No-Bake Eggless Tiramisu Cheesecake Recipe
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.
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.
Ingredients
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.