The Best No Bake Tiramisu Cheesecake

The best no bake tiramisu cheesecake | All that's Jas

Need an amazing dessert to perfectly round off your dinner? This delicious creamy tiramisu cheesecake will knock your socks off! Best of all, this cheesecake is a no bake cake so you can keep your oven off this summer!

 

Best ever no bake tiramisu and cheesecake fusion with chocolate ganache

First off, can we just agree that combining two cakes into one is the most brilliant invention since the sliced bread?

WHAT IS TIRAMISU?

Tiramisu means “pick me up”, “cheer me up” or “lift me up”) and it’s a coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and creamy mascarpone cheese and flavored with cocoa. The recipe has been adapted into many varieties of cakes and other desserts.

 

My original tiramisu cheesecake went viral on Pinterest. It’s a beautiful, extremely decadent cake but it takes quite some time to make. Wouldn’t you want an easier, quicker version of it? Of course, you would. So here it is a no-bake tiramisu cheesecake. If it still looks complicated, trust me it’s not! You’ll love how easy it is to make it and you will make it over and over again, of that I’m sure!

 

I can’t emphasize enough how insanely delicious this cake is but maybe this will convince you: my daughter who is currently on a diet (and unlike her mother, she has a crazy self-control because who diets when they’re already skinny?) got mad at me for offering her a piece of cake. But then she opened my fridge, took one look at the cake and ended up eating a big piece, hovering over it on the counter like a wild animal, LOL. Need I say more? 🙂

 

What I like the most about this cake is that you can easily mix and match the layers. For example, omit the middle ladyfinger layer and spread tiramisu mixture straight onto the cheesecake layer. Replace the chocolate ganache layer with cocoa powder, chocolate shavings or whipped cream.

 

Make it your own but make it! You will absolutely love it! If serving for your guests, may I suggest an entree? Karageorge schnitzel for meat lovers and for vegetarians my Vatican’s cheese quiche. Both are delicious and impressive. Your company will be talking about your awesome dinner for months!

 

Please note that this post contains links to an affiliate, for your convenience. That means if you click on them and buy anything I will make a small commission. It does not affect the price you pay at all and it supports my cheesecake addiction. 😉 You can read my full disclosure

 

How to Make No-Bake Tiramisu Cheesecake

This #best no bake #tiramisu #cheesecake will knock your socks off! #dessert #nobake Click To Tweet

 

no bake cheesecake with tiramisu layer is the best cake fusion

 

INGREDIENTS:

Crust:

  • 18 ladyfingers, coarsely chopped or crushed
  • 3 tablespoons butter, melted
  • 3 tablespoons strong coffee

Cheesecake layer:

  • 1 tablespoon (or 1 envelope) unflavored powdered gelatin (optional)
  • ½ cup boiling water
  • 16 oz. cream cheese, at room temperature
  • ½ cup sugar
  • 1 ¾ cup heavy cream
  • 1 tablespoon strong coffee

Ladyfinger layer:

  • 12-14 ladyfingers
  • 1 cup strong coffee

Tiramisu layer:

  • 8 oz. Mascarpone Cheese, at room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 1 cup cold Heavy Whipping Cream
  • 2 tablespoons Sugar

Chocolate ganache:

  • 8 oz semi-sweet chocolate, chopped
  • 1 cup heavy cream
  • 1 tablespoon butter

 

~ Free Tip ~

See post for layer suggestions.
Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice is the most difficult and messy to remove).

 

DIRECTIONS:

Step 1

Crust and cheesecake layer

  1. Combine the crushed ladyfingers with melted butter and espresso. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until coarsely crushed. Press the mixture into an 8-inch springform.
  2. In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil. This step is optional. I have never had luck getting the filling firm enough without the gelatin.
  3. Combine the cream cheese, sugar, and coffee in the bowl of a stand mixer fitted with a paddle attachment (alternatively, use a hand mixer and a large bowl). Mix at low speed to form a thick paste, and then increase to medium speed until soft and smooth. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in the cream. Whip at high speed until stiff peaks form.
  4. Gradually beat in gelatin mixture into the cream cheese mixture, if using. Scrape into prepared crust and spread into an even layer. Transfer the cake to the freezer until set, for about an hour.

