No-Bake Tiramisu Cheesecake

Creamy cheesecake, espresso soaked ladyfingers, mascarpone cream, and espresso whipped cream make up this indulgent dessert.

Course: Dessert, Snack

Cuisine: American, Italian

Keyword: cheesecake, espresso, ladyfingers, no bake, tiramisu

Servings: 16

Ingredients

For the Ladyfinger Layers:

2 7-Ounce Packs of Ladyfingers (I used DeLallo)
1 ½ Cups Brewed Espresso of Choice, room temperature

For the Filling:

16 Ounces Cream Cheese, softened
8 Ounces Mascarpone cream, softened
2 Cups Granulated Sugar
1 Tablespoon Pure Vanilla Bean Paste
½ Cup Heavy Cream, whipped to stiff peaks

Mascarpone Cream Topping:

1 Cup Heavy Cream
¼ Cup Granulated Sugar
1 Teaspoon Pure Vanilla Bean Paste
6 Tablespoons Mascarpone Cream, softened

Espresso Whipped Cream:

½ Cup Heavy Cream
2 Tablespoons Granulated Sugar
1 Teaspoon Pure Vanilla Bean Paste
1 Teaspoon Espresso Powder (I used DeLallo)

Instructions

Prepare the Ladyfingers: Arrange the ladyfingers in a single layer in the bottom of a 9x12-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!

Notes

See blog for dietary substitutions on dairy and gluten.