No-Bake Eggless Tiramisu Cheesecake with Mascarpone

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This no-bake eggless tiramisu cheesecake is the kind of make-ahead dessert that feels special without making the kitchen stressful. It layers a buttery biscuit base, creamy mascarpone filling, coffee-dipped ladyfingers, and cocoa powder into one smooth, sliceable cake.

Prep takes about 25 minutes, then the fridge does the rest while it chills for 6 to 8 hours.

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If you love the coffee-and-cream flavor here, keep the tiramisu mood going with a dessert-inspired Tiramisu breakfast you can prep the night before, add a homemade chocolate hazelnut swirl between the creamy layers, or serve this cheesecake with little tiramisu cakes for a pretty coffee dessert platter when you want something special for guests.

Why You’ll Love This Recipe

• No baking needed — perfect when you want an impressive dessert without turning on the oven.
• Eggless tiramisu-style filling — rich, creamy, and easier than a traditional tiramisu custard.
• Make-ahead friendly — it needs several hours to chill, so it is great for parties and holidays.
• Beautiful sliced dessert — the springform pan gives it a clean cheesecake shape.
• Classic coffee flavor — ladyfingers dipped in strong coffee give it that tiramisu taste.
• Beginner-friendly texture cues — the filling should be smooth, fluffy, and thick enough to spread.

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Main Ingredients

• Biscuits – These make the no-bake crust. You can use coffee-flavored biscuits for a stronger tiramisu taste, or digestive biscuits/graham crackers for a simple buttery base.
• Butter – Melted butter holds the biscuit crumbs together so the crust sets firmly in the fridge and slices more neatly.
• Strong coffee – This gives the cheesecake its classic tiramisu flavor. Use cooled strong coffee so the ladyfingers soften without becoming too mushy.
• Cream cheese – Cream cheese gives the filling structure and helps the cheesecake hold its shape once chilled. Full-fat works best for a thick, creamy texture.
• Mascarpone – This is what makes the filling taste more like real tiramisu. It adds richness, softness, and that lovely creamy flavor.
• Sugar – Sugar sweetens the filling and balances the strong coffee and cocoa. It also helps make the cheesecake taste smooth instead of too tangy.
• Vanilla extract – Vanilla adds warmth and makes the creamy filling taste softer and more rounded.
• Heavy cream – Whipped heavy cream makes the cheesecake filling light and fluffy instead of too dense. Make sure it is cold before whipping.
• Ladyfingers
• Cocoa powder

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Step-by-Step Instructions

1. Prepare the springform pan.
   Line the bottom of a 20 cm / 8-inch springform pan with parchment paper. This makes it easier to remove and slice the cheesecake later.

1. Make the biscuit base.
   Crush the biscuits into fine crumbs. Mix with melted butter until the crumbs look like wet sand.

1. Press the crust into the pan.
   Press the mixture into the bottom of the pan. Use the bottom of a glass or measuring cup to compact it evenly. Chill for 20–30 minutes, or until the base feels firm.

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1. Make the Cheesecake Filling.
   – In a large bowl, beat cream cheese, mascarpone, and sugar until smooth and creamy.Add vanilla and mix well.
   – In a separate bowl, whip the cold heavy cream to soft peaks.
   – Gently fold the whipped cream into the cheese mixture until light and fluffy.
2. Add the first cheesecake layer.
   Spread half of the cheesecake filling over the chilled biscuit base. Smooth it gently with a spatula.
3. Add the coffee-dipped ladyfingers.
   Dip each ladyfinger into the cooled coffee for 1–2 seconds only. Arrange them in a single layer over the filling. Break pieces if needed to fit the pan.

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1. Finish with the remaining filling.
   Spread the rest of the cheesecake filling over the ladyfingers. Smooth the top as evenly as you can.

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1. Chill until set.
   Cover the pan and refrigerate for at least 6–8 hours. Overnight chilling gives the cleanest slices and the best texture.

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1. Decorate and serve.
   Dust generously with unsweetened cocoa powder just before serving. Add chocolate shavings if using. Slice with a warm knife for cleaner edges.

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Serving Suggestions

• Classic slices: Cut into pieces and serve on small plates with extra cocoa powder or chocolate shavings.
• Fancy glass dessert: Spoon pieces into tall glasses for an easy tiramisu parfait-style serving.

