As an Amazon Associate I earn from qualifying purchases
Easy No Bake Tiramisu Cheesecake is definitely easy and delicious. Rich creamy espresso cookies and cheesecake filling flavored with Coffee liqueur and espresso makes this cheesecake the best! If you are a Tiramisu lover like me this is a must have recipe.
Because this recipe is a no bake cheesecake it is extra creamy just like Tiramisu should be. Baked cheesecake is delicious also but it would take away from some of the creaminess you can only get from a no bake recipe.
Believe me I tried both ways. No bake won the contest! The only thing baked in this recipe is the crust!
Rich and smooth with the creamiest of creamy filling melts in your mouth and then you taste that delicious coffee and kahlua/coffee flavors in the cookies hiding inside.
Add them in the bottom crust and middle filling, and top with a coffee liqueur whipped cream dusted with cocoa and you have got Tiramisu in a new dessert.
Wait…. let’s pause a minute…. take it all in. The hardest part of this recipe? Waiting for the cheesecake to “set” but in the meantime you can scrape the bowl and enjoy!
I call this a no bake cheesecake because you do not bake the cheesecake. You do however, have to bake the crust for about 8 minutes. If you didn’t want to take the time to bake it you can just press the crumbs into the springform pan and place it in the fridge while you make the filling. I think, however, baking the crust gives a sturdier crust.
I have proclaimed myself the cheesecake Queen because I love them so much. They make awesome desserts. Some of my favorite are Rippled Cookie Butter Cheesecake, Thin Mint Chocolate Chip Cheesecake , Best Ever Almond Cheesecake With Shortbread Cookie Crust , How To Make Carrot Cake Cheesecake .
Can you make this Easy No Bake Tiramisu Cheesecake ahead of time?
Yes! You must make it at least 6-8 hours ahead of time. It needs to set since it is not baked. I made one recently and purposely left it in the fridge ( after we tried some) to see if the flavors changed over the course of a few days. They were awesome even 5 days after and possibly better in that the flavors married together even better over time!
Creamy and Easy No Bake Tiramisu Cheesecake
Typically the lady finger cookies that are used in Tiramisu are called savoiardi biscuits. They are a light, sweet sponge cookie used in many desserts like trifles, chocolate gateau linings or tiramisu.
To make these cookies your self is not difficult at all and here is a recipe to try that if you like. https://www.marcellinaincucina.com/sponge-fingers-recipe/
I put this on my list of must tries personally. Just for fun. Yes. I said fun. New and exciting things to bake are fun.
However, I like to use a crunchier cookie. It softens from the cream absorbing the flavors but does not get too soft when you dip them into the coffee syrup.
The first time I made this recipe I put the filling in two smaller size cheesecakes. After all who would eat all that cheesecake? Well….. Me. Of course. That’s the problem. This time, I wanted to share the wealth and it was a big hit. Everyone who did the taste test LOVED the recipe.
I adapted the recipe by Life Love and Sugar. I changed the cookie bottom used, added cocoa, and tweaked a few things. Using the espresso marscapone was a great change since it added greater coffee flavors in the filling. You can’t have too much coffee flavor. Know what I’m sayin?
If you can not find coffee marscapone you can substitute for the plain kind.
Now doesn’t that make you want to pour a cup of coffee and sit down and enjoy a slice?
Here’s how to make the Easy No Bake Tiramisu Cheesecake
What you need
Ingredients
Crust
16 marguerite cookies crushed = 1 1/2 cups crumbs
Savoiardi cookies – lady fingers for in the filling- I used about 15 but keep the pack handy because everyone’s spring form pans are slightly different.
6 tbs melted butter
3 tablespoons cocoa powder
Cheesecake Filling
12 mor Marguerite /savioardi cookies
16 oz espresso mascarpone – room temperature
8 oz cream cheese – room temperature
1/4 cup sugar
2 tbsp vanilla extract
1 cup heavy cream
1/2 cup confectioner’s sugar
1/4 cup kahlua or coffee liqueur
Dip for the cookies (coffee syrup)
4 oz coffee
2 tbsp espresso powder
1/4 cup Kahlua
Cream Topping
1 1/2 cup heavy cream – cold
2 tbs Kahlua
1/2 cup confectioners sugar
INSTRUCTIONS
To Make The Crust
Preheat oven to 350 degrees F
Line the bottom of a 9 inch springform pan with parchment paper and then grease bottom and sides
Crush cookies into crumbs and mix together: crumbs, 3 tbsp of cocoa powder and melted butter together and press into bottom of the springform pan. No additional sugar is really needed.
Bake in preheated oven for 8 minutes and set aside to cool
To Make the coffee/kahlua syrup
In a small flat bowl take 4 oz of coffee adding 2 tbsp of espresso powder, and mix together
Add coffee to one cup of Kahlua and mix together, set aside
To Make The Filling
Mix the cream cheese, vanilla, and sugar together on medium speed until smooth and well combined. Make sure your cheeses are very soft before starting. Add espresso mascarpone, and mix on slow speed until combined. Add 1/4 cup Kahlua and stir together.
