Tiramisu Cheesecake Recipe

I created a Tiramisu Cheesecake with a creamy coffee-flavored filling, a white chocolate whipped topping, and a dusting of cocoa powder that hides an unexpected twist.

I love finding one small twist that flips expectations, and this Tiramisu Cheesecake does exactly that. It’s a coffee kissed filling that sneaks in mascarpone cheese for a silky tang, then gets a surprising white chocolate whipped topping you won’t see coming.

I wanted something that nods to classic Tiramisu Flavors but still reads like a Coffee Cheesecake on the menu, not dessert theater just flavor with attitude. I’m not saying it’s perfect, but one forkful will make you pause, grin, and plan when you’re making it again, probably sooner than you should.

Ingredients

• Chocolate wafer crumbs: mostly carbs and sugar, adds crunch and deep chocolate sweetness.
• Cream cheese: rich in fat and protein it makes filling creamy and slightly tangy.
• Mascarpone: very creamy high fat mild sweet taste boosts silky mouthfeel.
• Eggs: add protein and structure, help custard set, mild savory note.
• Espresso: virtually no calories, bitter coffee flavor, cuts sweetness and adds aroma.
• Ladyfingers: light and airy biscuits mostly carbs soak up coffee without falling apart.
• Heavy cream: high fat content whips into fluffy topping makes dessert ultra rich.

Ingredient Quantities

• 1 1/2 cups chocolate wafer crumbs (about 150 g)
• 6 tablespoons unsalted butter, melted
• 16 ounces (450 g) cream cheese, softened
• 8 ounces (225 g) mascarpone cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup strong brewed espresso or very strong coffee, cooled
• 1 tablespoon coffee liqueur like Kahlua, optional
• about 24 ladyfingers (savoiardi)
• 6 ounces white chocolate, finely chopped
• 1 1/2 cups heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for topping)
• unsweetened cocoa powder for dusting, about 2 tablespoons
• pinch of salt

How to Make this

1. Preheat oven to 325°F (160°C). Wrap the outside bottom of a 9 inch springform pan tightly with foil to prevent leaks, then grease the pan and line the bottom with parchment. Mix the chocolate wafer crumbs, melted butter and a pinch of salt until it looks like wet sand, press firmly into the bottom and up the sides a little, bake 8 to 10 minutes, cool while you make the filling.

2. Dissolve the 2 teaspoons instant espresso powder in the 1/2 cup cooled strong brewed espresso (add the 1 tablespoon coffee liqueur here if using). In a large bowl beat the softened cream cheese and mascarpone with the granulated sugar until very smooth and mostly lump free, scrape the bowl a few times so its really even.

3. Add the eggs one at a time, mixing just until combined after each egg, then stir in 1 teaspoon vanilla, the sour cream, 1/2 cup heavy cream and the espresso mixture and a pinch of salt. Dont overbeat; you want it smooth but not super aerated.

4. Pour the filling over the prepared crust. Quickly dip each ladyfinger for about 1 second per side into any remaining coffee mixture (they should be moist but not soggy) and arrange them on top of the batter in a single layer, pressing lightly so they sink a bit into the filling.

5. Place the springform in a larger roasting pan, pour in hot water to come halfway up the sides of the springform for a water bath. Cover the top loosely with foil if it looks like it might brown too much and bake about 55 to 65 minutes, until the edges are set and the center still has a slight jiggle.

6. Turn the oven off, crack the oven door and let the cheesecake cool inside for 45 to 60 minutes to minimize cracking, then remove from the water bath and cool completely on a rack. Chill in the fridge at least 6 hours, preferably overnight.

7. For the white chocolate whipped topping heat 1/2 cup of the 1 1/2 cups cold heavy whipping cream just to a simmer, pour over the chopped white chocolate and stir until smooth to make a ganache; let it come to room temp. Meanwhile whip the remaining 1 cup cold heavy whipping cream with the 2 tablespoons powdered sugar and 1/2 teaspoon vanilla to firm peaks.

