No-Bake Chocolate Chip Tiramisu Cheesecake

This no-bake chocolate chip tiramisu cheesecake layers coffee-soaked chocolate chip cookies with a coffee cream cheese filling and a chocolate ganache drizzle. No oven, no gelatin, no alcohol.

Prep Time 20

Cook Time 6

Total Time 6 20

Servings Slices

Calories 255kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

1 cup coffee cooled, made to taste
250 g (9 oz) cream cheese room temperature
¾ cup powdered sugar
2 teaspoon vanilla extract or paste
400 ml (13.5 floz) heavy cream thickened cream in Australia
30 ml espresso 1 shot cooled
1 tablespoon cocoa powder hot chocolate powder

Ganache Drizzle:

¼ cup cream
¼ cup chocolate

Garnish:

Extra chocolate chip cookies broken into pieces or halved

INSTRUCTIONS

Ganache Drizzle:

Add the cream and chocolate for the ganache to a heatproof jug and microwave for 1 minute.
Stir well until smooth with no lumps. If lumps remain, microwave in 10-second increments, stirring between each, until smooth. Set aside.

Tiramisu:

Line the base of your loaf pan or round tin with chocolate chip cookies. Using a squeeze bottle, pour small amount the cooled coffee over the top. Too much coffee will make the cookies soggy.
In a bowl, beat the cream cheese, powdered sugar, and vanilla with a hand mixer until smooth.
Add the shot of cooled espresso and mix well.
Add the heavy cream and mix until it starts to thicken. Don't overmix, or the filling may split. Stop once you reach firm peaks.
Pipe or spoon half the filling over the soaked chocolate chip cookies. Drizzle with ganache and dust with cocoa powder.
Add a second layer of chocolate chip cookies and pour over a small amount the cooled coffee over the top. Too much coffee will make the cookies soggy.
Pipe or spoon the remaining filling over the second layer of chocolate chip cookies.
Cover and refrigerate for 6 hours, or overnight.
When ready to serve, drizzle with the chocolate ganache sauce, dust with cocoa powder, and top with cookie pieces. Slice and serve.

NOTES

Store covered in the refrigerator for up to 4 days. Not suitable for freezing.
Use the coffee sparingly when soaking each cookie layer. Too much coffee will make the cookies soggy rather than softened.

NUTRITION