Creamy Tiramisu Cheesecake Recipe (No Water Bath)

A slice of tiramisu cheesecake on a white plate with a bite removed and a fork sitting next to it.

5 from 2 votes

Creamy Tiramisu Cheesecake Recipe (No Water Bath)

This creamy Tiramisu Cheesecake is 100% homemade with a buttery ladyfinger crust, espresso-soaked ladyfingers, creamy espresso cheesecake, and a whipped mascarpone topping. It tastes just like the classic dessert and is the perfect cheesecake recipe for entertaining and making ahead! Plus it’s made without a water bath for hassle free baking.

Prep Time45

Cook Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: slices

Calories: 497kcal

Author: Borrowed Bites

Equipment

Ingredients

Crust

7 oz ladyfingers
½ cup butter melted
2 tablespoon Kahlua
3 tablespoon granulated sugar

Cheesecake

3 8oz packages cream cheese softened
¾ cup brown sugar packed
3 tablespoon flour
¼ cup espresso cooled
1 teaspoon vanilla
½ cup cream room temperature
3 eggs room temperature

Ladyfinger Layer

3 tablespoon warm water
2 tablespoon instant espresso
1 cup Kahlua
12 ladyfingers

Mascarpone Whipped Cream Topping

4 oz mascarpone cold
¼ cup granulated sugar
1 cup heavy cream
½ teaspoon Kahlua
Cocoa powder for dusting the top

Instructions

Crust

Preheat the oven to 350°F. Line the bottom of a 9 inch springform pan with parchment paper. Spray lightly with baking spray.
In a large food processor, pulse the the ladyfingers until they are fine crumbs. Add the melted butter, Kahlua, and sugar and pulse until combined (it should look like damp sand).
7 oz ladyfingers, ½ cup butter, 2 tablespoon Kahlua, 3 tablespoon granulated sugar
Press the crumbs firmly into a single layer in the prepared pan. Bake for 6-7 minutes, then set aside to cool.

Cheesecake

Reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when the cheesecake goes into the oven.
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.
3 8oz packages cream cheese
Add the brown sugar and flour. Combine on medium speed for 1 minute. Scrape the bowl well.
¾ cup brown sugar, 3 tablespoon flour
Add the espresso and vanilla. Beat on medium-low until just combined, then scrape the bowl.
¼ cup espresso, 1 teaspoon vanilla
Add the cream. Beat on medium-low until just combined.
½ cup cream
Add the eggs one at a time, mixing on low speed until just combined, then scrape well. Tap the bowl on the counter for 30 seconds, releasing excess air bubbles.
3 eggs

Ladyfingers

Combine warm water and espresso powder in a shallow dish. Stir in the Kahlua. Working with one ladyfinger at a time, dip it into the mixture for 4 full seconds on the first side, then flip it and allow it to sit for 4 more seconds.
3 tablespoon warm water, 2 tablespoon instant espresso, 1 cup Kahlua, 12 ladyfingers
Arrange the dipped ladyfingers onto the cooled crust to form a single layer (see photo in post). Then pour the cheesecake batter on top.

Baking

Place a 9x13 baking pan on the lower rack of your oven. When ready to bake, pour 3 cups of very hot water into the pan. Immediately place the cheesecake on the middle rack above it, then bake for 50-60 minutes. The cheesecake is done when the edges are set and firm, but the middle 2-3 inches are underset. 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.

Mascarpone Topping

Once the cheesecake is completely cooled, make the topping. With a hand mixer or stand mixer fitted with the whisk attachment, whip the cold mascarpone and sugar on high until combined.
4 oz mascarpone, ¼ cup granulated sugar
Add the cold cream and Kahlua. Whip on medium low until mostly combined, then increase the speed to high until stiff peaks form.
1 cup heavy cream, ½ teaspoon Kahlua
Spread or pipe the topping onto the cheesecake. Use a sieve to dust the top with cocoa powder. Serve and enjoy!
Cocoa powder

Notes

Tips & 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.

How to Store Cheesecake: Store tiramisu cheesecake in the fridge for up to 3-5 days. I suggest storing it in a cake carrier (affiliate) to keep the top pretty.

How to Freeze Cheesecake: Completely cool and refrigerate it as directed. Then place it on a cookie sheet and freeze unwrapped for 2-3 hours (this ensures that the cheesecake won’t be dented or otherwise ruined when you wrap it). Then wrap it tightly in plastic wrap, then in tinfoil. Freeze for 1-2 months.

When ready to serve, defrost the cheesecake in the fridge overnight. If you are purposely freezing it ahead, I suggest freezing it without the mascarpone topping. Make the topping fresh and add it before serving.

*Note on the Lady Fingers: I have tested this recipe both ways - dipping them quickly like traditional tiramisu and dipping them for longer. When dipped quickly, the inside stayed dry by the time the cheesecake was finished. This is because when making traditional tiramisu, there is more moisture for the lady fingers to soak up throughout, whereas the cheesecake gives them less opportunity to get soft. I suggest dipping them for 4 seconds on each side to ensure they are soft.

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