Ingredients

200 g (about 2 cups) graham cracker crumbs (or crushed digestive biscuits or ladyfingers)

100 g (7 tbsp) unsalted butter, melted (or coconut oil for lighter crust)

680 g (24 oz) full-fat cream cheese, room temperature (Neufchâtel for lower fat option)

225 g (8 oz) mascarpone cheese (or whipped cream cheese as substitute)

200 g (1 cup) granulated sugar

4 large eggs, room temperature

120 ml (½ cup) strong brewed espresso (or instant espresso powder dissolved in hot water)

2 tbsp Kahlua or coffee liqueur (optional)

240 ml (1 cup) heavy cream

2 tbsp unsweetened cocoa powder (high-quality Dutch-processed recommended)

60 g (½ cup) powdered sugar

1 tsp vanilla extract (or almond extract for added depth)

10–12 ladyfingers (optional, for a more traditional tiramisu texture)

Instructions

Step 1: Prepare the crust by mixing graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of a 9-inch springform pan using a flat-bottomed glass. Chill while making the filling. Avoid overpacking to prevent a rock-hard crust.

Step 2: Beat cream cheese and mascarpone together until smooth and creamy, scraping the bowl sides frequently. Gradually add granulated sugar to avoid a grainy texture.

Step 3: Whisk in eggs one at a time, mixing just until incorporated to prevent adding excess air, which can cause cracks.

Step 4: Stir in brewed espresso, vanilla extract, and coffee liqueur if using. The batter should be thick but pourable. If it feels too loose, chill for 10 minutes to firm up.

Step 5: Pour the filling over the crust. Place the springform pan inside a larger roasting pan and pour hot water halfway up the sides of the springform pan to create a bain-marie. Bake at 160°C (325°F) for 60–70 minutes until edges are set but the center still jiggles slightly.

Step 6: Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.

Step 7: Remove the cheesecake from the oven and cool completely before refrigerating for at least 6 hours or overnight.

Step 8: Before serving, whip heavy cream with powdered sugar until soft peaks form. Spread over the cheesecake, dust with cocoa powder, and optionally arrange ladyfingers around the edges. For a finishing touch, drizzle espresso syrup over the top.

Tips & Variations

Use room-temperature cream cheese and eggs to ensure a smooth batter without lumps.

Try lining the crust with ladyfingers dipped briefly in espresso for a more authentic tiramisu experience.

For a gluten-free version, substitute the crust with almond flour or gluten-free cookie crumbs.

Use dairy-free cream cheese and coconut cream to create a vegan-friendly cheesecake, though expect a slightly looser texture.

Reduce sugar or replace it with erythritol to make a lower-sugar dessert, keeping in mind this may affect the flavor profile.

Storage

Store the tiramisu cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap it tightly in cling film and foil; it will keep for up to 2 months. Thaw slowly in the refrigerator overnight. Avoid reheating—serve chilled or at most at cool room temperature to maintain its delicate texture.

FAQs

Can I make tiramisu cheesecake ahead of time?

Yes, making it ahead is recommended. The flavors deepen, and the texture sets fully after at least one day in the fridge, making it an ideal make-ahead dessert.

What can I substitute if I don’t have mascarpone?

You can use whipped cream cheese as a substitute, but mascarpone adds a subtle sweetness and creaminess that’s important for the traditional flavor and texture. If possible, don’t skip it.