No Bake Tiramisu Cheesecake
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!
Servings: 12 servings
Calories: 543kcal
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.
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