Creamy layers of espresso-kissed mascarpone, rich cheesecake filling, and a soft cookie crust come together in this decadent dessert that’s pure comfort and elegance in every bite. This tiramisu cheesecake recipe brings together the beloved flavors of classic tiramisu with the smooth texture of a baked cheesecake, creating something truly special.
Perfect for celebrations, holidays, or anytime you want to impress, this dessert is as beautiful as it is delicious. It’s the kind of recipe you’ll turn to again and again—whether you’re a die-hard tiramisu fan, a cheesecake devotee, or somewhere happily in between.
Why You’ll Love This Recipe
There’s something magical about combining two iconic desserts into one unforgettable treat. Here’s what makes this tiramisu cheesecake so special:
- Rich and flavorful – The cream cheese and mascarpone base delivers a smooth, balanced texture with bold espresso flavor.
- No complicated techniques – Skip the traditional tiramisu layering stress. This recipe bakes up in one pan.
- Elegant yet cozy – Beautiful enough for entertaining, yet simple enough for a weekend baking project.
- Customizable – Easily make it gluten-free, alcohol-free, or turn it into adorable mini cheesecakes.
Whether you’re celebrating something big or just want to treat yourself to something amazing, this dessert fits the moment.
Recipe Overview
This tiramisu cheesecake recipe has three main layers: a buttery cookie crust, a creamy mascarpone cheesecake filling enhanced with espresso and vanilla, and a whipped mascarpone cream topping dusted with cocoa powder. You can add soaked ladyfingers for an even more authentic tiramisu touch, but the cheesecake stands beautifully on its own.
Quick Recipe Snapshot
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chill Time: 6–8 hours (preferably overnight)
- Total Time: About 7.5–8.5 hours
- Servings: 12 slices
- Difficulty Level: Moderate
- Dietary Information: Contains gluten and dairy (gluten-free version available)
Ingredients
Crust
- 1 ½ cups crushed Biscoff cookies or graham crackers (about 180g)
- 6 tablespoons unsalted butter, melted
- 1 tablespoon sugar (optional)
Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- 8 oz (226g) mascarpone cheese, room temperature
- ¾ cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 tablespoons brewed espresso (or strong coffee)
- 1 tablespoon Kahlúa or dark rum (optional)
Optional Espresso Ladyfinger Layer
- 6–8 ladyfinger cookies
- ½ cup brewed espresso or coffee
- 1 tablespoon Kahlúa or dark rum (optional)
Mascarpone Whipped Topping
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ cup mascarpone cheese
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
Equipment You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Fine-mesh sieve for dusting cocoa
- Parchment paper (optional, for lining the base)
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- Mix the crushed cookies with melted butter (and sugar if using) until well combined.
- Press into the base of a 9-inch springform pan. Use the bottom of a flat glass or measuring cup to compact the crust evenly.
- Bake for 8–10 minutes. Remove and let it cool while you prepare the filling.
Tip: Line the bottom of your pan with parchment to make slicing and serving even easier later on.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and mascarpone until completely smooth and fluffy—no lumps!
- Add the granulated sugar and mix until incorporated.
- Beat in the eggs, one at a time, scraping down the bowl as needed.
- Stir in the sour cream, flour, vanilla, espresso, and optional Kahlúa. Mix just until combined.
Tip: Use room temperature ingredients for a smooth, creamy texture. Cold ingredients lead to lumps and uneven mixing.
Step 3: Optional Ladyfinger Layer
- Quickly dip the ladyfingers in the espresso and Kahlúa mixture. Don’t soak—just a quick dip!
- Place the soaked ladyfingers over the cooled crust.
- Gently pour the cheesecake filling over the ladyfingers and smooth the top.
This layer adds extra texture and that classic tiramisu feel, but it’s totally optional.
Step 4: Bake the Cheesecake
- Bake at 325°F (160°C) for 55–65 minutes. The edges should be set, but the center should still have a slight jiggle.
- Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour to help prevent cracks.
- Transfer to the fridge and chill for at least 6 hours—overnight is best.
Tip: Don’t skip the cooling steps. Gradual temperature changes help keep the surface smooth and crack-free.
Step 5: Make the Whipped Mascarpone Topping
- In a cold bowl, beat heavy cream with powdered sugar, mascarpone, and vanilla until soft peaks form.
- Spread or pipe over the chilled cheesecake.
- Dust with cocoa powder right before serving.
Pro Tips for a Perfect Tiramisu Cheesecake
- Use a water bath or place a pan of hot water on the lower oven rack. It keeps the baking environment humid and reduces cracking.
- Chill overnight for the best flavor and structure.
- Slice with a warm knife wiped clean between cuts for professional-looking slices.
- Add chocolate shavings or espresso beans on top for an extra decorative touch.
Variations You Can Try
1. Gluten-Free Tiramisu Cheesecake
Use gluten-free cookies or graham crackers for the crust, and ensure your ladyfingers are gluten-free if using them.
2. No Alcohol
Skip the Kahlúa and simply use extra espresso or coffee for a family-friendly version.
3. Mini Tiramisu Cheesecakes
Use a muffin tin with liners to make adorable individual cheesecakes. Reduce baking time to 18–20 minutes.
4. Chocolate Tiramisu Cheesecake
Add ½ cup of melted dark chocolate to the cheesecake batter before baking for an even richer dessert.
5. No-Bake Version
Use a no-bake cheesecake base with gelatin or whipped cream and chill until firm. Perfect for warm weather!
How to Store and Serve
- Store in the fridge in an airtight container for up to 5 days.
- Freeze slices (without whipped topping) for up to 2 months. Wrap well in plastic and foil.
- Thaw in the fridge overnight before serving. Add fresh topping after thawing.
Final Thoughts
With its creamy texture, bold espresso flavor, and luxurious mascarpone layers, this tiramisu cheesecake recipe is everything you love about tiramisu—wrapped in the cozy richness of a cheesecake. It’s a beautiful dessert that looks impressive, but is surprisingly simple to make with the right steps.
Great for birthdays, holidays, or just treating yourself to something truly spectacular, this is the kind of recipe that turns into a family favorite. Once you try it, you’ll see why this is truly the best tiramisu cheesecake you’ll ever make.
Loved This Recipe?
Explore more decadent desserts:
- Pistachio Tiramisu Recipe
- Limoncello Tiramisu for Summer
- Easy Gluten-Free Tiramisu
