Description
No-bake Tiramisu Cheesecake layers rich cream cheese, mascarpone, and coffee-soaked ladyfingers, all topped with a decadent whipped cream and cocoa dusting for a delicious twist on the classic dessert.
Ingredients
Units
Scale
- 32 (250 g) ladyfinger cookies, as crumbs
- 1/3 cup (76 g) butter, melted
- 12 oz (340 g) cream cheese, softened
- 12 oz (340 g) mascarpone
- 1 1/2 cups (100 g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp (30 g) granulated gelatin
- 3 tbsp water, warm
- 3 tbsp coffee, warm
- 3/4 cup (180 ml) heavy cream, very cold
- 1/4 cup (25 g) cocoa powder
- ca. 12 ladyfinger cookies
- 1 cup (240 ml) strong coffee
- 1 1/2 cups (360 ml) cold heavy cream
- 1/2 cup (65 g) powdered sugar
- 1 tsp instant coffee
Instructions
- For the crust: Blend ladyfinger crumbs and melted butter until well combined. Press into the bottom of an 8 or 9-inch springform pan. Chill in the fridge while preparing the cheesecake batter.
- For the cheesecake batter: In a large bowl, beat the cream cheese and mascarpone until smooth. Gradually mix in powdered sugar and vanilla extract.
- In a small bowl, dissolve gelatin in warm water and coffee. Let it cool slightly, then fold into the cream cheese mixture.
- Whip cold heavy cream in a separate bowl until stiff peaks form. Gently fold into the cheesecake batter until smooth.
- For the ladyfinger layer: Dip ladyfinger cookies in the strong coffee and layer them over the crust in the pan.
- Spread half of the cheesecake batter over the soaked ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining cheesecake batter.
- For the whipped cream: Whip the cold heavy cream with powdered sugar and instant coffee until stiff peaks form. Spread it evenly over the cheesecake.
- Refrigerate for at least 4 hours, or overnight, until the cheesecake sets.
- Before serving, dust with cocoa powder for decoration.
Notes
- For extra flavor, you can sprinkle some chocolate shavings or cocoa powder on top of the whipped cream.
- Let the cheesecake set for a longer time if possible, as it helps develop the flavors.
- If you don’t have a springform pan, a regular cake pan will work, but make sure to line it with parchment paper for easy removal.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg