This no-bake tiramisu cheesecake is the ultimate fusion of two beloved desserts—classic Italian tiramisu and rich, velvety cheesecake.
Each bite delivers layers of bold espresso flavor, creamy mascarpone filling, and delicate ladyfingers soaked in coffee liqueur.
It’s indulgent yet balanced, with just the right touch of sweetness and a luxurious, mousse-like texture.
Perfect for entertaining or whenever you want a show-stopping dessert without turning on the oven, this cheesecake chills into a beautifully sliceable treat.
Finished with a dusting of cocoa powder and elegant chocolate-covered espresso beans, it’s a coffee lover’s dream that feels both sophisticated and effortless.
Prep Time: 20 mins
Cool Time: 30 mins
Chill Time: 6 hrs
Total Time: 6 hrs 50 mins
Servings: 12
Ingredients
- 1 cup boiling water
- 2 tablespoons instant espresso coffee powder, divided
- 6 tablespoons coffee liqueur (such as Mr. Black), divided
- 2 (8-ounce) packages mascarpone cheese, softened
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 (7-ounce) package crisp Italian ladyfingers (savoiardi), divided
- 1 cup sliced almonds, toasted
- 2 tablespoons white sugar
- 1/3 cup butter, melted
- 2 cups whipping cream
- Unsweetened cocoa powder, for dusting
- 12 chocolate-covered espresso beans
Directions
- In a small bowl, combine boiling water with 1 tablespoon espresso powder and stir until dissolved. Let cool to room temperature (about 30 minutes), then stir in 2 tablespoons coffee liqueur. Set aside.
- In a large mixing bowl, beat mascarpone and cream cheese together until smooth and creamy. Add powdered sugar, remaining espresso powder, and salt; mix until well combined. Blend in vanilla extract and remaining 4 tablespoons coffee liqueur. Cover and chill for 30 minutes.
- To make the crust, pulse 12 ladyfingers, toasted almonds, and white sugar in a food processor until fine crumbs form. Transfer to a bowl and stir in melted butter until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Place in the freezer for 15 minutes to set.
- In a separate bowl, beat whipping cream until stiff peaks form.
- Fold one-fourth of the whipped cream into the chilled filling to lighten it, then gently fold in the remaining whipped cream until smooth and airy.
- Spread half of the filling evenly over the prepared crust.
- Quickly dip the remaining ladyfingers, one at a time, into the coffee mixture (about 1 second each) and arrange them over the filling, breaking as needed to fit.
- Spread the remaining filling evenly over the ladyfinger layer.
- Cover and refrigerate for at least 6 hours, or overnight, until fully set.
- Before serving, dust generously with cocoa powder. Carefully remove the sides of the springform pan.
- Garnish each slice with a chocolate-covered espresso bean and serve chilled.
Chefs Notes
- Dip ladyfingers quickly—over-soaking will cause them to fall apart.
- For a stronger coffee flavor, add an extra teaspoon of espresso powder to the filling.
- This dessert slices best when fully chilled overnight.
- You can substitute espresso beans with chocolate shavings for a softer garnish.
- Use a hot knife (wiped clean between cuts) for clean, professional slices.