Tiramisu Cheesecake – Creamy, Coffee-Kissed, and Luxurious

Tiramisu Cheesecake is a dreamy mash-up of two iconic desserts: classic tiramisu and rich, baked cheesecake. A coffee-soaked cookie crust sits under a silky mascarpone–cream cheese filling, lightly flavored with vanilla and espresso. The top gets dusted with cocoa and finished with a cloud of whipped cream for that true tiramisu look and flavor.

This recipe keeps all the things you love about tiramisu—coffee, creamy filling, cocoa—while giving you the structure and sliceability of a cheesecake. With simple ingredients and step-by-step baking, you get a show-stopping dessert that looks bakery-worthy but is easy enough to make at home.

Perfect for birthdays, holidays, dinner parties, or any time you want a “wow” dessert, this Tiramisu Cheesecake is the kind of cake that has people asking for seconds and the recipe.

Why You’ll Love This Recipe

Two Desserts in One – All the flavors of tiramisu in a rich, sliceable cheesecake.
Ultra Creamy Texture – Mascarpone + cream cheese = smooth, luxurious filling.
Coffee Lover’s Dream – Espresso in the crust soak and filling for real coffee flavor.
Make-Ahead Friendly – Needs chilling, so it’s perfect to prep a day in advance.

Ingredients

For the Crust:

• 1½ cups crushed ladyfinger cookies or graham cracker crumbs
• 3 tbsp granulated sugar
• 5 tbsp unsalted butter, melted
• ¼ cup strong brewed coffee or espresso, cooled (for lightly brushing the crust)

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• 8 oz (225 g) mascarpone cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup sour cream or plain Greek yogurt
• ¼ cup strong brewed coffee or espresso, cooled
• 1–2 tsp instant coffee or espresso powder (for stronger flavor, optional)
• 1½ tsp vanilla extract
• 1 tbsp cornstarch (or 1 tbsp all-purpose flour, optional, for a slightly firmer set)

For the Topping:

• ¾ cup heavy cream, cold
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Unsweetened cocoa powder, for dusting

(Optional: a few extra ladyfingers for decoration on top or around the sides.)

Instructions

Prep the Pan and Oven
Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper if desired.
Preheat your oven to 325°F (165°C).

Make the Crust
In a bowl, combine crushed ladyfingers (or graham crumbs), sugar, and melted butter.
Mix until the crumbs are evenly moistened and resemble wet sand.
Press the mixture firmly into the bottom of the springform pan, creating an even layer.
Lightly brush the crust with some of the cooled brewed coffee or espresso (don’t soak it, just moisten).
Bake for 8–10 minutes, then remove and let cool slightly while you make the filling.

Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and mascarpone together until very smooth and creamy, about 2–3 minutes.
Add granulated sugar and beat until well combined.
Add eggs one at a time, mixing on low speed just until incorporated (don’t overbeat).
Mix in sour cream, cooled coffee/espresso, instant coffee (if using), vanilla, and cornstarch or flour.
Beat on low speed until smooth, scraping down the sides as needed.

Assemble and Bake
Pour the cheesecake filling over the pre-baked crust and smooth the top.
Tap the pan gently on the counter to release any large air bubbles.
Place the pan on a baking sheet. For best results, place a separate pan of hot water on the lower rack of the oven to create a steamy environment (helps reduce cracking).
Bake at 325°F (165°C) for 50–60 minutes, or until the edges are set and the center still has a slight jiggle.

Cool Gradually
Turn off the oven and crack the door open slightly.
Let the cheesecake sit in the oven for about 30 minutes.
Remove from the oven and let it cool completely at room temperature.

Chill
Cover the cheesecake and chill in the refrigerator for at least 4 hours, preferably overnight, until fully set and cold.

Make the Topping
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft-to-medium peaks form.
Spread or pipe the whipped cream over the chilled cheesecake.

Finish and Serve
Dust the top generously with unsweetened cocoa powder.
Decorate with extra ladyfingers if desired.
Run a knife around the edge of the pan, release the springform, slice, and serve chilled.

Nutritional Information

(Approximate per slice, 1 of 12)

• Calories: ~420
• Protein: 7g
• Fat: 30g
• Carbohydrates: 30g
• Sugar: 23g
• Fiber: 1g

Tips for Success

Use Room-Temperature Dairy – Cream cheese and mascarpone blend smoother and prevent lumps.
Don’t Overmix the Eggs – Mix on low and just until combined to avoid excess air (which causes cracks).
Cool Slowly – The gradual cooling (in the oven, then at room temp, then chilled) helps keep the top smooth.
Chill Fully – Cheesecake flavor and texture are best after several hours or overnight in the fridge.

Why This Recipe Works

Mascarpone adds authentic tiramisu flavor and a luxurious, silky texture, while cream cheese gives structure and body. Espresso in both the crust soak and the filling brings real coffee depth without making the cheesecake bitter. A lower baking temperature and slow, gentle cooling reduce cracks and keep the filling creamy.

The fluffy whipped cream topping and cocoa dusting finish the tiramisu vibe, turning a classic baked cheesecake into a layered, coffee-kissed dessert that looks elegant and tastes even better than it looks.