Introduction

Decadent Italian Tiramisu Cheesecake combines the creamy richness of classic cheesecake with the bold flavors of a traditional tiramisu. This indulgent dessert offers layers of mascarpone, espresso, and cocoa, making it a perfect treat for special occasions or cozy evenings. Its smooth texture and balanced bitterness make it truly irresistible.

A square slice of tiramisu is placed on a white plate with three visible layers: the bottom layer is light brown soaked ladyfinger biscuits with a soft texture, the middle layer is a creamy pale yellow mascarpone mixture, and the top layer is thick white cream dusted evenly with dark brown cocoa powder. In the blurred background, a white plate with more tiramisu and a small glass cup of black coffee sit on a white marbled surface. A silver fork lays near the front edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g (about 2 cups) graham cracker crumbs (or crushed digestive biscuits/ladyfingers)
100 g (7 tbsp) unsalted butter, melted (or coconut oil for lighter crust)
680 g (24 oz) full-fat cream cheese, room temperature (Neufchâtel for lower fat option)
225 g (8 oz) mascarpone cheese (substitute whipped cream cheese if unavailable)
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, for topping
2 tbsp unsweetened cocoa powder (preferably Dutch-processed)
60 g (½ cup) powdered sugar, for whipped topping
1 tsp vanilla extract (or almond extract for added depth)
10–12 ladyfingers (optional layer for truer tiramisu texture)

Instructions

Step 1: Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan using a flat-bottomed glass. Chill while preparing the filling to set. Avoid overpacking to prevent a hard crust.
Step 2: Beat cream cheese and mascarpone together until smooth and creamy, scraping the bowl often. Gradually add sugar to prevent graininess. Whisk in eggs one at a time, mixing just enough to combine each before adding the next to avoid overbeating.
Step 3: Stir in espresso, vanilla extract, and coffee liqueur until the batter is thick but pourable. If too loose, chill the batter 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 (bain-marie method) to prevent cracks while baking.
Step 5: Bake in a preheated oven at 160°C (325°F) for 60–70 minutes, or 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.
Step 6: Remove the cheesecake from the oven and allow it to cool completely. Refrigerate for at least 6 hours, preferably overnight, to let flavors meld and texture set.
Step 7: Before serving, whip heavy cream with powdered sugar until soft peaks form. Spread the cream over the cheesecake, dust generously with cocoa powder, and optionally arrange ladyfingers around the edges or drizzle espresso syrup for added flair.

Tips & Variations

Use almond flour or gluten-free cookie crumbs for a gluten-free crust option.
For vegan variation, substitute dairy-free cream cheese and coconut cream, though texture will be softer.
Reduce sugar or replace with erythritol for a low-sugar version, keeping in mind sweetness perception changes.
Line the base with ladyfingers dipped briefly in espresso for a more authentic tiramisu texture.
Wrap melted dark chocolate into the batter before baking to create a mocha-flavored cheesecake.
Always use room-temperature ingredients and a water bath to prevent cracks and ensure smooth texture.

Storage

Store covered in the refrigerator for up to 5 days. For longer storage, wrap tightly with cling film and foil, then freeze for up to 2 months. Thaw slowly in the fridge overnight. Avoid reheating since this cheesecake is best served chilled or at cool room temperature.

How to Serve

A square slice of tiramisu sits on a white plate on a white marbled surface. The dessert has three distinct layers: the bottom layer is a light brown, moist cake with visible coffee-soaked ladyfinger pieces; the middle layer is a creamy, pale yellow mascarpone mixture; and the top layer is thick, white whipped cream dusted generously with dark brown cocoa powder. In the background, another plate with a larger piece of the same dessert and a glass of dark coffee are slightly out of focus. A metal fork rests beside the plate on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu cheesecake ahead of time?

Yes, it’s recommended to make it ahead. The flavors deepen and the texture improves after resting in the fridge for at least a day.

What if I don’t have mascarpone?

You can blend cream cheese with whipped heavy cream as a substitute. It won’t be exactly the same but will offer similar richness.