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Storage + Make Ahead

Store the cheesecake covered in the fridge for up to 3-4 days. It is best served cold, straight from the refrigerator.

This dessert is perfect for making ahead because it needs time to set. For the best texture, make it the day before serving and dust with cocoa powder right before slicing.

I am really not sure if this cake freezes well. I have never tried. But honestly, who wants to freeze this beauty!?

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No-Bake Eggless Tiramisu Cheesecake Recipe

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This no-bake eggless tiramisu cheesecake has a buttery biscuit base, creamy mascarpone cheesecake filling, coffee-dipped ladyfingers, and a cocoa topping. It is rich, creamy, sliceable, and perfect for making ahead.

Author: Marina Sestan

Prep Time 25 minutes minutes

Chilling Time 8 hours hours

Total Time 8 hours hours 25 minutes minutes

Calories 1164

Serving Size 12 slices

Equipment

• ▢
  8 inch springform pan Use a 20 cm / 8-inch springform pan, or a rectangular dish around 15 x 20 cm / 6 x 8 inches.
• ▢
  KitchenAid Food Processor

Ingredients

1x2x3x

Base

• ▢ 200 g coffee flavoured biscuits or digestive biscuits or graham crackers
• ▢ 100 g melted butter

Coffee Soak

• ▢ 1 cup 240 ml strong brewed coffee (cooled)
• ▢ 1 tbsp sugar optional

Cheesecake Filling

• ▢ 400 g cream cheese room temperature
• ▢ 250 g mascarpone cheese
• ▢ ¾ cup 150 g sugar
• ▢ 1 tsp vanilla extract
• ▢ 1½ cups 360 ml cold heavy cream

Layer

• ▢ 200 –250 g ladyfingers savoiardi

Topping

• ▢ Unsweetened cocoa powder for dusting
• ▢ Optional: chocolate shavings

Instructions

Prepare the Base

• Line the bottom of a 20 cm / 8-inch springform pan with parchment paper.
• Crush the biscuits into fine crumbs.
• Mix the biscuit crumbs with melted butter until the mixture looks like wet sand.
• Press the mixture firmly into the bottom of the pan.
• Chill in the fridge for 20–30 minutes, or until firm.

Make the Coffee Soak

• Brew strong coffee and let it cool completely.
• Stir in the sugar if you want a slightly sweeter coffee layer.

Make the Cheesecake Filling

• In a large bowl, beat the cream cheese, mascarpone, and sugar until smooth and creamy.
• Add the vanilla extract and mix again.
• In a separate bowl, whip the cold heavy cream to soft peaks.
• Gently fold the whipped cream into the cheese mixture until light, fluffy, and evenly combined.

Assemble the Cheesecake

• Spread half of the cheesecake filling over the chilled biscuit base.
• Quickly dip each ladyfinger into the cooled coffee for 1–2 seconds.
• Arrange the coffee-dipped ladyfingers in a single layer over the filling.
• Spread the remaining cheesecake filling over the ladyfingers and smooth the top.

Chill and Serve

• Cover and refrigerate for at least 6–8 hours, preferably overnight.
• Before serving, dust generously with unsweetened cocoa powder.
• Add chocolate shavings if desired.
• Slice with a warm knife for cleaner edges.

Notes

• Use full-fat cream cheese and mascarpone for the best texture.
• Do not over-soak the ladyfingers. A quick 1–2 second dip is enough.
• The cheesecake slices best after chilling overnight.
• Dust with cocoa powder just before serving so the topping stays fresh.
• You can also make this in a small rectangular dish, about 15 x 20 cm / 6 x 8 inches.
• If using a slightly larger dish, the cheesecake will be thinner but still works.

Serving Suggestions

• Serve as classic cheesecake slices on small plates.
• Spoon pieces into tall glasses for a fancy tiramisu parfait-style dessert.
• The glass option is perfect if a slice breaks a little — it still looks beautiful.

Storage

Store covered in the refrigerator for up to 4 days. Keep chilled until ready to serve.

Nutrition

Calories: 1164kcal

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Carbohydrates: 139g

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Protein: 25g

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Fat: 57g

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Saturated Fat: 30g

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Polyunsaturated Fat: 4g

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Sodium: 558mg

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Potassium 321mg

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Fiber: 2

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Sugar: 19g

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Vitamin A: 2404IU

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Vitamin C: 0.2mg

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Calcium: 183mg

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Iron: 7mg

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