Creamy Tiramisu Cheesecake Recipe (No Water Bath)

We've developed several creamy cheesecake recipes over the years, like this classic White Chocolate Raspberry Cheesecake, this Golden Oreo Cheesecake, this beautiful Strawberry Cheesecake, and this Blackberry Lemon Cheesecake. But the flavors in this Tiramisu Cheesecake Recipe might be my favorite! 

The inspiration for this one came from a variety of places, including a local mediterranean restaurant and, of course, The Cheesecake Factory tiramisu recipe. If you're looking for more inspiration to satisfy your sweet tooth, check out our dessert recipes.

Why this recipe is great

I won't lie - tiramisu cheesecake is a tricky one to get right. Ladyfinger crusts can tend to be dry, bland, and crumbly. Espresso-soaked ladyfingers have to be dunked just long enough to avoid being dry but not so long that they get soggy. The cheesecake and topping should both be creamy - not over-baked or over-whipped. 

For all of those reasons, we've tested this tiramisu cheesecake recipe many times to nail down the best instructions so that you are successful. Here's why this recipe is great: 

• The crust is buttery, sweet, and doesn't fall apart. 
• The ladyfinger layer is soft and full of flavor, but not soggy. 
• The espresso cheesecake filling is creamy and flavorful, but not overpowering.
• The mascarpone topping is creamy and light without separating or losing it's shape. 
• This baked cheesecake is made without a water bath. See more of my notes on this below.

Ingredients for tiramisu cheesecake

• Lady fingers: I find these the cheapest at my local Kroger store in the cookies aisle. 
• Butter: I use salted butter. If you use unsalted, consider adding a pinch of salt to the crust. 
• Kahlua: This coffee liqueur is pricey now-a-days, but it is worth it. There really is not a good substitution for Kahlua, since it is the main flavor profile for tiramisu. 
• Granulated sugar: Just regular white sugar. 
• Instant espresso: I use the DeLallo brand Instant Espresso (affiliate) because that is what they sell at my local store. Any brand will do. This is not the same as instant coffee- it needs to be instant espresso powder for the best results. 
• Cream cheese: Use full fat cream cheese and allow it to soften to room temperature before you start baking. The best way to soften it is to leave it on the counter until it is room temperature and very easily dents when pressed with a spoon or finger. If it feels slightly firm or cold it's not ready yet. 
• Brown sugar: I use light brown sugar. 
• Flour: A little all-purpose flour helps the filling set properly. 
• Vanilla: Vanilla extract rounds out the flavor. 
• Heavy whipping cream: Heavy cream makes the filling extra creamy and is also used to make the whipped cream topping.
• Eggs: Bring to room temperature before using, or set them in a bowl and cover with slightly warm water for 10 minutes.
• Mascarpone cheese: Unlike the other dairy ingredients, you want this one to be cold when you make the topping. Warm mascarpone tends to separate, but keeping it cold ensures it combines with the cream properly.

Helpful kitchen tools

Prepare pan

With a 9 inch springform pan (affiliate), lay one large piece of parchment paper over the circular base. Clamp the rim onto the base, securing the parchment layer inside the pan. Trim off the excess parchment, then spray the bottom and sides with baking spray. 

Crust

For the crust, add the lady fingers to a food processor (affiliate) and pulse until they are fine crumbs. Add the melted butter, Kahlua, and sugar and pulse until combined (it should look like damp sand).

Press into your prepared pan and bake at 350°F for 6-7 minutes. Set aside to cool.

Cheesecake batter

In a large mixing bowl with hand mixers or a stand mixer with the paddle attachment, beat the cream cheese for 1-2 minutes on medium speed, until smooth and creamy. 

Add the flour and brown sugar. Combine on medium speed for 1 minute. 

Ladyfingers

Combine warm water and espresso powder in a shallow dish or small bowl. Then mix in the Kahlua. Working with one ladyfinger at a time, dip it into the coffee mixture for 4 full seconds on the first side, then flip it and allow it to sit for 4 more seconds. 

Arrange the dipped ladyfingers onto the crust to form a single layer. You will have to break some of the soaked fingers to fill in the edges, as shown in the picture. Then pour the cheesecake batter on top. 

How to bake cheesecake without a water bath

To bake tiramisu cheesecake without a water bath, preheat the oven to 325°F and place a 9x13 baking pan on the lower rack. When ready to bake, pour 3 cups of hot water into the pan. Place the cheesecake on the middle rack above it, then bake for 50-60 minutes. 

The pan of water adds moisture to the oven without the risk of leaking and causing a soggy crust, as commonly happens with a water bath. The cheesecake is done when the edges are set and firm, but the middle 2-3 inches are underset (not liquidy, but not quite firm). The middle should jiggle when you lightly shake the pan. 

Remove from the oven and allow to cool to room temperature for several hours. Then refrigerate for 3-4 hours, or overnight, before adding the topping.

How to bake cheesecake with a water bath

There are definitely benefits to a traditional water bath, namely a more even texture all the way through. However, it is more hassle and you run the risk of water leaking in and making a soggy crust.

If you prefer to use a water bath, the best method I've used is to wrap the pan in tinfoil, then wrap the whole thing in a slow cooker liner. Check out the following recipe for full instructions and photos on how to prepare a water bath. 

Note that the total baking time may increase if you use a water bath. Begin checking it at the 50 minute mark and continue baking until the edges are set and the middle 2-3 inches are still somewhat jiggly.

How to make mascarpone whipped cream

Once the cheesecake is cooled, make the topping with a hand mixer or stand mixer fitted with the whisk attachment. In a large bowl, whip the cold mascarpone and sugar on high until combined. 

Add the cold cream and Kahlua. Whip on medium low until mostly combined, then increase the speed to high until stiff peaks form. 

You can spread the topping over the tiramisu cheesecake with a spatula using swirly motions, or you can pipe it on with your favorite tip. As a final touch, use a sieve (affiliate) to add a dusting of cocoa powder before serving.

Tips and tricks

• Follow the instructions carefully. It's a lot of words, but if you follow them carefully I am confident your cheesecake will be a success. 
• Start with truly softened cream cheese to avoid lumps in the batter. The best way to soften it is to leave it on the counter until it is room temperature and very easily dents when pressed with a spoon or finger. If it feels slightly firm or cold it's not ready yet. 
• Don't over mix the batter - this is key! Keep the mixer on medium-low after adding the espresso, and only on low after adding the eggs. If you mix on a higher speed or for too long, it will add air to the batter and cause cracks.
• Avoid overbaking the cheesecake. Take the cheesecake out of the oven as soon as the edges are set and firm, the top is dry, and the middle 2-3 inches is still jiggly like jello.

More of our favorite desserts

• Molten Lava Cakes
• Crumble Peanut Butter Cookie Copycat
• Kahlua Bundt Cake
• Chocolate Coffee Cake
• Philadelphia Cheesecake Snack Bars
• Microwave Caramel Pecan Sauce
• Raspberry Cheesecake Recipe
• Cheesecake Recipe with Cream