Step 2

Tiramisu layer

  1. In a medium-size bowl, whip the cream with the mixer on high speed until it thickens and soft peaks begin to form. With the mixer still running, add the sugar and beat until the stiff peaks form. Beat in vanilla. Gently fold in the mascarpone with a rubber spatula.
  2. Top the cold cheesecake, still in the pan, with a layer of ladyfingers briefly dipped into coffee. Break a few into pieces to fill in the empty spaces.
  3. Spoon the mascarpone mixture on top of the ladyfingers and gently even out with a frosting spatula without disturbing the layer. Return to the freezer for 15-30 minutes or until set.

Step 3

Chocolate ganache

  1. Meanwhile, place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
  2. When the cream has come to a boil, pour it over the chopped chocolate and let sit until chocolate has softened, about 3-5 minutes.
  3. Add butter and whisk until smooth. Allow ganache to cool slightly before pouring over a cake.
  4. Remove the cake from the freezer. Release and gently remove the sides of the springform (you can let it stand at room temperature for 10 minutes before removing the sides).
  5. Pour chocolate ganache over the tiramisu cheesecake. Start at the center of the cake and work outward.
  6. Decorate the cake as desired.

Refrigerate at least for 2 hours, until the ganache layer is cold and cheesecake layer has defrosted. Slice the cake with a sharp straight-edge knife cleaning it with a paper towel between each slice. Store the cake in the refrigerator.

 

pouring chocolate ganache over tiramisu cheesecake

dusting tiramisu cheesecake with cocoa powder

decorating tiramisu cheesecake with coffee beans

5 from 2 votes
The best no bake tiramisu cheesecake | All that's Jas
The Best No Bake Tiramisu Cheesecake
Need an amazing dessert to round off your dinner? This insanely delicious no bake tiramisu cheesecake will knock your socks off!
Course: Dessert
Cuisine: Italian
Author: Jas
Ingredients
Crust:
  • 18 ladyfingers coarsely chopped or crushed
  • 3 tablespoons butter melted
  • 3 tablespoons strong coffee
Cheesecake layer:
  • 1 tablespoon or 1 envelope unflavored powdered gelatin (optional)
  • ½ cup boiling water
  • 16 oz. cream cheese at room temperature
  • ½ cup sugar
  • 1 ¾ cup heavy cream
  • 1 tablespoon strong coffee
Ladyfinger layer:
  • 12-14 ladyfingers
  • 1 cup strong coffee
Tiramisu layer:
  • 8 oz. Mascarpone Cheese at room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 1 cup cold Heavy Whipping Cream
  • 2 tablespoons Sugar
Chocolate ganache:
  • 8 oz semi-sweet chocolate chopped
  • 1 cup heavy cream
  • 1 tablespoon butter
Instructions
Step 1
Crust and cheesecake layer
  1. Combine the crushed ladyfingers with melted butter and espresso. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until coarsely crushed. Press the mixture into an 8-inch springform.
  2. In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil. This step is optional. I have never had luck getting the filling firm enough without the gelatin.
  3. Combine the cream cheese, sugar, and coffee in the bowl of a stand mixer fitted with a paddle attachment (alternatively, use a hand mixer and a large bowl). Mix at low speed to form a thick paste, and then increase to medium speed until soft and smooth. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in the cream. Whip at high speed until stiff peaks form.
  4. Gradually beat in gelatin mixture into the cream cheese mixture, if using. Scrape into prepared crust and spread into an even layer. Transfer the cake to the freezer until set, for about an hour.
Step 2
Tiramisu layer
  1. In a medium-size bowl, whip the cream with the mixer on high speed until it thickens and soft peaks begin to form. With the mixer still running, add the sugar and beat until the stiff peaks form. Beat in vanilla. Gently fold in the mascarpone with a rubber spatula.
  2. Top the cold cheesecake, still in the pan, with a layer of ladyfingers briefly dipped into coffee. Break a few into pieces to fill in the empty spaces.
  3. Spoon the mascarpone mixture on top of the ladyfingers and gently even out with a frosting spatula without disturbing the layer. Return to the freezer for 15-30 minutes or until set.
Step 3
Chocolate ganache
  1. Meanwhile, place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
  2. When the cream has come to a boil, pour it over the chopped chocolate and let sit until chocolate has softened, about 3-5 minutes.
  3. Add butter and whisk until smooth. Allow ganache to cool slightly before pouring over a cake.
  4. Remove the cake from the freezer. Release and gently remove the sides of the springform (you can let it stand at room temperature for 10 minutes before removing the sides).
  5. Pour chocolate ganache over the tiramisu cheesecake. Start at the center of the cake and work outward.
  6. Decorate the cake as desired.
Recipe Notes

