No Bake Tiramisu Cheesecake

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

How to make the most delicious and creamy No Bake Tiramisu Cheesecake. Made with a chocolate biscuit (cookie) base, a whipped mascarpone and cream cheese filling, espresso-soaked Savoiardi and a dash of coffee liqueur – delish!

A whole tiramisu cheesecake sitting on a wooden board and parchment paper.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Checkboxes

A classic Italian Tiramisu is probably my favourite dessert of all time (when it’s made right) so it comes as no surprise that I like to use those flavours to make other delicious desserts like our Tiramisu ice cream and now Tiramisu cheesecake.

This is a no-bake cheesecake so it’s so simple and easy to put together and just needs to chill in the fridge to set so it’s perfect for making ahead of time.

It’s made with a crumbly chocolate biscuit/cookie base, a rich and creamy mascarpone and cream cheese filling layered with coffee-soaked Savoiardi (lady fingers) and a cheeky splash of coffee liqueur…so delicious and so addictive!

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredients

See the photo below that shows you everything you need to make our no-bake Tiramisu cheesecake plus some notes and tips on ingredients!

An overhead shot of all the ingredients you need to make a no bake Tiramisu cheesecake.

Pin this now to find it later

Pin It

Ingredient notes and substitutions

  • Dark chocolate digestives – since these are a UK biscuit or cookie you can also use Oreos (filling and all).
  • Butter – this is a must for binding the cheesecake base together – make sure to use unsalted.
  • Cream cheese & mascarpone – use good quality cream cheese and mascarpone. It’s important they are both at room temperature.
  • Heavy cream (double cream UK) – don’t use low-fat cream and make sure it’s cold straight from the fridge before whipping.
  • Espresso or strong coffee – make sure the coffee you use is strong so you get that nice flavour in the cheesecake.
  • Kaluha (or other coffee liqueur) – you can leave this out if you need/want to avoid alcohol.
Never Miss a Recipe!
Get all the latest recipes and Italian content sent straight to your inbox (plus our top 10 Italian cooking secrets!)
Please enable JavaScript in your browser to complete this form.

Step by step photos and instructions

Make the cheesecake base

Line a 9-inch springform cake tin with baking parchment.

Melt the butter in a small saucepan and set aside. Put the chocolate biscuits/cookies in a food processor and blitz to fine crumbs (photos 1 and 2).

Four photos in a collage showing how to make a cheesecake base with cookie crumbs.

Add the butter to the cookie crumbs and stir to combine then add it to the base of your cake tin. Using the back of a spoon, press the buttery cookie base in a smooth even layer to create your cheesecake base. Refrigerate for at least 30 minutes (photos 3 and 4).

Make the filling

Add the cream cheese, mascarpone, powdered sugar and 2 tablespoons of Kaluha to a large mixing bowl. Use an electric hand-held whisk to whisk the mixture until just combined (don’t overmix or the cream cheese will loosen) (photos 5 and 6).

Four photos in a collage showing how to make a tiramisu cheesecake filling.

In a separate bowl, whisk the heavy cream to stiff peaks. Fold the heavy cream into the cream cheese mixture a third at a time until fully incorporated (photos 7 and 8).

Mix the coffee with 2 tablespoons of Kaluha in a bowl, set aside.

Four photos in a collage showing how to assemble the Tiramisu cheesecake.

Bring the cheesecake base out of the fridge and add half of the cheesecake mixture on top, spread it out in an even layer (photos 9 and 10).

One at a time, dip the savoiardi into the coffee mix for a few seconds then lay on top of the cheesecake filling. You can break some of them so they fit your cake tin. Make sure they are in an even layer across the filling (photos 11 and 12).

Four photos in a collage showing how to finish assembling a Tiramisu cheesecake

Spread the second half of the cheesecake filling over the Savoiardi then refrigerate for at least 8 hours but preferably overnight (photos 13-15).

Just before serving, run a small knife around the top edges of the cheesecake and carefully remove it from the springform tin. Dust cocoa powder over the top and grated chocolate (photo 16).

Recipe tips

  • Chill your base – make sure to refrigerate the cheesecake base for about 30 minutes to 1 hour before continuing with the filling.
  • Use strong coffee – even if you don’t like strong coffee you’ll want to use it for dipping the savoiardi into as it’ll give the cheesecake that delicious tiramisu flavour.
  • Don’t over mix – make sure you don’t over mix the cream cheese mixture as the cream cheese can loosen too much and won’t set properly. Mix everything until just combined.
  • Room temperature ingredients – it’s important that both the mascarpone and cream cheese are at room temperature before making the filling. Note: the heavy cream should be cold!

