Description
This Italian Tiramisu Cheesecake combines the creamy richness of cheesecake with the classic flavors of tiramisu. Featuring a crisp graham cracker crust soaked lightly in espresso and coffee liqueur, layered with a smooth mascarpone and cream cheese filling, and finished with dustings of cocoa powder and dark chocolate shavings, this no-bake dessert is perfect for coffee lovers seeking an indulgent yet elegant treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
Espresso Mixture
- 1/2 cup strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
Topping and Garnish
- 1/4 cup cocoa powder, for dusting
- 1/4 cup dark chocolate shavings, for garnish
Instructions
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and melted butter thoroughly until combined to create the crust base.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to evenly form the crust layer.
- Refrigerate the Crust: Place the crust in the refrigerator to chill while you prepare the filling, ensuring it firms up properly.
- Make the Filling: In a large mixing bowl, beat together softened cream cheese, mascarpone cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
- Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks to create a light and airy texture, then gently fold it into the cheese mixture to maintain the fluffiness.
- Prepare Espresso Mixture: Combine cooled espresso and coffee liqueur (if using) in a small bowl, mixing well for brushing onto the crust.
- Brush the Crust: Lightly brush the espresso mixture over the chilled graham cracker crust to infuse coffee flavor.
- First Layer of Filling: Pour half of the cheese mixture over the soaked crust, smoothing the top evenly with a spatula.
- Cocoa Dusting: Lightly dust the surface with cocoa powder to add a classic tiramisu touch.
- Second Layer of Filling: Pour the remaining cheese mixture over the cocoa-dusted layer and smooth the top again for an even finish.
- Final Cocoa Dusting: Dust the top layer generously with cocoa powder for garnish and flavor.
- Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or until fully set to allow flavors to meld and firmness to develop.
- Garnish and Serve: Before serving, decorate the top with dark chocolate shavings to add texture and enhance the appearance.
Notes
- For best results, use freshly brewed espresso and ensure it is completely cooled before applying to the crust.
- The coffee liqueur is optional but adds a deeper coffee flavor; you can omit it or substitute with a coffee extract if desired.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to firm up well.
- If you don’t have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper for easier removal.
- Gently fold the whipped cream into the cheese mixture to keep the filling light and airy rather than dense.