~ Free Tip ~

See post for layer suggestions. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice is the most difficult and messy to remove).

Pin it: The Best No Bake Tiramisu Cheesecake

 This delicious creamy tiramisu cheesecake will knock your socks off! Best of all, this cheesecake is a no bake cake so you can keep your oven off this summer! Topped with chocolate ganache.

See this recipe featured on The Red Painted Cottage and Miz Helen’s Country Cottage.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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54 Comment

  1. Reply
    Katrin
    August 8, 2017 at 8:09 am

    Mmh, this will make the best dessert for this weekends BBQ party!! Thank you and I love that it’s no bake. Pinned!!

    1. Reply
      Jas
      August 8, 2017 at 7:03 pm

      Thanks, Katrin! 😀

  2. Reply
    Mrs Shoes
    August 8, 2017 at 10:54 am

    Ummm, brilliant invention???
    YEESSS!! Pinned & gathering ingredients now. Must go, can’t wait for nomnomnomnom…

    1. Reply
      Jas
      August 8, 2017 at 7:03 pm

      LMAO!

  3. Reply
    Mary
    August 9, 2017 at 6:23 am

    I already sent it to my daughter. She has become obsessed with cheesecakes lately. This one will surely be the greatest of them all!

    1. Reply
      Jas
      August 9, 2017 at 3:39 pm

      I like her, lol. Thanks, Mary! Cheesecakes to me are like kids – I can’t pick a favorite 😉

  4. Reply
    Jodie
    August 9, 2017 at 7:05 am

    YUM – you had me at NO BAKE :)! Would love for you to visit at Reader Tip Tuesday: http://www.jodiefitz.com/2017/08/08/reader-tip-tuesday-food-craft-party/

    It’s open all week & growing….

    Hope to see you & this delicious find at the party!

    1. Reply
      Jas
      August 9, 2017 at 3:43 pm

      Thank you, Jodie, and thanks for the invite! Heading over now 🙂

  5. Reply
    Healthy World Cuisine
    August 10, 2017 at 9:06 am

    We are just swooning for this delicious no bake tiramisu cake! So gorgeous and no heating up the kitchen. Win-Win! Love your gorgeous shots.

    1. Reply
      Jas
      August 10, 2017 at 6:25 pm

      Thank you, Bobbi! I’m pretty pleased with the outcome myself! 🙂

  6. Reply
    Miz Helen
    August 12, 2017 at 9:50 am

    What a beautiful presentation for your delicious Tiramisu. I am truly looking forward to a slice of this cake. Thanks so much for sharing your post with us at Full Plate Thursday and have a great weekend!
    Miz Helen

    1. Reply
      Jas
      August 13, 2017 at 8:58 pm

      Thank you so much!

  7. Reply
    Marisa Franca @ All Our Way
    August 13, 2017 at 12:53 pm

    This is pure and simple sinful — sinfully tempting and I’m sure sinfully good. I love Tiramisu and I’ve made a Tiramisu cake before but nothing like this. I am pinning and making it!!

    1. Reply
      Jas
      August 13, 2017 at 9:04 pm

      Oh, it’s one of those sins you love making 😉 Thanks for stopping in, Marisa!

  8. Reply
    Jodie
    August 15, 2017 at 9:13 am

    ANOTHER delicious YUM! Thank you for sharing at last week’s Reader Tip Tuesday. Hope to see you back with more tasty bites to share at this week’s party xo

    1. Reply
      Jas
      August 16, 2017 at 12:47 am

      Thanks!!!

