Tiramisu Cheesecake

This tiramisu cheesecake is the perfect blend of two iconic desserts. A creamy, rich cheesecake filling sits atop a buttery graham cracker crust, creating the ideal base for the coffee-soaked ladyfingers and silky mascarpone cream that make this dessert so irresistible.

Find out why this is one of my most requested desserts among my friends and family!

Best Tiramisu Cheesecake Recipe

This tiramisu-cheesecake dessert has been thoroughly tested many times, so even beginners can comfortably try making it. Combining two classic favorites - cheesecake and tiramisu- means that each layer and flavor needs to stand out on its own.

The cheesecake layer adds a creamy richness with a velvety smooth texture, and it pairs perfectly with the coffee-flavored tiramisu layer.

Don't forget the fluffy mascarpone topping that is always a crowd favorite! I'm also a big fan of the fact that none of the flavors overpower each other. You still get the classic Tiramisu taste, with a hint of that tangy cheesecake and graham cracker crust crunch.

When you can combine all those flavors and multiple desserts into one, it means that you don't have to pick and choose. You get the best of the dessert world by having all the flavors in one yummy bite.

Start with the Graham cracker crust

First, preheat the oven to 350°F (175°C) as you will need to pre-bake this Graham cracker cheesecake crust.

Melt the butter in the microwave or on the stovetop until it is fully liquid. Set it aside to cool to room temperature, but don't let it fully set. It has to be still liquid but not hot.

Use a food processor to crush the graham crackers into fine crumbs. You can also add the crackers to a sealable bag and crush them using a rolling pin. If you are using a zip bag, make sure that it's large and strong enough to withstand the crushing without tearing.

Mix in a little bit of salt with the crumbs, and then pour the melted butter over the top. Stir until it looks like wet sand. If the mixture seems a bit too runny after combining the ingredients, do not add more graham cracker crumbs. Just pop it in the fridge for about 5 minutes, and it will firm up quickly and become much easier to work with.

Pour the crumb mixture into an ungreased 8-inch or 9-inch springform pan. Start with the sides and work your way around until you achieve an even side crust; then, continue with the bottom. You can use a flat-bottom mug, a measuring cup, or even a drinking glass to press it down. Personally, I prefer using a metal spoon with a slightly bent handle as it provides great control and an even surface.

Once it's packed down, place the pan in the fridge or freeze it to firm up.

Once it's firm, bake the graham cracker crust in the oven at 350°F (175°C) for 8–10 minutes, until lightly golden and set. Remove and let the crust cool before adding the cheesecake mixture.

Water bath preparation

The water bath needs to be ready for use as soon as the cheesecake mixture is prepared, so ensure this section is ready to avoid any delay.

Preheat the oven to325°F (165°C). Don't use the fan setting. The hot air creates an uneven baking environment, resulting in an unevenly browned crust.

Grab a deep roasting pan. Make sure that it's big enough that the Springform pan can fit inside. I always use the one I cook my whole turkey in for Thanksgiving because I know it has plenty of space.

One of the most important parts of this entire section is to make sure that the springform pan is watertight. Wrap 5-6 layers of foil around it, ensuring the base and sides are fully covered. If there are any cracks or leaks at all, you'll end up with a soggy crust.

The cheesecake batter comes together quickly and easily

The key to perfection in this baked cheesecake recipe is going low heat and slow. Overmixing causes cracks, so keep the mixer on low speed, scrape down the sides of the mixing bowl often, and take your time through this step.

It's also super important that the cream cheese, eggs, and sour cream are all at room temperature, as cold ingredients will result in lumps in the batter. Here is a helpful guide on how to soften cream cheese.

With the help of your stand mixer using your paddle attachment, mix the cream cheese for about 2 minutes, until it is lump-free. Scrape the sides of the bowl, add the sugar, and mix for an additional 2 minutes. Scrape the bowl again.

Add the lemon juice, vanilla extract, room temperature sour cream, and a pinch of salt. Mix on low til the ingredients are just combined. This will literally take about 10 seconds. You don't need to mix any longer than that.

In a smaller bowl, mix the room temperature eggs, then add them to the cheesecake batter while the mixer is running. Mix for about 30 seconds, then turn the mixer off. Again, you don't need or want to overmix here.

Now, assemble the tiramisu cheesecake

It's time to assemble the tiramisu cheesecake! Make a strong espresso-style coffee to dip the ladyfingers in.

Then, calculate upfront how many ladyfingers you need (depending on whether you use an 8- or 9-inch pan, you will need fewer or more), and do a quick test with the cookies to determine how you will arrange them into a circle.

Start by adding the layers in this pattern, from bottom to top:

• ½ of the cheesecake batter
• ½ of the coffee dipped ladyfingers in one layer
• ½ of the cheesecake batter
• ½ of the coffee dipped ladyfingers in one layer

If you prefer, you can divide the cheesecake batter evenly with a scale to achieve two neat, equal layers.

When dipping the ladyfingers into the coffee, moisten them gently, but avoid soaking them to the point where they fall apart. Not only is that too much, but they'll be super hard to grab and place on the dessert when they're mushy.

