Tiramisu Cheesecake

Why pick one Italian dessert when you can have both? Combine classic Italian tiramisu, and creamy cheesecake in this no-bake cheesecake recipe! This delicious cheesecake is a subtle nod to the classic tiramisu but with a creamy cheesecake layer and the perfect crunchy texture from the Oreo crust.

Course Dessert

Cuisine Italian

Prep Time 30

Chilling Time 1

Total Time 1 28

Servings cups

Calories 874kcal

Author Elizabeth Marek

Equipment

1 8" cake ring or a cake pan
Acetate

Ingredients

Cheesecake Filling

1 cup mascarpone cheese softened
2 cups cream cheese softened
1 teaspoon vanilla extract
1 cup powdered sugar
2 cups heavy cream

Oreo Cookie Crust

1.5 cups oreo cookies
0.25 cup unsalted butter melted

Ladyfinger layer

10 whole ladyfingers homemade or storebought
1.5 cups strong coffee cooled

Decoration and Ganache drip

3 ounces semi-sweet chocolate
2 ounces heavy whipping cream
0.25 cup Dutched cocoa powder for dusting

US Customary - Metric

Instructions

Making the Oreo Crust

Add the Oreos to a food processor and blend while pouring in some melted butter. Mix until combined and it comes together.
Line an 8" cake ring or springform pan with acetate and tape it together.
Place an 8" cake board at the bottom of the cake ring and transfer the entire ring to the bottom of a 9-inch cake pan for easy transportation.
Add the blended Oreo crust to the bottom of the cake ring and press it evenly to the edges. Set it aside.

Making the Cheesecake Filling

Blend the mascarpone cheese and cream cheese on low speed until smooth in a large bowl with an electric mixer or a stand mixer with a paddle attachment.
Add the vanilla and powdered sugar, one cup at a time, and mix until it's all combined and smooth.
In a separate bowl, whip the heavy whipping cream on medium speed until stiff peaks firm. Do not overwhip the cream!
Gently fold the whipped cream into the cream cheese mixture until it's combined.

Assembling the Tiramisu Cheesecake

Spread half of the cheesecake batter on top of the Oreo crust with a rubber spatula. Pro-tip: Use a piece of acetate to evenly smooth the surface of the cream all the way to the edges.
Soak the lady fingers in a bowl of espresso for about 10 seconds. You can make the ladyfingers from scratch, or use store-bought if you prefer.
Place the soaked ladyfingers on top of the cheesecake mixture to completely cover the top. You can break a few in half or squish them to fit around the corners.
Spread the remainder of the cheesecake filling on top of the ladyfingers. Pro-tip: Use a piece of acetate to evenly smooth the surface of the cream all the way to the edges.
Refrigerate the tiramisu cheesecake for at least 6 hours or until the mascarpone cheesecake has set.
Take the cake out of the pan, remove the cake ring, and carefully peel off the acetate. If you used a springform pan or cake pan, wrap it in aluminum foil and use hot water on the sides to help it remove easier.
Add a dusting of cocoa powder to the top of the cheesecake to cover all of the white spots.
Rest it in the fridge while making the ganache. Topping it with ganache is optional, but makes it really pretty.

Making the ganache drip

Heat the cream in the microwave or over the stove until it is just steaming.
Pour the cream over the chocolate and let it sit for 5 minutes.
Whisk the chocolate and cream together until smooth and fully combined.
Let it cool for a few minutes to make sure it doesn't melt the top of the cheesecake.
Place the ganache into a piping bag and drizzle it on top of the cheesecake in long strips. You can add a few dollops of whipped cream, chocolate curls, or chocolate shavings on top if you'd like.
Cut the cheesecake and enjoy! Store this dessert covered with plastic wrap or in an airtight container in the fridge for about 5 days. Don't let it sit out at room temperature for longer than 4 hours.

Notes

Make sure to bring the mascarpone and cream cheese to room temperature, or slightly warmed, so that they combine together smoothly.

Oreos make a great crust for a no-bake cheesecake, but you can also use chocolate graham cracker crumbs instead.

Coffee is a classic ingredient for tiramisu, and you can use whatever type you like! Espresso will give the strongest, most concentrated coffee flavor.

Nutrition