In a separate bowl mix together the heavy cream, and gradually add powdered sugar. Adding the confectioner sugar to quickly affects how the cream whips up. Beat on high until stiff peaks form
Take your whipped cream and slowly fold it into your cheese filling. Gently mix together. Set aside
To assemble your cheesecake
Add about 1/3 of your filling to your springform pan on top of your baked crust
Dip your lady finger cookies into your Espresso coffee syrup bowl for about 5-10 seconds
and place on top of filling adjusting and cutting lady fingers to fit.
Add the rest of your filling on top of the Lady fingers, smooth the top
Cover with plastic wrap or tin foil and place the cheesecake in the refrigerator and allow cheesecake to set up for about 6 hours or overnight
How To Make The Cream Topping
When ready to serve:
After the cheesecake has been allowed to set overnight, make your cream topping
Make sure your cream and bowl are cold to get the best results for cream to reach stiff peaks. Take the whipped cream, confectioner’s sugar, and beat it until soft peaks, gradually adding 1/4 cup of kahlua and continue to mix until stiff peaks form
Remove the cheesecake from the springform pan and decorate by spreading your cream on top , or pipping according to personal preference.
Sprinkle cocoa on top for more flavor and decoration
Serve immediately or place back in the refrigerator until ready to serve.
Look at all those delicious flavors and creaminess ready to melt in your mouth.
Easy No Bake Tiramisu Cheesecake
Ingredients
Crust
- 1 1/2 cups Marguerite cookies about 16 , can use savoiardi cookies, crushed into crumbs
- 6 tbsp butter melted
- 3 tbsp cocoa powder
Cheesecake filling
- 16 oz espresso mascarpone room temperature
- 8 oz cream cheese - room temperature1 room temperature
- 1/4 cup sugar
- 2 tbsp vanilla extract
- 1 cup heavy cream
- 1/2 cup confectioner's sugar
- 1/4 cup kahlua
- 12 marguerite cookies or saviordi cookies
Dip for the cookies
- 4 oz coffee
- 2 tbsp espresso powder
- 1/4 cup Kahlua
Cream topping
- 1 1/2 cup Heavy cream cold
- 2 tbsp coffee liquor Can use Kahlua
- 1/2 cup confectioners sugar
Instructions
To make the crust
- Preheat oven to 350 degrees F
- Line the bottom of a 9 inch springform pan with parchment paper and then grease bottom and sides
- Crush cookies into crumbs and mix crumbs, 3 tbsp of cocoa powder, and melted butter together and press into bottom of the springform pan. No additional sugar is really needed.
- Bake in preheated oven for 8 minutes and set aside to cool
To make the coffee/Kahlua syrup
- In a small flat bowl take 4 oz of hot coffee adding 2 tbsp of espresso powder, and mix together.
- Add coffee to one cup of Kahlua or coffee liquor and mix together. Set aside
To make the cheesecake filling
- Mix the cream cheese, vanilla, and sugar together on medium speed until smooth and well combined. Make sure your cheeses are very soft before starting.
- Add the espresso mascarpone, and mix on slow speed until combined.
- add 1/4 cup kahlua or coffee liqueur
- In a separate bowl mix together the heavy cream, and gradually add powdered sugar. Adding the confectioner sugar too quickly affects how the cream whips up. Beat on high until stiff peaks form
- Take your whipped cream and slowly fold it into your cheese filling. Gently mix together. Set aside
To assemble your cheesecake
- Add about 1/3 of your filling to your springform pan on top of your baked crust
- Dip your lady finger cookies into your espresso Kahlua syrup bowl for about 5-10 seconds and place on top of filling adjusting and cutting lady fingers to fit. You want the cookie to absorb the syrup but not get too soft and fall apart. If you are using a softer cookie like saviordi and only dip for 3-5 seconds
- Add the rest of your filling on top of the Lady fingers, smooth the top
- Cover with plastic wrap or tin foil and place the cheesecake in the refrigerator and allow cheesecake to set up for about 6 hours or overnight
How To Make The Cream Topping
- When ready to serve:After the cheesecake has set, make your cream topping
- Make sure your cream and bowl are cold to get the best results for cream to rwhip to stiff peaks. Take the whipped cream and confectioner's sugar, and beat it until soft peaks form, gradually adding 1/4 cup of kahlua/coffee liquor and continue to mix until stiff peaks form
- Carefully remove the cheesecake from the springform pan and decorate by spreading your cream on top, or pipping according to personal preference.
- Add cocoa by sprinkling on top for more flavor and decoration
- Serve immediately since the cheesecake is set or place back in the refrigerator until ready to serve.
Notes
Don’t forget to pin this for later!
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!
If you like or try a recipe let me know!
Leave a Reply