Tiramisu Cheesecake with Rich Espresso Flavor

Tiramisu Cheesecake is a dessert born from love—love for tradition and love for creativity. It combines two iconic classics: Italy’s elegant tiramisu and the rich, creamy indulgence of cheesecake. The result feels familiar yet exciting, comforting yet elevated.

Traditional tiramisu comes from Italy. Layers of espresso-soaked ladyfingers, mascarpone cream, cocoa, and a hint of sweetness created a dessert meant to energize and delight. Cheesecake has a longer, global history. Over centuries, it evolved into the dense, creamy treat we know today, especially popular in American kitchens and bakeries.

Tiramisu Cheesecake appeared when home bakers and pastry chefs experimented with fusion desserts. They blended mascarpone with cream cheese and built it on a cheesecake base. This hybrid captures the bold coffee notes and cocoa finish of tiramisu while keeping the smooth, luxurious texture of cheesecake.

Today, Tiramisu Cheesecake shines at holidays, celebrations, and special occasions. It delights anyone who can’t decide between coffee-flavored elegance and classic cheesecake comfort. Each slice tells a story of creativity, cultural inspiration, and the joy of reimagining a beloved classic.

Typical Ingredients for Tiramisu Cheesecake

Cream cheese
Mascarpone cheese
Granulated sugar
Eggs
Heavy cream or sour cream
Ladyfinger cookies or graham crackers
Espresso or strong brewed coffee
Coffee liqueur (optional) – Such as Kahlúa or Marsala
Vanilla extract
Unsweetened cocoa powder
Butter
Salt

Tiramisu Cheesecake combines classic elements from both desserts, blending rich, creamy textures with bold coffee flavors. To keep it at its best, always store it in the refrigerator and avoid leaving it at room temperature for more than two hours. Slice the cheesecake only when you’re ready to serve, so each piece maintains its clean, beautiful layers and creamy texture. This simple care ensures every bite is as indulgent and visually appealing as the first.

This Tiramisu Cheesecake brings together the best of two beloved desserts in one elegant, crowd-pleasing creation. A buttery cookie crust supports a rich, creamy filling made with cream cheese and mascarpone, delicately infused with espresso for that signature tiramisu flavor. Baked low and slow for a smooth texture, then chilled to perfection, the cheesecake is finished with a light whipped cream topping and a dusting of cocoa for a classic touch. Ideal for celebrations or special gatherings, this dessert delivers a perfect balance of coffee richness, creamy indulgence, and timeless comfort in every slice.

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Prep Time 30

Cook Time 1 10

Cooling & Chilling Time 5

Servings: 12 servings

Course: Dessert

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

Crust

1½ cups crushed graham crackers or ladyfinger cookies
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Filling

24 oz (680 g) cream cheese, softened
8 oz (225 g) mascarpone cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
¾ cup heavy cream
2 tablespoons cornstarch or all-purpose flour
2 teaspoons vanilla extract

Coffee Layer

¾ cup strong brewed espresso or coffee, cooled
2 tablespoons coffee liqueur (optional)

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Unsweetened cocoa powder, for dusting

Equipment

9-inch springform pan
Electric hand mixer or stand mixer
Food processor (optional, for crust)

Instructions

Prepare the Crust
Preheat oven to 325°F (165°C).
Combine crushed cookies, melted butter, and sugar.
Press firmly into the bottom of the springform pan.
Bake for 10 minutes, then let cool.
Cheesecake Filling
Beat cream cheese until smooth.
Add mascarpone and sugar; mix until creamy.
Beat in eggs one at a time.
Add heavy cream, vanilla, and cornstarch; mix gently until smooth.
Assemble
Pour half the cheesecake batter over the crust.
Lightly brush or spoon half of the espresso mixture over the batter.
Add remaining batter and gently smooth the top.
Bake
Wrap the pan with foil and place in a water bath.
Bake for 60–70 minutes, until the center is slightly jiggly.
Turn off oven, crack the door, and cool for 1 hour inside.
Chill
Remove from oven, cool completely, then refrigerate at least 4 hours or overnight.
Finish
Whip heavy cream, powdered sugar, and vanilla to soft peaks.
Spread over chilled cheesecake.
Dust generously with cocoa powder before slicing.

Notes

Use room-temperature ingredients for the smoothest cheesecake filling and to avoid lumps.

Do not overmix after adding eggs — mix just until combined to prevent cracks and excess air.

A water bath is highly recommended to ensure even baking and a creamy, crack-free surface.

Strong espresso or coffee is key to achieving the authentic tiramisu flavor; avoid weak brews.

Alcohol is optional the coffee liqueur can be omitted without sacrificing flavor.

Chill the cheesecake overnight for the best texture and cleanest slices.

Dust cocoa powder just before serving to keep the top fresh and visually appealing.

For neat slices, wipe the knife clean between cuts and use a warm blade.

Nutrition Facts (Estimated Per 1 Serving)

Nutrient	Amount	% Daily Value (DV)
Calories	480 kcal	24%
Total Fat	34 g	44%
└ Saturated Fat	20 g	100%
└ Trans Fat	0.5 g	—
Cholesterol	150 mg	50%
Sodium	290 mg	13%
Total Carbohydrates	36 g	13%
└ Dietary Fiber	1 g	4%
└ Total Sugars	26 g	—
└ Added Sugars	22 g	44%
Protein	8 g	16%
Calcium	120 mg	9%
Iron	1.2 mg	7%
Potassium	180 mg	4%
Vitamin A	320 IU	6%
Vitamin D	0.6 mcg	3%

High in saturated fat and cholesterol, typical for rich cheesecake desserts

Provides moderate protein and calcium from dairy ingredients

Storage

Refrigeration:
Store the cheesecake covered tightly with plastic wrap or in an airtight container.
Keeps for up to 4 days in the refrigerator.
Always dust cocoa powder just before serving to keep the topping fresh and visually appealing.

Freezing:
Wrap tightly in plastic wrap, then in aluminum foil or a freezer-safe container.
Freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
For longer storage, you can freeze the cheesecake (without whipped cream topping)
Add fresh whipped cream and cocoa powder after thawing for best presentation.

Tiramisu Cheesecake Recipe