This Tiramisu Cheesecake recipe has a creamy coffee flavored filling with a white chocolate whipped topping and a dusting of cocoa powder. Cheesecake is the perfect dessert for holiday parties.
Italian tiramisu is a classic dessert recipe that is loved by many. Especially during the holidays. Our recipe takes the flavors of tiramisu and transforms them into a rich and creamy cheesecake that is simple to make.
Plan to make this cheesecake 1-2 days in advance as it needs a minimum of 6 hours to set properly before serving. A water bath is recommended to make sure the cheesecake bakes evenly and the outside edges do not over bake.
How to make tiramisu cheesecake
Here's a breakdown of the steps needed to make the best tiramisu cheesecake!
- Make the crust: Process the Oreos, cream center included, and the espresso powder until they are a fine consistency. Add melted butter to combine and press into the spring-form pan. Bake at 350°F for 10 minutes and set aside.
- Prepare the water bath: Lower the oven temperature to 320°F. Place a large roasting pan in the oven on the middle rack. Pour hot water into the pan, making sure it is about 1" in depth. Close the oven door.
- Make the filling: Bring the cold ingredients to room temperature before mixing for a smooth filling. Use a stand or electric mixer on LOW speed to mix the ingredients, making sure not to over-mix. (Make sure to reserve 6 tablespoons of espresso for the next step.) Pour half of the cheesecake filling into the spring-form pan.
- Layer the filling: Dip the lady fingers in the remaining espresso and arrange them in a single layer over the filling. Carefully pour the remaining cheesecake filling over the lady fingers and smooth the top with an off-set spatula.
- Bake: Insert the spring-form pan into a 10" cake pan and place the cake pan into the water bath.(Water level should cover half the depth of the cake pan. Add water if needed.) Bake for 1 hour at 320°F.
- Cool: Turn the oven off and let the cheesecake cool in the oven for 1 hour with oven door cracked. Remove the cheesecake from the oven, run a knife around the edge of pan and let the it cool completely on a heat-safe counter top.
- Chill: Place the cheesecake, uncovered in the refrigerator overnight or a minimum of 6 hours to set. (Do not remove the spring-form pan.)
- To serve: Before you are ready to serve make the whipped topping and decorate the top of the cheesecake. Dust with cocoa powder and serve.
Tips for success
Don't over mix the filling when mixing. Air incorporated into the batter will result in cracks on top of the cheesecake.
The center of the cheesecake should be jiggly after baking. As it cools, the center will continue to bake and firm up in the fridge.
A water bath is recommended for the best results. The steam from the water keeps the oven moist and the warm water surrounding the pan bakes the cheesecake evenly from the outside to the center.
Make the water bath leakproof by placing the 9" spring-form pan into a slightly larger 10" cake pan before inserting it into the roasting pan. The cake pan will form a barrier that will prevent water getting into the cheesecake's crust.
Check out our tutorial for step by step instructions on How to Create a Leak-Proof Water Bath for Cheesecakes.
How to store tiramisu cheesecake
- To Store: Keep leftovers covered in the fridge for up to 5 days.
- To Freeze: Place the cheesecake in the freezer, without topping, until frozen solid. Wrap with plastic wrap and a layer of foil. Keep frozen for up to 3 months. When ready to serve, allow to thaw in the fridge overnight and decorate with the whipped topping and cocoa powder.
5 must try cheesecake recipes
Do you love cheesecake as much as we do? Here are 5 easy cheesecakes to try for your next party!
Tiramisu Cheesecake
Ingredients
Crust
- 24 Oreos including the cream center
- 1 teaspoon instant espresso powder
- 6 tablespoons unsalted butter melted
Cheesecake Filling
- 32 oz. cream cheese room temperature
- 1 cup granulated sugar
- 2 tablespoons unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¼ cup flour
- 12 lady finger biscuits
- 1.5 Cups prepared espresso or very strong coffee Separate 6 tablespoons to use in the filling, the rest will be used to dip lady fingers
Whipped Topping
- 8 oz. heavy whipping cream
- 4 oz. cream cheese room temperature
- ½ cup milk
- 1 packet white chocolate instant pudding mix or vanilla flavored
- ¼ cup cocoa powder
Instructions
- Preheat oven to 350°F and line a 9" spring-form pan with parchment paper.
