This creamy, melt in your mouth no-bake tiramisu cheesecake is a coffee lovers’ dream dessert. The espresso infused cheesecake and ladyfingers pairs so beautifully with the graham cracker crust making for an awesomely delicious treat! This tiramisu inspired cheesecake is so easy to make and will make a nice addition to any special occasion or event.
What is No Bake Cheesecake?
Essentially, no-bake cheesecake is exactly what it sounds like. Made without eggs, no-bake cheesecake requires zero oven time. Both the graham cracker crust and cheesecake filling can be easily whipped up and refrigerated until firm. Since the filling of no-bake cheesecakes involves folding whipped cream into softened cream cheese, its consistency is a lot lighter than traditional cheesecakes.
So, if you are looking for a lighter, quick and easy cheesecake recipe, then I would say no-bake cheesecakes are the way to go! I particularly love making no-bake cheesecakes in the summer when the last thing I want to do is turn on the oven.
How to Make No Bake Tiramisu Cheesecake
Key Ingredients
- Graham Cracker Crumbs
- Unsalted Butter
- Brown Sugar (optional)
- Mascarpone Cheese
- Cream Cheese
- Whole Milk Yogurt
- Heavy Whipping Cream
- Espresso
- Vanilla Extract
- Unsweetened Cocoa Powder
Tips for Making No-Bake Cheesecakes
- Use Room Temperature Ingredients – with the exception of the heavy cream, all other ingredients should be brought to room temperature before using. This is particularly important for the cheeses and yogurt. Using room temperature ingredients allows for a smooth and lump-free cheesecake batter.
- Block Cream Cheese Over Cream Cheese Spread – for the best tasting cheesecake with a rich creamy consistency, use block cream cheese over the spreadable option. Additionally, full-fat cream cheese works best over the reduced fat alternative with regard to flavor and overall creaminess of cheesecake.
- Use Confectioners’ Sugar Instead of Granulated Sugar – since confectioners’ (powdered) sugar is made with cornstarch, it acts as a thickener in a no-bake cheesecake batter. Furthermore, confectioners’ sugar is easier to mix into the batter resulting in a smooth tasting cheesecake. If not mixed sufficiently, no-bake cheesecakes made with granulated sugar can have a gritty taste.
- Make Sure to Use Heavy Whipping Cream – to guarantee that heavy cream whips up to desired consistency, make sure to use heavy whipping cream with a high fat content of at least 30%.
- Gently Fold Heavy Cream Into Cheesecake Batter – once whipped cream has been whipped to desired consistency, it should be gently folded into the cheesecake batter in batches. This will help against deflating the whipped cream and result in a light and airy cheesecake filling.
No-Bake Cheesecake Assembly
- Mix graham cracker crust ingredients together and press into an even layer in the springform pan.
- Mix cheesecake ingredients together into a smooth batter.
- Place espresso dipped lady fingers in an even layer over graham cracker crust.
- Pour cheesecake batter over lady fingers and spread into an even layer.
- Refrigerate cheesecake to set.
- Dust top of cheesecake with cocoa powder before serving.
Can No-bake Cheesecake Be Made Without Gelatin?
Yes, cheesecake can be made without gelatin. A good plant-based substitute for traditional gelatin is agar agar. If you would prefer to not use any form of gelatin or gelatin alternative, simply follow the steps detailed below. Just keep in mind that cheesecake made without gelatin will have a softer consistency and should be served chilled.
To make cheesecake filling without gelatin:
- Omit the yogurt/sour cream from the recipe.
- Mix the mascarpone cheese, cream cheese, confectioners’ sugar and vanilla extract together into a smooth batter.
- Gently whisk 1 tablespoon of espresso powder into cold heavy whipping cream.
- With a kitchen mixer, beat the cold espresso infused heavy whipping cream to stiff peaks instead of soft peaks.
- Gently fold heavy cream into cheesecake batter in two batches to combine.
- Proceed with the remaining instructions in the recipe card (below) to complete assembly of cheesecake.
How To Store Tiramisu Cheesecake
- Assembled cheesecake stored in an airtight container or tightly wrapped in plastic/cling wrap will last 3-4 days in the fridge.
- Set cheesecake may be tightly wrapped in plastic/cling wrap and stored in the freezer for up to 1-3 months. When ready to serve, thaw overnight in the fridge to restore soft texture. (I do not recommend freezing cheesecake before it sets/has been refrigerated for at least 6-8 hours or overnight.)
- Tiramisu cheesecake may be made 1-2 days in advance. Cheesecake should be kept in the springform pan. Apply plastic/cling wrap directly on top of the cheesecake and keep refrigerated until ready to serve.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintNo-Bake Tiramisu Cheesecake
This creamy, melt in your mouth no-bake tiramisu cheesecake is a coffee lovers’ dream dessert. The espresso infused cheesecake and ladyfingers pairs so beautifully with the graham cracker crust making for an awesomely delicious treat! This tiramisu inspired cheesecake is so easy to make and will make a nice addition to any special occasion or event.
