No Bake Tiramisu Cheesecake

No-bake Tiramisu Cheesecake is a fool-proof recipe for your favorite Italian dessert in an incredibly creamy, rich, and delicious cheesecake version.

No-bake cheesecake is always easy, and this one is simply foolproof. It is pretty much impossible to mess up, and the results are so stunning that they will be something to show off on Instagram. And the taste… rich, succulent, and mouthwatering are just a few of the adjectives I can think of to describe the filling. The cocoa and espresso powder give it a boost of extra flavor and the cookies are just fabulously satisfying.

No-Bake Tiramisu Cheesecake is one stunning, yet easy to make dessert, that will wow your taste buds and friends. It is very creamy and rich, made with a mix of mascarpone, whipped cream, and cream cheese. Finished with more whipped cream and a dust of cocoa and espresso powder, this dessert is very flavorful and fabulously satisfying.

The luxurious cheesecake filling is sitting in a buttery vanilla cookie crust. The ladyfinger cookies are dipped into a sweet coffee mixture made of espresso and sugar to form a heavenly layer to go on top of the crust. The top of the cheesecake is decorated with homemade whipped cream, and the outside is ringed with more delicious cookies.

It is so easy to make—with no water bath and just a few steps, anyone can do it in minutes. Another reason this recipe is so great is that the cake is so eye-catching. Not only is it silky smooth and cloud-like, but it is also attractive with its lavish whipped cream topping, cocoa and espresso sprinkles, and cookies surrounding it like a crown. Make it for a party or serve it for dessert tonight.

Since it is a no-bake cheesecake, it can be made a couple of days in advance and ready when needed. The ingredients are pretty basic, including butter, sugar, cream, and vanilla. Enjoy it with a cup of coffee to dip the ladyfingers in or try my Irish coffee recipe.

Why you will love this recipe

• The recipe is foolproof: No baking and no water bath, so it is easy for anyone to do. The end result is a creamy and rich cheesecake that will be a hit with everyone.
• Fancy enough for a party: Even though it is easy to make, it is decadent enough to serve at a dinner party or any celebration.
• Make it in advance: It can easily be made several days in advance so it can be ready when you need it.
• Easy to find ingredients: There are no special ingredients to find: just basic cream cheese, mascarpone, coffee, and baking items.

What you’ll need to make no-bake tiramisu cheesecake

Special items:

• Springform pan – I use a nine-inch springform pan.
• Food processor – To grind the cookie crumbs.
• Stand mixer – For mixing the ingredients.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• Vanilla wafers – Get the highest quality cookies. I prefer Nilla Wafers but get what you prefer.
• Melted unsalted butter – Melted butter acts as the glue to hold the crust together. Measure carefully and be sure to use real butter and not margarine for the best flavor.

For the filling:

• Cream cheese – It must be full-fat, brick-style cream cheese, softened but not too warm. If it is too warm, it will prevent the cheesecake from setting.
• Mascarpone cheese – Same with this cheese. It should be softened to room temperature. If not using, get an extra brick of cream cheese.
• White granulated sugar – Granulated sugar dissolves easily, tenderizes, and prevents too much gluten production. It also attracts and preserves moisture while providing sweetness.
• Gelatin – I use Knox gelatin to thicken the consistency of the cheesecake. This ensures that it does not fall flat after 24 hours.
• Heavy whipping cream – Besides making it rich, thick, and fluffy, heavy whipping cream is also what makes it smooth and velvety. It must be cold when using it to whip up to its fullest.
• Vanilla extract – Vanilla extract adds vanilla as well as contributing moisture and complexity.
• Water – It must be lukewarm for the gelatin to dissolve.

For the coffee mixture:

• Instant espresso powder – Use whichever brand of espresso or coffee you like. It will be the main flavor in the cookies so make sure it is something everyone likes.
• White granulated sugar – Perfect for this part of the recipe because it dissolves quickly and sweetens perfectly.
• Ladyfingers – There are a variety of different ladyfinger biscuits or cookies, but the Savoiardi brand is the best as far as I am concerned.
• Warm water – It has to be warm for the espresso to dissolve.