- Make the crust: Place the Oreos and instant espresso powder into a food processor and pulse until a fine consistency. Pour in the melted butter and pulse until fully combined. Press the mixture into the bottom of the spring-form pan making sure it is compact and bake for 10 minutes. Remove and set aside to cool while you make the filling.
- Prepare the water bath: Turn the oven down to 320°F. Place a large roasting pan in the oven on the middle rack. Pour hot water into the pan, making sure it is about 1" in depth. Close the oven door.
- Make the filling: Using a stand or electric mixer, beat the cream cheese, butter and sugar on low speed until smooth. Scrape down the sides a few times. Add eggs one at a time making sure they are fully incorporated after each addition. Add the vanilla extract, 6 tablespoons of prepared espresso and flour, scraping down the sides of the bowl as needed to make sure everything is well combined. Pour half of the cheesecake filling into the spring-form pan.
- Layer the filling: Dip the lady fingers in the remaining espresso and arrange them in a single layer over the filling. Carefully pour the remaining cheesecake filling over the lady fingers and smooth the top with an off-set spatula.
- Bake: Insert the spring-form pan into a 10" cake pan and place the cake pan into the water bath. (Water level should cover half the depth of the cake pan. Add water if needed.) Bake for 1 hour.
- Cool: Turn the oven off and let the cheesecake cool in the oven for 1 hour with oven door cracked. Remove the cheesecake from the oven, run a knife around the edge of pan and let the it cool completely on a heat-safe counter top.
- Chill: Place the cheesecake, uncovered in the refrigerator overnight or a minimum of 6 hours to set. (Do not remove the spring-form pan.)
- Make the whipped topping: Beat the heavy whipping cream until it forms stiff peaks. In a separate bowl, beat the cream cheese, milk and instant pudding until completely smooth. Fold the whipped cream into the cream cheese mixture until it is fully incorporated.
- Assemble: Remove the spring-form pan and place the cheesecake on a serving platter. Place the whipped topping mixture into a piping bag with a large tip, I used Wilton 2A, and then decorate the top of the cheesecake by piping large dots. Dust the top of the decorated cheesecake with cocoa powder and keep chilled until ready to serve.
Notes
- To Store: Keep leftovers covered in the fridge for up to 5 days.
- To Freeze: Place the cheesecake in the freezer, without topping, until frozen solid. Wrap with plastic wrap and a layer of foil. Keep frozen for up to 3 months. When ready to serve, allow to thaw in the fridge overnight and decorate with the whipped topping and cocoa powder.
This recipe was originally posted in January 2016 and updated in July 2018. Lady fingers were removed from the crust ingredients.
Kim says
Hi Amy..never made a cheesecake before my 22year old requested this cheesecake for his birthday tomorrow! So I made the cake today it is in the oven now with oven off for 45 minutes! Looks great! So my question is once it cools on the counter and I put it in the refrigerator tonight and make the whipped topping tomorrow how do I get the parchment paper off of the cake so I can decorate and put it on a beautiful platter before serving??? Was hoping you had a video on this!! If you could let me know I would appreciate!!
Amy says
Hi Kim! I remove the parchment paper by sliding either a thin spatula or serving spatula between the paper and the bottom of the crust. Gently lift the bottom with the spatula while holding the paper down. You should be able to pick the cheesecake up, carefully with a spatula underneath one side, and holding it on the opposite and transfer it to a platter. I hope this makes sense! I'll have to include this in my next video!
Kim says
Hi Amy....that tarimisu cheesecake was absolutely delicious!!!! My son thought I got it from a bakery he said it was actually better then the tarimisu cheesecake that he had at the Cheesecake Factory!!! It was a hit!!! And not difficult to make! Do you have any other delicious recipes that I could try??? Thanks again Kim
Amy says
That's awesome! If you liked the cheesecake and want to try a different one I highly suggest the Vanilla Bean Cheesecake! It is my all time favorite :). Alot of people love the Southern Style Carrot Cake too. Please let me know if you decide to try another one!
