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!
The Best No Bake Tiramisu Cheesecake
First off, can we just agree that combining two cakes into one is the most brilliant invention since the sliced bread?
People went nuts over my original tiramisu cheesecake, according to Pinterest. Since you all liked it so much, as a thank you I’m giving you a simpler version of it – a no bake tiramisu cheesecake. And if it still looks complicated, trust me it’s not!
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 CheesecakeThis #best no bake #tiramisu #cheesecake will knock your socks off! #dessert #nobake Click To Tweet
- 18 ladyfingers, coarsely chopped or crushed
- 3 tablespoons butter, melted
- 3 tablespoons strong coffee
- 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
- 12-14 ladyfingers
- 1 cup strong coffee
- 8oz. Mascarpone Cheese, at room temperature
- 1 tablespoon Pure Vanilla Extract
- 1 cup cold Heavy Whipping Cream
- 2 tablespoons Sugar
- 8 oz semisweet 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).
Crust and cheesecake layer
- 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 cheesecake until coarsely crushed. Press the mixture into a cheesecake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, place the chocolate into a medium bowl. Heat the cream in a small sauce pan 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.
- 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.
- Add butter and whisk until smooth. Allow ganache to cool slightly before pouring over a cake.
- 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).
- Pour chocolate ganache over the tiramisu cheesecake. Start at the center of the cake and work outward.
- 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.
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