For the whipped cream:

• Heavy whipping cream – Cold whipping cream must be used to make the whipped cream stand up to stiff peaks.
• White granulated sugar – Granulated sugar works better than powdered sugar because the larger crystals make big air pockets to hold the whipped cream structure.

How to make no-bake tiramisu cheesecake?

1. Prep the pan: First, line the bottom and sides of a 9-inch springform pan with parchment paper.
2. Make the crust: Then, grind the vanilla wafers in a food processor until they are fine crumbs and mix them with melted butter in a medium bowl until combined. Press the mixture firmly into the prepared pan and chill for 30 minutes.
3. Dip the cookies: Now, mix the espresso powder, sugar, and warm water in a small bowl until combined and dissolved. Then, dip the ladyfingers into the coffee mixture one at a time, placing them into the crust to make a single layer.
4. Mix the cheese: After, in a stand mixer, beat cream cheese, mascarpone cheese, and one cup of sugar on medium-low speed until well combined. Scrape down the sides of the bowl as needed.
5. Bloom the gelatin: Next, sprinkle the gelatin on top of a small bowl with 2/3 cup of water and let it bloom for two minutes. Whisk and microwave for 30 seconds. Then whisk again and let it cool for five minutes before adding it to the cream cheese mixture.
6. Fill the crust: Add the cold heavy whipping cream, vanilla, and two tablespoons of sugar to the chilled mixing bowl. Whip on high speed until stiff peaks form. Then, fold the whipped cream into the cream cheese gently before spreading it on top of the ladyfingers.
7. Make the whipped cream: Now, whip the cold, heavy whipping cream and sugar on high speed until stiff peaks form. Scoop whipped cream into a piping bag and use a star tip to pipe the cream on top of the cake. Let it chill for about six hours or overnight.
8. Remove and serve: After it is chilled, carefully remove the cake from the pan and discard the parchment paper. Decorate the top with espresso powder and cocoa. Finally, serve chilled and store in the fridge.

Expert tip

The kind of coffee matters

The best coffee to use for tiramisu is the kind you like the best or use the most. Many people say that a medium or dark roast is best because it needs to stand out against the rest of the ingredients. With so many sweet and rich ingredients, it has to be bold and noticeable to make a statement. That is why I use espresso. It is bold but not so bold that it makes everything taste like coffee. Also, the instant dissolves quickly.

Then again, if you are serving kids or someone who is sensitive to the flavor of coffee, a light roast may be a better idea. Also, those who are not supposed to have caffeine can use caffeine-free coffee. There are plenty of those on the market everywhere. There is also a variety of flavored and gourmet coffees, from almond to white chocolate, that can be used. Be creative and use what you like.

Also, instead of using instant coffee, it is also fine to use brewed coffee. Just make it and then let it cool before using it to soak the cookies in. Many of the restaurants use coffee liquor like Kahlua instead of (or in addition to) coffee or espresso. This is fine but remember that since it is not baked, the alcohol will still be in the cake. No children or non-drinkers should be eating a boozy tiramisu cheesecake.

Recipe variations and add-ins:

• Make it boozy: Instead of espresso, use Kahlua or another coffee liquor to make this a boozy cheesecake. Just remember, since it is not baked, it will still be boozy, meaning the alcohol does not get cooked away, so it cannot be given to children, pregnant women, or other non-drinkers.
• Change the crust: Rather than use vanilla wafers, Oreo cookies, graham crackers, or gingersnaps would also be fine.
• Add chocolate chips: Chocolate fans will love some tossed into the mixture. You could use melted semi-sweet, dark, milk, or even white chocolate.
• Make it nutty: Top your cheesecake with chopped pecans or walnuts. Even better, use toasted nuts for extra nutty flavor.
• Other cookies: Instead of ladyfingers, use sponge cookies (sponge fingers) or pound cake cut into thick slices. Let them dry out to the consistency of biscuits before soaking them in the coffee mixture.

