Short Description

This No-Bake Tiramisu Cheesecake combines the rich flavors of a classic Italian tiramisu with the creamy decadence of cheesecake—all without turning on the oven. With a chocolate espresso crust, smooth mascarpone filling, and a whipped cream topping dusted in cocoa powder, this dessert is elegant, effortless, and utterly indulgent.

Why You’ll Love This Recipe

• No oven required—perfect for warm weather or busy kitchens
• Elegant presentation with minimal effort
• Classic tiramisu flavor in a sliceable cheesecake form
• Ultra-creamy texture from mascarpone and whipped cream
• Chocolate espresso crust adds bold, rich contrast
• Make-ahead friendly—ideal for entertaining
• Balanced sweetness without being overpowering
• Versatile for holidays, birthdays, or dinner parties
• Kid-friendly and adult-approved
• Can be customized with liqueurs or flavored toppings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• chocolate graham cracker crumbs (or crushed espresso cookies)
• melted unsalted butter
• granulated sugar
• pinch of salt

For the filling:

• cream cheese, softened
• mascarpone cheese
• powdered sugar
• vanilla extract
• brewed espresso or strong coffee, cooled
• heavy whipping cream

For the topping:

• heavy cream
• powdered sugar
• vanilla extract
• unsweetened cocoa powder, for dusting

Directions

1. In a mixing bowl, combine the chocolate crumbs, melted butter, sugar, and a pinch of salt. Mix until all crumbs are evenly coated.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate for at least 30 minutes.
3. In a large mixing bowl, beat together the softened cream cheese, mascarpone, powdered sugar, and vanilla extract until smooth and creamy.
4. Add the cooled brewed espresso or strong coffee and beat again until fully incorporated.
5. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cheesecake mixture until no streaks remain.
6. Pour the filling over the chilled crust and smooth the top using a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight, to fully set.
7. For the topping, whip the cream with powdered sugar and vanilla extract until stiff peaks form.
8. Pipe or spread the whipped topping over the chilled cheesecake.
9. Dust the surface generously with unsweetened cocoa powder just before serving.

Servings and Timing

Servings: 10–12 slices
Prep Time: 25 minutes
Chill Time: Minimum 6 hours (overnight preferred)
Total Time: About 6 hours 25 minutes

Variations

• Liqueur-Infused: Add 1–2 tablespoons of coffee liqueur (e.g., Kahlúa or Tia Maria) to the filling for an adult version.
• Oreo Crust: Use crushed Oreos instead of chocolate graham crackers for a sweeter, thicker crust.
• Chocolate Chips: Fold in mini chocolate chips for added texture and richness.
• Mocha Version: Add cocoa powder or melted dark chocolate to the filling for a mocha twist.
• Fruit Topping: Add fresh raspberries or a strawberry glaze on top for a fruity balance.
• Vegan Option: Use dairy-free cream cheese, coconut cream, and a plant-based butter alternative for a vegan variation.
• Mini Cheesecakes: Make individual servings in ramekins or muffin tins for portion control and presentation.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture, keep it well-chilled until just before serving. You can also freeze it (without the whipped topping) for up to 1 month. Thaw in the refrigerator overnight before decorating and serving. This cheesecake should not be reheated, as it is intended to be served cold.

FAQs

Can I make this cheesecake ahead of time?

Yes, this recipe is perfect for making ahead. It needs several hours to chill and set, so preparing it the day before is ideal.

What’s the difference between mascarpone and cream cheese?

Mascarpone is an Italian cream cheese that is softer, richer, and less tangy than regular cream cheese, giving this cheesecake a smoother and more luxurious texture.

Can I use instant coffee instead of espresso?

Yes, dissolve 1–2 teaspoons of instant coffee in hot water to substitute for brewed espresso.

How do I prevent the crust from falling apart?

Make sure the crust is firmly packed and chilled for at least 30 minutes before adding the filling. The butter helps bind the crumbs together.

Can I skip the whipped topping?

Yes, though it adds a beautiful finish and lightness. If skipping, you may want to dust with extra cocoa or chocolate shavings instead.

Is this safe for kids to eat with the coffee in it?

Yes, the amount of espresso is small and mostly for flavor. However, you can reduce it or use decaffeinated coffee if preferred.

Can I add gelatin to help it set?

The whipped cream stabilizes the filling well, but if you want a firmer set, you can dissolve 1 teaspoon of unflavored gelatin in warm water and fold it into the mixture.

How do I slice cleanly?

Use a sharp knife dipped in hot water and wiped dry between slices for neat, clean cuts.

Can I use a regular cake pan instead of a springform pan?

A springform pan is highly recommended for easy removal, but you can use a deep cake pan lined with parchment if needed—just be cautious when unmolding.

Will the filling firm up enough without baking?

Yes, the whipped cream and chilling time create a firm yet creamy texture without the need for baking.

Conclusion

No-Bake Tiramisu Cheesecake delivers everything you love about tiramisu in a rich, creamy, and utterly satisfying cheesecake format. With its espresso-kissed filling, chocolate cookie crust, and cloud-like whipped topping, it’s a sophisticated dessert that requires no oven time. Whether for a dinner party or casual gathering, this indulgent treat is guaranteed to impress.

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