8. Fold the cooled white chocolate ganache gently into the whipped cream until smooth and even. Taste and adjust sweetness if you want, but be careful not to overmix or it will deflate.

9. Release the chilled cheesecake from the pan, spread or pipe the white chocolate whipped topping over the cake, then dust generously with unsweetened cocoa powder through a fine sieve (about 2 tablespoons) just before serving. Run a knife around the edges to get clean slices.

10. Chill any leftovers covered for up to 3 days. Tip: to avoid cracks rewarm your knife in hot water and wipe between cuts for perfect slices, and if you need the cheesecake ready sooner you can chill it faster in the freezer for an hour but dont forget to let it soften a bit before serving.

Equipment Needed

1. 9 inch springform pan wrapped in foil and lined with parchment
2. Large roasting pan for the water bath
3. Food processor or a sturdy plastic bag and rolling pin to crush the wafers
4. Large mixing bowl and electric hand mixer or stand mixer
5. Measuring cups and spoons
6. Rubber spatula and a straight edge bench scraper or knife to smooth and release
7. Small saucepan or microwave safe bowl to make the white chocolate ganache
8. Fine mesh sieve for dusting cocoa and a cooling rack to chill the cake

FAQ

Tiramisu Cheesecake Recipe Substitutions and Variations

• Chocolate wafer crumbs: swap for crushed Oreos (filling left in) or graham cracker crumbs, about the same weight (150 g). Oreos give a richer, chocolatey crust, graham makes it lighter and less sweet.
• Mascarpone cheese: if you dont have mascarpone mix equal parts cream cheese with 1 to 2 tablespoons heavy cream per 8 oz mascarpone until super smooth. Itll be a touch tangier but works great.
• Ladyfingers (savoiardi): use thin slices of pound cake or sponge cake instead, same volume; brush quickly with the espresso since cake soaks up liquid faster so dont over-soak.
• White chocolate (6 oz): substitute semisweet or milk chocolate, same weight, for a less cloyingly sweet, more chocolate-forward finish. Melt gently over low heat or a double boiler to avoid seizing.

Pro Tips

– Bring the cream cheese and mascarpone fully to room temp, really soft, before you start. If theyre even a bit cold youll overmix trying to get lumps out and that traps air which can make cracks. Beat low, scrape the bowl, add eggs one at a time and stop as soon as each is incorporated — dont whip air into it.

– When you dip the ladyfingers, test one first so you know how fast they absorb. A quick 1 second per side usually works but some brands soak up coffee faster, so if they go soggy, shorten the dip or just brush them with the coffee. Work fast and arrange them gently so they sink a little but dont collapse.

– For the white chocolate ganache, chop the chocolate very fine and pour simmering not-boiling cream over it, then let sit 30 seconds before stirring to avoid seizing. Cool the ganache to about room temp before folding into whipped cream, and if it looks slightly grainy, whisk in a teaspoon of warm cream to smooth it out.

– Wrap the springform well in multiple layers of foil for the water bath and bake until edges are set but center still jiggles, then leave it to cool in the warm oven with the door cracked. Chill overnight if you can — it firms up flavor and texture. When slicing rewarm your knife under hot water, wipe it clean between cuts for neat slices and less crumble.

Tiramisu Cheesecake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I created a Tiramisu Cheesecake with a creamy coffee-flavored filling, a white chocolate whipped topping, and a dusting of cocoa powder that hides an unexpected twist.

Pin

Servings

12

servings

Calories

694

kcal

Equipment: 1. 9 inch springform pan wrapped in foil and lined with parchment
2. Large roasting pan for the water bath
3. Food processor or a sturdy plastic bag and rolling pin to crush the wafers
4. Large mixing bowl and electric hand mixer or stand mixer
5. Measuring cups and spoons
6. Rubber spatula and a straight edge bench scraper or knife to smooth and release
7. Small saucepan or microwave safe bowl to make the white chocolate ganache
8. Fine mesh sieve for dusting cocoa and a cooling rack to chill the cake

