No Bake Tiramisu Cheesecake

How to make the most good and creamy No Bake Tiramisu Cheesecake. Made with a chocolate biscuit (cookie) base, a whipped mascarpone and cream cheese filling, espresso-soaked Savoiardi and a dash of coffee liqueur – good!

A classic Italian Tiramisu is probably our favourite dessert of all time (when it's made right) so it comes as no surprise that we like to use those flavours to make other good desserts like our Tiramisu ice cream and now Tiramisu cheesecake.

This is a no-bake cheesecake so it's so simple and easy to put together and needs to chill in the fridge to set so it's suited to making ahead of time.

It's made with a crumbly chocolate biscuit/cookie base, a rich and creamy mascarpone and cream cheese filling layered with coffee-soaked Savoiardi (lady fingers) and a cheeky splash of coffee liqueur…so good and so addictive!

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

See the photo below that shows you everything you need to make our no-bake Tiramisu cheesecake plus some notes and tips on ingredients!

Ingredient notes and substitutions

• Dark chocolate digestives – since these are a UK biscuit or cookie you can also use Oreos (filling and all).
• Butter – this is a must for binding the cheesecake base together – use unsalted.
• Cream cheese & mascarpone – use good quality cream cheese and mascarpone. It's important they are both at room temperature.
• Heavy cream (double cream UK) – don't use low-fat cream and make sure it's cold straight from the fridge before whipping.
• Espresso or strong coffee – make sure the coffee you use is strong so you get that nice flavour in the cheesecake.
• Kaluha (or other coffee liqueur) – you can leave this out if you need/want to avoid alcohol.

Step by step photos and instructions

Make the cheesecake base

Line a 9-inch springform cake tin with baking parchment.

Melt the butter in a small saucepan and set aside. Put the chocolate biscuits/cookies in a food processor and blitz to fine crumbs (photos 1 and 2).

Add the butter to the cookie crumbs and stir to combine then add it to the base of your cake tin. Using the back of a spoon, press the buttery cookie base in a smooth even layer to create your cheesecake base. Refrigerate for at least 30 minutes (photos 3 and 4).

Make the filling

Add the cream cheese, mascarpone, powdered sugar and 2 tablespoons of Kaluha to a large mixing bowl. Use an electric hand-held whisk to whisk the mixture until combined (don't overmix or the cream cheese will loosen) (photos 5 and 6).

In a separate bowl, whisk the heavy cream to stiff peaks. Fold the heavy cream into the cream cheese mixture a third at a time until fully incorporated (photos 7 and 8).

Mix the coffee with 2 tablespoons of Kaluha in a bowl, set aside.

Bring the cheesecake base out of the fridge and add half of the cheesecake mixture on top, spread it out in an even layer (photos 9 and 10).

One at a time, dip the savoiardi into the coffee mix for a few seconds then lay on top of the cheesecake filling. You can break some of them so they fit your cake tin. Make sure they are in an even layer across the filling (photos 11 and 12).

Spread the second half of the cheesecake filling over the Savoiardi then refrigerate for at least 8 hours but preferably overnight (photos 13-15).

Before serving, run a small knife around the top edges of the cheesecake and carefully remove it from the springform tin. Dust cocoa powder over the top and grated chocolate (photo 16).

Recipe tips

• Chill your base – refrigerate the cheesecake base for about 30 minutes to 1 hour before continuing with the filling.
• Use strong coffee – even if you don't like strong coffee you'll want to use it for dipping the savoiardi into as it'll give the cheesecake that good tiramisu flavour.
• Don't over mix – make sure you don't over mix the cream cheese mixture as the cream cheese can loosen too much and won't set properly. Mix everything until just combined.
• Room temperature ingredients – it's important that both the mascarpone and cream cheese are at room temperature before making the filling. Note: the heavy cream should be cold!

Recipe FAQs

How long does it last in the fridge?

The cheesecake will keep well in the fridge for 3-4 days.

Can we make this without alcohol?

Of course, leave it out there's no need to replace it with anything.

Can it be frozen?

Yes, you can freeze your Tiramisu cheesecake for up to 3 months. wrap it carefully.

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Ingredients

Makes 12 servings

• 10.5 oz chocolate digestive biscuits ((300g) can also use whole oreos)
• 5 tablespoons unsalted butter ((75g))
• 1 and ⅓ cup cream cheese ((300g) at room temperature)
• 1 and ⅓ cup mascarpone ((300g) at room temperature)
• 1 cup and 1 tablespoon heavy cream (double cream UK) ((300ml))
• 4 tablespoons Kaluha or other coffee liqueur
• ¾ cup powdered sugar (icing sugar) ((100g))
• 12-13 Savoiardi (ladyfingers)
• ¾ cup espresso or strong brewed coffee
• Cocoa powder (for dusting)
• Dark chocolate (for grating on top (optional))

Equipment

• 9 inch springform cake tin
• Baking parchment
• Electric whisk or stand mixer

Method

Make the cheesecake base

1. Line a 9 inch springform cake tin with baking parchment.

2. Melt the butter in a small saucepan and set aside. Put the chocolate biscuits/cookies in a food processor and blitz to fine crumbs.

3. Add the butter to the cookie crumbs and stir to combine then add it to the base of your cake tin. Using the back of a spoon, press the buttery cookie base in a smooth even layer to create your cheesecake base. Refrigerate for at least 30 minutes.

Make the filling

1. Add the cream cheese, mascarpone, powdered sugar and 2 tablespoons of kaluha to a large mixing bowl. Use an electric hand-held whisk to whisk the mixture until just combined (don't overmix or the cream cheese will loosen).

2. In a separate bowl, whisk the heavy cream to stiff peaks. Fold the heavy cream into the cream cheese mixture a third at a time until fully incorporated.

3. Mix the coffee with 2 tablespoons of Kaluha in a bowl, set aside.

4. Bring the cheesecake base out of the fridge and add half of the cheesecake mixture on top, spread it out in an even layer.

5. One at a time, dip the savoiardi into the coffee mix for a few seconds then lay on top of the cheesecake filling. You can break some of them so they fit your cake tin. Make sure they are in an even layer across the filling.

6. Spread the second half of the cheesecake filling over the Savoiardi then refrigerate for at least 8 hours but preferably overnight.

7. Just before serving, run a small knife around the top edges of the cheesecake and carefully remove it from the springform tin. Dust cocoa powder over the top and grated chocolate.

Kitchen notes

• Chill your base refrigerate the cheesecake base for about 30 minutes to 1 hour before continuing with the filling.
• Use strong coffee even if you don't like strong coffee you'll want to use it for dipping the savoiardi (ladyfingers) into as it'll give the cheesecake that good tiramisu flavour.
• Don't over mix make sure you don't over mix the cream cheese mixture as the cream cheese can loosen too much and won't set properly. Mix everything until just combined.
• Room temperature ingredients it's important that both the mascarpone and cream cheese are at room temperature before making the filling. Note: the heavy cream should be cold!
• Storage and freezing the cheesecake will keep well in the fridge for 3-4 days or can be frozen for up to 3 months.