Tiramisu Cheesecake Recipe: A Creamy, Coffee-Laced Dream
There’s something about Sunday mornings in Santa Rosa that wraps around your soul like a warm quilt. I remember one in particular—fog clinging to the hills, the scent of ground espresso in the kitchen, and my youngest son tugging at my sleeve asking, “Can we bake today?” That morning turned into an experiment, blending his favorite dessert (cheesecake) with mine (tiramisu). The result? This tiramisu cheesecake recipe. It’s baked, bold, and bursting with silky textures and deep coffee flavor. If you’ve ever needed an excuse to slow down, gather your loved ones, and celebrate flavor, this dessert is it.
Table of contents
Table of Contents
Why This Tiramisu Cheesecake Recipe Wins Hearts (and Taste Buds)
If you’re torn between making a cheesecake or a tiramisu, stop right there—this tiramisu cheesecake recipe is the best of both worlds. We’re talking a luscious, tangy cream cheese base blended with velvety mascarpone, layered with coffee-soaked ladyfingers, and topped with a dreamy coffee mascarpone whip. All nestled in a chocolate cookie crust. Yes, it’s as good as it sounds.
Unlike a classic tiramisu, which is no-bake and delicate, this hybrid bakes low and slow for that structured, creamy texture that holds together beautifully. And while traditional cheesecake can lean rich and dense, the sour cream and heavy cream lighten the batter for a softer, silkier mouthfeel.
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The Ultimate Tiramisu Cheesecake Recipe You’ll Make Again and Again
Description
A silky, creamy and luscious cheesecake with a chocolate crust and a layer of coffee soaked ladyfingers topped off with a coffee mascarpone cream and cocoa powder
Ingredients
Chocolate crust:
- 35 chocolate creme cookies (455 g)
- 5 tbsp unsalted butter, melted (85g)
Cheesecake filling:
- 24 oz full-fat cream cheese, room temperature (3 8oz blocks, 680g)
- 8oz good quality mascarpone (e.g., Galbani), room temperature (226g)
- 1 1/2 cups granulated sugar (325g)
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs, room temperature
- 1/2 cup heavy cream (120g)
- 1 cup sour cream (240g)
- 1 tbsp cornstarch
Assembly:
- 12 ladyfinger biscuits
- 1/2 cup strong coffee (make black coffee however you like, but make it stronger)
Coffee mascarpone cream:
- 4 oz good quality mascarpone cheese, cold (113g)
- 2–4 tbsp granulated sugar
- 1 tsp instant coffee + 1 tsp water
- 1 cup heavy whipping cream, chilled (240g)
Decoration:
- 2 tbsp cocoa powder to dust
Instructions
Chocolate crust:
- Preheat oven to 350F (conventional) and butter the bottom of a 10″ springform pan (3″ tall)
- Grind the chocolate creme cookies and melted butter in a food processor until they form a fine crumb. Transfer to the pan, and pack very tightly using a measuring cup. You can push a little up the edges but keep most on the bottom.
- Bake for 7-8 min
Cheesecake filling:
- Adjust the oven temperature to 320F (conventional)
- Add the cream cheese and mascarpone cheese to the bowl of your stand mixer along with the sugar, vanilla and salt. Use the paddle attachment to beat for 2-3 minutes on medium-low speed until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly
- Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined
- Add the cream, sour cream, and cornstarch (sifted), and mix at low speed until just combined. Keep scraping sides of the bowl
Assembly & baking:
- Seal your pan tightly with aluminum foil on the outside (not on the top)
- Pour half of the batter into the crust and gently shake to spread it. Tap the pan a few times on the counter to get rid of any air bubbles
- Soak the ladyfingers in the coffee quickly (just a quick dip on each side, don’t hold them in), and layer in the cheesecake pan gently. Try to get them as close as possible, and cut some ladyfingers into smaller pieces to fill in the gaps
- Gently add the remaining cheesecake batter (you can fill the pan until just under the brim) and lightly shake and tap again
- Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the springform pan in the water and bake for about ~80 min. Don’t open the oven until at least 75 minutes in. When done, the cheesecake should have firm edges but a jiggly center
- Remove from the oven, and cool at room temp for 15 min. Then run a butter knife between the cheesecake and the walls of the pan to separate them (don’t open the pan), and cool for 2-3 hours at room temp. After this, place in the fridge and chill overnight (no cover needed)
Coffee mascarpone cream:
The next day, add the mascarpone, sugar and coffee to a bowl, and whisk until creamy. Then add the heavy cream, and whisk on low speed until the mixture forms stiff peaks
Decoration & serving:
- Carefully remove the chilled cheesecake from the pan and transfer to a serving stand
- Spread on a thin layer of the coffee mascarpone cream. Transfer the remaining to a piping bag and pipe it on top of the cheesecake using any pattern you like
- Dust the cheesecake with cocoa powder, and you’re ready to enjoy!
Notes
It is important to use a 10″ pan which is 3″ tall, as otherwise the batter won’t fit. If you use a 9″ pan (make sure it is at least 3″ tall), you will have some leftover batter. I fill my pan almost to the top, and have never had a cheesecake overflow because it is baked low and slow in a water bath
Don’t oversoak the ladyfingers, just a quick dip is needed. They will absorb more moisture from the cheesecake batter during the bake
💡 Helpful tip: The water bath technique used in this recipe guarantees a smooth top and prevents cracking—no springform drama here.
