No-Bake Tiramisu Cheesecake (No Gelatin) – Creamy Coffee Layers with Mascarpone & Cocoa

The Perfect Union of Two Irresistible Desserts

A Coffee-Infused Delight with Creamy Cheesecake Layers

If you’re a fan of the classic Italian tiramisu and the rich indulgence of cheesecake, this dessert combines the best of both worlds.

It features a soft base of coffee-kissed ladyfingers, a silky cream made from mascarpone and cream cheese, and that unmistakable touch of cocoa.

Best of all?

It’s made without gelatin or baking, so it’s easy, fuss-free, and perfect for any season.

DOWNLOAD PDF WITH TIRAMISU CHEESECAKE RECIPE HERE:

TiramisuCheesecakeRecipe

Why Nonna Loves This Recipe

This is the kind of dessert Nonna would make when the family is coming over for a Sunday lunch.

It’s made with simple, wholesome ingredients, requires no oven time, and brings together two traditional favorites.

It’s the ideal dessert to prepare ahead and serve chilled, just the way Nonna likes it—effortless, elegant, and filled with love.

Recipe Details

• Prep Time: 30 minutes

• Chill Time: 6 hours (or overnight)

• Total Time: 6 hours 30 minutes

• Servings: 12

Ingredients

For the Base

• 1 ¾ cups crushed ladyfingers (about 200g)

• ¾ cup melted unsalted butter (about 170g)

• 3 tablespoons strong brewed coffee (about 45ml), cooled

For the Cream

• 8 oz mascarpone cheese (about 226g)

• 8 oz cream cheese (about 226g), softened

• 1 cup heavy cream (240ml), cold

• ¾ cup granulated sugar (150g)

• 1 teaspoon pure vanilla extract

For the Assembly

• 10 ladyfingers

• ½ cup strong brewed coffee (120ml), cooled

• Unsweetened cocoa powder, for dusting

Method

Step 1: Prepare the Base

1. Crush the ladyfingers into fine crumbs using a food processor or by hand in a zip bag.

2. Combine the crumbs with melted butter and coffee in a bowl. Stir until evenly mixed.

3. Press the mixture into the base of a 9-inch (22–23 cm) springform pan lined with parchment paper.

4. Place in the fridge to firm up while you make the cream.

Step 2: Make the Cream

1. In a clean bowl, whip the heavy cream to stiff peaks.

2. In a separate bowl, beat together mascarpone, cream cheese, sugar, and vanilla extract until smooth and fluffy.

3. Gently fold the whipped cream into the cheese mixture using a spatula until fully combined. Be careful not to deflate the cream.

Step 3: Assemble the Cheesecake

1. Spread half of the cream mixture over the chilled base and smooth the surface.

2. Quickly dip the ladyfingers into the cooled coffee and layer them over the cream.

3. Add the remaining cream and level the surface with a spatula.

Step 4: Chill and Serve

1. Refrigerate the cheesecake for at least 6 hours or overnight.

2. Before serving, dust the top generously with unsweetened cocoa powder.

3. Slice with a warm knife for clean cuts and serve chilled.

Tips and Tricks

• For clean layers, make sure the ladyfingers are only lightly dipped in coffee—too much liquid will make them soggy.

• Use full-fat dairy for the best texture and taste.

• Chill overnight for an even better flavor and firmer structure.

• Decorate with chocolate curls or whipped cream for extra flair if desired.

Nutritional Information (Per Slice, Approximate)

TIRAMISU CHEESECAKE

If you’re a fan of the classic Italian tiramisu and the rich indulgence of cheesecake, this dessert combines the best of both worlds.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 12

Notes

Ingredients

For the Base

• 1 ¾ cups crushed ladyfingers (about 200g)
• ¾ cup melted unsalted butter (about 170g)
• 3 tablespoons strong brewed coffee (about 45ml), cooled

For the Cream

• 8 oz mascarpone cheese (about 226g)
• 8 oz cream cheese (about 226g), softened
• 1 cup heavy cream (240ml), cold
• ¾ cup granulated sugar (150g)
• 1 teaspoon pure vanilla extract

For the Assembly

• 10 ladyfingers
• ½ cup strong brewed coffee (120ml), cooled
• Unsweetened cocoa powder, for dusting

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Method

Step 1: Prepare the Base

1. Crush the ladyfingers into fine crumbs using a food processor or by hand in a zip bag.
2. Combine the crumbs with melted butter and coffee in a bowl. Stir until evenly mixed.
3. Press the mixture into the base of a 9-inch (22–23 cm) springform pan lined with parchment paper.
4. Place in the fridge to firm up while you make the cream.

Step 2: Make the Cream

1. In a clean bowl, whip the heavy cream to stiff peaks.
2. In a separate bowl, beat together mascarpone, cream cheese, sugar, and vanilla extract until smooth and fluffy.
3. Gently fold the whipped cream into the cheese mixture using a spatula until fully combined. Be careful not to deflate the cream.

Step 3: Assemble the Cheesecake

1. Spread half of the cream mixture over the chilled base and smooth the surface.
2. Quickly dip the ladyfingers into the cooled coffee and layer them over the cream.
3. Add the remaining cream and level the surface with a spatula.

Step 4: Chill and Serve

1. Refrigerate the cheesecake for at least 6 hours or overnight.
2. Before serving, dust the top generously with unsweetened cocoa powder.
3. Slice with a warm knife for clean cuts and serve chilled.

Keyword tiramisu, cheesecake, italian cheesecake, tiramisu cheesecake,

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