Tiramisu Cheesecake Recipe Card
This creamy tiramisu cheesecake blends rich mascarpone, espresso, and cocoa into one irresistible dessert. With a buttery crust and smooth filling, it’s the perfect make-ahead treat for holidays, dinner parties, or coffee lovers.
Ingredients
Crust:
- 1½ cups crushed graham crackers (or ladyfingers for classic tiramisu base)
- 6 tbsp melted butter
- 2 tbsp sugar (optional)
Cheesecake Filling:
- 16 oz cream cheese, softened
- 8 oz mascarpone cheese
- ¾ cup ¾ cup granulated sugar
- 2 large eggs + 1 egg yolk
- ¼ cup brewed espresso or strong coffee
- 2 tbsp coffee liqueur (optional)
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (optional, helps stabilize)
Topping:
- Unsweetened cocoa powder
- Optional: whipped cream, chocolate curls, shaved dark chocolate
Instructions
- Prepare crust:Preheat oven to 325°F (160°C). Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9" springform pan. Bake for 8–10 minutes. Cool completely.
- Make filling:In a large bowl, beat cream cheese and mascarpone until smooth. Add sugar and beat until fluffy. Add eggs one at a time, then mix in espresso, liqueur (if using), vanilla, and flour. Mix just until combined—do not overmix.
- Bake:Pour filling over crust. Smooth top. Bake for 50–60 minutes, until edges are set and center is slightly jiggly.
- Cool:Turn off oven and let cheesecake sit inside for 30 minutes with the door cracked. Remove and cool completely at room temperature, then chill in fridge for at least 4 hours or overnight.
- Finish and serve:Dust with cocoa powder just before serving. Add optional toppings like whipped cream or chocolate curls.
Notes
- Room temp is key: Use softened cream cheese and mascarpone for a smooth, lump-free filling.
- Don't overmix: Overbeating the batter (especially after adding eggs) can cause cracks.
- For clean slices: Chill overnight and slice with a hot knife, wiping between cuts.
- Booze-free option: Swap coffee liqueur for extra espresso or vanilla extract.
- No-bake version? Skip the eggs and fold in whipped cream instead—chill until firm.