Name: No-Bake Tiramisu Cheesecake Recipe
Prep time: 30 min
Ingredients: 170 g 6oz Ladyfingers (Savoiardi biscuits); 75 g 5 Tbsp Butter, melted; 1 teaspoon Cocoa powder; 1/2 teaspoon Coffee; 2¼ cups 500g Mascarpone cheese; 1¼ cups 150g Powdered sugar; 1 teaspoon Vanilla extract; 3/4 cup 180ml Heavy cream, cold; 1½ cups 360ml Brewed espresso; 8 g Gelatin powder + 40ml cold water; Ladyfingers (Savoiardi biscuits); Cocoa powder for dusting

No-Bake Tiramisu Cheesecake Recipe

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If you’re a Tiramisu fan like me you’re going to love this no-bake tiramisu cheesecake. All the favorite flavors of tiramisu, only this time it’s even easier to make and this an eggless recipe. A nice twist to the famous Italian dessert.

A close-up of a round tiramisu cake on a white plate. A slice has been lifted from the cake, showing layers of creamy mascarpone cheese, coffee-soaked ladyfingers, and a dusting of cocoa powder on top. The background is blurred.

No-Bake Tiramisu Cheesecake Recipe

4 from 27 votes

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Prep Time 30

WORK TIME 30

DIFFICULTY Easy

Cuisine Italian

Servings yields

Ingredients

For the crust:

170 g 6oz Ladyfingers (Savoiardi biscuits)
75 g 5 Tbsp Butter, melted
1 teaspoon Cocoa powder
½ teaspoon Coffee

For the filling:

2¼ cups 500g Mascarpone cheese
1¼ cups 150g Powdered sugar
1 teaspoon Vanilla extract
¾ cup 180ml Heavy cream, cold
1½ cups 360ml Brewed espresso
8 g Gelatin powder + 40ml cold water
Ladyfingers Savoiardi biscuits
Cocoa powder for dusting

Instructions

DIRECTIONS

1. Make the crust: In a food processor or a Ziploc bag crush the Savoiardi biscuits, cocoa powder and coffee into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Pour hot coffee into large shallow dish, set aside to cool.
4. In a large bowl mascarpone cheese, vanilla extract and powdered sugar until soft and smooth. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Pour half of the cheesecake mixture over the crust, then dip each ladyfinger in the cold coffee for 1-2 seconds. Arrange one layer of soaked biscuits over the cheesecake layer. Then, pour the remaining cheesecake mixture and spread evenly.
7. Refrigerate overnight or for at least 6 hours.
8. Just before serving, dust with cocoa powder.