Ingredients

• 1 1/2 cups chocolate wafer crumbs (about 150 g)

• 6 tablespoons unsalted butter, melted

• 16 ounces (450 g) cream cheese, softened

• 8 ounces (225 g) mascarpone cheese, softened

• 3/4 cup granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2 teaspoons instant espresso powder

• 1/2 cup sour cream

• 1/2 cup heavy cream

• 1/2 cup strong brewed espresso or very strong coffee, cooled

• 1 tablespoon coffee liqueur like Kahlua, optional

• about 24 ladyfingers (savoiardi)

• 6 ounces white chocolate, finely chopped

• 1 1/2 cups heavy whipping cream, cold

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract (for topping)

• unsweetened cocoa powder for dusting, about 2 tablespoons

• pinch of salt

Directions

• Preheat oven to 325°F (160°C). Wrap the outside bottom of a 9 inch springform pan tightly with foil to prevent leaks, then grease the pan and line the bottom with parchment. Mix the chocolate wafer crumbs, melted butter and a pinch of salt until it looks like wet sand, press firmly into the bottom and up the sides a little, bake 8 to 10 minutes, cool while you make the filling.
• Dissolve the 2 teaspoons instant espresso powder in the 1/2 cup cooled strong brewed espresso (add the 1 tablespoon coffee liqueur here if using). In a large bowl beat the softened cream cheese and mascarpone with the granulated sugar until very smooth and mostly lump free, scrape the bowl a few times so its really even.
• Add the eggs one at a time, mixing just until combined after each egg, then stir in 1 teaspoon vanilla, the sour cream, 1/2 cup heavy cream and the espresso mixture and a pinch of salt. Dont overbeat; you want it smooth but not super aerated.
• Pour the filling over the prepared crust. Quickly dip each ladyfinger for about 1 second per side into any remaining coffee mixture (they should be moist but not soggy) and arrange them on top of the batter in a single layer, pressing lightly so they sink a bit into the filling.
• Place the springform in a larger roasting pan, pour in hot water to come halfway up the sides of the springform for a water bath. Cover the top loosely with foil if it looks like it might brown too much and bake about 55 to 65 minutes, until the edges are set and the center still has a slight jiggle.
• Turn the oven off, crack the oven door and let the cheesecake cool inside for 45 to 60 minutes to minimize cracking, then remove from the water bath and cool completely on a rack. Chill in the fridge at least 6 hours, preferably overnight.
• For the white chocolate whipped topping heat 1/2 cup of the 1 1/2 cups cold heavy whipping cream just to a simmer, pour over the chopped white chocolate and stir until smooth to make a ganache; let it come to room temp. Meanwhile whip the remaining 1 cup cold heavy whipping cream with the 2 tablespoons powdered sugar and 1/2 teaspoon vanilla to firm peaks.
• Fold the cooled white chocolate ganache gently into the whipped cream until smooth and even. Taste and adjust sweetness if you want, but be careful not to overmix or it will deflate.
• Release the chilled cheesecake from the pan, spread or pipe the white chocolate whipped topping over the cake, then dust generously with unsweetened cocoa powder through a fine sieve (about 2 tablespoons) just before serving. Run a knife around the edges to get clean slices.
• Chill any leftovers covered for up to 3 days. Tip: to avoid cracks rewarm your knife in hot water and wipe between cuts for perfect slices, and if you need the cheesecake ready sooner you can chill it faster in the freezer for an hour but dont forget to let it soften a bit before serving.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 196g
• Total number of serves: 12
• Calories: 694kcal
• Fat: 54g
• Saturated Fat: 30g
• Trans Fat: 0.7g
• Polyunsaturated: 7g
• Monounsaturated: 17g
• Cholesterol: 117mg
• Sodium: 292mg
• Potassium: 125mg
• Carbohydrates: 52g
• Fiber: 1.5g
• Sugar: 30g
• Protein: 13g
• Vitamin A: 1200IU
• Vitamin C: 0.5mg
• Calcium: 125mg
• Iron: 0.8mg