  9. Reply
    Carole @ From My Carolina Home
    August 15, 2017 at 9:28 am

    Yum, easy and looks delicious!

    1. Reply
      Jas
      August 16, 2017 at 12:47 am

      Thank you, Carole!

  10. Reply
    Lisa
    August 16, 2017 at 7:31 am

    Cheesecakes are very popular in my house. This one looks delicious, and I love that I don’t have to turn on the oven! Thanks so much for sharing at Mix it up Monday 🙂

    1. Reply
      Jas
      August 17, 2017 at 1:48 pm

      That is the best part, but it is also super delicious 🙂 Thanks, Lisa!

  11. Reply
    Carol, The Red Painted Cottage
    August 16, 2017 at 6:55 pm

    Jas, Just letting you know this yummy recipe is one of our features at Share Your Style! Thanks for joining up with us!

    1. Reply
      Jas
      August 17, 2017 at 1:51 pm

      Yay! Thank you, Carol, that’s a wonderful news 😀

  12. Reply
    Carlee
    August 17, 2017 at 8:01 am

    I have been putting off coming over here because I knew I’d fall instantly in love. I was right! This looks crazy good!

    1. Reply
      Jas
      August 17, 2017 at 1:53 pm

      LOL! Well, thanks for coming 😀 This cake is truly and dangerously delicious.

  13. Reply
    Beverly
    August 17, 2017 at 9:57 am

    Wow, is all I can say or maybe heavenly. Ca’t wait to make this. Thanks for sharing at happiness is Homemade. Stop by this week since you will be one of the features.
    Hugs,
    Bev

    1. Reply
      Jas
      August 17, 2017 at 1:55 pm

      Hi, Beverly! You know how to make day 😀 Thank you!

  14. Reply
    Sandra L Garth
    August 17, 2017 at 6:59 pm

    Ya killing me girl!! Oh, my goodness I know when I make this I am going to eat too much. Most of the time when I bake I take one piece/slice and then give the rest away. This one would stay in the house! Thank you for sharing this with us at Celebrate Your Story and have a fun evening.

    1. Reply
      Jas
      August 18, 2017 at 7:56 am

      Haha, Sandra, give the rest away before you try your piece. That’s the safest route because it is incredibly delicious.

  15. Reply
    Patty @pattysaveurs.com
    August 18, 2017 at 8:50 am

    This is an amazingly delicious looking Jas! Love that it is a no bake, it is so hot at the moment, I can’t bear to turn on my oven 🙂

    1. Reply
      Jas
      August 18, 2017 at 9:57 am

      Thank you, Patty! It is dangerously delicious. I almost ate the whole cake by myself 🙂

  16. Reply
    Miz Helen
    August 18, 2017 at 1:08 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week, I have pinned it to our features board. Thanks so much for sharing it with us and have a great weekend!
    Come Back Soon,
    Miz Helen

    1. Reply
      Jas
      August 18, 2017 at 2:16 pm

      Thank you, Miz Helen! I really appreciate it 🙂

  17. Reply
    Beverly
    August 19, 2017 at 11:21 am

    I can’t believe this gorgeous, delicious dessert is easy to make! I’m definitely going to try your recipe. There’s a fabulous dessert cafe in downtown Charleston that makes a delicious tiramisu. Yours looks even better than theirs. I’m featuring this at today’s Snickerdoodle Party. Thanks for sharing your wonderful recipes with us, Jas!

    1. Reply
      Jas
      August 19, 2017 at 4:00 pm

      Thanks, Beverly, I am thrilled! Let me know how it turned out for you 😀

  18. Reply
    Jhuls | The Not So Creative Cook
    August 21, 2017 at 6:28 am

    OMG! This cake is calling out my name!! Absolutely divine! Thanks for sharing!

