When Tiramisu Meets Cheesecake, Magic Happens!
Kitchies! Picture this: the luscious creaminess of a classic New York-style cheesecake fused with the espresso-soaked decadence of a traditional Italian tiramisu. The result? Tiramisu Cheesecake—a dessert so velvety, rich, and luxurious, it might just be your new favorite indulgence.
This recipe takes the best parts of both desserts—a buttery espresso-infused crust, silky mascarpone cheesecake filling, and a dusting of cocoa powder—and transforms them into an effortlessly elegant treat. It’s perfect for special occasions or just because you deserve something utterly divine.
Two Desserts in One—Why This Recipe Works
What makes this Tiramisu Cheesecake truly stand out is its depth of flavor. The combination of espresso, mascarpone, and vanilla creates that signature tiramisu taste, while the cheesecake texture keeps it sumptuously smooth. Add in a crunchy, espresso-kissed crust, and you’ve got a masterpiece that’s part Italian café, part American diner, and 100% heavenly.
Exciting Story: A Family Favorite Dessert
The first time I made this, my husband (who swore nothing could top classic tiramisu) took one bite and said, “I don’t know if I should kiss you or ask for another slice first.” Since then, this cheesecake has become our go-to for holidays, birthdays, and anytime we need a little extra joy in our lives. Even my kids—who claim they “don’t like coffee” (oh, they will someday!)—devour this by the forkful.
☕ Why This Tiramisu Cheesecake is Pure Perfection
- Two classic desserts in one – The rich, velvety texture of cheesecake meets the espresso-kissed flavors of tiramisu.
- A buttery espresso-infused crust – Made with crushed ladyfingers for that authentic tiramisu touch.
- Silky mascarpone filling – Light yet creamy, with the perfect balance of sweetness.
- Dusted with cocoa powder & topped with whipped cream – Just like traditional tiramisu!
🌎 Cuisine: Italian-American Dessert
📝 Ingredients for Tiramisu Cheesecake
For the Crust:
- 1 ½ cups crushed ladyfingers (or graham crackers)
- ⅓ cup melted butter
- 1 tablespoon espresso powder
- 2 tablespoons sugar
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 8 oz mascarpone cheese
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 tablespoon espresso powder (dissolved in 1 tablespoon hot water)
- ¼ cup sour cream
For the Topping:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Cocoa powder, for dusting
🛠️ How to Make Tiramisu Cheesecake
Step 1: Make the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix the crushed ladyfingers, melted butter, sugar, and espresso powder until combined.
- Press the mixture firmly into the bottom of the pan. Bake for 8-10 minutes, then let cool.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat together cream cheese, mascarpone, and sugar until smooth.
- Add the vanilla, espresso mixture, and sour cream, mixing until fully incorporated.
- Add the eggs, one at a time, beating on low speed (don’t overmix).
Step 3: Bake the Cheesecake
- Pour the batter over the cooled crust.
- Place the springform pan in a larger roasting pan filled with about 1 inch of hot water (this prevents cracks).
- Bake for 50-55 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours (or overnight) before serving.
Step 4: Make the Whipped Topping & Serve
- Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe or spread the whipped cream over the cheesecake.
- Dust generously with cocoa powder before serving.
💡 Tips for the Perfect Tiramisu Cheesecake
- Don’t overmix the batter! Overbeating incorporates too much air, leading to cracks.
- Use a water bath. It keeps the cheesecake creamy and prevents it from drying out.
- Chill overnight for the best flavor—cheesecake always tastes better the next day!
- For a stronger coffee flavor, brush the crust with a little espresso or coffee liqueur before adding the filling.
🔀 Variations & Substitutions
- Gluten-free version? Use gluten-free ladyfingers or graham crackers for the crust.
- No mascarpone? Swap in extra cream cheese (but mascarpone adds authenticity!).
- Make it boozy! Add 2 tablespoons of Kahlúa or rum to the cheesecake batter for a fun twist.
🌿 How to Make It Healthier
- Swap heavy cream for Greek yogurt in the topping.
- Use reduced-fat cream cheese and mascarpone to cut down on fat.
- Reduce sugar by ¼ cup and add a drizzle of honey instead.
Todd Wilbur-Style Closing
And there you have it—Tiramisu Cheesecake, the best of both worlds in one decadent, coffee-infused bite. Whether you’re serving this for a holiday dessert, a dinner party, or just a well-earned indulgence, it’s bound to be a showstopper. Give it a try, and don’t forget to tell us how yours turns out!
📌 Categories: Dessert, Cheesecake, Holiday Recipes
🔖 Tags: Cheesecake, Tiramisu, Italian, Coffee, Mascarpone, Easy Baking
❓ Frequently Asked Questions
1. Can I make this cheesecake without a water bath?
Yes, but the texture won’t be as creamy, and you may get cracks.
2. How long does tiramisu cheesecake last?
Store it in the fridge for up to 5 days or freeze for 2 months.
3. Can I use instant coffee instead of espresso powder?
Yes, but espresso powder gives a deeper flavor.
4. What’s the best way to cut cheesecake cleanly?
Use a hot knife (dip it in warm water & wipe dry between cuts).
5. Can I use store-bought whipped cream?
Freshly whipped tastes best, but store-bought works in a pinch.
6. What if I don’t have a springform pan?
Use a deep pie dish and line it with parchment for easy removal.
7. Can I make this into mini cheesecakes?
Absolutely! Bake in a muffin tin for 18-20 minutes at 325°F.
So, what do you think? Ready to dig into this dreamy cheesecake? 🍰☕
