No-Bake Tiramisu Cheesecake

This world famous dessert is from Italy and in Italian tiramisu means cheer me up. An ideal description after a bite of this yummness, right?

Tiramisu may be a coffee flavoured dessert that contains mascarpone cheese, eggs, sugar, chocolate and the way can we forget the ladyfingers. An important ingredient during a tiramisu.

No-Bake Tiramisu Cheesecake
No-Bake Tiramisu Cheesecake

This dessert is assembled in layers of mascarpone cheese, ladyfingers soaked in coffee, chocolate before starting with the mascarpone cheese layer again. It’s usually finished off with a generous dust of chocolate .

His recipe changes consistent with the sort of tiramisu dessert that he’s getting to prepare. Quite he’s willing to admit (I bet), he’s winging it as he goes and therefore the result's always awesome.

But there’s one tiramisu that he never made and it’s a no-bake tiramisu cheesecake! And though I would like the glory all to myself (don’t judge me), this no-bake tiramisu cheesecake wouldn’t have come to be without his guidance

No-Bake Tiramisu Cheesecake

The Coffee:

  • 1 cup warm water (250 ml)
  • 2 tbsp instant coffee

The Base:

  • 5.3 oz digestive biscuits (150 gr)
  • 1/4 cup unsalted butter (60 gr), melted

The Cheesecake:

  • 10.5 oz mascarpone cheese (300 gr), room temperature
  • 1 1/2 cup icing sugar (180 gr), sifted
  • 1 tsp vanilla extract
  • 10.5 oz full fat cream cheese (300 gr), room temperature
  • 3/4 cup whipping cream min 35% fat (190 ml), chilled
  • 1 tbsp powder gelatin (10 gr) or type/quantity that sets 2 cup (500 ml)


  • few ladyfingers biscuits
  • some cocoa powder

The Coffee:

  1. Mix warm water and coffee well. Separate 3 tbsp of coffee mixture into another bowl. Set aside.

The Base:

  1. In a food processor, blend the digestive biscuits into fine crumbs. Pour into a bowl and add in butter. Mix well.
  2. Pour the mixture into a 7 inch (18 cm) springform pan. Press and compact evenly to the base. Place in the freezer for 30 minutes.

The Cheesecake:

  1. Add cream cheese and mascarpone into a bowl and whisk for a few minutes until they're light and fluffy. Then add in icing sugar and vanilla extract. Mix well to combine. Set aside.
  2. In another bowl, add in whipping cream and whisk it until soft peaks. Pour the whipped cream into the cream cheese mixture and mix just to combine. Don't over mix. Set aside.
  3. Add powder gelatin into the bowl that contains 3 tbsp coffee mixture and mix. Leave for 5 minutes for the gelatin to soak. After that heat the mixture in microwave until the gelatin is totally dissolved.
  4. Take a few tsp of cream cheese mixture and add into gelatin mixture. Mix well. Then pour gelatin mixture into cheesecake mixture and immediately mix just until well combined.
  5. Pour 1/3 of the mixture into our prepared pan. Spread evenly. Soak ladyfinger one at a time for 2 seconds in the coffee mixture and then arrange them on top to cover the surface. Then sprinkle generously with cocoa powder.
  6. Put another 1/3 of the mixture on top and spread evenly. Place the balance of mixture into a piping bag and pipe some balls on top of the surface. Chill in the fridge overnight or 12 hours or until it fully sets.  please see notes
  7. Once set, sprinkle the cheesecake with cocoa powder. Remove it from the pan, slice and enjoy!

How To Transfer To Serving Plate:

  1. It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
  2. Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
  3. Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
  4. Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.

How To Serve

  1. Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill. 

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