Kim says
So soft lady fingers for the crust and the biscuit type cookie type for the cheesecake??
Amy says
You can use either. I've used the soft and the biscuit type with great results.
Amy says
Hello, Amy! I have access to a nice kitchen this weekend, so I was asking a friend what I should make for dessert. I told him I love tiramisu and cheesecake, and then he texted me the link to your blog. Considering that we have the same name, it did kind of seem like fate.
I do have a question, though. I have never used espresso in any form, and I'm confused about "1.5 Cups prepared espresso (6 T separated)." I tried to do some research on my own, but I'd like confirmation from the dish's creator herself. So, do you mean that I should buy instant espresso crystals and follow the packaging's instructions in order to find the right balance of hot water and espresso? You don't mean a cup of just the crystals, do you? Or are the crystals taboo and I need to figure out how to make legitimate espresso? I know that's a "is this person for real?!" question, but I'd rather look dumb than make something that tastes terrible due to my ignorance.
Thank you!
Amy says
Hi Amy!The 1.5 cups is liquid. So a cup and a half of espresso drink. You can also use really strong coffee. I see that you said you had access this weekend...I hope I'm not too late in my reply!!
Misty S says
This cheesecake!!! So, my best friend's husband asked if I could make her a tiramisu cheesecake.... I searched the internet & your's was the first recipe I saw and my best friend's name is Amy so I knew it was meat to be. I wasn't wrong. It may have stolen her birthday thunder, lol. It's just that good!
Amy says
That's too funny. I made this for my daughter's graduation party in May and everyone loved it. I'm so glad it turned out so well for you! 🙂
Jay Williams says
With the 12 Oreos used in the crust, do you use just the chocolate cookie part or do you use the two chocolate cookies and the white filling?
Amy says
Hi Jay, use the whole cookie!
Jay Williams says
Thanks very much. Taking this as a dessert to an Italian feast this Sunday evening
Sylvia says
Hi Amy
I will be making this cheesecake for a pot luck.Do you think it will stand up to sitting out for 2-3 hours or would it collapse (firmish cheesecake or very soft?)
Thanks
Sylvia
Amy says
Hi Sylvia, It should be fine to sit out!
Milly says
Made this exactly as described in the recipe, it was delicious! Whole family enjoyed, even grandpa who doesn't like cheesecake very much.
Amy says
Hi Milly! I'm so glad everyone enjoyed it 🙂
Jenny says
How do you get the parchment off the bottom?
Amy says
You should be able to slide it right off. If not, slide a knife between the crust and the parchment paper all the way around to loosen it.
Farah Dookhith says
Hi Amy,
I am confused with the last bit of the recipe.
You said to put the cheesecake in the fridge overnight, should i do the topping on the next day then?
Also how long should i let the whipping cream in the fridge for once I have beaten it?
Pls help!
Thanks x
Amy says
Hi Farrah, yes put the topping on after the cheesecake has set up overnight. I would leave whipping cream in fridge until you're ready to mix with other ingredients
Farah Dookhith says
thank you for helping 😀
Amy says
You're welcome!
Leila says
Hi
I am unsure what a 'T' (the measurement you used for melted butter) actually is. Can you please tell me the measurement in cups? or grams?
Thanks
Amy says
Hi Leila, 6 Tablespoons is equal to 85 grams. 2 Tablespoons is equal to 28 grams. I hope this helps!
Stephanie says
Hi Amy, thank you for sharing this recipe. Will this amount of ingredients fit in a 6 inch round pan?
Amy says
No it would be too much. You could possibly two 6 inch pans
Maggie says
Hi Amy this sounds incredible have you ever tried a double recipe before? does it work out fine or should I stick to prepping one at a time? Thanks so much for the fabulous recipe!
Amy says
Hi Maggie! You can double the recipe as long as you use two separate spring-form pans to bake them in.
bea says
could I not do the topping? will the cake still taste good?
