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Tiramisu Cheesecake is the dreamy mashup of two showstopper desserts, with espresso-soaked lady fingers and creamy mascarpone filling layered over a cocoa graham crust. I made it for a dinner party and my friends genuinely could not decide if it was tiramisu or cheesecake, so they just had seconds. If you love coffee desserts, it is a richer cousin to our classic tiramisu.
A baked mascarpone and cream cheese filling layered with espresso-dipped lady fingers gives you all the flavor of tiramisu in a sliceable, creamy cheesecake.
Tiramisu Cheesecake Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 77 minutes
- ⏳ Total Time: 10 hours
- 🍽️ Serving: 12 servings
- ⚡ Calories: 563kcal
- 🌶️ Flavor Profile: Creamy mascarpone cheesecake with espresso lady fingers and cocoa
- ✋ Difficulty: Moderate, a layered showstopper like our classic tiramisu
Quick Answer
To make tiramisu cheesecake, press a cocoa graham crust into a springform pan and bake briefly. Beat mascarpone and cream cheese with powdered sugar and rum extract, then fold in whipped topping. Layer the filling with espresso-dipped lady fingers in the pan, finishing with filling on top. Bake in a water bath until set, chill overnight, then dust with cocoa and pipe whipped cream on top before serving.
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Why This Recipe Works
Click to see the technique science
- Two desserts in one. It combines the espresso and lady fingers of tiramisu with the creamy richness of cheesecake for the best of both.
- Mascarpone filling. Mascarpone plus cream cheese gives the filling the authentic tiramisu flavor with cheesecake structure.
- Cocoa graham crust. A cocoa-spiked graham cracker crust echoes the dusting of cocoa on classic tiramisu.
- Quick espresso dip. Dipping the lady fingers quickly keeps them flavorful without turning soggy.
- Water bath baking. Baking in a water bath keeps the cheesecake creamy and prevents cracks on top.
- Make-ahead dessert. It needs to chill overnight, so it is perfect to make a day before entertaining.
Why You’ll Love This Recipe
- It marries tiramisu and cheesecake into one rich, creamy, coffee-soaked showstopper.
- It has real mascarpone and espresso-dipped lady fingers, like our classic tiramisu.
- It is a make-ahead dessert that chills overnight, so it is ready when your guests arrive.
Key Ingredients
Here is what you need for tiramisu cheesecake. See the recipe card below for exact amounts.
- Mascarpone and cream cheese: The creamy base of the filling. Mascarpone gives that authentic tiramisu flavor.
- Lady fingers: Dipped in espresso and layered through the filling for the signature tiramisu texture.
- Espresso: Strong brewed espresso soaks the lady fingers with rich coffee flavor.
- Graham crackers and cocoa: Combined into a cocoa crust that anchors the cheesecake.
- Cool whip and heavy cream: Cool whip lightens the filling, and whipped heavy cream pipes the topping.
See recipe card for exact quantities.
Variations and Substitutions
This tiramisu cheesecake is easy to make your own. Here are a few ideas.
- Add real coffee liqueur: Swap the rum extract for a splash of Kahlua or marsala in the espresso.
- Use a different crust: Try a chocolate cookie or lady finger crumb crust instead of graham.
- Make it boozy: Add a tablespoon of dark rum to the filling for a grown-up version.
- Top with chocolate: Add chocolate shavings or curls along with the cocoa dusting.
- Serve with sauce: Drizzle slices with our creme anglaise for an extra-special dessert.
How to Make Tiramisu Cheesecake
- Preheat the oven to 350 degrees. Pulse the graham crackers into fine crumbs, then pulse in the cocoa, brown sugar, and melted butter. Press into a 9-inch springform pan and bake 7 minutes, then cool. Lower the oven to 320 degrees.
- Beat the mascarpone, cream cheese, powdered sugar, vanilla, and rum extract until smooth and creamy, then gently fold in the cool whip.
- Quickly dip the lady fingers one at a time in the brewed espresso, just enough to coat without making them soggy.
- Spread a third of the filling over the crust, add a layer of dipped lady fingers, spread another third of the filling, repeat with cookies, then top with the remaining filling.
- Wrap the pan base in foil, set it in a larger tray, and fill halfway with water. Bake 60 to 70 minutes until set in the middle, then cool and refrigerate overnight.
- Dust the chilled cheesecake with cocoa. Whip the heavy cream with powdered sugar and rum extract to stiff peaks, pipe swirls over the top, and serve.
Recipe Tips & Tricks
- Soften the cheeses first. Room temperature mascarpone and cream cheese beat up smooth without lumps.
