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5 from 8 votes

Tiramisu Cheesecake

A delicious cheesecake with all the amazing flavors of Tiramisu!
Prep Time20 mins
Cook Time1 hr
Chill Time6 hrs
Total Time7 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 581kcal
Author: Amy Duska



  • 12 Oreos
  • 12 lady fingers
  • 1 teaspoon instant espresso powder
  • 6 tablespoons unsalted butter melted

Cheesecake Filling

  • 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

Whipped Topping

  • 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.

Cheesecake Filling

  • 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 at 320° 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.)

Whipped Topping

  • 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.


Serving: 1slice | Calories: 581kcal | Carbohydrates: 33g | Protein: 10g | Fat: 45g | Sugar: 24g