No-Bake Tiramisu Cheesecake Recipe

Estimated read time 3 min read


  • Gather all ingredients. 

    Ingredients for a no-bake tiramisu cheesecake displayed on a surface, including mascarpone, ladyfingers, and various toppings

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Pour boiling water into a small bowl and stir in 1 tablespoon instant espresso coffee powder until dissolved. Set aside and allow to cool to room temperature, 30 minutes. When cool, add 2 tablespoons coffee liqueur. You will use this mixture to soak ladyfingers for the filling.

    Hands whisking a brown mixture in a bowl, with liquid being poured from a small glass container

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Meanwhile, for the filling beat mascarpone and cream cheese in a large bowl with an electric mixer on medium until smooth. Beat in powdered sugar, remaining 1 tablespoon instant espresso coffee powder, and salt until well combined. Beat in vanilla and remaining 4 tablespoons coffee liqueur. Cover bowl, and chill in the refrigerator for 30 minutes.

    A hand is pouring liquid into a stand mixer with a mixing bowl containing ingredients

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • For crust, combine 12 ladyfingers, almonds, and white sugar in a food processor. Pulse to fine crumbs. Remove mixture from food processor. Stir in butter until mixture is moistened.

    Person mixing melted butter into crushed biscuits in a glass bowl using a plastic spatula

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Pat crumb mixture evenly into the bottom of a 9-inch springform pan. Place pan in the freezer until set, 15 minutes.

    Graham cracker crust in a round pan prepared for cheesecake

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Beat cream in a large bowl with an electric mixer until it forms stiff peaks.

    Whipped cream in a mixing bowl with a whisk attachment beside it

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Stir one fourth of the whipped cream into the filling mixture to lighten. Fold remaining whipped cream into the filling mixture until combined.

    Mixing bowl with creamy no-bake cheesecake filling being folded with a spatula

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Spread half of the filling over the crust.

    Prepared cheesecake mixture in a round pan next to remaining mixture in a mixing bowl

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Dip remaining 12 ladyfingers, one at a time, into coffee mixture to coat, about 1 second. They will soften quickly and break easily. Place atop the filling, breaking to fit as needed. Spread remaining filling evenly over the ladyfingers.

    A hand spreading mascarpone cream over ladyfingers for a tiramisu dessert

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Cover and chill in the refrigerator 6 hours to overnight.

    No-bake tiramisu cheesecake in a tin covered with plastic wrap

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Dust cocoa powder generously over top of the cheesecake. Loosen sides of pan with a thin spatula. Remove sides of pan.

    Top view of a tiramisu cheesecake covered with cocoa powder, on a light surface

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali


  • Garnish each slice with a chocolate covered espresso bean.

    Top view of a tiramisu cheesecake garnished with coffee beans in a circular arrangement

    Photographer: Jake Sternquist / Food Styling: Holly Dreesman / Shannon Goforth / Prop Styling: Breanna Ghazali




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