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No Bake Tiramisu Cheesecake

A creamy no bake Tiramisu Cheesecake, Classic Tiramisu meets cheesecake, works perfectly and tastes even better!  The perfect dessert idea. 

Prep Time
20 mins
Chilling Time
12 hrs
Total Time
12 hrs 20 mins
Servings: 8 servings
Calories: 615 kcal
Course: Dessert
Cuisine: Italian-American Fussion

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)

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile in a large bowl beat together the cream cheese and mascarpone until light and fluffy, add the sugar and vanilla beat to combine.
  3. Beat the cold whipping / whole cream until soft peaks appear, then add the cream cheese mixture and beat just until combined.
  4. 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.
  5. 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

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

% 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.