Easy Tiramisu Cheesecake Recipe

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Home » Easy Tiramisu Cheesecake Recipe

ByMaria July 23, 2025

Okay, so you’re gonna wanna try this Easy Tiramisu Cheesecake Recipe — it’s basically the love child of two of the best desserts EVER. Think creamy, dreamy cheesecake meets coffee-soaked, chocolatey tiramisu. It’s ridiculously easy (hence the name, duh!), and it’s seriously a showstopper. Trust me, people will think you slaved away for hours. Let’s get messy!

Okay, so my husband? He’s obsessed. Like, “hides-it-in-the-back-of-the-fridge-so-the-kids-don’t-find-it” obsessed. The first time I made it, he ate three slices in one sitting (don’t tell him I told you). And my daughter? She literally asked for it for her birthday instead of cake! It’s officially a “special occasion” dessert, which basically means I have to make it every other week. Honestly, I’m not complaining. This Easy Tiramisu Cheesecake Recipe is a keeper!

Why You’ll Love This Easy Tiramisu Cheesecake Recipe

It’s way easier than making both a cheesecake AND a tiramisu. One bowl! Less dishes! Hallelujah!
The coffee kick is seriously addictive. You’ll be wired and happy all at once.
It looks super fancy but it’s totally foolproof. You can’t mess this up, I promise!
It’s the perfect excuse to eat dessert for breakfast. Don’t judge, we’ve all been there.
It’s customizable. Hate coffee? (Okay, weirdo.) Use chocolate liqueur! Go nuts!

How to Make It

Alright, listen up, this is so easy it’s almost embarrassing. First, you crush up some biscotti (or graham crackers, whatever floats your boat) with some melted butter and press it into a springform pan. Boom, crust done! While that hangs out in the freezer, you whip up the cheesecake filling – cream cheese, sugar, eggs, vanilla, all that good stuff. Mix it until it’s smooth, but don’t overmix it, okay? Nobody likes a cracked cheesecake.

Next, you’re gonna brew some strong coffee and let it cool down a bit. Dip ladyfingers in the coffee (not too long, they’ll get soggy!), and arrange them on top of the cheesecake batter. Then, you sprinkle a generous amount of cocoa powder on top. Into the oven it goes! And then, the hardest part: waiting. Let it cool completely before you even THINK about cutting into it. Seriously, it needs to chill in the fridge for at least four hours, but overnight is even better. Then, dust with more cocoa powder before serving. Ta-da! You’re a cheesecake-tiramisu wizard!

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Ingredient Notes

Cream Cheese: This is the base of the cheesecake, so use the good stuff. Full-fat only, please! Low-fat cream cheese will make your cheesecake sad and rubbery. Don’t do it.
Biscotti: I love the crunch and almond-y flavor they add, but graham crackers work in a pinch. I once used Oreos (without the filling!) when I was desperate, and it was actually pretty good.
Coffee: Strong coffee is key! Espresso is ideal, but if you only have instant coffee, just use a little less water to make it concentrated. Don’t use flavored coffee, though. Trust me on this one.
Ladyfingers: These are essential for the tiramisu vibe. You can find them at most grocery stores, usually near the bakery or in the Italian foods section. If you can’t find them, sponge cake will work, but it’s not the same.
Cocoa Powder: Use unsweetened cocoa powder for dusting. It balances out the sweetness of the cheesecake. And don’t be shy with it!

Recipe Steps:

Crush biscotti with melted butter.
Press mixture into springform pan and freeze.
Mix cream cheese, sugar, eggs, and vanilla until smooth.
Brew strong coffee and let cool.
Dip ladyfingers in coffee briefly.
Arrange ladyfingers on top of cheesecake batter.
Sprinkle with cocoa powder.
Bake until set.
Cool completely, then chill in fridge.
Dust with more cocoa powder before serving.

What to Serve It With

Honestly? Nothing. It’s perfect on its own. But if you’re feeling extra fancy, a dollop of whipped cream or a drizzle of chocolate sauce never hurt anyone. A scoop of vanilla ice cream would also be pretty amazing. Or, you know, just eat it straight from the fridge with a spoon. No judgment here.

Tips & Mistakes

Don’t overbake the cheesecake! It should still have a slight jiggle in the center when you take it out of the oven. It will continue to set as it cools.
Make sure your cream cheese is at room temperature before you start mixing. Otherwise, you’ll end up with lumps. Nobody wants lumpy cheesecake.
Don’t soak the ladyfingers for too long, or they’ll get soggy. A quick dip is all you need.
If your cheesecake cracks, don’t panic! It happens. Just cover it with whipped cream or more cocoa powder. Nobody will ever know.
I always forget to take the cream cheese out early enough, so I microwave it in 15-second bursts. Works every time, but be careful not to melt it!

Storage Tips

Okay, so if you have any leftovers (which I highly doubt), store them in an airtight container in the fridge. It’ll keep for about 3-4 days. And let me tell you, cold cheesecake is AMAZING. Seriously, try eating a slice straight from the fridge for breakfast. It’s like a coffee-flavored dream. Don’t judge me.

Variations and Substitutions

Liquor: Add a splash of coffee liqueur (like Kahlua) or rum to the coffee for an extra boozy kick. I’ve even used Baileys when I was feeling extra decadent.
Chocolate: Add chocolate chips to the cheesecake batter or drizzle melted chocolate on top. Because why not?
Nuts: Sprinkle chopped nuts (like almonds or hazelnuts) on top of the crust or the cheesecake.
Gluten-Free: Use gluten-free biscotti or graham crackers for the crust and gluten-free ladyfingers (if you can find them).
Sugar Swap: I’ve used honey or maple syrup instead of granulated sugar. The texture is a little different, but it still tastes great.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use gluten-free biscotti/graham crackers and ladyfingers. They can be tricky to find, but they exist!

Do I have to use a springform pan?

Technically no, but it makes life SO much easier. If you don’t have one, you can use a regular cake pan, but you’ll have to get creative when you take it out. Line it with parchment paper and hope for the best!

Can I freeze this cheesecake?

Yep! Wrap it tightly in plastic wrap and then foil. It’ll keep for a couple of months. Just let it thaw in the fridge overnight before serving.

How sweet is this? Can I tone it down a bit?

It’s pretty sweet, but you can definitely reduce the amount of sugar. I’ve cut it by a quarter with no problems. Or, you can use a sugar substitute, but I haven’t tried that myself.

What if I skip the vanilla extract?

Honestly? It’ll still be good, but the vanilla adds a nice little something-something. If you don’t have any, you can use a different extract, like almond or coffee. Or just skip it! No biggie.

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