No Bake Tiramisu Cheesecake
User Reviews
5
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Prep Time
20 mins
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Chilling Time
12 hrs
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Total Time
12 hrs 20 mins
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Servings
8 servings
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Calories
615 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
No Bake Tiramisu Cheesecake
Description
This cheesecake starts with a pressed chocolate cookie crumb base chilled to set. The creamy filling blends room temperature cream cheese, mascarpone, powdered sugar, and vanilla, lightened with whipped cream. Gelatine dissolved in a bit of cream stabilizes the filling for a firm yet smooth texture.
Lady fingers soaked in strong coffee are layered in thirds between portions of the mascarpone filling, building the characteristic tiramisu flavor and creaminess. The cheesecake is refrigerated for at least 12 hours to fully set, yielding a rich, coffee-infused dessert with a chocolatey crust.
The dessert keeps well in the refrigerator for up to 4-5 days, and it can be frozen without the topping for up to three months. Thawing should be done overnight in the fridge. Wrapping tightly helps preserve moisture and flavor during storage.
Ingredients
COOKIE BASE
- 1½ cups chocolate cookie crumbs
- ¼ cup butter melted
MIDDLE FILLING
- ¼-½ cup coffee strong, regular or decaf
- 8-`10 lady fingers
TIRAMISU FILLING
- 10½ ounces cream cheese room temperature
- 1 cup mascarpone room temperature
- 1¼ cup powdered sugar icing, sifted
- 1 teaspoon vanilla
- 1 cup heavy cream whole / whipping cream, divided, cold from the fridge
- 1 tablespoon powdered gelatine (15 ml)
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
- Store the cheesecake wrapped tightly in the refrigerator for up to 4-5 days.
- Freeze the cheesecake without the topping for up to 3 months; thaw overnight in the fridge before serving.
- Add the topping just before serving if freezing the cake to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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