How do I prevent cracks in my cheesecake?

Always bake the cheesecake in a water bath, avoid overbeating the batter, and allow it to cool slowly in the oven with the door slightly open to prevent sudden temperature changes.

Can I add chocolate layers to the cheesecake?

Absolutely. Swirl melted dark chocolate into the batter before baking for a mocha twist. Reduce sugar slightly to balance the added sweetness.

Is this dessert safe for kids if it contains liqueur?

Yes, if you omit the alcohol. Simply replace Kahlua or coffee liqueur with extra espresso or chocolate syrup for a kid-friendly version without losing flavor.

Decadent Italian Tiramisu Cheesecake Recipe

★★★★★

4.4 from 293 reviews

Author: Ella
Total Time: 7 hours 35 minutes
Yield: 12 servings 1x

Print Recipe

Description

Decadent Italian Tiramisu Cheesecake beautifully combines the creamy richness of classic American cheesecake with the bold, aromatic flavors of traditional Italian tiramisu. Featuring a buttery graham cracker crust and a luscious filling of cream cheese and mascarpone, infused with espresso and coffee liqueur, this dessert is finished with whipped cream and a dusting of cocoa powder for an indulgent, elegant finish. Perfect for special occasions or intimate gatherings, this recipe balances texture and flavor through careful preparation and baking techniques including a water bath to ensure a smooth, crack-free custard.

Instructions

Preparing the Crust: Mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan using a flat-bottomed glass. Chill the crust while preparing the filling to set it properly without overpacking, which leads to a hard crust after baking.
Making the Filling: In a large bowl, beat the cream cheese and mascarpone until creamy, scraping the sides frequently to avoid lumps. Gradually add granulated sugar and continue to whisk until smooth and slightly thickened. Incorporate the eggs one at a time, mixing just until incorporated to prevent adding excess air that causes cracks. Stir in the brewed espresso, vanilla extract, and coffee liqueur, ensuring the batter is thick yet pourable. If too loose, chill for 10 minutes to firm.
Baking: Pour the filling into the prepared crust. Place the springform pan inside a larger roasting pan and fill the outer pan halfway with hot water to create a bain-marie. Bake at 160°C (325°F) for 60 to 70 minutes until the edges are set and the center jiggles slightly when moved. Once baking is complete, turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour to prevent cracking.
Cooling and Topping: Remove from oven and allow to cool completely to room temperature before refrigerating for at least 6 hours, ideally overnight, to fully set. Whip heavy cream with powdered sugar until soft peaks form. Spread the whipped cream evenly over the chilled cheesecake. Dust the top generously with cocoa powder using a fine-mesh sieve. Arrange ladyfingers around the edges if desired for a more authentic tiramisu texture. Optionally drizzle espresso syrup over whipped cream for a dramatic visual effect.
Serving: Serve chilled slices on cold plates to maintain structure. Garnish with chocolate curls or a dusting of espresso powder for an enhanced presentation. Pair with espresso, Vin Santo, sweet Marsala, or nitro cold brew coffee for a perfect flavor match.

Notes

Use room temperature cream cheese and eggs for a smooth batter without lumps.
Do not overpack the crust to avoid a rock-hard base.
The water bath is crucial to prevent cracking by moderating oven temperature.
Allow the cheesecake to cool gradually in the oven with the door ajar to avoid sudden temperature changes.
Refrigerate for at least 6 hours to develop flavors and ensure proper texture; overnight is best.
Omitting alcohol is safe for children—replace liqueur with extra espresso or chocolate syrup.
For gluten-free version, substitute crust with almond flour or gluten-free cookie crumbs.
Vegan adaptations can be done using dairy-free cream cheese and coconut cream but texture will be lighter.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Keywords: tiramisu cheesecake, Italian cheesecake, tiramisu dessert, mascarpone cheesecake, coffee cheesecake, layered dessert, creamy cheesecake

Decadent Italian Tiramisu Cheesecake Recipe

Introduction

Ingredients

Instructions

Tips & Variations

Storage

How to Serve

FAQs