Serving suggestions:

Here are some of my favorite ways to serve this scrumptious no bake tiramisu cheesecake.

• I enjoy serving it as is, or with a dollop of fresh whipped cream and some berries on the side. Also, don’t forget to dust it with a generous amount of cocoa powder.
• Looking for a glass of wine to go with this delicious cake? Try it with Montebello Sangue Di Giuda or Muscat.
• Another way to enjoy a slice of this mouthwatering cheesecake is with a scoop of easy-to-make three-ingredient Oreo ice cream.
• Instead of whipped cream or ice cream, tiramisu cheesecake would also taste awesome with caramel sauce or chocolate sauce drizzled on top.
• Make it an Italian feast and serve it with this air fryer caprese chicken that is done in less than 30 minutes.

If you are a cheesecake lover like me, try your hand at oven-baled cheesecakes, my favorites include Crêpe stuffed New York cheesecake, Meyer Lemon Blueberry Cheesecake, and Cheesecake Factory Original Cheesecake.

Frequently asked questions

Why is my no-bake cheesecake base so hard?

Several things can cause this, including the brand of cookies used, too much butter, and too much crust compacting. First, some brands of vanilla wafers are harder than others. Get a high-quality brand that is soft enough to make a good crust. Also, if there is too much butter, the crust can turn into a solid mass. The butter is like glue that holds everything together so having too much will make it way too solid. Also, packing the crumbs too much will make them too compact.

Why is my no-bake cheesecake not firm?

One of the main reasons that a no-bake cheesecake does not firm up is if the ingredients are too warm. It is okay to let the cream cheese soften a little bit, but do not let it get too warm, or it may never set. Also, the dairy ingredients need to be of a full-fat variety. Low-fat cream cheese and light whipping cream will make your cheesecake not set. The cream cheese also has to be brick-style rather than whipped because whipped does not have the right consistency.

How do I know if my no bake cheesecake is set?

When it is done, it should be shiny and firm. Only the center of the cake should jiggle slightly when it is shaken gently. The outer two to three inches of the cake should be more stable. If the middle is still watery or sloshy, give it another hour. It should be firm to the touch, and the edges should be completely set. If it has been chilling for more than six hours, it should be done. I usually leave mine in overnight, but eight hours is great too.

What is the difference between no-bake and baked cheesecake?

The texture of a no-bake cheesecake is a lot lighter and fluffier than a baked cheesecake. They are more like a mousse that is built by being whipped to incorporate air into the batter. A baked cheesecake uses minimal mixing with little to no air incorporation for a dense, compact texture. For a no-bake cheesecake to set, it uses gelatin, while a baked cheesecake uses eggs to hold them together. And, of course, you have to bake one and not the other.

How to store:

• Refrigerate: Refrigerate for up to three days in an airtight container.   
• Freezing: Wrap slices individually in plastic and place them in freezer bags and they will stay fresh in the freezer for several months.   
• Defrost: Thaw overnight in the fridge for the best results.

More no bake cheesecakes:

Recipe tips:

• Never use low-fat ingredients. A cheesecake needs all the fat it can get from the cream cheese and the cream to get the fluffy and thick consistency and to set properly.
• Also, do not use whipped cream cheese. It is made for spreading, not for baking, and has a different component to make it spreadable. This makes it airier, and it has more water in it, so it will not set up as it should. It is also treated with lactic acid, so it makes cheesecake grainier.
• Use a springform cake pan for the easiest way to remove the cheesecake without damaging it.
• Covering the sides of the springform pan with parchment paper will prevent the cheesecake from sticking to the sides of the pan and preserve its form better upon removal.
• Do not mix filling on high speed or overmix it because the mascarpone cheese can separate.
• Be sure to chill the cake for at least six hours; overnight would be even better.
• The heavy whipping cream should be very cold, straight from the fridge. In addition, it would be good to chill the mixing bowl for 10 minutes, before whipping the cream.
• The cream cheese should be softened but not warm. If it is too warm, it will never set properly.