Tiramisu Cheesecake

This creamy Tiramisu Cheesecake recipe is the perfect combination of two favorite desserts: tiramisu and cheesecake. The rich, creamy layers of mascarpone and cream cheese are blended with subtle hints of espresso and cocoa is a delicious combination. It's topped with a fluffy homemade whipped cream, giving it an airy touch to balance the dense cheesecake.

This Tiramisu Cheesecake is everything you love about tiramisu in the form of a luscious, decadent cheesecake. With its creamy filling, espresso-soaked ladyfingers, and rich cocoa topping, it has all the components that make tiramisu irresistible, but with the added richness of cheesecake.

It’s perfect for coffee lovers and for serving at parties or dinner gatherings. If you're looking for other fun cheesecake desserts make sure to check out our delicious no bake mango cheesecake and our yummy lavender lemon cheesecake bars.

Jump to:

• What You'll Love About This Recipe
• Ingredients
• Instructions
• Substitutions
• Variations
• Storage
• Top tip
• FAQ
• More Cheesecake Recipes
• Recipe

Ingredients

Graham crackers: These form the cheesecake crust. Look for crisp, fresh graham crackers to avoid a stale or soft texture. You can use either honey-flavored or regular, depending on your preference, but the honey-flavored ones will give a touch of sweetness to complement the cheesecake filling.

Cocoa powder: Unsweetened cocoa powder is key here. It brings a deep chocolate flavor to the crust, balancing the sweetness from the sugar. Be sure to sift it if it’s clumpy to ensure an even mixture.

Brown sugar: Opt for light brown sugar to add a subtle caramel-like sweetness that pairs beautifully with the cocoa. It also helps bind the crust together.

Melted butter: Use unsalted butter to combine the crust ingredients and hold them together. Make sure it's fully melted, so it evenly coats the graham cracker crumbs.

Mascarpone cheese: The star of the filling, mascarpone gives the cheesecake its signature creamy texture and rich flavor. Make sure it’s softened to room temperature for easier mixing and a smooth, lump-free filling.

Cream cheese: Cream cheese adds a slight tang and stabilizes the filling. Like mascarpone, you’ll want it softened for smooth mixing. Full-fat cream cheese works best to keep the cheesecake rich and creamy.

Powdered sugar: This sweetens the filling without adding any grittiness, ensuring the texture remains silky smooth. It also helps blend with the cheeses easily.

Vanilla extract: Pure vanilla extract adds warmth and depth to the flavor of the cheesecake. If possible, use real vanilla extract rather than imitation for a more authentic taste.

Rum extract: Rum extract gives that classic tiramisu flavor without the alcohol. If you prefer, you can swap this out for a tablespoon of actual rum for a more intense flavor.

Cool whip: Lightens the filling, giving it an airy texture. For a homemade alternative, you could whip your own heavy cream and gently fold it into the filling, but store-bought Cool Whip is a time-saver and works just as well.

Ladyfinger cookies: Traditional tiramisu uses ladyfingers, and they add texture and soak up the espresso in this cheesecake. Be careful when dipping them in espresso — too long, and they’ll turn mushy.

Espresso: Strong, freshly brewed espresso is essential for the tiramisu flavor. You can use instant espresso powder if you don’t have an espresso machine, just make sure it’s brewed strong.

Heavy whipping cream: For the whipped topping, use cold heavy cream to achieve stiff peaks. Freshly whipped cream is the best way to balance the richness of the cheesecake.

Powdered sugar (for topping): Sweetens the whipped cream just enough without overpowering the overall dessert. It also helps stabilize the whipped cream for piping.

Cocoa powder (for topping): A dusting of unsweetened cocoa powder finishes off the cheesecake and gives it that classic tiramisu touch. Use a fine-mesh sieve to sprinkle it evenly over the top.

Rum extract (for topping): This gives a subtle flavor to the whipped cream, echoing the rum notes in the filling. If you used real rum in the filling, you could add a splash of that to the whipped cream instead.

See recipe card for quantities.

Instructions

For this recipe you'll be preheating your oven to 350°F for now. We'll reduce the temperature after baking the crust.

Start by pulsing the graham crackers in a food processor until they are fine crumbs. Add in the cocoa powder, brown sugar, and melted butter, and pulse until the mixture starts to clump together.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 7 minutes, then set aside to cool completely.

Now you can reduce the oven temperature to 320°F.

In a large bowl, beat the mascarpone cheese, cream cheese, powdered sugar, vanilla extract, and rum extract until smooth and creamy. If you have an electric beater, it'll save you some time.

The mixture should be free of lumps and light in texture. Gently fold in the cool whip until fully incorporated, taking care not to deflate the filling.

Spread one-third of the filling over the cooled crust, smoothing it out with a spatula.

Quickly dip half of the ladyfinger cookies into the espresso, just enough to coat them without making them too soggy. Lay them evenly over the filling layer.

Repeat with another third of the filling, then another layer of dipped ladyfingers. Finish with the final layerwith the remaining cheesecake filling.

Wrap the base of the springform pan with two layers of heavy-duty foil to prevent any water from seeping in. Place the pan inside a larger baking dish and fill the dish halfway with hot water.

Bake the cheesecake for 60-70 minutes. Avoid opening the oven door to prevent cracking.

Once the cheesecake is set but still slightly wobbly in the center, remove it from the oven and let it cool to room temperature. Then refrigerate it overnight to allow the flavors to fully develop.

Before serving, dust the top of the cheesecake with cocoa powder.

Now it's time to make the homemade whipped topping. Whip the heavy cream, powdered sugar, and rum extract together until stiff peaks form.

Pipe swirls of whipped cream on top for an elegant finishing touch. You can also add grated chocolate to the top for added garnish and flavor.

Hint: For the smoothest filling, make sure both the mascarpone and cream cheese are fully softened before mixing. Cold cheese can result in a lumpy filling, so give it time to come to room temperature for a creamy, lump-free texture.

Substitutions

• Mascarpone cheese: You can substitute mascarpone with cream cheese in a pinch, though it may slightly alter the flavor. For a richer texture, blend the cream cheese with a little sour cream.
• Espresso: Strongly brewed coffee can replace espresso, though it will result in a milder coffee flavor.
• Ladyfinger cookies: If you can’t find ladyfingers, a soft sponge cake cut into strips can work as a substitute. Just be careful not to over-soak.

Variations

Chocolate Tiramisu Cheesecake: Add some melted dark chocolate to the filling for a rich chocolate twist.

Mocha Tiramisu Cheesecake: Add a tablespoon of cocoa powder and a teaspoon of instant coffee granules to the filling for a mocha-flavored cheesecake.

Fruit Tiramisu Cheesecake: Add fresh berries between the layers of ladyfingers for a fruity variation that cuts through the richness.

Storage

Refrigerator: Store your tiramisu cheesecake in an airtight container in the fridge for up to 4 days. The flavors actually improve over time, making it even better the next day.

Freezer: You can freeze the cheesecake for up to 2 months. To do so, wrap it tightly in plastic wrap and then in foil before placing it in a freezer-safe container. When ready to serve, thaw it overnight in the refrigerator.

Reheating: While cheesecakes aren’t typically reheated, if you prefer to enjoy it slightly warm, you can leave it out at room temperature for about 20 minutes before serving.

FAQ

More Cheesecake Recipes

Looking for other cheesecake recipes like this? Try these:

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