Amy says
Hi Bea, the cheesecake will still taste good if you can't make the topping.
bea says
heh really sorry for the multiple questions. i can't get the jello pudding mix here - what is its purpose in the topping? any way i can modify the recipe for the topping so i don't have to use the pudding mix? thanks!
Amy says
The topping just gives it a little more texture and flavor. If I didn't have the jello I wold just top it with some homemade whipped cream and it would be delicious. You could also make the white chocolate mousse I have in my vanilla bean cheesecake recipe. That would be really good!
Maggie says
Hi again I thought of a couple more questions.
I need to have 20 servings instead of 16 out of 2 cheesecakes. If I used 10 inch instead of 9 inch pans would it give me extra servings or would the recipe have to tweaked, add more ingredients?
Also, your cake looks so beautiful the way it's decorated on top did you put the topping in a pastry bag and pipe the design on top? what size of tip did you use and did you start in the center and work your way out or did you start on the outside and work your way in? thank you so much
Amy says
If you need 20 servings I would just make the slices smaller or make an additional cheesecake. If you use a 10" pan the slices will be thinner but wider ...if that makes sense.
I did use a pastry bag with a Wilson tip 2A, which is the really wide round tip. I started in the center and worked my way around to the outside. It's really easy and if you mess up, you can scrape it off and start over again! Thank you for the compliments, you're guests will love this cheesecake! 🙂
Yolanda says
HI Amy!
I apologize for bombarding you with some many questions, but just wanted your expertise advice....would it be "to Much" if I were to add a few more soaked lady fingers on top of the cheesecake before pouring the white chocolate pudding over it? or do you think it may be poor food logistics in effecting structure and overall taste?
Amy says
I think it might be a little too much unless you really like a strong coffee flavor. I don't think it will hurt anything as far as structure. Ask all the questions you want! I don't mind at all 🙂
Yolanda Jones says
Hi Amy ! If I only have hazelnut coffee,can I use instead of espresso?
Amy says
Hi Yolanda! Yes, it will probably give it a great flavor!
Yolanda Jones says
Hi Amy !
Can I half this recipe? If so,what are the mesurements?
Thank you for sharing your awesome recipes!
Amy says
What size pan are you going to use?
Yolanda Jones says
They are the premade oreo aluminium 8"? Pans.. ( it's a last minute request in a short time management, please don't judge me):)
Amy says
No judging here! I would think if you made the recipe as is, you could make two cheesecakes with those pans. I believe they are much more shallow than a regular spring form pan.
Yolanda Jones says
Ok great! Thanks !
Amy says
Good luck. Let me know how it goes. BTW...this has been my family's favorite cheesecake so far!
Yolanda says
Hi Amy!
Do I need to take the white cream off the oreo cookies before putting them in the food processor ?
Amy says
Nope. Throw the whole thing in there!
Isabella says
Hi Amy, I live in Panama and I haven't seen white chocolate instant pudding. Would it make a major difference to use vanilla? Or just change the topping altogether?
Amy says
Hi Isabella! I'm sure that vanilla flavor would taste delicious. I would definitely use it if I couldn't find the white chocolate pudding. I mainly use the Jello so that it gives a firmer consistency. Let me know how it turns out!
Lisa says
Could you describe the nature of the ladyfingers that you used for the Tiramisu Cheesecake? I used to be able to purchase fresh lady fingers that were similar to sponge cake. I now see those in the freezer department. Otherwise there are ladyfingers that are more like dried crunchy biscuits such as Alessi Biscotti Savoiardi. Or does it not matter Many thanks!
Amy says
Hi Lisa, I used the ones that are crunchy, they are in the cookie aisle, not the freezer section. They soften up after they are dipped in the espresso. I used Delallo Savoiardi lady fingers. 🙂
Mary Moskovitz says
I am going to use mascarpone cheese in place of the cream cheese.
Amy says
Hi Mary, please let me know how it turns out!
Alison says
I've never met a cheesecake I didn't like, but this one looks like it's probably the best of the best! Yum!
Amy says
Thank you Alison! 🙂