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Creamy Espresso Tiramisu Cheesecake Recipe Easy No-Bake Delight

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A rich and indulgent no-bake cheesecake combining bold espresso flavors with creamy mascarpone and cream cheese layers, perfect for quick and impressive desserts.

Ingredients

Scale
  • 1 ½ cups (150g) crushed ladyfingers or sponge cake crumbs
  • ½ cup (120ml) strong brewed espresso, cooled
  • 2 tablespoons coffee liqueur (optional)
  • 16 oz (450g) cream cheese, softened
  • 1 cup (240ml) heavy cream, chilled
  • ¾ cup (150g) granulated sugar
  • 8 oz (225g) mascarpone cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • Unsweetened cocoa powder for dusting
  • Dark chocolate shavings (optional)

Instructions

  1. Brew strong espresso (about ½ cup or 120ml) and let it cool completely. Mix in coffee liqueur if using.
  2. Place the ladyfingers in a zip-top bag and crush them gently with a rolling pin or pulse a few times in a food processor until fine crumbs form.
  3. In your springform pan, press half the crushed ladyfingers evenly on the bottom. Lightly sprinkle with 2 tablespoons of the espresso mixture to moisten without soaking. Set aside.
  4. In a large bowl, beat the softened cream cheese and mascarpone on medium speed until smooth and creamy, about 2-3 minutes. Add the sugar and vanilla extract, and continue mixing until fully incorporated.
  5. In a separate chilled bowl, whip the heavy cream to stiff peaks. Be careful not to overwhip or it will turn grainy.
  6. Gently fold the whipped cream into the cream cheese mixture in batches, using a spatula to keep it light and airy.
  7. Spread half of the creamy filling over the crust layer. Then sprinkle the remaining ladyfinger crumbs, and drizzle with the rest of the espresso mixture, distributing evenly but not soaking too much. Top with the remaining cream cheese mixture, smoothing the surface with a spatula.
  8. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Just before serving, dust the top generously with unsweetened cocoa powder and scatter dark chocolate shavings if desired. Slice with a warm knife for clean cuts.

Notes

Let espresso cool fully before drizzling to prevent soggy crust. Soften cream cheese at room temperature for lump-free filling. Chill cheesecake at least 4 hours or overnight for best texture. Use a warm knife for clean slicing.

Nutrition

Keywords: espresso tiramisu cheesecake, no-bake cheesecake, tiramisu dessert, creamy cheesecake, coffee dessert, easy no-bake dessert

Find it online: https://milaspoon.com/creamy-espresso-tiramisu-cheesecake-recipe-easy-no-bake-delight/