Tiramisu Cheesecake Dessert Recipe
Tiramisu Cheesecake Dessert Recipe photo by Taste of Home
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Tiramisu Cheesecake Dessert Recipe

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4.5 26 30
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Tiramisu didn't do it for me until I tried this recipe, with its luscious layers of cheesecake and coffee. It's one of my favorite desserts to make this time of year. —Christie Nelson, Taylorville, Illinois
TOTAL TIME: Prep: 20 min. Bake: 40 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + chilling
MAKES: 12 servings


  • 1 package (12 ounces) vanilla wafers
  • 5 teaspoons instant coffee granules, divided
  • 3 tablespoons hot water, divided
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 4 large eggs, lightly beaten
  • 1 cup whipped topping
  • 1 tablespoon baking cocoa

Nutritional Facts

1 piece: 536 calories, 37g fat (21g saturated fat), 171mg cholesterol, 343mg sodium, 43g carbohydrate (29g sugars, 1g fiber), 10g protein .


  1. Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve remaining coffee granules in remaining hot water; stir into one portion of filling. Spread over wafers.
  3. Layer remaining wafers over top; brush with remaining dissolved granules. Spread with remaining filling.
  4. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. To serve, spread with whipped topping. Dust with cocoa. Yield: 12 servings.
Originally published as Tiramisu Cheesecake Dessert in Taste of Home August/September 2008, p41

Reviews for Tiramisu Cheesecake Dessert

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foxyhottcakes 249131
Reviewed Jun. 6, 2016

"I agree with previous reviewers who didn't give this many stars: the texture is incredibly dense. I think one layer of cookies would be plenty. I understand that because it is a cheesecake, it would be a little more dense, but it was too much. The flavor was good, but because I'm such a coffee lover I guess, I could tell that it was instant coffee and I didn't care for that. I'd make this again, but I'd omit one layer of cookies, and make some strong coffee for the flavoring instead. Also, I used about 2 cups of whipped topping; I don't think 1 cup is enough."

1914skin 247011
Reviewed Apr. 12, 2016

"The recipe is delicious however I used more ladyfingers than called for, which made it dry..... my fault."

Grammy Debbie 234018
Reviewed Oct. 5, 2015

"I made this for a family reunion this weekend and it is delicious. I amped up the coffee a bit in the recipe, but otherwise didn't change a thing. Loved the texture of the cheesecake filling."

sarahjo83 232402
Reviewed Sep. 6, 2015

"No explanation needed. OMG."

redhen1970 231342
Reviewed Aug. 17, 2015

"Lovely dessert, enjoyed by neighbors and company. I did dd vanilla to the batter and swirled in a little extra coffee on top. We have ONE piece left!!!"

MarineMom_texas 230317
Reviewed Jul. 28, 2015

"I made this delicious dessert for my book club and they loved it. They even went back for seconds. It is easy to prepare. I used the instant coffee in sticks such as Via by Starbucks and Folgers and it worked perfectly. This is a great dish to take to a pot luck. I promise everyone will love it. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.

Cazza, whipped topping is a frozen topping similar to whipped cream that is sold in tubs and in the U.S. is called Cool Whip. You thaw it before using it. You could use whipped cream instead."

angela32 230091
Reviewed Jul. 23, 2015

"Made this tonight and it was great. I used regular strong coffee, instead of instant."

Tweetybird924 228511
Reviewed Jun. 25, 2015

"This was really good. The only thing I changed was to use real whipped cream from scratch. I stopped using frozen whip topping years ago, so any recipe that calls for it I just whip my own."

wingenrothj 228348
Reviewed Jun. 22, 2015

"I made this for my son's birthday- - I did not use the cool whip but just served it plain. It was a big hit!!!"

MY REVIEW 228175
Reviewed Jun. 19, 2015

"I've made this recipe several times and take it to potlucks and I always get rave reviews. It's excellent. Cazza31, I believe "whipped topping" means Cool Whip--artificial whipped cream. I do not use it. I whip heavy cream and add some sugar and use that instead."

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