This Tiramisu Cheesecake is to die for! It’s so beautiful, you would think it’s hard to make but it’s really easy and tastes amazing. It’s the perfect dessert for any special occasion!
Believe it or not, I’m often referred to as the “Cheesecake Guru”. I must admit I love to bake cheesecakes and over the years I’ve gotten pretty darn good at it. Tiramisu Cheesecake is just one of many cheesecakes that I love to bake.
What is Tiramisu Cheesecake?
Let’s start with the crust. The crust is made from a combination of crushed lady fingers, Oreos and espresso powder to give the cheesecake that first layer of coffee flavor you get from traditional Tiramisu. A vanilla cheesecake filling is flavored with espresso and then layered with espresso dipped lady fingers right in the center. After baking and chilling overnight, the cheesecake is topped off with a delicious white chocolate whipped topping and then covered in cocoa powder.
The combination of flavors and textures are absolutely divine. It’s rich and creamy … just perfect!
Tips for making the perfect cheesecake
Baking a really amazing cheesecake isn’t that hard at all! When it comes to cheesecake, planning is important.
Here are a few things to remember when baking cheesecake. Follow these rules and your cheesecake will turn out perfect every time!
- Always, always, always start with your ingredients at room temperature before you start mixing them together. If they are cold when you go to put them together, you will get a really lumpy cheesecake!
- Don’t over mix the ingredients. You don’t want to incorporate too much air into the batter.
- Line your spring-form pan with parchment paper. This makes it so much easier to remove the cheesecake from the pan.
- I only use name brand cream cheese. I won’t mention the brand … but I’m sure you know which one I’m talking about. The brand name cream is a little more expensive but it has a tangier flavor and it mixes much smoother. Totally worth the extra money.
- Use a water-bath. A water-bath ensures that your cheesecake will be flat on top, won’t have any cracks and the texture will be smooth and creamy. You won’t have a dried out cheesecake!
How to Create a Water-Bath Video:
This is my daughter Juliana’s favorite cheesecake so I make it for her birthday every year.
Ya’ll … for real … this is a tried and true … tiramisu show stopper! I’ve made this soooo many times for parties and EVERYONE raves about it!
Look here … I am the cheesecake queen … you can trust me when I say that this cheesecake will knock your socks off! I mean literally … your socks will be across the room as soon as you take the first bite. Maybe just don’t wear socks when you eat this …⠀
I hope you enjoy this very easy to make, Tiramisu Cheesecake as much as we do!
Other amazing Cheesecake recipes you might like!
- Lemon Cheesecake
- Instant Pot Cheesecake
- Banana Cream Pie Cheesecake
- Key Lime Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
- Simple Cheesecake Recipe
- No-Bake Raspberry Cheesecake Bites
- No-Bake Pumpkin Cheesecake
- Chocolate Covered Cheesecake
- Vegan Vanilla Bean Cheesecake
- Mardi Gras Cheesecake
- Simple Cheesecake Bars
If you tried this Tiramisu Cheesecake recipe let me know how you liked it. I love hearing from you! Make sure to RATE this recipe and leave me a message in the comment section below! Follow me on FACEBOOK, PINTEREST and INSTAGRAM to see more yummy food!
- 12 Oreos
- 12 lady fingers
- 1 teaspoon instant espresso powder
- 6 tablespoons unsalted butter, melted
- 32 oz. cream cheese, room temperature (4 blocks)
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 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
- 8 oz. heavy whipping cream
- 4 oz. cream cheese, room temperature
- 1/2 cup milk
- 1 packet of Jello white chocolate instant pudding mix
- 1/4 cup cocoa powder
- Preheat oven to 320 degrees and line a 9" spring-form pan with parchment paper.
- Place the whole Oreos, lady fingers and instant espresso powder into a food processor and pulse until a fine consistency. Pour in 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 from oven and set aside.
- Using a stand or electric mixer, beat the cream cheese, butter and sugar 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.
- Dip the lady fingers in the remaining espresso and place over the first layer of filling.
- Pour the remaining cheesecake filling over the lady fingers and smooth the top with an off-set spatula.
- Bake for 45-60 minutes. The middle of the cheesecake should jiggle a little.
- Turn the oven off and let the cheesecake cool in the oven for 45 minutes with oven door cracked.
- Remove it from the oven and let cool completely on a counter top and then place in the refrigerator overnight to chill. (Do not remove the spring-form pan.)
- Beat the heavy whipping cream until it forms stiff peaks. Put in refrigerator to chill while preparing the remaining ingredients.
- In a separate bowl, beat the cream cheese, milk and Jello until completely smooth.
- Stir the chilled whipped cream into the cream cheese mixture until it is fully incorporated.
- Remove the spring-form pan and place the cheesecake on it's 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.
This recipe was originally posted in January 2016 and updated in July 2018.