When adding the ladyfingers to the cheesecake, press them halfway into the batter so that they sit on the surface. They should still sit on top. Don’t press them “into” the mixture.

Once everything is layered, move the pan to the roasting pan and then pour hot water into the pan until it is about ⅓ of the way up the sides of the springform pan.

Move the pan with the water and cheesecake into the oven. Go slow here, as you don't want to make a mess by spilling any of the water.

Bake your cheesecake, but don't overbake it

Bake the cheesecake in the water bath at 325°F (165°C) for about 75-85 minutes. Once the time has passed, you'll know it's done and ready to remove from the oven when the edges are set and the center of the cheesecake has a slight jiggle. Don't open the oven door while baking, as this can cause the cheesecake to fall or crack!

Once the baking time has passed and you are satisfied with the result based on the visual clues above, turn off the oven. Leave the door closed and leave the cheesecake in the oven for another hour. After the hour has passed, remove the roasting pan from the oven and then carefully lift the cheesecake out of it.

Unwrap the foil and place the cheesecake pan on a wire rack to cool for 1 hour.

After the cheesecake has cooled, place it in the fridge to chill for at least 6 hours, or overnight.

Once it's done chilling, you can then remove the cheesecake from the springform pan to prep and serve.

Finally, apply the mascarpone topping just before serving

You're nearing the finish line with this yummy cheesecake dessert! The good news is that making the mascarpone topping only takes a few minutes.

Before getting started, make sure that the heavy cream is very cold. You also need to get rid of any water that is in the mascarpone package.

Add the mascarpone, heavy whipped cream, and sifted powdered sugar into a mixing bowl.

Whip everything together using an electric mixer. Add the vanilla bean paste.

Once you notice the mixture has a fluffy, pipeable consistency, stop mixing. You don't want to overmix, as this can cause the frosting to curdle.

Scoop it into a piping bag and decorate. You can pipe it around the edges for a pretty look, or do any designs that you want. And don't forget the cocoa dusting - it's the final piece that brings it all together!

Storing & freezing

Store leftovers in an airtight container and keep them refrigerated for 2-3 days.

Freezing cheesecake is also an option. You can freeze slices or the entire cheesecake. To freeze the entire cheesecake, keep it in the springform pan and wrap it tightly in plastic wrap. To freeze slices, double wrap the slices in aluminum foil or plastic wrap.

Either option will last in the freezer for 2-3 months. Move to the fridge to thaw overnight when you're ready to eat.

However, I recommend not freezing the mascarpone part, as it does not freeze very well and might alter the texture.

Flavor Variations

There's always room for flavor variations, and every layer of this baked tiramisu cheesecake could have a fun flavor addition or change.

Adding a few drops of vanilla extract to the crust is a delicious and simple change. Some crust nuts like pecans or walnuts could also work in the crust.

Flavor changes to the cheesecake batter can be as simple as adding different extracts. You have options like almond, lemon, vanilla, and even coconut flavors.

While the ladyfingers have a coffee flavoring, you could always use hot cocoa or hot chocolate instead.

Raspberry tiramisu and matcha tiramisu showcase how fun and simple optional flavors can be; both of them could work very well in this cheesecake.

Ingredient Substitutions

Gluten-free ladyfingers and a gluten-free graham cracker crust can make this recipe suitable for those with gluten intolerance.

You can substitute the Graham crackers with Digestive biscuits - both work just fine! Other cookies could also be used for the crust. Think chocolate Biscoff or Oreo.

I do not recommend substituting the high-fat cream cheese or the eggs unless you are an expert at entirely reformulating this recipe. However, you can replace the sour cream with heavy cream or Greek yogurt.

Expert tips to make Tiramisu Cheesecake

1. Always use quality ingredients such as high-fat mascarpone, high-fat cream cheese, good-quality butter, and vanilla, and avoid substitutes if you are making the recipe for the first time.
2. Be careful when using your food processor when making the crumbs for the crust. If you overprocess the Graham cracker crumbs, they'll turn into a paste, and you'll have to redo them.
3. Never skip the salt in dessert recipes; it will balance the flavors.
4. You should know this by now from reading the previous sections, but the most important part of the cheesecake batter is: do not overmix!
5. Run a thin knife around the inside edge of the pan to prevent the cheesecake from sticking as it cools. Do this right when you take the pan out of the oven.
6. Make sure that you're using a quality springform pan. Cheaper ones tend to warp and crack over time.

What Equipment To Use

You can use a digital scale for precise measurement of ingredients. Use a food processor or a rolling pin to make the crust.

A stand mixer is needed to mix and make the cheesecake filling.

I like to use an 8-inch springform, but a 9-inch works, too.

Use a rubber spatula to scrape down the sides of the mixing bowl.

A digital oven thermometer is a simple way to make sure that your cheesecake is just the right temperature.

The piping bag and Wilton 2A round nozzle tip are used to pipe the mascarpone.

Try Some Of My Other Cheesecakes

If you're a cheesecake fan like me, be sure to check out some of my other favorites:

• Japanese cheesecake 
• Baklava cheesecake
• Basque Burnt cheesecake
• Pistachio cheesecake
• No-bake strawberry cheesecake

For even more recipes, check out my Italian desserts round-up!

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