Imagine the classic, beloved tiramisu… now give it a twist and make it into a cheesecake! This dessert is the most delicious combination of two legends: the velvety cream cheese of cheesecake meets the aromatic, coffee-flavored soul of tiramisu. A crunchy biscuit base, fluffy mascarpone cream, and a generous dose of espresso and cocoa envelop each spoonful with absolute deliciousness.
It’s cool, aromatic, and incredibly light—like eating a cloud with a coffee and chocolate flavor! Ideal for impressing guests or simply treating yourself to something really good. The best part? No baking required and easy to make, even if you’re not a pastry chef.
Tiramisu cheesecake
Imagine the classic, beloved tiramisu… now give it a twist and make it into a cheesecake! This dessert is the most delicious combination of two legends: the velvety cream cheese of cheesecake meets the aromatic, coffee-flavored soul of tiramisu.
Ingredients
For the base
- 250 grams digestive biscuits
- 1 Tbsp cocoa powder
- 1 Tbsp granulated sugar
- 100 grams unsalted butter
- 1 tsp instant coffee
For the sides
- 100 grams approximately savoyard biscuits
- 1 Tbsp instant coffee
- 125 ml 1/2 cup hot water
- 2 Tbsp granulated sugar
- 2 Tbsp coffee liqueur
For the cheesecake
- 1 Tbsp gelatin
- 1 Tbsp water
- 400 ml heavy cream
- 100 grams white chocolate
- 2 tsp instant coffee
- 2 Tbsp hot water
- 1 Tbsp coffee liqueur
- 1 Tbsp cognac
- 400 grams cream cheese
- 100 grams granulated sugar
- 1 vanilla
For the topping
- 250 grams mascarpone cheese
- 500 ml 2 cups heavy cream
- 50 grams 1/4 cup powdered sugar
- 1 packet vanilla
- 1 Tbsp cocoa powder for sprinkling
Instructions
For the Base
- Crush the digestive biscuits in a food processor until finely ground. Add the cocoa powder, sugar, and instant coffee and mix well. Melt the butter and add it to the biscuit mixture, stirring until well combined. Transfer the mixture to a springform cheesecake pan and press it down firmly with the back of a spoon. Refrigerate while preparing the filling.
For the Sides
- Dissolve the instant coffee and sugar in the hot water. Add the coffee liqueur and stir. Quickly dip the ladyfingers into the coffee mixture, making sure not to soak them. Arrange them upright around the inside edge of the pan, on top of the biscuit base.
For the Cheesecake Filling
- Bloom the gelatin in 1 tablespoon of water and leave it for a few minutes to soften. Meanwhile, gently heat about 100 ml of the heavy cream and add the white chocolate. Stir until the chocolate has completely melted.
- Dissolve the instant coffee in 2 tablespoons of hot water and add it to the white chocolate mixture, together with the coffee liqueur and brandy. Gently heat the gelatin until dissolved, then add it to the mixture.
- In a large bowl, beat the cream cheese with the sugar and vanilla until smooth and fluffy. Add the white chocolate mixture and mix well.
- Whip the remaining heavy cream until soft peaks form, then gently fold it into the cream cheese mixture in batches. Pour the filling into the pan and smooth the surface. Cover and refrigerate for at least 6 hours, preferably overnight.
For the Topping
- Whip the heavy cream with the icing sugar and vanilla until it begins to thicken. Add the mascarpone and continue beating until you have a smooth and stable cream.
- Spread or pipe the cream over the cheesecake. Dust with cocoa powder just before serving.
- Carefully remove the cheesecake from the pan, slice, and serve well chilled.
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