This Baked Tiramisu Cheesecake combines the rich creaminess of classic cheesecake with the bold coffee flavors of tiramisu. It’s indulgent, elegant, and surprisingly easy to make at home for special occasions or weekend treats.
Why You’ll Love This Recipe
This dessert delivers the best of both worlds: deep chocolate flavor, smooth mascarpone cheesecake, and a light coffee cream topping. The baked tiramisu cheesecake is family-friendly, crowd-pleasing, and perfect for make-ahead entertaining.
Ingredients
Chocolate Crust
- 35 chocolate crème cookies, finely crushed
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 oz full-fat cream cheese, room temperature
- 8 oz mascarpone cheese, room temperature
- 1½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla essence
- 4 large eggs, room temperature
- ½ cup heavy cream
- 1 cup sour cream
- 1 tablespoon cornstarch
Assembly
- 12 ladyfinger biscuits
- ½ cup strong black coffee, cooled
Coffee Mascarpone Cream
- 4 oz mascarpone cheese, cold
- 2–4 tablespoons granulated sugar
- 1 teaspoon instant coffee mixed with 1 teaspoon water
- 1 cup heavy whipping cream, chilled
Decoration
- 2 tablespoons cocoa powder, for dusting
Instructions
Chocolate Crust
- Preheat the oven to 350°F (conventional). Butter the bottom of a 10-inch springform pan.
- Pulse the chocolate cookies with melted butter until fine crumbs form.
- Press the mixture firmly into the bottom of the pan, slightly up the sides.
- Bake for 7–8 minutes and set aside to cool.
Cheesecake Filling
- Reduce oven temperature to 320°F.
- Beat cream cheese, mascarpone, sugar, vanilla, and salt on medium-low speed until smooth.
- Lightly whisk eggs separately, then add slowly, mixing just until combined.
- Add heavy cream, sour cream, and sifted cornstarch. Mix gently until smooth.
Assembly and Baking
- Dip ladyfinger biscuits quickly into the coffee and arrange over the cooled crust.
- Pour cheesecake batter over the ladyfingers and smooth the top.
- Bake for 75–85 minutes until the edges are set and the center slightly jiggles.
- Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 6 hours or overnight.
Coffee Mascarpone Cream
- Whip mascarpone, sugar, and coffee mixture until smooth.
- In a separate bowl, whip cream to soft peaks.
- Fold whipped cream into mascarpone mixture gently.
- Spread over chilled cheesecake and dust with cocoa powder.
Tips & Tricks
- Use room-temperature ingredients for a silky texture.
- Do not overmix after adding eggs to avoid cracks.
- Chill overnight for best flavor and clean slices.
Details
Prep Time: 30 minutes
Cook Time: 85 minutes
Total Time: 8 hours including chilling
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Italian-inspired
Difficulty: Intermediate
Dietary Notes: Halal-friendly, vegetarian
Notes
- You can substitute decaf coffee if serving children.
- Serve with fresh berries for contrast.
- Freeze slices individually for easy storage.
Nutrition (Approximate per slice)
Calories: 520
Protein: 8g
Carbohydrates: 42g
Fat: 36g
FAQ
Can I make baked tiramisu cheesecake ahead of time?
Yes, it tastes even better the next day.
Can I freeze this cheesecake?
Yes, freeze without the topping for best results.
What if I don’t have mascarpone?
Full-fat cream cheese can be used, but the flavor will change slightly.
How do I prevent cracks?
Avoid overmixing and cool the cheesecake gradually.
Can I use instant coffee only?
Yes, just ensure it’s strong and concentrated.
Storage
Refrigerator: up to 5 days, covered
Freezer: up to 2 months, wrapped tightly
Reheating: serve chilled, no reheating needed
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Baked Tiramisu Cheesecake Recipe
Ingredients
- Chocolate Crust
- 35 chocolate crème cookies finely crushed
- 5 tablespoons unsalted butter melted
- Cheesecake Filling
- 24 oz full-fat cream cheese room temperature
- 8 oz mascarpone cheese room temperature
- 1½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla essence
- 4 large eggs room temperature
- ½ cup heavy cream
- 1 cup sour cream
- 1 tablespoon cornstarch
- Assembly
- 12 ladyfinger biscuits
- ½ cup strong black coffee cooled
- Coffee Mascarpone Cream
- 4 oz mascarpone cheese cold
- 2 –4 tablespoons granulated sugar
- 1 teaspoon instant coffee mixed with 1 teaspoon water
- 1 cup heavy whipping cream chilled
- Decoration
- 2 tablespoons cocoa powder for dusting
Instructions
- Chocolate Crust
- Preheat the oven to 350°F (conventional). Butter the bottom of a 10-inch springform pan.
- Pulse the chocolate cookies with melted butter until fine crumbs form.
- Press the mixture firmly into the bottom of the pan, slightly up the sides.
- Bake for 7–8 minutes and set aside to cool.
- Cheesecake Filling
- Reduce oven temperature to 320°F.
- Beat cream cheese, mascarpone, sugar, vanilla, and salt on medium-low speed until smooth.
- Lightly whisk eggs separately, then add slowly, mixing just until combined.
- Add heavy cream, sour cream, and sifted cornstarch. Mix gently until smooth.
- Assembly and Baking
- Dip ladyfinger biscuits quickly into the coffee and arrange over the cooled crust.
- Pour cheesecake batter over the ladyfingers and smooth the top.
- Bake for 75–85 minutes until the edges are set and the center slightly jiggles.
- Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 6 hours or overnight.
- Coffee Mascarpone Cream
- Whip mascarpone, sugar, and coffee mixture until smooth.
- In a separate bowl, whip cream to soft peaks.
- Fold whipped cream into mascarpone mixture gently.
- Spread over chilled cheesecake and dust with cocoa powder.
Notes
- You can substitute decaf coffee if serving children.
- Serve with fresh berries for contrast.
- Freeze slices individually for easy storage.
Conclusion
This baked tiramisu cheesecake is a show-stopping dessert that blends creamy richness with bold coffee flavor. Once you try it, it’s guaranteed to become a favorite for celebrations and cozy gatherings alike.