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Tiramisu Cheesecake Recipe
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 minutes
Cook Time 1 hour 10 minutes
Cooling & Chilling Time 5 hours
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chill
    Remove from oven, cool completely, then refrigerate at least 4 hours or overnight.
  6. 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