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No-Bake Tiramisu Cheesecake with Espresso-Soaked Ladyfingers

Cross-section view of a rich tiramisu cheesecake showing layers of cream, ladyfingers, and a chocolate base, dusted heavily with cocoa powder.
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This recipe combines the creamy texture of cheesecake with the coffee and mascarpone flavors of classic tiramisu. You make this dessert without baking, resulting in a silky, elegant treat perfect for parties or holidays.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup strong brewed espresso or coffee, cooled
  • 1 tablespoon coffee liqueur (optional)
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 ounces mascarpone cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1 package (7 ounces) ladyfingers
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the crust: Combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes while you prepare the coffee soak.
  2. Prepare the coffee soak: In a shallow bowl, mix the cooled espresso and coffee liqueur, if using. Quickly dip both sides of the ladyfingers into the coffee mixture, ensuring they are moist but not soggy. Arrange a single layer of soaked ladyfingers over the chilled crust.
  3. Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Beat in the vanilla extract. Add the softened mascarpone cheese and mix until just combined. Do not overmix.
  4. Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the mascarpone-cream cheese mixture until uniform.
  5. Assemble the cheesecake: Spread half of the cheesecake filling evenly over the layer of soaked ladyfingers. Add a second layer of coffee-soaked ladyfingers on top of the filling. Top with the remaining cheesecake filling, smoothing the top with a spatula.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Serve: Before serving, carefully remove the springform ring. Dust the top generously with unsweetened cocoa powder. Slice and serve this decadent cheesecake dessert.

Notes

  • For an even richer flavor, use a dark roast espresso for soaking the ladyfingers.
  • If you prefer a chocolate cookie crust alternative, you can use graham crackers mixed with 2 tablespoons of cocoa powder.
  • This is an easy make-ahead dessert; it tastes best when chilled for a full 12 hours.

Nutrition

Find it online: https://delicerecipe.com/tiramisu-cheesecake-recipe-no-bake/