Tiramisu Cheesecake
User Reviews
5
2 reviews
Excellent
Tiramisu Cheesecake
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Tiramisu Cheesecake is what you make when you can't decide between two classic desserts! Why choose when you can have Tiramisu and Cheesecake all in one? Layered with a cream cheese and mascarpone filling, espresso-soaked ladyfingers, and topped with even more filling and a dusting of cocoa powder, this easy, no-bake dessert is sure to impress!
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Ingredients
Crust
- 9 graham crackers
- 2 tablespoons cocoa powder unsweetened
- 2 tablespoons brown sugar
- 6 tablespoons butter melted, unsalted
Cheesecake Filling
- 16 ounces mascarpone softened
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
- 11 lady fingers
- 1 cup coffee strong brewed
For dusting
- 1/4 cup cocoa powder more if needed, unsweetened
Instructions
Make the crust
- Blend the graham crackers, cocoa powder, and brown sugar in a food processor at high speed until the mixture becomes fine crumbs.
- Gradually pour in the melted butter while the food processor is running at low speed until the crumbs start to clump together. Press the crumbs firmly into the bottom of a greased 9-inch springform pan, and freezer for at least 15 minutes.
Make the filling
- While the crust is freezing, make the cheesecake filling.
- In a large mixing bowl, cream together the mascarpone, cream cheese, powdered sugar, and vanilla extract until smooth and lump free. Fold in the thawed whipped topping until well mixed, and set the mixture aside.
Assemble
- Spread a third of the cheesecake filling over the crust.
- Break 2 of the ladyfingers in half, then dip the ladyfingers, one at a time, into the coffee very briefly (if they sit too long they will become too soggy).
- Place the lady fingers in a single layer over the bottom cheesecake layer.
- Spread another third of the cheesecake filling over the ladyfingers, then place the last third of the filling into a piping bag with a large round tip and pipe the filling on top of the cheesecake.
Chill
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, but overnight is better.
Serve
- Run a small thin knife around the cheesecake and carefully remove the outer ring of the springform pan.
- Transfer the cheesecake to a large plate or cake platter, and dust with cocoa powder. Serve chilled.
Equipments used:
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
45g
(15%)
Protein
10g
(20%)
Fat
36g
(55%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
106mg
(35%)
Sodium
228mg
(10%)
Potassium
280mg
(6%)
Fiber
4g
(16%)
Sugar
22g
(44%)
Vitamin A
1077IU
(22%)
Calcium
154mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 106mg | 35% |
| Sodium | 228mg | 10% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 1077IU | 22% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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