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No Bake Tiramisu Cheesecake with Espresso-Soaked Ladyfingers

A perfect slice of no bake tiramisu cheesecake layered with cream and coffee-soaked cake, dusted heavily with cocoa powder.
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Create a decadent fusion dessert combining creamy cheesecake with the coffee and mascarpone flavors of classic tiramisu. This no-bake recipe uses espresso-soaked ladyfingers for an indulgent, make-ahead treat perfect for dinner parties.

Ingredients

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  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 cups heavy cream, cold
  • 1 teaspoon vanilla extract
  • 16 ounces cream cheese, softened
  • 8 ounces mascarpone cheese, softened
  • 1 cup powdered sugar
  • 1/4 cup strong brewed espresso, cooled
  • 2 tablespoons coffee liqueur (optional)
  • 1 package (7 ounces) ladyfingers
  • 1/2 cup strong brewed espresso, cooled (for soaking)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the crust: Mix the chocolate cookie crumbs and 1/4 cup granulated sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for at least 15 minutes while you prepare the filling.
  2. Whip the cream: In a medium bowl, beat the cold heavy cream and vanilla extract with an electric mixer until stiff peaks form. Set aside.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, mascarpone cheese, and powdered sugar until the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed.
  4. Add coffee flavor: Beat in the 1/4 cup cooled espresso and coffee liqueur (if using) until just combined. Do not overmix.
  5. Fold in whipped cream: Gently fold the whipped heavy cream into the mascarpone mixture using a spatula until no streaks remain. This keeps the filling light and airy.
  6. Assemble the layers: Dip each ladyfinger briefly into the 1/2 cup of soaking espresso, ensuring they are moist but not soggy. Arrange a single layer of the soaked ladyfingers over the chilled crust.
  7. Spread half of the cheesecake filling over the ladyfingers. Create a second layer by arranging another layer of espresso-soaked ladyfingers on top of the filling.
  8. Top with the remaining cheesecake filling and smooth the top surface with an offset spatula.
  9. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  10. Serve: Before serving, carefully remove the springform ring. Dust the top generously with unsweetened cocoa powder. Slice and serve this decadent dessert.

Notes

  • For a richer coffee flavor, use espresso powder dissolved in hot water instead of brewed espresso.
  • If you skip the coffee liqueur, add 1 teaspoon of instant espresso powder directly to the cheesecake filling mixture.
  • Use a chocolate wafer cookie crust if you do not have chocolate cookie crumbs available.

Nutrition

Find it online: https://cookingzenith.com/no-bake-tiramisu-cheesecake-recipe/