No-Bake Tiramisu Cheesecake

Jump to Recipe

Creamy cheesecake, espresso soaked ladyfingers, mascarpone cream, and espresso whipped cream make up this indulgent No-Bake Tiramisu Cheesecake.

Tiramisu is a classic Italian dessert loved for its rich flavors of coffee and cream. This no-bake version combines the indulgence of tiramisu with the creamy goodness of cheesecake, making it the perfect dessert for any occasion. Espresso-soaked ladyfingers are layered with a decadent mascarpone cheesecake filling, and it is topped with mascarpone cream, espresso whipped cream, and a dusting of cocoa powder. This dessert is sure to impress your guests. And the best part? It requires no baking, so you can enjoy a taste of Italy with minimal effort. Let’s make it.

Ingredients:

• 2 7-ounce packs of ladyfingers (I used DeLallo)
• 1 ½ cup brewed espresso of choice, room temperature 

For the Filling:

• 16 Ounces Cream Cheese, softened to room temperature
• 8 ounces mascarpone cream
• 2 Cups granulated Sugar
• 1 tablespoon vanilla bean paste
• ½ Cup Heavy Cream, whipped to stiff peaks

Mascarpone Cream Topping:

• 1 Cup Heavy Cream
• ¼ cup Granulated Sugar
• 1 Teaspoon Vanilla Bean Paste
• 6 tablespoon mascarpone cream

Espresso Whipped Cream:

• ½ cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla bean paste
• 1 teaspoon espresso powder

Unsweetened cocoa powder, for dusting

Instructions:

• Prepare the Ladyfingers: Arrange the ladyfingers in a single layer in the bottom of a 9×12-inch rectangle pan, trimming as needed to fit snugly.
• Soak the Ladyfingers: In a shallow dish, pour the room temperature brewed espresso. Dip each ladyfinger into the espresso, soaking them briefly on both sides. Arrange the first layer of soaked ladyfingers in the bottom of the pan. You will alternate the cheesecake and the soaked ladyfingers.
• Make the Filling: In a large mixing bowl, beat the softened cream cheese, mascarpone cream, granulated sugar, and vanilla bean paste until smooth and creamy.
• Fold in Whipped Cream: Gently fold in the whipped heavy cream until fully incorporated into the cream cheese mixture. Be careful not to deflate the whipped cream.
• Layer the Cheesecake: Pour half of the cream cheese mixture over the soaked ladyfingers in the pan, spreading it into an even layer with a spatula.
• Repeat Layers: Repeat the layering process with the remaining soaked ladyfingers and cream cheese mixture, ending with a layer of the cream cheese mixture on top.
• Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.

• Make the Mascarpone Cream Topping: In a mixing bowl, combine the heavy cream, granulated sugar, vanilla bean paste, and mascarpone cream. Beat until stiff peaks form.
• Prepare the Espresso Whipped Cream: In another mixing bowl, combine the heavy cream, granulated sugar, vanilla bean paste, and espresso powder. Beat until stiff peaks form.
• Pipe the Mascarpone Cream Topping and Espresso Whipped Cream: Pipe the Mascarpone cream alternating with the espresso whipped cream on top of the chilled cheesecake.
• Dust with Cocoa Powder: Using a fine mesh sieve, dust the top of the cheesecake with unsweetened cocoa powder for a finishing touch.
• Serve and Enjoy: Carefully remove the springform pan sides before slicing and serving the cheesecake. Enjoy the rich flavors of tiramisu and cheesecake in every delicious bite!

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

Schar makes a gluten-free ladyfinger that would work 1:1 in this recipe.

The Banana Diaries has a recipe for a quick, 3-ingredient vegan mascarpone.

Miyokos makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping. 

This no-bake tiramisu cheesecake is a delightful treat for any occasion. With its layers of espresso-soaked ladyfingers, creamy mascarpone cheesecake filling, and espresso whipped cream topping, it’s sure to satisfy your sweet tooth and impress your guests. Plus, it’s incredibly easy to make, requiring no baking at all. Give this recipe a try and indulge in a taste of Italy today!

XO,

Heather

Try my Classic No-Bake Vanilla Bean Cheesecake for a creamy and simple delight!