No Bake Tiramisu Cheesecake
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No Bake Tiramisu Cheesecake is a fool-proof recipe of your favorite Italian dessert. Incredibly creamy, rich and delicious, and I guarantee it will become your favorite Cheesecake for years to come!
I can’t stop making Cheesecakes, and if you are Cheesecake lover like me, try my other favorite recipes like Crepe stuffed New York cheesecake, Meyer Lemon Blueberry Cheesecake and Cheesecake Factory Original Cheesecake.
No Bake Tiramisu Cheesecake Recipe Tips
No Bake Tiramisu Cheesecake is one stunning, yet easy to make dessert that will wow your taste buds and friends. The No Bake Tiramisu Cheesecake 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 best part is that you don’t have to turn on your oven and no need to worry about crackly cheesecake top, this one will always turn smooth and delicious.
No Bake Tiramisu Cheesecake Guidelines:
- The mascarpone and cream cheese should be at room temperature.
- Don’t replace the mascarpone with cream cheese. The mascarpone has a richer and creamier texture, and that’s what is originally used in Tiramisu cakes. It will make a huge difference in this cake.
- Don’t over mix or whisk the cheeses on high speed. The mascarpone tends to separate if over mixed, so best to mix on medium speed.
- I used vanilla wafer cookies for the bottom layer of the cheesecake, you can use graham cracker crumbs as well. Don’t skip the bottom layer. You need it to lay the lady fingers on, otherwise they will be too soggy and create a mess.
- You can make the cheesecake and serve it/layer it with coffee dipped lady fingers in parfait glasses as individual desserts.
- Covering the sides of the spring form pan with parchment paper will prevent the cheesecake from sticking to the sides of the pan and preserve its form better upon removal.
- Chilling the cheesecake enough is very important, if you want to get perfect slices. I recommend chilling for at least 6 hours or better, overnight.
- The heavy whipping cream should be very cold, straight from the fridge. It would be good to chill the mixing bowl for 10 minutes, before whipping the cream.
- The coffee mixture can be made stronger or lighter, depends how much coffee flavor you like in your Tiramisu.
- The ladyfingers on the sides of the cake are optional, you can add them to the spring form pan before adding in the cheesecake mixture. Another option is to add them at the end, after the cheesecake has been chilled and removed from the pan. In that case, in order to stick them to the cake you will need to smother a little whipped cream on the bottom half of the lady fingers and stick them to the cake.
Try My No Bake Samoa Cheesecake:
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Why You’ll Love This No Bake Tiramisu Cheesecake Recipe:
- Fool-proof and easy to follow, no oven or water bath is involved
- Produces a creamy and rich cheesecake that will be a hit with everyone
- Can be easily made and served as a trifle
- Can be made 1 or 2 days in advance so you don’t have to worry about dessert
- The ingredients are simple and easy to find
What do you need to make a basic cheesecake recipe:
- You will need a springform pan.
- Hand mixer or stand mixer.
- Graham crackers or graham cracker crumbs.
- Cream cheese, lots of cream cheese.
- White granulated sugar.
- Unsalted butter for the crust.
- Eggs that should also be at room temperature, just like the rest of the ingredients.
- Sour cream and just a littler all purpose flour.
How to prevent cracks in cheesecake?
- Making sure that all the ingredients are at room temperature and well combined after mixed.
- Adding flour or/and cornstarch to the batter (more below).
- Avoid opening the door oven while baking the cheesecake.
- Watch the cheesecake closely to avoid overtaking it. When the sides are puffed and the center of the cheesecake is just slightly wobbly, the cheesecake is done.
- Cooling the cheesecake in the oven, with the door slightly cracked is also very important and the sudden change in temperature can cause cracks.
- Bake the cheesecake in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake.
How to slice a cheesecake:
- Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake. Wipe the knife clean and run it it under hot water before making another cut.
- An easy, mess free way to cut even slices is to use cheese wire or unflavored dental floss. Clean the bits that stuck to the wire/floss before very cut.
How to freeze a Cheesecake:
You can freeze the cheesecake BEFORE you top it with whipped cream or any other sauces or chocolate ganaches. Make sure the cheesecake has fully cooled and also was refrigerated for at least 6 hours. Wrap cheesecake tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Properly stored, it will maintain best quality for about 2 to 3 months.
No Bake Tiramisu Cheesecake
No Bake Tiramisu Cheesecake is a fool-proof recipe of your favorite Italian dessert. Incredibly creamy, rich and delicious, and I guarantee it will become your favorite Cheesecake.
- 6 cups vanilla wafers
- 1/2 cup unsalted butter melted
- 24 oz cream cheese room temperature
- 16 oz mascarpone cheese room temperature
- 1 cup white granulated sugar + 2 tablespoons
- 1 cup heavy whipping cream cold
- 1 teaspoon vanilla extract
- 1 1/2 cup warm water
- 4-6 tablespoons instant espresso powder
- 2 tablespoons white granulated sugar
- 16 ladyfingers
- 1 cup heavy whipping cream cold
- 3 tablespoons white granulated sugar
Line the bottom and sides of a 9-inch spring form pan with parchment paper.
Add wafer cookies to a food processor and grind until fine crumbs are formed.
Transfer cookie crumbs to a medium bowl and mix with melted butter until fully combined. Press the mixture onto the bottom of the spring form pan. Refrigerate for 20-30 minutes.
Or preheat oven to 325°F and bake the crust for 10 minutes, then set aside to cool.
In a small bowl, combine the warm water, sugar, and espresso powder, stir to fully combine.
Dip the ladyfingers into the coffee mixture one at a time, then add to the spring form pan, on top of the crust.
In a large bowl, using an electric hand mixer or stand mixer, mix together cream cheese, mascarpone cheese and 1 cup of sugar on medium-low speed until combined. Stop once to scrape the sides and bottom of the bowl. Do not mix on high speed or overmix, as the mascarpone cheese can begin to separate.
In a chilled mixing bowl, add the cold heavy whipping cream, remaining two tablespoons of sugar and vanilla extract. Whip on high speed until stiff peaks form. Manually, using a spatula, fold the whipped cream into the mascarpone cream cheese mixture.
Spread the cheesecake filling evenly over the ladyfingers.
Add the cold heavy whipping cream and sugar to a large mixing bowl. Whip on high speed until stiff peaks form. Add whipped cream to a piping bag fitted with a large star tip and pipe cream on top of the cheesecake.
Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or better, overnight.
When ready to serve, carefully remove the cheesecake from the spring form pan, discard the parchment paper from the sides and using an offset spatula, smooth the sides, if needed.
Sprinkle a little cocoa powder over the top of the cheesecake, if desired. I like to sprinkle a little espresso powder as well. Always serve chilled.
Slice and serve!
Store in the fridge for up to 4 days.
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