Tiramisu Cheesecake Recipe
This Tiramisu Cheesecake recipe is the perfect combination of two desserts – tiramisu and cheesecake. It’s the ultimate dessert for any occasion, whether it’s a special birthday celebration or just a quiet evening at home.
Tiramisu is an Italian dessert made with layers of ladyfingers soaked in coffee and liqueur, layered with a creamy mascarpone cheese mixture, and dusted with cocoa powder. Cheesecake, on the other hand, is a classic American dessert made with cream cheese, sugar, eggs, and a graham cracker crust.
Combining these two delicious treats creates a decadent and rich dessert that will have your taste buds singing. And the best part? This recipe is incredibly easy to make! No need for fancy techniques or hard-to-find ingredients.
Table of contents
❤️ Why You’ll Love This Recipe
- This recipe is a twist between two classic desserts all mixed into one. The flavors are unbelievable.
- It’s also great for any occasion or just when you are craving a sweet treat.
- The ingredients are all easy to find, so you don’t have to worry about taking trips to multiple stores.
🛒Ingredients
The next time you are at the grocery store gather these ingredients so that you can this treat with your family and friends.
Crust
- graham crackers
- cocoa powder
- brown sugar
- melted butter
Filling
- mascarpone cheese
- cream cheese
- powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon rum extract
- 8 ounces Cool Whip
- 7 ounces lady finger cookies about 18 cookies total
- 1 cup espresso
Topping
- ½ cup cocoa powder
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- ¼ teaspoon rum extract
See the recipe card below for quantities.
🔪 How to Make Tiramisu Cheesecake
Making this homemade cheesecake does require a little work but it’s worth it. Follow these step-by-step instructions and you will have a tasty dessert to share with your family and friends in no time.
Step 1: Make the crust
In a food processor, pulse the graham crackers until they are fine crumbs. Add in the cocoa powder, brown sugar, and melted butter and continue to pulse until it combines and starts to form a clump. Remove and press into the bottom of a 9” springform pan. Place in a 350-degree preheated oven and bake for 7 minutes. Remove and allow to cool completely.
Step 2: Make the cream cheese filling
To make the filling, place the mascarpone cheese, cream cheese, powdered sugar, vanilla, and rum extracts in a large bowl and beat until smooth and creamy. Fold in the cool whip gently until incorporated. Spread ⅓ of the cream cheese filling over the top of the cooled crust.
Step 3: Add the cookies and cheesecake layer
Take half of the cookies and dip them 1 at a time in the espresso very quickly to coat them with the coffee, but not so much that they get soggy. Lay them in an even layer over the filling. Spread another third of the cream cheese filling over the top of the cookies, covering them completely. Repeat with another layer of cookies, dipped in the espresso, and laid evenly. Spread the remaining cream cheese filling over the top of the entire pan.
Step 4: Bake the cheesecake
Using 2 layers of heavy duty foil to wrap around the base of the cheesecake to prevent any water leaking into the pan. Place the wrapped pan in a larger baking tray or dish and fill halfway with water. Place in the oven and bake for 60-70 minutes without opening the oven to prevent cracking. Once the cheesecake is firm in the middle, remove it and let it cool to room temperature before placing it in the refrigerator overnight.
Step 5: Garnish the cheesecake
Dust the entire cheesecake with the remaining cocoa powder. In a large bowl beat the heavy cream, powdered sugar, and rum extract until stiff peaks form. Place into a piping bag and make swirls over the top of the chilled cheesecake.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Topping – Not a fan of cocoa powder? You can leave it off the crust.
- Crust – You can leave the cocoa powder out and just use graham crackers instead.
- Whipped Cream – Instead of adding rum extract to the whipped cream, you can make plain whipped cream instead.
If you love chocolate and cheesecake together then next time you may want to give this Reese’s Cheesecake recipe a try!
🥄 Equipment
You will need a few kitchen tools to help you make this recipe gather up these tools so you can enjoy this dessert recipe.
- Food processor
- 9″ Springform Pan
- mixing bowls
- Electric mixer
- Aluminum foil
- rimmed baking sheet
- Piping bag
🥫 Storage
Storage – Store the cheesecake in an airtight container in the fridge for up to three days.
Freezing – You can also freeze the cheesecake for up to 3 months. I recommend that you wrap the cheesecake with plastic wrap and the aluminum foil. Thaw it in the fridge overnight before serving.
Serve With
This delicious can be served with any of your favorite meals. We like to pair it with
💭 Tips
Here are a few tips that you can use to help you make this tiramisu cheesecake recipe.
- Make sure that you use room temperature ingredients so that you get a nice smooth cheesecake batter.
- Press the crust into the springform pan tightly so that your cheesecake isn’t soggy.
- Make sure to pull the aluminum foil up over the sides so that no water from the water bath gets into your crust.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, this cheesecake can be made up to 24 hours in advance. However, I recommend that you don’t garnish it until you are ready to serve it.
A cheesecake is done baking when the center still slightly jiggles in the sent. It will firm up as it chills.
🍽 More Cheesecake Recipes
Do you enjoy cheesecakes, if so give these recipes a try:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Tiramisu Cheesecake Recipe
Equipment
- Food processor
- 9″ Springform Pan
- mixing bowls
- Electric mixer
- Aluminum foil
- rimmed baking sheet
- Piping bag
Ingredients
Crust
- 9 full sheets graham crackers
- 2 tablespoons cocoa powder
- 2 tablespoons brown sugar
- 6 tablespoons melted butter
Filling
- 16 ounces mascarpone cheese softened
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon rum extract
- 8 ounces Cool Whip
- 7 ounces lady finger cookies about 18 cookies total
- 1 cup espresso
Topping
- ½ cup cocoa powder
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- ¼ teaspoon rum extract
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, pulse the graham crackers until they are fine crumbs.
- Add in the cocoa powder, brown sugar and melted butter and continue to pulse until it combines and starts to form a clump.
- Remove and press into the bottom of a 9” springform pan.
- Place in the oven and bake for 7 minutes. Remove and allow to cool completely.
- Reduce the oven temperature to 320 degrees.
- To make the filling, place the mascarpone cheese, cream cheese, powdered sugar, vanilla and rum extracts in a large bowl and beat until smooth and creamy.
- Fold in the cool whip gently until incorporated.
- Spread ⅓ of the cream cheese filling over the top of the cooled crust.
- Take half of the cookies and dip them 1 at a time in the espresso very quickly just to coat them with the coffee, but not so much that they get soggy.
- Lay them in an even layer over the filling.
- Spread another third of the cream cheese filling over the top of the cookies, covering them completely.
- Repeat with another layer of cookies, dipped in the espresso and layed evenly.
- Spread the remaining cream cheese filling over the top of the entire pan.
- Using 2 layers of heavy duty foil to wrap around the base of the cheesecake to prevent any water leaking into the pan.
- Place the wrapped pan in a larger baking tray or dish and fill halfway with water.
- Place in the oven and bake for 60-70 minutes without opening the oven to prevent cracking. Once the cheesecake is firm in the middle, remove and let cool to room temperature before placing in the refrigerator overnight.
- Dust the entire cheesecake with the remaining cocoa powder.
- In a large bowl beat the heavy cream, powdered sugar and rum extract until stiff peaks form. Place into a piping bag and make swirls over the top of the chilled cheesecake.
