Decadent Creamy Coffee Tiramisu Cheesecake (Printer-friendly)

Coffee-infused tiramisu cheesecake with mascarpone, crunchy cookie base and cocoa dusting—silky finish.

# What You'll Need:

→ Crust

01 - 8.8 ounces ladyfinger biscuits, finely crushed
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons instant espresso powder

→ Cheesecake Filling

04 - 17.6 ounces cream cheese, softened
05 - 8.8 ounces mascarpone cheese
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/2 cup strong brewed espresso, cooled
09 - 2 teaspoons vanilla extract
10 - 2 tablespoons all-purpose flour
11 - Pinch of salt

→ Coffee Soak

12 - 1/3 cup hot brewed espresso
13 - 2 tablespoons coffee liqueur (optional)
14 - 2 tablespoons granulated sugar

→ Topping

15 - 1 cup heavy cream
16 - 3 tablespoons powdered sugar
17 - 1 teaspoon vanilla extract
18 - Unsweetened cocoa powder, for dusting
19 - Dark chocolate shavings (optional), for garnish

# How To Make It:

01 - Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
02 - Pulse ladyfingers into fine crumbs using a food processor. Combine crumbs with melted butter and espresso powder until evenly moistened. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool completely.
03 - In a small bowl, combine hot espresso, granulated sugar, and coffee liqueur (if using). Stir until sugar dissolves, then set aside to cool.
04 - In a large mixing bowl, beat softened cream cheese, mascarpone, and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Incorporate cooled brewed espresso, vanilla extract, flour, and a pinch of salt. Mix only until combined; do not overbeat.
05 - Brush or drizzle half of the prepared coffee soak evenly over the cooled crust.
06 - Pour the cheesecake batter gently over the soaked crust. Tap the pan lightly to release air bubbles. Place pan in a water bath and bake for 60 minutes, or until the center is just set with a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
07 - Remove cheesecake from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract to stiff peaks.
09 - Carefully release cheesecake from the pan. Optionally, brush or drizzle remaining coffee soak on the top for enhanced flavor. Evenly spread whipped cream over the cheesecake, dust generously with cocoa powder, and garnish with dark chocolate shavings if desired. Slice and serve thoroughly chilled.

# Expert Hints:

01 -
  • It delivers the unmistakable flavor of tiramisu, but with a cloud-like cheesecake texture that feels truly indulgent.
  • The coffee soak seeps into every bite, and the mascarpone brings an almost silken richness that made me a believer after just one forkful.
02 -
  • If the ingredients aren’t room temperature, you’ll get a lumpy filling and nobody wants that.
  • A water bath feels fussy, but it’s the foolproof trick that keeps the cheesecake from cracking—trust the process.
03 -
  • Always use full-fat cream cheese and mascarpone for that signature decadent texture.
  • Let the cheesecake chill overnight for flavors that marry deeply and slices that come out neat every time.

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