    1. Reply
      Jas
      August 22, 2017 at 1:42 am

      Thanks, Jhuls! I hear it calling my name almost every week, LOL

  19. Reply
    Linda on Poinsettia Drive
    August 21, 2017 at 6:41 am

    Oh my that is heaven…thank you for sharing, I must share. Hugs, Linda on Poinsettia Drive
    poinsettiadr.com

    1. Reply
      Jas
      August 22, 2017 at 1:41 am

      Haha, thank you, Linda! Please do 😀 XOXO

  20. Reply
    Jenna Meon
    August 22, 2017 at 8:01 am

    Gorgeous! I love the way you garnished it!

    1. Reply
      Jas
      August 24, 2017 at 7:06 pm

      Thank you, Jenna! 🙂

  21. Reply
    Grammy Dee | Grammy's Grid
    September 2, 2017 at 12:47 pm

    Another no bake, my fav words when preparing in the kitchen 🙂 Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared your post on Facebook, Google+, Pinterest, and Twitter.

    1. Reply
      Jas
      September 5, 2017 at 4:04 pm

      Ha ha, mine too! 😀

  22. Reply
    Sue from Sizzling Towards 60 & Beyond
    September 7, 2017 at 2:34 am

    Thanks for your strong support of #BloggingGrandmothersLinkParty, Jas. This cheesecake sounds delicious and is on my list!

    1. Reply
      Jas
      September 7, 2017 at 10:58 am

      Thank you for all you do for the group, Sue! 😀

  23. Reply
    Teresa - Aging Like a Fine Wine
    September 13, 2017 at 9:27 pm

    I love the words “no bake” and “simpler version”! Looks delicious! Thank you for linking it up at the #BloggingGrandmothersLinkParty.

    1. Reply
      Jas
      September 16, 2017 at 9:27 am

      Me too. Who wants to spend hours baking, ha!

  24. Reply
    Lori Hill-Smith
    September 19, 2017 at 9:31 pm

    Nothing better than cheesecake and chocolate! Thank you for sharing at #BloggingGrandmothersLinkParty

    1. Reply
      Jas
      September 20, 2017 at 6:18 pm

      You’ve got that right! 😉

  25. Reply
    Siân
    November 16, 2017 at 7:39 am

    Could the be frozen?

    1. Reply
      Jas
      November 16, 2017 at 10:33 am

      Absolutely! Once properly frozen, it can last in your freezer for up to 3 months. When you are ready to eat it, simply put it in the fridge to allow it to thaw overnight.
      Unless you have a container for it, use two layers of cling wrap, or roll the wrap twice over the cake to make sure that it is airtight.
      You can wrap either by individual slices if you are not planning to eat everything right away or as a whole if you are sure that you can consume everything once thawed.
      Cover the wrapped cake with aluminum foil, then freeze. 🙂

  26. Reply
    Xhulio Jamaku
    March 10, 2018 at 10:31 pm

    Hi Jas,

    I really really love your blog. Your posts are amazing. Especially, the tiramisu is omg. I love how simply you make them look. Thank you so much for the good work. I recently got inspired and started my new cooking blog. I would love to be featured on your website. One of the favorite recipes that I have created is http://xhuliocooks.com/recipe/brownie-cheesecake-berries-hazelnuts/ .

    I would really appreciate it!
    Thank you so much for everything.

    Love,
    Xhulio

    1. Reply
      Jas
      March 10, 2018 at 11:11 pm

      Hello, Xhulio!
      Thank you for your kind words. We are neighbors (I’m from ex-Yugoslavia) 🙂

      You had me at cheesecake – I’m obsessed with them!
      If you’d like to guest post on my site, you can read the guidelines here. However, my editorial calendar is full for the next few months but that will give you some time to create more yummy recipes on your blog. You can email me your ideas and, if approved, I can schedule it for the next open spot. Unless you had something different in mind by being featured?

      Best,
      Jas

      1. Reply
        Xhulio Jamaku
        March 15, 2018 at 9:36 am

        Thank you so much from the kind words! Yess I am from Albania. I will work hard on new recipes for sure. I will write you an email within the day to discuss this further.
        Thank you so much and keep posting for us. We love it!

        Xhulio

        1. Reply
          Jas
          March 15, 2018 at 12:54 pm

          Thanks!

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)