No Bake Tiramisu Cheesecake
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
20 mins
-
Chilling Time
12 hrs
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Total Time
12 hrs 20 mins
-
Servings
8 servings
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Calories
615 kcal
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Course
Dessert
-
Cuisine
Italian-American Fussion
No Bake Tiramisu Cheesecake
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A creamy no bake Tiramisu Cheesecake, Classic Tiramisu meets cheesecake, works perfectly and tastes even better! The perfect dessert idea.
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Ingredients
COOKIE BASE
- 1½ cups chocolate cookie crumbs
- ¼ cup butter melted
MIDDLE FILLING
- ¼-½ cup strong coffee (regular or decaf)
- 8-`10 lady fingers
TIRAMISU FILLING
- 10½ ounces cream cheese (room temperature)
- 1 cup mascarpone (room temperature)
- 1¼ cup icing / powdered sugar sifted
- 1 teaspoon vanilla
- 1 cup whole / whipping cream divided (cold from the fridge)
- 1 tablespoon powdered gelatine (15 ml)
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Instructions
- Mix together the cookie crumbs and melted butter and press down in a lightly buttered 7.5 - 8 inch (19 -20 cm) springform pan, place in the refrigerator for 20 minutes.
- Meanwhile in a large bowl beat together the cream cheese and mascarpone until light and fluffy, add the sugar and vanilla beat to combine.
- Beat the cold whipping / whole cream until soft peaks appear, then add the cream cheese mixture and beat just until combined.
- In a small pot mix the gelatine and ¼ cup (55 grams) of whipping cream, let sit for 5 minutes. Then heat and stir just until the gelatine dissolves, do not boil. Add a tablespoon of the tiramisu filling and stir to combine. Then add to the bowl of tiramisu filling, beat just to combine.
- Remove the base from the fridge, spread ⅓ of the tiramisu filling over the crumbs and top with the lady fingers soaked in coffee*, top with another third of the filling, make a decorative topping on top with the remaining filling. Refrigerate for 12 hours or over night, sprinkle with unsweetened cocoa before serving**. Enjoy!
*place the coffee in a plate and roll the lady fingers in the coffee (turning once on each side, break the cookies to fit.
**Run a knife around the edge of the pan before removing.
Notes
- Wrap it tightly still in the pan with plastic wrap or place in an airtight container. It will keep for 4-5 days in the refrigerator.
- It can also be frozen, I would freeze the cake without the topping, that can be added before serving. Be sure to let the cake set first, then wrap the pan tightly in plastic wrap, place it in a freezer safe bag or container before freezing. It will keep for up to three months if properly stored in the freezer. To thaw the frozen cake, place it still wrapped in the fridge and let it thaw overnight.
Nutrition Information
Show Details
Calories
615kcal
(31%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
46g
(71%)
Saturated Fat
26g
(130%)
Cholesterol
149mg
(50%)
Sodium
360mg
(15%)
Potassium
130mg
(4%)
Sugar
25g
(50%)
Vitamin A
1570IU
(31%)
Vitamin C
0.2mg
(0%)
Calcium
109mg
(11%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 46g | 71% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 149mg | 50% |
| Sodium | 360mg | 15% |
| Potassium | 130mg | 3% |
| Sugar | 25g | 50% |
| Vitamin A | 1570IU | 31% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 109mg | 11% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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