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No-Bake Tiramisu Cheesecake

Another version of the world-famous tiramisu dessert, this is a tiramisu cheesecake without roasting. Combining the essential flavor of tiramisu, this non-grilled cheesecake is easy to prepare.

Tiramisu. No Introduction
Because it's an extraordinary deliciouuuuuuuss !!


This world-famous dessert comes from Italy and in Italian tiramisu means to cheer me up. The perfect description after this yumminess bite, right?

Tiramisu is a coffee-flavored dessert that contains mascarpone cheese, eggs, sugar, cocoa powder and how we can forget ladyfingers. An important ingredient in tiramisu.

These desserts are assembled in layers of mascarpone cheese, finger cakes soaked in coffee, cocoa powder before starting with another layer of mascarpone cheese. Usually removed with cocoa powder dust.

The taste of Tiramisu has been adapted into cakes, muffins, cupcakes, and other desserts.

Which brings us to today's recipe 😉

Disclosure: some of the links below are affiliate links, meaning that at no additional cost to you, I will get a small commission if you click and make a purchase. Everything I mentioned in this post is what I personally use and recommend.

My Tiramisu Cheesecake Without Bake
My husband loves tiramisu and he prepared them in our family for all kinds of meetings. Yes, how nice he is😉

The recipe changes according to the type of tiramisu dessert he will prepare. More than what he admitted (I'm sure), he swung it while walking and the results were always extraordinary.

But there was one tiramisu that he never made and that was a tiramisu cheesecake that wasn't baked! And although I want glory for myself (don't judge me), this no-burn tiramisu cheesecake will not happen without his guidance🙂


  • 1 glass of warm water (250 ml)
  • 2 tablespoons instant coffee


  • 5.3 ounces of digestive biscuits (150 gr)
  • 1/4 cup of unsalted butter (60 gr), melted


  • 10.5 ounces of full fat (300 gr) cream cheese, room temperature
  • 10.5 oz. Mascarpone cheese (300 gr), room temperature
  • 1 1/2 cups of icing sugar (180 gr), sifted
  • 1 teaspoon vanilla extract
  • 3/4 cup whipping cream min 35% fat (190 ml), let cool
  • 1 tbsp gelatin powder (10 gr) or type/amount that determines 2 cups (500 ml)


  • some ladyfingers biscuits
  • a little cocoa powder


  1. Mix warm water and coffee well. Separate 3 tablespoons of the coffee mixture into another bowl. Put aside.


  1. In a food processor, mix digestive biscuits into fine crumbs. Pour into a bowl and add butter. Mix well.
  2. Pour the mixture into a 7-inch (18 cm) springform pan. Press and compact to the bottom. Place it in the freezer for 30 minutes.


  1. Add the cream cheese and mascarpone to the bowl and stir for several minutes until it is light and smooth. Then add the icing sugar and vanilla extract. Stir until evenly mixed. Put aside.
  2. In another bowl, add whipped cream and stir until the top is soft. Pour the whipped cream into the cream cheese mixture and stir until smooth. Don't over mix. Put aside.
  3. Add gelatin powder to a bowl containing 3 tablespoons of the coffee mixture and stir. Let stand for 5 minutes so that the gelatin sinks in. After that heat the mixture in the microwave until the gelatin is completely dissolved.
  4. Take a few teaspoons of the cream cheese mixture and add it to the agar mixture. Mix well. Then pour the gelatin mixture into the cheesecake mixture and stir immediately until evenly mixed.
  5. Pour 1/3 of the mixture into a prepared skillet. Spread evenly. Soak the ladyfinger one by one for 2 seconds in the coffee mixture and then adjust above to cover the surface. Then sprinkle generously with cocoa powder.
  6. Place 1/3 more mixture on top and spread evenly. Place the balance of the mixture into a piping bag and pipe several balls on the surface. Refrigerate in the refrigerator overnight or 12 hours or until full. * please see notes
  7. When ready, sprinkle the cheesecake with cocoa powder. Remove from the pan, slice and enjoy!

How to Transfer to Serve Plates

  1. Easy because this cake is small. First, insert the knife under the cheesecake and carefully run it around to release the cheesecake from the base.
  2. Using the same knife, gently lift the cheesecake slightly and add 1 flat spatula. Do the same thing in the opposite direction.
  3. Carefully but confidently, lift the cheesecake with a spatula and place it on a serving plate. Remove the spatula gently.
  4. Or place a baking sheet at the bottom of the springform pan before being assembled. You will have a slightly larger baking sheet coming out of the springform pan after assembling it. But before serving, gently slide the cheesecake onto a serving plate.

How to serve

  1. Store the cheesecake in the fridge all the time until only a few minutes before serving. Cut the slices as needed and put the cheesecake back in the fridge to keep it cool.

 If the balance of the cheesecake mixture is too soft to hold and to hold in shape, place it in the refrigerator for 15-25 minutes to make a little. Check and stir well every 5 minutes so that the mixture is evenly distributed. After holding the shape, put it in the piping bag and start the piping.
Please use full-fat cream cheese. That is, do not use mild cream cheese because it will not taste good.
Please use a minimum fat content of 35% for whipped cream. Fat is needed to help regulate cheesecake.
Use unsalted butter.

This recipe is inspired by the owner of a youtube video below

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