Imagine the beloved flavors of tiramisu—espresso, mascarpone, and cocoa—reimagined as a stunning, sliceable no-bake cheesecake. This dessert delivers all the sophistication of the Italian classic with the simplicity of a mix-and-chill method, making it perfect for entertaining, special occasions, or when you just can’t turn on the oven.
A foundation of buttery, coffee-dipped ladyfingers provides the structure and authentic texture, while the luxurious filling blends creamy mascarpone and rich cream cheese for the perfect balance of tang and sweetness. Lightened with whipped cream and subtly spiked with coffee liqueur, it’s incredibly light yet decadently rich.
Topped with a snowy drift of cocoa powder, this showstopper is a guaranteed crowd-pleaser that requires minimal effort for maximum applause.
The Secret to a Perfect No-Bake Structure & Flavor
The success of this no-bake marvel hinges on two key elements: proper layering and the science of setting. Unlike traditional tiramisu, which is assembled in a dish, this version uses a springform pan to create clean, dramatic slices. The ladyfinger base is not just for flavor; it acts as a structural sponge, absorbing the espresso syrup and becoming a firm foundation that holds the creamy layers.
The filling’s stability comes from the high fat content of the mascarpone and cream cheese, combined with whipped cream that has been beaten to stiff peaks. When folded in correctly, this creates a semi-solid matrix that sets firmly in the refrigerator without gelatin.
The final dusting of cocoa powder is more than decorative; it provides the essential bitter note that balances the sweetness and completes the true tiramisu experience. This recipe is a masterclass in building texture and flavor through intelligent layering rather than baking.
Ingredients
For the Coffee Soak:
- 1 cup (240ml) strong brewed espresso or very strong coffee, cooled
- 2 tablespoons coffee liqueur (e.g., Kahlúa) or more coffee (optional)
- 2 tablespoons granulated sugar
For the Crust & Layers:
- 24-30 crisp ladyfinger cookies (Savoiardi)
- 2 tablespoons unsalted butter, melted (for pan)
For the Mascarpone Filling:
- 16 oz (450g) mascarpone cheese, cold
- 8 oz (225g) full-fat cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (300ml) heavy whipping cream, cold
For Topping:
- 2-3 tablespoons unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
1. Prep the Pan & Coffee Soak: Lightly brush the bottom and sides of an 8-inch or 9-inch springform pan with melted butter. In a shallow dish, stir together the cooled espresso, coffee liqueur (if using), and sugar until the sugar dissolves.
2. Create the First Layer: Quickly dip each ladyfinger into the coffee soak for 2-3 seconds per side (do not soak or they will fall apart). Arrange them in a single, tight layer on the bottom of the prepared pan, breaking pieces as needed to fit. Set aside.
3. Make the Filling: In a large bowl, beat the cold mascarpone, softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until completely smooth and lump-free. In a separate, chilled bowl, whip the heavy cream to stiff peaks.
4. Combine & Layer: Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. Spread half of this cream mixture evenly over the first layer of ladyfingers in the pan.
5. Add Middle Layer & Final Cream: Create a second layer of coffee-dipped ladyfingers over the cream. Spread the remaining cream mixture on top, smoothing it into an even layer with an offset spatula.
6. Chill to Set: Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set completely.
7. Serve: Just before serving, run a thin knife around the edge of the pan and release the springform collar. Dust the top liberally with cocoa powder using a fine-mesh sieve. Garnish with chocolate shavings if desired. Slice with a clean, hot knife for perfect pieces.
8. Store: Keep covered in the refrigerator for up to 4 days.
Pro-Tips for a Flawless No-Bake Tiramisu Cheesecake
- Ladyfinger Choice is Critical: Use hard, crisp Italian ladyfingers (Savoiardi). Soft sponge cake-style ladyfingers will turn to mush.
- The Dip is a Dance: Dip the ladyfingers quickly—just a 2-3 second dip per side. They should be moist but not sodden, retaining enough structure to support the layers.
- Temperature Matters: Ensure mascarpone and cream are cold for optimal whipping and stability. However, the cream cheese should be slightly softened to avoid lumps.
- Avoid Overmixing: Once you add the whipped cream, fold gently. Overmixing will deflate the cream, resulting in a less firm set.
- Make it Ahead: This dessert is ideal for making 1-2 days in advance, allowing flavors to meld and the structure to become perfectly sliceable.
- Alcohol-Free Version: Simply omit the liqueur and use all coffee. For a deeper flavor, add ½ teaspoon of instant espresso powder to the coffee soak.
This No-Bake Tiramisu Cheesecake is the ultimate elegant dessert that promises impressive results with stress-free preparation.