Go Back
Tiramisu cheesecake recipe with mascarpone topping, cocoa powder, and a sliced piece showing the espresso ladyfinger layer

Tiramisu Cheesecake Recipe

A creamy tiramisu cheesecake made with a ladyfinger crust, espresso-soaked ladyfinger layer, smooth mascarpone cheesecake filling, and fluffy mascarpone whipped topping. This recipe uses a simple steam method instead of a traditional water bath and includes a no-alcohol option.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
7 hours
Total Time 8 hours 50 minutes
Servings: 12
Course: Dessert
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ladyfinger Crust
  • 1 ¾ cups crushed crisp ladyfingers about 18–20 crisp ladyfingers
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 pinch salt
Cheesecake Filling
  • 24 oz full-fat cream cheese room temperature
  • 8 oz mascarpone cheese room temperature
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • ½ cup sour cream room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature
  • 1 tablespoon strong espresso or instant coffee cooled
Espresso Ladyfinger Layer
  • 10 –12 crisp ladyfingers
  • ½ cup strong espresso or strong coffee cooled
  • 2 tablespoons granulated sugar
  • 2 tablespoons coffee liqueur optional; replace with extra coffee for alcohol-free version
Mascarpone Topping
  • 8 oz mascarpone cheese cold
  • ¾ cup heavy cream cold
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 –2 tablespoons unsweetened cocoa powder for dusting

Equipment

  • 1 9-inch Springform Pan lined with parchment paper
  • 1 Electric mixer hand mixer or stand mixer
  • 1 Food processor or rolling pin for crushing ladyfingers
  • 1 9x13-inch Baking Pan for steam in the oven
  • 1 Rubber spatula
  • 1 Mixing Bowls
  • 1 Fine mesh sieve for dusting cocoa powder

Method
 

Prepare the Crust
  1. Preheat the oven to 325°F / 163°C. Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a bowl, mix the crushed ladyfingers, melted butter, sugar, and salt until the mixture looks like wet sand.
  3. Press the crust mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling
  1. In a large bowl, beat the cream cheese on medium-low speed until smooth and creamy.
  2. Add the mascarpone cheese and mix just until combined. Do not overmix.
  3. Add the sugar and cornstarch, then mix until smooth.
  4. Add the sour cream, vanilla extract, and cooled espresso. Mix on low speed until combined.
  5. Add the eggs one at a time, mixing on low speed only until each egg disappears into the batter.
Add the Espresso Ladyfinger Layer
  1. In a shallow bowl, stir together the cooled espresso, sugar, and optional coffee liqueur.
  2. Pour half of the cheesecake batter over the cooled crust.
  3. Dip each ladyfinger into the coffee mixture for 1 second per side. Arrange the dipped ladyfingers in a single layer over the cheesecake batter.
  4. Gently press the ladyfingers into the batter, then slowly pour the remaining cheesecake batter over the top. Smooth the surface with a spatula.
Bake the Cheesecake
  1. Place a 9x13-inch pan on the lower oven rack and fill it with hot water. Place the cheesecake on the middle rack above it.
  2. Bake for 55–65 minutes, or until the edges are set and the center still has a slight jiggle.
  3. Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 45 minutes.
  4. Remove from the oven and cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight.
Add the Mascarpone Topping
  1. In a cold bowl, beat the mascarpone, powdered sugar, and vanilla until smooth.
  2. Add the cold heavy cream and whip until thick, smooth, and pipeable.
  3. Spread or pipe the mascarpone topping over the chilled cheesecake.
  4. Dust with unsweetened cocoa powder before serving. Slice cold with a sharp knife.

Notes

For an alcohol-free tiramisu cheesecake, replace the coffee liqueur with 2 tablespoons of extra strong coffee plus ½ teaspoon vanilla extract.
Do not oversoak the ladyfingers. A quick 1-second dip per side is enough. If they absorb too much liquid, they can become soggy or float inside the cheesecake.
For the cleanest slices, chill the cheesecake overnight and wipe the knife clean between each cut.
Store covered in the refrigerator for up to 4 days. To freeze, freeze the cheesecake without the mascarpone topping for up to 2 months, then thaw overnight in the refrigerator and add the topping before serving.