Decadent Tiramisu Cheesecake: A Heavenly 2-Layer Dessert

You know that feeling when you can’t decide between two amazing desserts? That’s exactly why I created this Tiramisu Cheesecake – it’s the perfect marriage of rich, creamy cheesecake and the bold coffee kick of classic tiramisu. I first made this for a dinner party last year, and now my friends won’t let me show up without it! The secret is in the layers – a buttery graham cracker crust, velvety mascarpone filling infused with real brewed coffee, and that gorgeous cloud of whipped cream on top. Trust me, one bite of this Tiramisu Cheesecake and you’ll understand why it’s become my most requested recipe. It’s fancy enough for special occasions but simple enough to whip up anytime those cheesecake cravings hit.

Why You’ll Love This Tiramisu Cheesecake

This isn’t just any cheesecake—it’s a Tiramisu Cheesecake that’ll make you swoon! Here’s why it’s a total game-changer:

• Creamy dreaminess: The mascarpone swirl makes it luxuriously smooth—like biting into a cloud with a coffee kick.
• Bold coffee flavor: Real brewed coffee (and a hint of liqueur, if you’re feeling fancy) gives it that authentic tiramisu taste.
• Surprisingly easy: No water baths, no fuss—just mix, bake, and chill. Even cheesecake newbies nail this one.

Seriously, it’s the dessert that tastes like you spent all day in the kitchen (but shh—we’ll keep that secret between us).

Ingredients for Tiramisu Cheesecake

Gather these simple ingredients – quality matters here! I always use full-fat dairy for that ultra-creamy texture. Here’s what you’ll need:

• For the crust: 1 1/2 cups graham cracker crumbs (about 12 whole crackers), 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter (cooled slightly)
• For the filling: 24 oz cream cheese (softened at room temp!), 3/4 cup sugar, 3 large eggs (cold from fridge is fine), 1 tsp pure vanilla extract, 1 cup mascarpone cheese, 1/2 cup strong brewed coffee (cooled completely), and 2 tbsp coffee liqueur if you want that extra kick
• For topping: 1 cup cold heavy cream, 2 tbsp powdered sugar, and 1 tbsp cocoa powder for dusting

Pro tip: Measure your coffee after brewing – a strong dark roast works best here!

Equipment You’ll Need

• 9-inch springform pan
• Stand mixer or hand mixer
• Measuring cups and spoons
• Mixing bowls
• Rubber spatula

How to Make Tiramisu Cheesecake

Alright, let’s make some magic happen! This Tiramisu Cheesecake comes together in simple steps, but there are a few key moments where timing is everything. Follow along, and you’ll have a showstopper that’ll impress even your most dessert-savvy friends.

Step 1: Prepare the Crust

First things first – that buttery foundation! In a medium bowl, mix your graham cracker crumbs and sugar until they’re best friends. Drizzle in the melted butter and stir until it looks like wet sand. Now, here’s my trick: dump it all into a 9-inch springform pan and use the bottom of a measuring cup to press it firmly into an even layer. Bake at 325°F for exactly 10 minutes – this sets the crust so it won’t get soggy later. Let it cool while you make the filling (about 15 minutes should do it).

Step 2: Make the Cheesecake Filling

Time for the good stuff! Beat your softened cream cheese and sugar on medium speed until it’s completely smooth – no lumps allowed! Add eggs one at a time, letting each fully incorporate before adding the next. Splash in that vanilla and give it one more quick mix. Now, gently fold in the mascarpone with a rubber spatula until just combined. Finally, drizzle in your cooled coffee (and liqueur if using) while stirring. The batter should be silky smooth with that beautiful coffee aroma already coming through.

Step 3: Bake and Chill

Pour that luscious filling over your cooled crust and smooth the top. Bake for 45-50 minutes – the center should still have a slight jiggle when you nudge the pan. Here’s the hardest part: patience! Let it cool completely at room temperature (about 2 hours) before refrigerating for at least 4 hours, though overnight is even better. This slow cooling prevents cracks and lets all those tiramisu flavors deepen.

Step 4: Add the Topping

The finishing touches! Whip your heavy cream and powdered sugar to stiff peaks – don’t rush this, or you’ll get soupy cream. Spread it over your chilled cheesecake like a fluffy cloud. Grab a fine mesh sieve and dust that cocoa powder over the top – I like to do a decorative pattern with a stencil for extra flair. Slice, serve, and prepare for compliments! The contrast between the snowy cream, dark cocoa, and that coffee-kissed filling is absolutely dreamy.

Tips for the Perfect Tiramisu Cheesecake

After making this Tiramisu Cheesecake more times than I can count, here are my can’t-skip secrets:

• Room temp is key: Cold cream cheese lumps like crazy – let yours soften for at least 2 hours before mixing.
• Patience pays off: That overnight chill isn’t just for texture – it lets the coffee flavor bloom beautifully.
• Cool the coffee completely: Hot liquid will start cooking your eggs – I pop mine in the freezer for 10 minutes to speed things up.

Follow these, and you’ll get that flawless slice every time!

Variations of Tiramisu Cheesecake

Want to mix things up? Try adding 1 tsp instant espresso powder to the filling for an extra caffeine kick – my coffee-loving friends go wild for this version! For a gluten-free twist, swap the graham crackers with crushed gluten-free cookies or almond flour mixed with butter. Feeling indulgent? Melt some chocolate chips into the batter or layer chocolate ganache between the crust and filling. The possibilities are endless once you’ve mastered the basic recipe!

Serving and Storing Tiramisu Cheesecake

Here’s the best part – enjoying your masterpiece! Serve this Tiramisu Cheesecake chilled with fresh coffee for the ultimate experience. The flavors pop when it’s cold. Store any leftovers (ha, as if!) covered in the fridge for up to 3 days. Want to save some for later? Wrap slices tightly in plastic and freeze for up to 2 months – just thaw overnight in the fridge before serving.

Tiramisu Cheesecake FAQs

Got questions? I’ve got answers! Here are the most common things people ask about this Tiramisu Cheesecake:

Can I skip the coffee liqueur?

Absolutely! Just replace it with an equal amount of strong brewed coffee. The liqueur adds depth, but the cheesecake will still taste amazing without it. For a non-alcoholic kick, try 1/2 tsp of almond extract instead – it complements the coffee beautifully.

How do I prevent cracks in my cheesecake?

Three secrets: don’t overmix after adding eggs, don’t overbake (that slight jiggle is good!), and cool it slowly. If a crack does appear? No stress – that’s what the whipped cream topping is for! It’s like frosting over a baking oopsie.

Can I use instant coffee instead of brewed?

Yes! Dissolve 2 tsp instant espresso powder in 1/2 cup hot water, then cool it completely. The flavor will be stronger, which I actually prefer. Just taste as you go – some brands pack more punch than others.

Why did my filling sink in the middle?

Usually means underbaking. Next time, check at 45 minutes – the edges should be set while the center wobbles slightly. And resist opening the oven door too early! Temperature swings make cheesecakes cranky.

Nutritional Information

Nutritional data is an estimate and varies based on ingredients. Remember, this is a special occasion dessert – sometimes you just need to treat yourself! Now go make this Tiramisu Cheesecake and tell me how it turned out in the comments below!

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