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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.
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No-Bake Tiramisu Cheesecake Recipe

Prep Time30 minutes
WORK TIME30 minutes
Cuisine: Italian
Servings: 10 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.

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