Tiramisu Cheesecake Recipe
Sharp coffee, sweet mascarpone cheese, chocolatey Oreo cookies, and tangy cream cheese are the stars of this lusciously smooth tiramisu cheesecake. Inspired by a classic Italian dessert, this rich, sweet, and comforting tiramisu cheesecake is a fun twist on some of your favorite flavors!
Made with only 6 simple ingredients, this coffee-flavored cheesecake is easy to make and a delight to eat! Dark notes of coffee and chocolate make this cheesecake a flavorful and indulgent winter dessert.
This Italian-inspired tiramisu cheesecake is always a big hit at dinner parties or potlucks. Naturally alcohol-free and easily made caffeine-free, this sweet and tangy dessert is one the whole family can enjoy! There’s something truly magical about coffee-flavored cheesecake layered on top of a crumbly Oreo cookie crust; I mean, is there any better flavor combination than coffee and chocolate??
Although this recipe is written to be a baked cheesecake, you can also use the same basic ingredients (give or take a few) to make a no-bake tiramisu cheesecake. This even easier version of this dessert requires no baking and is delightfully light and mousse-like. Whether you go the traditional or the no-bake route, this tiramisu cheesecake is a total crowd-pleaser!
Ingredients You’ll Need
- Cream Cheese—the “cheese” in cheesecake, this rich spread adds a subtle tang to this sweet dessert.
- Mascarpone Cheese—a key ingredient in traditional tiramisu, this Italian cheese has a naturally sweet flavor.
- Instant Coffee—a quick and easy way to add strong coffee flavor.
- Eggs—act as a binding agent, helping your cheesecake batter to get thick and creamy.
- Sugar—needed to balance out the other slightly bitter and tangy flavors.
- Oreos—are crushed and pressed into the bottom of a springform pan to create a chocolatey crust.
How to Make the Best Tiramisu Cheesecake
Begin making this rich and decadent coffee-flavored cheesecake by pressing your crushed Oreos into the bottom of a springform pan. Use the bottom of a glass to level out and compact your cookie crust.
In a medium-sized mixing bowl, combine your cream cheese and mascarpone. Use a hand mixer to whip air into your softened cheeses.
Add your eggs and continue mixing until thoroughly incorporated.
Finally, add your sugar and instant coffee and mix until you get a smooth and creamy cheesecake batter.
Pour your tiramisu cheesecake batter on top of your Oreo crust.
Place your springform pan onto a high-sided baking sheet and carefully pour one cup of warm water into the tray—this creates a water bath. Place this entire setup into a 350°F oven and bake for 50 minutes.
Let the cheesecake cool at room temperature for 30 minutes and then refrigerate for at least 4 hours before garnishing, serving, and enjoying!
Recipe Variations
- Make your coffee cheesecake caffeine-free by using decaf instant coffee or an instant coffee substitute like Pero or Teeccino instead of regular instant coffee.
- Get creative with your cheesecake crust. You could easily create a yummy crust out of ladyfingers, graham crackers, or shortbread cookies.
- Make a no-bake tiramisu cheesecake by omitting the eggs, adding whipped heavy cream, and subbing powdered sugar for regular sugar. No baked cheesecakes are “set” in the fridge and will have a softer, mousse-like texture.
Why do I need to bake my cheesecake in a water bath?
Cheesecakes are notorious for being quite tedious to bake; they easily crack and can even curdle in a hot oven. When placed in the oven, a water bath (also known as a bain marie) will create a gentle steam allowing your delicate and smooth tiramisu cheesecake to bake without cracking.
This rich and flavorful tiramisu cheesecake makes for a fun dessert after lighter meals such as a dinner salad. I recommend serving your slices of cheesecake alongside cups of coffee or glasses of milk.
Tiramisu Cheesecake
Equipment
- 9" springform pan
- 9 x 13 Baking Pan
Ingredients
- 1 ½ cups Oreos crushed
- 16 ounces cream cheese at room temperature
- ¾ cup mascarpone cheese at room temperature
- 2 large eggs
- 1 cup sugar
- ¼ cup instant coffee
- chocolate shaving
Instructions
- Preheat oven to 350° and line the bottom of springform pan with crushed Oreos to form a crust. Press the cookie crumbs down with a glass to compact it.
- Whip cream cheese and mascarpone cheese in a medium size bowl with an electric mixer until smooth.
- Add eggs and mix until eggs are fully incorporated throughout the mixture.
- Add sugar and instant coffee to the cream cheese mixture and mix slowly until the mixture is smooth and creamy.
- Pour the cheesecake mixture into the springform pan and place it on a 9 x 13 baking pan. Fill the baking pan with about 1/2 inch – 1 inch of hot water.
- Bake the cheesecake for 50 minutes or until the middle of the cheesecake is only slightly jiggly.
- Allow the cheesecake to cool for half an hour. Refrigerate for 4 hours or until fully set.
- Garnish cooled cheesecake with chocolate shavings.
Notes
Nutrition
Be sure to come back and tell us how your cheesecake turned out!
