Tiramisu Cheesecake

Tiramisu flavors, in no-bake cheesecake form. This tiramisu cheesecake starts with a row of espresso-dipped ladyfingers, then a layer of smooth and creamy cheesecake, and topped with a cloud of whipped cream and a dusting of cocoa powder to emulate the classic dessert. Serves 8-12.

Ingredients:

For the cheesecake layer:

• 450 grams full-fat cream cheese, softened
• 250 grams heavy whipping cream, cold
• 100 grams light brown sugar
• 1 teaspoon vanilla extract or vanilla bean paste
• a pinch of salt, optional

For assembly:

• 3-4 shots (90-120 grams) of espresso, cooled
  • or 120 grams of strong coffee
• 6 ladyfinger cookies (50 grams), sometimes labeled savoiardi biscuits
• Cocoa powder, for dusting on top

For the whipped cream:

• 150 grams heavy whipping cream, cold
• 20 grams powdered sugar, plus more, to taste
• 1/2 teaspoon vanilla extract or vanilla bean paste, optional

Instructions:

1. Make the cheesecake batter
   • Place the softened cream cheese, sugar, salt, and vanilla in a large bowl and whisk together until smooth and no lumps of cream cheese remain.
   • Add the cold heavy cream and whip for 2-4 minutes until medium stiff peaks have formed. Stop the mixer frequently and check the consistency, to avoid overwhipping. Set aside. For a very set, sliceable cheesecake, whip to stiff peaks. For a slightly softer, creamier consistency that’s better for a scoopable dessert, stop at mediium-stiff peaks (see video).
2. Make the whipped cream: Place the heavy cream, powdered sugar, and vanilla in a large bowl and whip on medium speed for about 2 minutes, or until soft-medium peaks form. Set aside.
3. Assemble the tiramisu:
   • Dip each ladyfinger in the cooled espresso or coffee and place in the bottom of your serving dish.
   • Pour the prepared cheesecake batter on top, and spread evenly.
   • Pipe or spread the prepared whipped cream on top.
4. Cover and chill in the fridge for at least 6 hours, but preferably overnight and up to 4 days.
5. Dust generously with cocoa powder before serving.
6. Enjoy! Tiramisu cheesecake can be stored in the fridge for several days, or frozen in slices, tightly wrapped, for longer storage.

Notes:

• Serving dish: This recipe makes enough for one medium baking dish about 8×10 inches ( 20×25 cm).
  • It can also be made in individual serving size, making 6-8 medium cups. If you’re making these in individual serving dishes, cut each ladyfinger in half before dipping them in espresso.
  • You can also make this tiramisu cheesecake in an 8-inch (20 cm) round cake pan and serve as a sliced cheesecake.
• Espresso alternatives: If you don’t have espresso, you can use strong coffee or 4 teaspoons of instant coffee dissolved in about half a cup (120g) of hot water. Let cool before dipping the ladyfingers.
• Mascarpone: This recipe is more cheesecake forward than tiramisu forward. For a more traditional tiramisu flavor, replace up to 150 grams of the cream cheese with an equal amount of mascarpone.
• Gluten free: To make this tiramisu cheesecake gluten free, replace the ladyfingers with gluten free ladyfingers, digestive biscuits, or any gluten free cookie you like.