No Bake Tiramisu Cheesecake

Tiramisu cheesecake in a tray topped with cocoa powder and creamy layers

This no bake tiramisu cheesecake is rich and creamy with layers of coffee-soaked biscuits and a smooth cheesecake filling. Completely alcohol free and even better after chilling overnight.

Prep Time 30

Chill Time 6

Total Time 6 30

Servings Large Scoops

Calories 862kcal

Author Fay Khoury

INGREDIENTS

Tiramisu Cheesecake

1½ cups (12 floz) coffee of choice
36 sponge finger biscuits (ladyfingers) – about 36, depending on tray size
500 g (17½ oz) cream cheese softened
125 g (1 cups) powdered sugar
2 tspns vanilla
60 ml (2 floz) coffee of choice
600 ml (2½ cups) heavy cream

Whipped Cream Cheese Topping

250 g (9 oz) cream cheese softened
150 g (½ cups) sweetened condensed milk
60 g (½ cups) powdered sugar
600 ml (2½ cups) heavy cream cold
1 tspn vanilla more or less

For Dusting

2 tablespoon cocoa powder

INSTRUCTIONS

Prepare the biscuit layer: Lay the sponge fingers across the base of your tray. Pour cooled coffee into a squeeze bottle or use a spoon and drizzle about half evenly over the biscuits. They should be soft but not soggy. Set the tray aside.
Make the cheesecake filling: In a large bowl, beat the cream cheese and powdered sugar until smooth. Add vanilla and coffee, then mix again. Pour in the cream and beat until thick and smooth.
Assemble: Spread half the filling over the soaked biscuits. Add another layer of 18 sponge fingers and drizzle with the rest of the coffee. Spread the remaining filling evenly on top and smooth it out with a spatula or spoon.
Chill: Pop the tray into the fridge while you make the whipped topping. This helps the filling start to set.
Make the whipped topping: In another bowl, beat cream cheese, condensed milk, powdered sugar, and vanilla until smooth. Add the cold cream in two batches and whip until thick and fluffy.
Finish and serve: Spoon or pipe the topping evenly over the cheesecake. Use the back of a spoon or spatula to create soft swirls. Cover and refrigerate for at least 4 hours or overnight to let the flavors blend. Dust with cocoa powder right before serving.

NOTES

Make this tiramisu cheesecake a day ahead so the coffee flavor develops and the creamy layers set beautifully.
Use any coffee strength you enjoy. Stronger coffee gives a bolder flavor, while regular brewed coffee keeps it mild.
Dust with cocoa powder right before serving for that classic tiramisu dessert look and rich finish.
Slice with a hot knife for clean edges or scoop to serve casually straight from the tray.

NUTRITION