Tiramisu Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: serves 8
  • Crust:
  • 167 g graham crackers / digestive biscuits – process into fine crumbs
  • 56 g unsalted butter – melted in microwave or over stovetop
  • 20 g caster sugar
  • ¼ tsp salt
  • Coffee mixture:
  • 75 ml strong coffee
  • 100 ml Kahlua liqueur (substitute with water for non-alcoholic version)
  • 14 lady fingers sponge
  • Filling:
  • 226 g cream cheese – soften at room temperature
  • 462 g mascarpone cheese – soften at room temperature
  • 52 g caster sugar
  • 240 ml cold whipping cream
  • 58 g icing sugar
  • 2 tsp vanilla extract
  • Kahlua cream topping:
  • 240 ml cold whipping cream
  • 60 ml Kahlua
  • 73 g icing sugar
  1. Preheat oven to 320°F/160°C.
  2. Crust:
  3. Grease the base and sides of a 9-inch spring form pan. Line the base with a sheet of non-stick baking paper. Set aside.
  4. Process the crackers into fine crumbs and combine melted butter, sugar and mix well.
  5. Pour into prepared pan and press down evenly and firmly.
  6. Bake in preheated oven for 10 mins. Set aside to cool.
  7. Coffee mixture:
  8. Prepare coffee mixture by mixing all the ingredients together in a large shallow bowl.
  9. Break 2 pieces of lady finger sponge into half. Leave the remaining whole. Set aside.
  10. Filling:
  11. In a large clean bowl, add in whipping cream, icing sugar and vanilla extract.
  12. Using an electric handheld mixer or stand mixer, whip the cream mixture over medium speed into stiff peaks. It should take about 5 mins. Do not over whip or you’ll end up with curdled cream. Place in refrigerate and move on to the cream cheese.
  13. In another large bowl, combine cream cheese, mascarpone cheese and sugar together.
  14. Whisk the cream cheese mixture over low speed until just combined.
  15. Take out the cold whipped cream from the fridge and fold it into cream cheese mixture until just combined.
  16. Overmixing can cause the filling to curdle.
  17. To assemble:
  18. Dip one lady finger into the coffee mixture and place in the centre of the crust. Repeat with the rest.
  19. Fit the broken halves of the lady finger in the remaining empty space to cover the crust completely.
  20. Pour the cream cheese filling in the centre and spread it out evenly with a spatula.
  21. Cover with cling wrap and refrigerate for at least 8 hours or preferably overnight.
  22. To garnish:
  23. Whisk the ingredients for Kahlua cream together until stiff peaks.
  24. Dust the top of the cheesecake with some cocoa powder and gently remove the springform from the pan.
  25. Fill the cream into a piping bag fitted with a star tip. I’m using a plain Wilton 1A nozzle.
  26. Pipe the cream on top of the cheesecake and decorate with more cocoa powder and shaved chocolate if desire.
  27. Keep chill in the refrigerator until ready to serve.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2017/03/17/tiramisu-cheesecake/