Pair it with a cappuccino or enjoy solo either way, it’s a showstopper dessert for birthdays, brunches, or nights when you want something truly special. This tiramisu cheesecake recipe doesn’t just blend desserts, it balances textures, flavors, and satisfaction in every bite.
Related Recipes You’ll Love:
- Try this Moist Biscoff Cake if you’re a cookie butter fan
- Craving minis? These Boston Cream Cupcakes pack a punch
Let’s Bake: Ingredients & Foolproof Steps
🛒 Ingredients You’ll Need
Chocolate Crust
- 35 chocolate creme cookies (455g)
- 5 tbsp unsalted butter, melted (85g)
Cheesecake Filling
- 24 oz full-fat cream cheese (room temp)
- 8 oz good-quality mascarpone
- 1½ cups granulated sugar
- ½ tsp salt
- 1 tsp vanilla essence
- 4 large eggs
- ½ cup heavy cream
- 1 cup sour cream
- 1 tbsp cornstarch
Assembly
- 12 ladyfingers
- ½ cup strong black coffee
Coffee Mascarpone Cream
- 4 oz mascarpone, cold
- 2–4 tbsp sugar
- 1 tsp instant coffee + 1 tsp water
- 1 cup heavy whipping cream
Decoration
- 2 tbsp cocoa powder for dusting
👩🍳 How to Make Tiramisu Cheesecake recipe
- Crust: Blitz cookies and butter. Press into a buttered 10″ springform pan. Bake 7–8 min at 350°F.
- Batter: Beat cream cheese, mascarpone, sugar, salt, and vanilla. Add lightly whisked eggs slowly. Add cream, sour cream, and sifted cornstarch.
- Assembly: Pour half the batter over the crust. Dip ladyfingers briefly in coffee and place tightly. Top with remaining batter.
- Bake: Place pan in a hot water bath. Bake at 320°F for 80 minutes until edges are set but the center jiggles.
- Cool: Let it rest for 2–3 hours at room temp, then chill overnight (no cover).
Helpful Notes:
- Use a 10″x3″ springform pan or you’ll run out of space.
- Don’t oversoak the ladyfingers, this isn’t a swimming lesson.
Other Crowd-Pleasers:
- Craving cookie dough magic? These Brookie Cookies deliver
- For marshmallow lovers: Rice Krispie Treats with Marshmallow Fluff
Tiramisu Cheesecake FAQs: All Your Questions Answered
❓ What is in tiramisu cheesecake ?
This recipe includes cream cheese, mascarpone, eggs, sugar, sour cream, coffee, and ladyfingers layered into a chocolate cookie crust. It’s finished with a fluffy mascarpone whipped cream and cocoa powder.
❓ What’s the difference between cheesecake and tiramisu?
Tiramisu is a no-bake Italian dessert made with coffee-soaked ladyfingers and mascarpone. Cheesecake is typically baked, with a creamy filling over a crust. This tiramisu cheesecake recipe combines both.
❓ Is mascarpone cheese the same as cream cheese in tiramisu?
Nope! Mascarpone is smoother, richer, and less tangy than cream cheese. Both play key roles in this recipe: mascarpone for classic tiramisu flavor, cream cheese for cheesecake structure.
❓ Is tiramisu cheesecake at Cheesecake Factory good?
It’s popular, but making your own at home tastes even better. Seriously, this recipe will ruin restaurant versions for you (in the best way).
Bonus Dessert Ideas:
- Love coffee flavors? Try this Rice Krispie Ice Cream for a chilly twist
- Need something tasty in a hurry? Roll together a few Peanut Butter Oatmeal Balls, they’re the perfect no-fuss snack.
Final Touches: Decorating & Serving Tips
Once your cheesecake has fully chilled overnight, it’s time to add the finishing magic.
Make the Topping:
Blend the mascarpone with sugar and a splash of strong coffee until it’s creamy and dreamy. Add the cold whipping cream and beat to stiff peaks. This coffee whipped cream is rich, airy, and subtly sweet.
Decorate:
- Gently swipe a smooth layer of coffee cream over the top like frosting on a dream.
- Pipe rosettes or dollops for flair
- Dust generously with cocoa powder
Serving Notes:
- Slice with a hot, sharp knife for clean cuts
- Best enjoyed chilled, with a strong coffee or dessert wine
- Keeps in the fridge up to 5 days
🧁More Inspiration:
- Want to try sourdough too? These Sourdough Croissants are buttery perfection
- Try your hand at Sourdough Buns for your next savory bake
For more Cheesecake recipes make sure to follow me on Pinterest.
FAQs: Tiramisu Cheesecake Questions Answered
How long does tiramisu cheesecake last?
Up to 5 days in the fridge. For longer storage, freeze it. Make sure to snug it up with plastic wrap and foil to keep it fresh and fabulous.
What can go wrong when making tiramisu cheesecake recipe ?
Over-soaking ladyfingers, using low-quality mascarpone, or skipping the chill time can ruin the texture and flavor.
Does tiramisu get soggy?
It can, if the ladyfingers soak too long. A quick dip on each side is all you need—they’ll soak more during baking.
How long after making tiramisu cheesecake can you eat it?
Let it chill overnight. This step is essential for flavor development and structure. Resist the urge to cut early!
