Description
A decadent Tiramisu Cheesecake combining the classic flavors of coffee-soaked ladyfingers, creamy mascarpone and cream cheese filling, all set on a rich cocoa-flavored graham cracker crust. This no-bake dessert is topped with whipped cream and dusted with cocoa powder for an indulgent and elegant finish.
Ingredients
Cookie Crust
- 250 g graham cookies or Digestive cookies
- 2 tablespoons Dutch processed unsweetened cocoa powder
- 75 g butter, melted
Cheesecake Filling
- 250 ml strong black coffee
- 1 tablespoon Amaretto (optional)
- 600 g cream cheese
- 165 g mascarpone cheese
- 150 g powdered sugar
- 1 ½ teaspoons vanilla paste
- 360 g heavy cream (approx. 380 ml)
- ½ pack lady fingers
Topping
- 230 g heavy cream (approx. 250 ml)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla paste
- Dutch processed unsweetened cocoa powder for dusting
Instructions
- Prepare Coffee and Amaretto Mixture: Brew 250 ml of strong black coffee and pour it into a shallow bowl. Optionally stir in 1 tablespoon of Amaretto. Let it cool at room temperature while you prepare the rest of the recipe.
- Make Cookie Crust: In a food processor, blend 250 g of graham or digestive cookies with 2 tablespoons of cocoa powder until it resembles fine sand. Melt 75 g of butter and add it to the food processor, blending until combined. Press this mixture evenly into a 23 cm (9-inch) springform pan lined with parchment paper using the bottom of a glass. Refrigerate while preparing the cheesecake filling.
- Cream the Cream Cheese: Using a hand mixer or stand mixer with a paddle attachment, beat 600 g cream cheese on low speed for 1 minute until smooth.
- Mix Mascarpone and Sugar: Add 165 g mascarpone cheese, 150 g powdered sugar, and 1 ½ teaspoons vanilla paste to the cream cheese. Mix on medium-high speed for about 1 minute until smooth. Scrape down the sides and mix at low speed for 30 seconds more until incorporated.
- Whip Heavy Cream: Scrape down the bowl again, then add 360 g heavy cream. Whisk until the mixture forms stiff peaks, ensuring a thick and fluffy texture.
- Assemble First Layer: Spread half of the cheesecake filling evenly over the chilled crust using an offset spatula.
- Dip Ladyfingers: Quickly dip lady fingers (half a pack) into the cooled coffee mixture once on each side to avoid oversaturation, which can cause leaking later. Arrange them in straight lines over the cheesecake filling, cutting pieces to fit as needed.
- Assemble Second Layer: Spread the remaining cheesecake filling over the arranged lady fingers, smoothing it with an offset spatula. Cover the pan with cling film and refrigerate for at least 8 hours or overnight to set.
- Prepare Topping: Whip together 230 g heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla paste until stiff peaks form.
- Decorate and Serve: Transfer the cheesecake to a serving dish, spread the whipped cream topping evenly on top, and refrigerate again. Just before serving, dust with cocoa powder. For clean slices, dip a sharp knife in hot water, dry it off, and slice the cheesecake, wiping the knife between cuts.
Notes
- Using a paddle attachment for mixing creates the creamiest, most delicious texture, but a whisk attachment works well if unavailable.
- Quickly dip lady fingers once per side to prevent excess coffee absorption and leakage during refrigeration.
- For best slicing results, heat your knife in warm water and dry before each cut.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
