Introduction

Decadent Italian Tiramisu Cheesecake is a luscious fusion of creamy American cheesecake and classic Italian tiramisu flavors. It combines rich mascarpone and cream cheese with bold espresso, finished with a whipped cream topping dusted in cocoa powder. This dessert is perfect for special occasions or when you want an indulgent treat that impresses.

A square slice of tiramisu is placed on a white plate with three visible layers: the bottom layer is light brown soaked ladyfinger biscuits with a soft texture, the middle layer is a creamy pale yellow mascarpone mixture, and the top layer is thick white cream dusted evenly with dark brown cocoa powder. In the blurred background, a white plate with more tiramisu and a small glass cup of black coffee sit on a white marbled surface. A silver fork lays near the front edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g (about 2 cups) graham cracker crumbs

100 g (7 tbsp) unsalted butter, melted

680 g (24 oz) full-fat cream cheese, room temperature

225 g (8 oz) mascarpone cheese

200 g (1 cup) granulated sugar

4 large eggs, room temperature

120 ml (½ cup) strong brewed espresso

2 tbsp Kahlua or coffee liqueur (optional)

240 ml (1 cup) heavy cream

2 tbsp unsweetened cocoa powder

60 g (½ cup) powdered sugar

1 tsp vanilla extract

10–12 ladyfingers (optional layer)

Instructions

Step 1: Prepare the crust by mixing graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan using a flat-bottomed glass. Chill the crust while preparing the filling.

Step 2: Beat cream cheese and mascarpone until creamy, scraping the bowl sides frequently. Gradually add granulated sugar to avoid graininess. Whisk in the eggs one at a time, mixing just until combined.

Step 3: Stir in brewed espresso, vanilla extract, and coffee liqueur if using. The batter should be thick yet pourable. If too loose, chill for 10 minutes before pouring over the crust.

Step 4: Pour the filling onto the chilled crust. Set the springform pan inside a larger roasting pan filled halfway with hot water to create a bain-marie. Bake at 160°C (325°F) for 60–70 minutes until the edges are set and the center jiggles slightly.

Step 5: Turn off the oven and let the cheesecake rest inside with the door ajar for 1 hour to cool gradually. Then remove and cool completely before refrigerating for at least 6 hours or overnight.

Step 6: Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the cheesecake, dust with cocoa powder, and optionally decorate with ladyfingers around the edges.

Tips & Variations

Use crushed digestive biscuits or ladyfingers instead of graham cracker crumbs for a closer tiramisu flavor.

Substitute mascarpone with whipped cream cheese if unavailable, though the texture will be slightly different.

For a gluten-free crust, try almond flour or gluten-free cookie crumbs in place of standard crumbs.

To add a mocha twist, swirl melted dark chocolate into the batter before baking and reduce sugar slightly.

Omit the coffee liqueur for a kid-friendly version, replacing it with extra espresso or chocolate syrup.

FAQs

Can I make tiramisu cheesecake ahead of time?

Yes, making the cheesecake a day in advance enhances the flavors and allows the texture to set perfectly. It improves with resting time in the fridge.