Introduction

This Tiramisu Cold Brew Coffee Cheesecake is a delightful fusion of classic tiramisu flavors and creamy cheesecake texture. Combining strong cold brew coffee, creamy mascarpone-style filling, and a crunchy biscuit crust, it’s a perfect no-bake dessert to impress friends and family.

Tiramisu Cold Brew Coffee Cheesecake Recipe - Recipe Image

Ingredients

1.5 cups graham cracker crumbs or crushed biscotti
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
0.75 cup powdered sugar
1 cup cold brew coffee, strongly brewed
1 tsp vanilla extract
1.5 cups heavy whipping cream, cold
12 pieces ladyfingers, cut in half
2 tbsp unsweetened cocoa powder for dusting

Instructions

Step 1: Combine graham cracker crumbs or crushed biscotti with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan, then refrigerate for 10 minutes to set the crust.
Step 2: Beat cream cheese and powdered sugar together until smooth. Mix in vanilla extract and ½ cup of cold brew coffee until fully incorporated.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
Step 4: Briefly dip the halved ladyfingers into the remaining ½ cup of cold brew coffee, then layer them evenly over the chilled crust in the pan.
Step 5: Spread the cheesecake mixture evenly over the layer of ladyfingers, smoothing the top with a spatula.
Step 6: Cover the pan and refrigerate the cheesecake for at least 4 hours or until firm and set.
Step 7: Before serving, dust the top of the cheesecake with unsweetened cocoa powder. Slice and enjoy chilled.

Tips & Variations

For a richer flavor, use biscotti instead of graham crackers for the crust.
Ensure your cream cheese is fully softened to avoid lumps in the filling.
Use freshly brewed cold brew coffee for the best coffee flavor and less bitterness.
Try adding a splash of coffee liqueur for an adult twist.
Dust with shaved dark chocolate or espresso powder instead of cocoa for variation.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other fridge odors. When ready to serve, let it sit at room temperature for 10 minutes for a softer texture. This cheesecake is best enjoyed chilled and should not be frozen, as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of cold brew?

Yes, you can substitute regular strong brewed coffee cooled to room temperature. Cold brew tends to be less acidic and smoother, but regular coffee will still work well.

Can I make this cheesecake ahead of time?

Absolutely. Preparing the cheesecake a day in advance allows the flavors to meld beautifully. Just keep it refrigerated and covered until serving.

Tiramisu Cold Brew Coffee Cheesecake Recipe

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★★★★★

4.6 from 85 reviews

This Tiramisu Cold Brew Coffee Cheesecake combines the rich flavors of classic tiramisu with the creamy texture of a no-bake cheesecake, featuring layers of coffee-soaked ladyfingers, a luscious cream cheese filling, and a buttery graham cracker crust. Perfectly chilled and dusted with cocoa powder, it’s a delightful treat for coffee lovers and dessert enthusiasts alike.

Author: Bella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Ingredients

Scale

Crust

1.5 cups graham cracker crumbs or crushed biscotti
6 tbsp unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
0.75 cup powdered sugar
1 tsp vanilla extract
1 cup cold brew coffee, strongly brewed (divided)
1.5 cups heavy whipping cream, cold

Other

12 pieces ladyfingers, cut in half
2 tbsp unsweetened cocoa powder for dusting

Instructions

Prepare the crust: Combine graham cracker crumbs or crushed biscotti with melted butter until fully incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate the crust for 10 minutes to allow it to set properly.
Make the cream cheese mixture: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and half of the cold brew coffee (1/2 cup) and mix until well combined.
Whip the cream: In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture to create a light, airy filling.
Layer the ladyfingers: Briefly dip each ladyfinger half into the remaining 1/2 cup of cold brew coffee, just enough to soak without making them soggy. Arrange the soaked ladyfingers evenly over the chilled crust layer in the springform pan.
Add the cheesecake filling: Evenly spread the cream cheese and whipped cream mixture over the ladyfinger layer, smoothing the top with a spatula.
Chill the cheesecake: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, or until the filling is firm and set.
Garnish and serve: Before serving, dust the top of the cheesecake generously with unsweetened cocoa powder. Slice the cheesecake and serve chilled for a refreshing and indulgent dessert experience.

Notes

Use strongly brewed cold brew coffee for a robust flavor that complements the creamy filling.
Ensure the cream cheese is softened to room temperature for a smoother filling.
Do not over-soak the ladyfingers to prevent a soggy crust layer.
This cheesecake requires at least 4 hours of chilling time but refrigerating overnight will improve the texture and flavor.
For a gluten-free version, use gluten-free biscuits or ladyfingers.

Keywords: Tiramisu, Cold Brew Coffee, Cheesecake, No-bake, Dessert, Coffee dessert, Cream cheese, Ladyfingers