Easy No Bake Tiramisu Cheesecake
Easy No Bake Tiramisu Cheesecake is rich and delicious espresso cookies and the creamiest cheesecake flavored with coffee liqueur and coffee espresso makes this cheesecake the best
- 1 1/2 cups Marguerite cookies about 16 , can use savoiardi cookies, crushed into crumbs
- 6 tbsp butter melted
- 3 tbsp cocoa powder
- 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
- 1 1/2 cup Heavy cream cold
- 2 tbsp coffee liquor Can use Kahlua
- 1/2 cup confectioners sugar
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.
Make sure your cream cheese and marscapone are soft at room temperature so the mix together smoothly
Make sure you allow the cheesecake to set int he fridge for the proper amount of time
if you can find savioardi cookies you can use them. I used Stella Doro Marguerite cookies because they are great tasting and not too soft. I can't always find savioardi cookies or lady fingers.
Use your judgement in dipping your cookies. You want them to absorb the coffee syrup but not get too soft.
You MUST make this cheesecake ahead of time It needs time to set before decorating and serving