- Prep Time: 30 Minutes (Not Including Refrigeration Time)
- Total Time: 30 minutes
- Yield: 1 Cheesecake 1x
Ingredients
Graham Cracker Crust
- 1 1/2 Cups (174 g) Graham Cracker Crumbs
- 6 Tablespoons (85 g) Unsalted Butter, Melted
- 1 1/2 Tablespoons (21 g) Light or Dark Brown Sugar, Optional
LadyFinger Layer
- 10–12 Ladyfinger Cookies
- 3/4 Cup (177 ml) Strong Brewed Coffee, Room Temperature
Cheesecake Layer
- (2) 8.8 Ounces (500 g) Mascarpone Cheese, Room Temperature
- 8 Ounces (226 g) Cream Cheese, Room Temperature
- 1 1/4 Cups (150 g) Confectioners’ (Powdered) Sugar
- 1/4 Cup + 2 Tablespoons (90 ml) Strong Brewed Espresso, Room Temperature
- 1 Cup (240 ml) Heavy Whipping Cream, Cold
- 1/2 Cup (113 g) Whole Milk Yogurt or Sour Cream, Room Temperature
- 1 Tablespoon (10 g) Unflavored Gelatin Powder
- 2 Teaspoons Vanilla Extract
Assembly
- Unsweetened Cocoa Powder
Instructions
Graham Cracker Crust
- Lightly grease the base and sides of an 8 or 9 inch springform pan.
- In a medium mixing bowl, add the graham cracker crumbs, brown sugar (optional) and melted butter.
- Use a fork to mix ingredients together until all of the graham cracker crumbs are moistened with the melted butter.
- Transfer graham cracker crumb mixture to the prepared springform pan and flatten into an even layer using the back of a small cup.
- Set springform pan in the freezer as the cheesecake layer is prepared.
Cheesecake Layer
- Add the espresso into a small mixing bowl.
- Sprinkle and mix the gelatin into espresso to combine. Allow gelatin to bloom, about 5 minutes.
- Once bloomed, warm up the gelatin in the microwave on high at 30 second intervals until it is completely melted.
- Allow melted gelatin to cool slightly, about 5 minutes, as the cheesecake is prepared.
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held electric mixer, add and mix to combine the mascarpone cheese, cream cheese, yogurt and confectioners’ sugar at medium speed, about 2-3 minutes.
- Mix to combine the melted gelatin and vanilla extract into cheesecake batter at medium speed, about 1-2 minutes.
- In a separate large mixing bowl, add the heavy whipping cream. Using an electric hand-held mixer, beat the cream up to soft peaks. When you lift up the beaters, the peaks of the whipped cream should plop down and not stand upright.
- Gently fold whipped cream into the cheesecake batter in two batches to combine.
Assembly
- Retrieve graham cracker crust from the freezer.
- Individually dip the lady fingers (top and bottom) in the espresso and place in an even layer on top of the crust. (Take care to not leave the lady fingers in the espresso for too long or it will become over saturated.)
- If needed, break some of the lady fingers in half to fit into the smaller spaces of the pan. The goal here is to cover the top of the crust with as many espresso dipped lady fingers as you can evenly fit in the pan.
- Pour cheesecake batter over assembled lady fingers and smooth into an even layer using the back of a silicone spatula.
- Gently tap the springform pan against a hard work surface/countertop about 2-3 times.
- Refrigerate cheesecake for at least 6-8 hours or overnight (recommended).
- When ready to serve, run warm water over a clean kitchen towel. Squeeze out excess water before using the towel to wipe the sides of the springform pan.
- Repeat this process about 2-3 times before removing cheesecake from the springform pan.
- For checkered design, place thin strips of evenly spaced parchment paper vertically over the surface of the cheesecake (about 5-6 strips or more as needed). Repeat process but this time place the strips horizontally over the vertical ones (about 5-6 strips or more as needed). Dust the entire surface of the cheesecake with cocoa powder before carefully removing the strips and serving.
- For a simple finish, simply dust cocoa powder over the entire top surface of the cheesecake before serving.
Notes
- Assembled cheesecake stored in an airtight container or tightly wrapped in plastic/cling wrap will last 3-4 days in the fridge.
- Set cheesecake may be tightly wrapped in plastic/cling wrap and stored in the freezer for up to 1-3 months. When ready to serve, thaw overnight in the fridge to restore soft texture. (I do not recommend freezing cheesecake before it sets/has been refrigerated for at least 6-8 hours or overnight.)
- Tiramisu cheesecake may be made 1-2 days in advance. Cheesecake should be kept in the springform pan. Apply plastic/cling wrap directly on top of the cheesecake and keep refrigerated until ready to serve.
- If you prefer to make cheesecake without gelatin, see instructions provided in the blog post.
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