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Rich Tiramisu Cheesecake Fusion

A perfect slice of tiramisu cheesecake featuring layers of cream, soaked ladyfingers, and a dark crust, heavily dusted with cocoa powder.
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This recipe combines the creamy texture of cheesecake with the classic espresso and cocoa flavors of tiramisu. It results in a smooth, rich dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed espresso, cooled
  • 1/4 cup coffee liqueur (optional)
  • 1 cup mascarpone cheese
  • 3 large eggs
  • 1/2 cup heavy cream
  • Cocoa powder, for dusting
  • Ladyfingers, soaked in espresso (for layering, optional)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Prepare a 9-inch springform pan with parchment paper on the bottom.
  2. Make the crust: Combine chocolate wafer crumbs and 1/4 cup sugar. Mix in melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar until smooth. Mix in vanilla extract.
  4. In a separate bowl, whisk together the cooled espresso and coffee liqueur, if using. Slowly add this liquid mixture to the cream cheese mixture, beating until just combined.
  5. Beat in the mascarpone cheese until the mixture is smooth.
  6. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  7. Pour half of the cheesecake batter over the cooled crust.
  8. If you are layering, arrange a single layer of espresso-soaked ladyfingers over the batter. Pour the remaining batter over the ladyfingers.
  9. Bake the cheesecake in a water bath for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  10. Turn off the oven and let the cheesecake cool inside the oven with the door propped open for one hour. This prevents cracking.
  11. Remove the cheesecake from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  12. Before serving, gently run a thin knife around the edge before releasing the springform side. Top with heavy cream, whipped, and dust generously with cocoa powder.

Notes

  • For a no-bake version, skip the oven steps and chill the filling until firm. This recipe is a great alternative to standard meal planning when you need a rich dessert.
  • If you skip the coffee liqueur, add an extra tablespoon of strong espresso to maintain the coffee flavor.
  • Use high-quality cocoa powder for the best dusting flavor.

Nutrition

Find it online: https://blissbatter.com/tiramisu-cheesecake-recipe/