- Dip the lady fingers fast. A quick dip keeps them flavorful, while a long soak makes them mushy.
- Use a water bath. It keeps the cheesecake creamy and prevents cracks on the surface.
- Do not open the oven. Opening it during baking causes temperature swings that crack the top.
- Chill overnight. A full overnight chill lets the cheesecake set and the flavors meld.
- Dust cocoa right before serving. Add the cocoa just before serving so it stays vibrant, like our classic tiramisu.
Serving Ideas and Suggestions
Tiramisu cheesecake is rich, so serve it in thin slices with the whipped cream swirls and a fresh dusting of cocoa. A cup of espresso or coffee alongside is the perfect pairing.
It is a stunning finish to an Italian dinner next to our classic tiramisu and tiramisu pie on a dessert table.
For another make-ahead showstopper, try our fried ice cream next.
Tiramisu Cheesecake FAQs
Tiramisu cheesecake is a fusion dessert that combines classic tiramisu with cheesecake. It features a cocoa graham crust, a creamy mascarpone and cream cheese filling layered with espresso-dipped lady fingers, and a cocoa dusting with whipped cream on top. It is baked and chilled like a cheesecake but tastes like tiramisu.
A water bath is highly recommended. It surrounds the cheesecake with gentle, even heat that keeps the filling creamy and prevents the top from cracking. Just wrap the springform pan base well in foil so no water leaks in.
Yes, and you should. The cheesecake needs to chill overnight to set properly, so it is an ideal make-ahead dessert. Add the cocoa dusting and whipped cream swirls just before serving for the freshest look.
You can use real dark rum, marsala wine, or coffee liqueur like Kahlua for an authentic boozy flavor, or simply leave it out and add a little extra vanilla. Rum extract gives the classic tiramisu aroma without the alcohol.
Dip each lady finger in the espresso quickly, just a second or two per side, so it absorbs the coffee flavor without soaking through. They will continue to soften slightly as the cheesecake chills, giving the perfect texture.
Stored covered in the refrigerator, it keeps for up to 4 days. The flavors actually deepen after a day. You can also freeze slices, well wrapped, for up to 2 months and thaw them in the fridge.
Craving more coffee dessert? Try our classic tiramisu next.
For a rustic, crustless option, try our basque cheesecake with its custardy center.
Tiramisu Cheesecake
Ingredients
For the Crust
- 9 graham crackers
- 2 tablespoons cocoa powder
- 2 tablespoons light brown sugar packed
- 6 tablespoons melted salted butter
For the Filling
- 16 ounces mascarpone cheese softened
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- 8 ounces cool whip
- 7 ounces packaged lady finger cookies
- 1 cup brewed espresso
For the Topping
- ½ cup cocoa powder
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- ¼ teaspoon rum extract
Instructions
- Preheat the oven to 350°F.
- In a food processor, pulse the graham crackers until they are fine crumbs.9 graham crackers
- Add in the cocoa powder, brown sugar, and melted butter and continue to pulse until it combines and starts to form clumps.2 tablespoons cocoa powder, 2 tablespoons light brown sugar, 6 tablespoons melted salted butter
- Press the mixture 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°F.
- 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.16 ounces mascarpone cheese, 8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon rum extract
- Fold in the cool whip gently until incorporated.8 ounces cool whip
- 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.7 ounces packaged lady finger cookies, 1 cup brewed espresso
- Lay the dipped cookies 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 layered 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 it and let it cool to room temperature before placing it in the refrigerator overnight.
- Dust the entire cheesecake with the remaining cocoa powder.½ cup cocoa powder
- In a large bowl, beat the heavy cream, powdered sugar, and rum extract until stiff peaks form.1 cup heavy cream, 1 tablespoon powdered sugar, ¼ teaspoon rum extract
- Place into a piping bag and make swirls over the top of the chilled cheesecake. Serve immediately.
Notes
- Use Room Temperature Ingredients: This helps everything blend smoothly and creates a creamy texture.
- Wrap the Pan Well: Use heavy-duty aluminum foil to wrap the springform pan to prevent water from seeping in during the water bath.
- Cool Gradually: Let the cheesecake cool to room temperature before refrigerating to prevent cracks.
- Use a Food Processor: A food processor makes it easy to create fine crumbs for the crust.
- Don’t Overmix: Mix the filling ingredients just until combined to avoid incorporating too much air.
- Chill Overnight: For the best flavor and texture, let the cheesecake chill in the refrigerator overnight.
Nutrition
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