Introduction

Decadent Italian Tiramisu Cheesecake beautifully combines the creamy richness of cheesecake with the bold, bittersweet flavors of classic tiramisu. Perfect for special occasions or when you want to impress, this dessert offers a luscious texture and unforgettable taste.

Decadent Italian Tiramisu Cheesecake Recipe - Recipe Image

Ingredients

200 g (about 2 cups) graham cracker crumbs (or crushed digestive biscuits or ladyfingers)
100 g (7 tbsp) unsalted butter, melted (can substitute with coconut oil)
680 g (24 oz) full-fat cream cheese, room temperature (Neufchâtel for lower fat)
225 g (8 oz) mascarpone cheese (or whipped cream cheese as substitute)
200 g (1 cup) granulated sugar
4 large eggs, room temperature
120 ml (½ cup) strong brewed espresso (or instant espresso powder dissolved in hot water)
2 tbsp Kahlua or coffee liqueur (optional)
240 ml (1 cup) heavy cream
2 tbsp unsweetened cocoa powder (high-quality Dutch-processed)
60 g (½ cup) powdered sugar
1 tsp vanilla extract (or almond extract)
10–12 ladyfingers (optional)

Instructions

Step 1: Mix the graham cracker crumbs with melted butter until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using a flat-bottomed glass for evenness. Chill the crust while preparing the filling, avoiding overpacking to prevent a hard crust.
Step 2: Beat cream cheese and mascarpone together until creamy, scraping the sides often. Gradually add sugar to avoid graininess. Whisk in eggs one at a time, mixing just until combined to avoid overbeating.
Step 3: Stir in espresso, vanilla extract, and coffee liqueur (if using). The batter should be thick but pourable. If too loose, chill for 10 minutes to firm up.
Step 4: Pour the filling over the crust in the springform pan. Place the pan inside a larger roasting pan filled halfway with hot water to create a bain-marie.
Step 5: Bake at 160°C (325°F) for 60–70 minutes, until edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracks.
Step 6: Remove the cheesecake from the oven and cool completely. Refrigerate for at least 6 hours or overnight for best texture.
Step 7: Before serving, whip heavy cream with powdered sugar until soft peaks form. Spread over the cheesecake, dust with cocoa powder, and optionally arrange ladyfingers around the edges. For a dramatic touch, drizzle espresso syrup over the whipped cream.

Tips & Variations

Use room temperature cream cheese to avoid lumps in the batter.
Try substituting coconut oil for butter in the crust for a lighter texture.
For a gluten-free crust, use almond flour or gluten-free cookie crumbs.
Line the base with espresso-dipped ladyfingers for a more authentic tiramisu feel.
Reduce sugar slightly if you prefer a sweeter crust or topping.
For a vegan version, replace cream cheese and mascarpone with dairy-free alternatives and use coconut cream.

Storage

Store the tiramisu cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap tightly in cling film and foil; it will keep for 2 months. Thaw slowly overnight in the fridge. Avoid reheating—serve chilled or at cool room temperature to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu cheesecake ahead of time?

Yes, it’s best to make this cheesecake ahead of time. The flavors deepen and the texture fully sets after resting in the fridge for at least 6 hours or overnight.

Can I substitute mascarpone cheese in the recipe?

If mascarpone is unavailable, whipped cream cheese can be used as a substitute, though it may slightly alter the texture and sweetness. Mascarpone adds a subtle richness that is ideal for this dessert.

Decadent Italian Tiramisu Cheesecake Recipe

Print Recipe

★★★★★

5 from 119 reviews

Decadent Italian Tiramisu Cheesecake combines the creamy richness of American-style cheesecake with the elegant flavors of classic Italian tiramisu. Featuring a graham cracker crust with hints of coffee liqueur and espresso, a smooth mascarpone and cream cheese filling, and a luscious whipped cream topping dusted with cocoa powder, this dessert is perfect for special occasions and indulgent gatherings.

Author: Bella
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 7 hours 35 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Crust

200 g (about 2 cups) graham cracker crumbs (or crushed digestive biscuits/ladyfingers)
100 g (7 tbsp) unsalted butter, melted (can substitute coconut oil)

Filling

680 g (24 oz) full-fat cream cheese, room temperature
225 g (8 oz) mascarpone cheese
200 g (1 cup) granulated sugar
4 large eggs, room temperature
120 ml (½ cup) strong brewed espresso (or instant espresso powder dissolved in hot water)
2 tbsp Kahlua or coffee liqueur (optional)
1 tsp vanilla extract (can add almond extract if desired)

Topping

240 ml (1 cup) heavy cream
60 g (½ cup) powdered sugar
2 tbsp unsweetened cocoa powder (high-quality Dutch-processed)
10–12 ladyfingers (optional, for layering or garnish)

Instructions

Preparing the Crust: Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, using a flat-bottomed glass for even pressure. Chill the crust while preparing the filling to help it set without becoming overly compacted.
Making the Filling: Beat cream cheese and mascarpone until smooth and creamy, scraping down the bowl sides frequently. Gradually add granulated sugar to prevent graininess. Whisk in eggs one at a time, mixing just until incorporated to avoid incorporating excess air, which can cause cracks. Stir in brewed espresso, vanilla extract, and optional coffee liqueur. The batter should be thick yet pourable. If too loose, chill for 10 minutes to firm up.
Baking: Pour the filling over the chilled crust. Place the springform pan inside a larger roasting pan half-filled with hot water to create a bain-marie (water bath). Bake in a preheated oven at 160°C (325°F) for 60 to 70 minutes until the edges are set but the center still jiggles slightly. After baking, turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking and ensure a creamy texture.
Cooling and Topping: Remove from oven and cool to room temperature. Refrigerate for at least 6 hours or preferably overnight to allow flavors to develop and texture to set. Before serving, whip heavy cream with powdered sugar to soft peaks. Spread whipped cream evenly over the cheesecake, dust generously with cocoa powder, and optionally arrange ladyfingers around the edges. For an elegant touch, drizzle with espresso syrup.

Notes

Use room temperature cheeses and eggs to avoid lumps in the filling.
Do not overpack the crust to prevent a rock-hard base.
Use a water bath during baking to avoid cracks and maintain smooth texture.
Avoid overbaking to keep the cheesecake creamy.
Allow sufficient chilling time for best slicing and flavor development.
Substitute gluten-free crust options if needed, and consider dairy-free alternatives for a vegan version though texture will differ.
Serving on chilled plates helps maintain clean slices.

Keywords: Tiramisu, Cheesecake, Italian Dessert, Espresso, Mascarpone, Coffee Liqueur, Cream Cheese, No Crack Cheesecake