they're fully coated. Press this mixture firmly into your lined cake tin – aim for an even thickness across the base. I like using a flat-bottomed glass to press it down smoothly.
Making the Cheesecake Filling
Start by beating the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, making sure each one is fully incorporated before adding the next. Now stir in the double cream and vanilla extract – this is where you’ll notice the mixture becoming silkier and more luxurious.
Assembling the Tiramisu Cheesecake
Pour half of the cheesecake mixture over the biscuit base. Now dip those ladyfingers in coffee and liqueur, then layer them over the cheesecake. I like to arrange them in a neat pattern – it’ll look beautiful when sliced. Now pour the remaining cheesecake mixture on top, smoothing it out evenly.
Baking and Chilling
Bake the cheesecake at 160°C for 45 minutes. The cheesecake should be set but still have a slight wobble in the center. Allow it to cool completely before refrigerating for 4 hours (or better yet, overnight). The flavors will deepen beautifully as the cheesecake rests.
Tips for the Perfect Tiramisu Cheesecake
After making this tiramisu cheesecake more times than I can count (no complaints from my taste-testers!), I’ve picked up some tricks that make all the difference. First – and I can’t stress this enough – always use full-fat cream cheese. That light stuff just won’t give you that velvety texture we’re after. And here’s my secret weapon: let it chill overnight. The flavors meld together into something magical after a good 12-hour rest in the fridge.
When it comes to the cocoa powder topping, wait until just before serving to dust it on. Otherwise, it absorbs moisture and turns patchy. And if your cheesecake cracks? No panic! Just cover it with whipped cream or chocolate shavings – instant fancy dessert rescue!
Tiramisu Cheesecake Variations
Oh, the fun part! Once you’ve mastered the classic tiramisu cheesecake, it’s time to play. My favorite twist? Adding dark chocolate shavings between the layers – the bitter chocolate cuts through the sweetness beautifully. For a boozier version, swap the coffee liqueur for amaretto (that almond flavor pairs divinely with coffee).
Need it gluten-free? Simple – use gluten-free digestive biscuits and check your ladyfingers are certified GF. I’ve even done a dairy-free version with coconut cream and vegan cream cheese that had everyone fooled! The best part? This recipe is like your favorite little black dress – dress it up or down however you like.
Serving Suggestions for Tiramisu Cheesecake
Now comes my favorite part – the grand reveal! I always serve tiramisu cheesecake with tiny espresso cups – that extra caffeine kick makes the coffee flavors sing. Fresh raspberries scattered around the plate add a gorgeous pop of color and tartness that cuts through the richness. For special occasions, I’ll pipe little rosettes of whipped cream on top and watch everyone’s eyes light up. Birthday parties, dinner parties, or just because-it’s-Tuesday nights – any time is perfect for this showstopper.
Storing and Reheating Tiramisu Cheesecake
Here’s the beautiful thing about this tiramisu cheesecake – it actually gets better with a little time! Store it covered in the fridge for up to 3 days (if it lasts that long). Need to keep it longer? Slice and freeze portions wrapped tightly in cling film – they’ll stay perfect for a month. One golden rule though: never microwave it! Thaw frozen slices slowly in the fridge, and let them come to room temp for that dreamy creamy texture.
Tiramisu Cheesecake Nutritional Information
Okay, let’s be real – we’re not eating tiramisu cheesecake because it’s a health food! But in case you’re curious (or tracking), here’s the scoop per slice. These numbers are estimates – your exact counts might vary based on brands and how generous your slices are!
- Calories: 420
- Fat: 30g (18g saturated)
- Carbs: 35g
- Protein: 6g
- Sugar: 25g
Remember, life’s too short to skip dessert – just enjoy every creamy, coffee-kissed bite!
Frequently Asked Questions About Tiramisu Cheesecake
Q: Can I skip the coffee liqueur in this recipe?
Absolutely! If you’re avoiding alcohol, just use extra strong coffee in its place (about 3 tbsp total). The flavor will still be amazing, though you might miss that subtle boozy kick. For a non-coffee alternative, try vanilla extract or almond extract – about 1 tsp should do the trick.
Q: My cheesecake always cracks – how can I prevent this?
Oh honey, I feel your pain! The key is to bake it in a water bath – just wrap your springform pan in foil and place it in a larger pan with hot water halfway up the sides. Also, don’t overmix after adding eggs, and let it cool gradually in the oven with the door slightly ajar. But if it does crack? Dust extra cocoa powder or add whipped cream – instant fix!
Q: Can I make this recipe without eggs?
I’ve experimented with this! For each egg, try 1/4 cup Greek yogurt or 1/4 cup silken tofu blended smooth. The texture changes slightly – it’s denser but still delicious. Just know it won’t rise as much, so maybe use a smaller pan.
Q: How do I know when the cheesecake is perfectly baked?
Look for that magical moment when the edges are set but the center still jiggles slightly when you gently shake the pan – like jello, not liquid. The internal temp should be about 150°F if you’re using a thermometer. And remember, it keeps cooking as it cools!
Irresistible Tiramisu Cheesecake Recipe Perfection
- Total Time: 5 hours 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy dessert combining the flavors of classic tiramisu with a smooth cheesecake base.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese
- 150g caster sugar
- 3 large eggs
- 200ml double cream
- 2 tsp vanilla extract
- 150ml strong coffee, cooled
- 2 tbsp coffee liqueur
- 24 ladyfinger biscuits
- 2 tbsp cocoa powder
Instructions
- Preheat your oven to 160°C.
- Crush the digestive biscuits and mix with melted butter. Press into a lined cake tin.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Stir in double cream and vanilla extract.
- Pour half the cheesecake mixture over the biscuit base.
- Dip ladyfingers in coffee and liqueur, then layer over the cheesecake.
- Pour the remaining cheesecake mixture on top.
- Bake for 45 minutes, then cool and refrigerate for 4 hours.
- Dust with cocoa powder before serving.
Notes
- Use full-fat cream cheese for best texture.
- Chilling overnight improves flavor.
- Decorate with chocolate shavings if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: tiramisu cheesecake, coffee dessert, Italian dessert
