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

Toffee Cheesecake Tiramisu Recipe

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I accidentally discovered this recipe when making a tiramisu for my friend's rehearsal dinner's couple of years ago. I did not have enough Mascarpone so I decided to substitute cream cheese and the result was a huge success. It tastes like cheesecake and tiramisu mixed together.—Tracy Wheeler, Bridgton, Maine
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings


  • 1-1/4 cups brewed espresso
  • 4 tablespoons dark rum, divided
  • 4 tablespoons coffee liqueur, divided
  • 1 package (7 ounces) crisp ladyfinger cookies, divideddivided
  • 1 carton (8 ounces) whipped cream cheese
  • 1 carton (8 ounces) mascarpone cheese
  • 1/2 cup sugar
  • 1 cup heavy whipping cream, whipped
  • 2 teaspoons baking cocoa, divided
  • 3/4 cup toffee bits

Nutritional Facts

1 piece equals 418 calories, 28 g fat (15 g saturated fat), 96 mg cholesterol, 208 mg sodium, 35 g carbohydrate, trace fiber, 4 g protein.


  1. Cool espresso to room temperature. In a shallow bowl, combine the espresso, 2 tablespoons rum and 2 tablespoons liqueur. Quickly dip 12 cookies in half of the espresso mixture. Arrange in an ungreased 11x7-in. dish.
  2. In a large bowl, combine the cream cheese, mascarpone cheese, sugar, remaining rum and liqueur. Fold a fourth of whipped cream into the cream cheese mixture, then fold in remaining whipped cream.
  3. Spoon half of cream cheese mixture over ladyfingers; spread evenly. Dust with 1 teaspoon cocoa. Dip remaining cookies; repeat layers. Sprinkle with toffee bits. Cover and refrigerate for at least 4 hours or overnight. Yield: 12 servings.
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies.
Originally published as Toffee Cheesecake Tiramisu in Taste of Home Winning Recipes 3 2012, p295

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