Recipe FAQs

How long does it last in the fridge?

The cheesecake will keep well in the fridge for 3-4 days.

Can I make this without alcohol?

Of course, just leave it out there’s no need to replace it with anything.

Can it be frozen?

Yes, you can freeze your Tiramisu cheesecake for up to 3 months. Make sure to wrap it carefully.

A close up of a slice of tiramisu cheesecake with a bite out.

More Italian Tiramisu recipes

If you’ve tried this No Bake Tiramisu Cheesecake recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food

Step By Step Photos Above

Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!

No Bake Tiramisu Cheesecake

5 from 1 vote

By Emily

Prep: 40 minutes
Total: 9 hours 10 minutes
Servings: 12 servings
How to make the most delicious and creamy No Bake Tiramisu Cheesecake. made with a chocolate biscuit (cookie) base and a whipped mascarpone filling with espresso-soaked savoiardi and a dash of coffee liqueur – delish!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Checkboxes

Equipment

  • 9 inch springform cake tin
  • Baking parchment
  • Electric whisk or stand mixer

Ingredients

  • 10.5 oz chocolate digestive biscuits, (300g) can also use whole oreos
  • 5 tablespoons unsalted butter, (75g)
  • 1 and ⅓ cup cream cheese, (300g) at room temperature
  • 1 and ⅓ cup mascarpone, (300g) at room temperature
  • 1 cup and 1 tablespoon heavy cream (double cream UK), (300ml)
  • 4 tablespoons Kaluha or other coffee liqueur
  • ¾ cup powdered sugar (icing sugar), (100g)
  • 12-13 Savoiardi (ladyfingers)
  • ¾ cup espresso or strong brewed coffee
  • Cocoa powder, for dusting
  • Dark chocolate, for grating on top (optional)

Instructions 

Make the cheesecake base

  • Line a 9 inch springform cake tin with baking parchment.
  • Melt the butter in a small saucepan and set aside. Put the chocolate biscuits/cookies in a food processor and blitz to fine crumbs.
  • Add the butter to the cookie crumbs and stir to combine then add it to the base of your cake tin. Using the back of a spoon, press the buttery cookie base in a smooth even layer to create your cheesecake base. Refrigerate for at least 30 minutes.

Make the filling

  • Add the cream cheese, mascarpone, powdered sugar and 2 tablespoons of kaluha to a large mixing bowl. Use an electric hand-held whisk to whisk the mixture until just combined (don’t overmix or the cream cheese will loosen).
  • In a separate bowl, whisk the heavy cream to stiff peaks. Fold the heavy cream into the cream cheese mixture a third at a time until fully incorporated.
  • Mix the coffee with 2 tablespoons of Kaluha in a bowl, set aside.
  • Bring the cheesecake base out of the fridge and add half of the cheesecake mixture on top, spread it out in an even layer.
  • One at a time, dip the savoiardi into the coffee mix for a few seconds then lay on top of the cheesecake filling. You can break some of them so they fit your cake tin. Make sure they are in an even layer across the filling.
  • Spread the second half of the cheesecake filling over the Savoiardi then refrigerate for at least 8 hours but preferably overnight.
  • Just before serving, run a small knife around the top edges of the cheesecake and carefully remove it from the springform tin. Dust cocoa powder over the top and grated chocolate.

Video

Notes

  • Chill your base – make sure to refrigerate the cheesecake base for about 30 minutes to 1 hour before continuing with the filling.
  • Use strong coffee – even if you don’t like strong coffee you’ll want to use it for dipping the savoiardi (ladyfingers) into as it’ll give the cheesecake that delicious tiramisu flavour.
  • Don’t over mix – make sure you don’t over mix the cream cheese mixture as the cream cheese can loosen too much and won’t set properly. Mix everything until just combined.
  • Room temperature ingredients – it’s important that both the mascarpone and cream cheese are at room temperature before making the filling. Note: the heavy cream should be cold!
  • Storage and freezing – the cheesecake will keep well in the fridge for 3-4 days or can be frozen for up to 3 months.
 

Helpful Info for All Recipes

  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated.
  • Check out our must have Italian Pantry Staples.
  • You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Calories: 543kcal | Carbohydrates: 36g | Protein: 6g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 224mg | Potassium: 155mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1275IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you try this recipe?Leave a comment below!
5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. Alison says:

    I made this for a celebration over the weekend and it was delicious, loved by everyone. I will definitely be making it again. Thank you for such a lovely, easy to follow recipe.5 stars

    1. Emily says:

      So happy to hear that Alison, thanks so much for the review!

    2. Maria says:

      Amazing!