Tiramisu Cheesecake Dessert Recipe photo by Taste of Home

Tiramisu Cheesecake Dessert

Total Time
Prep: 20 min. Bake: 40 min. + chilling
Layers of vanilla wafers soaked in coffee-infused syrup, creamy cheesecake filling, and a finishing touch of whipped topping and cocoa—this tiramisu cheesecake combines simplicity and sophistication in every bite.

Updated: Jun. 30, 2024

Welcome to a dessert that will steal the show at your next family gathering! Our coffee tiramisu cheesecake combines the rich flavors of classic tiramisu with the creamy delight of cheesecake. It’s perfect for those special occasions when you want to treat your loved ones to something truly indulgent yet easy to make.

Ingredients for Tiramisu Cheesecake

  • Vanilla wafers: These cookies form the crunchy base of the cheesecake, soaking up the coffee syrup to add texture and a subtle coffee flavor.
  • Instant coffee granules: Instant coffee is essential for providing a robust coffee flavor throughout the dessert, enhancing the taste of the wafers and the cheesecake filling. Brewed espresso or strong coffee can be a substitute, preserving the coffee essence.
  • Cream cheese: Cream cheese is the creamy base of the cheesecake filling, blending smoothly with sugar and sour cream. Neufchâtel cheese or mascarpone can be used as alternatives, offering a similar creamy consistency.
  • Sugar: Sugar balances the flavors of the filling.
  • Sour cream: This dairy product adds a slight tanginess and creaminess to the filling. Greek yogurt or crème fraîche can serve as substitutes, maintaining a similar tangy note.
  • Eggs: Lightly beaten eggs contribute to the cheesecake’s structure and texture, binding the ingredients together for a light and airy consistency. Silken tofu or aquafaba (chickpea brine) can be used as vegan binders for vegan purposes.
  • Whipped topping:  A light and fluffy finish to the cheesecake, whipped topping enhances its presentation and adds a creamy texture. Freshly whipped cream or coconut whipped cream can substitute, offering a similar light topping.
  • Baking cocoa: Dust the top of your cheesecake with a hint of chocolate flavor, adding visual appeal and a touch of decadence. Grated chocolate or chocolate shavings can be used for a similar decorative effect.

Directions

Step 1: Layer the wafers

Begin by preheating your oven to 325°F. In a greased 13×9-inch baking dish, layer half of the wafers evenly on the bottom. In a small bowl, dissolve two teaspoons of instant coffee in two tablespoons of hot water. Brush one tablespoon of this mixture over the wafers, setting the remaining mixture aside for later use.

Step 2: Prepare the cream cheese mixture

Beat the cream cheese and sugar together in a mixing bowl until smooth. Stir in the sour cream and mix until well combined. Then, add the eggs, beating at low speed until blended. Transfer half of this filling mixture to another bowl.

Step 3: Add the coffee flavor

Dissolve the remaining three teaspoons of coffee granules in 1 tablespoon of hot water. Stir this mixture into one portion of the filling until evenly incorporated, then spread the coffee-flavored filling over the first layer of wafers.

Step 4: Layer and finish the dessert

Layer the remaining wafers over the coffee-flavored filling and brush them with the reserved coffee mixture. Spread the remaining plain filling mixture over the top layer of wafers.

Step 5: Baking and cooling

Bake the dessert in the preheated oven for 40 to 45 minutes or until the center is almost set. Allow it to cool on a wire rack for 10 minutes, then slowly loosen the sides of the dish with a knife. Let it cool for an additional hour before refrigerating overnight, covering it once completely cooled.

Step 6: Serve

Before serving, spread whipped topping over the chilled dessert and dust it with cocoa for a finishing touch.

Recipe Variations

  • Make it adult-friendly: Enhance your cheesecake with a splash of rum or Marsala in the coffee mixture.
  • Swap out the coffee: Try using hot chocolate or strongly brewed chai tea (or chai tea concentrate) in place of the coffee.
  • Try a different cookie layer: Experiment with flavored wafer cookies or ladyfinger biscuits to add a unique twist to your cheesecake.
  • Add a little spice: Mix in some cinnamon into the cocoa powder for an extra layer of flavor.

How to Store Tiramisu Cheesecake

Store the cheesecake covered in the refrigerator. It’s best to keep it chilled to maintain its flavors and texture.

How long does this cheesecake last?

This cheesecake can be enjoyed for three to four days. Cover it well to prevent it from absorbing other food odors.

Tiramisu Cheesecake Recipe Tips

Can I use mascarpone instead of cream cheese for cheesecake?

Mascarpone can be used as a substitute for cream cheese in a cheesecake.

Does tiramisu have alcohol in it?

Tiramisu traditionally contains alcohol, usually Marsala or rum, but it can be made without alcohol.

Can kids eat tiramisu?

Kids can enjoy tiramisu made without alcohol, but it’s best to check the specific recipe.

What’s the difference between tiramisu and cake?

The difference between tiramisu and cake lies in the use of ladyfinger biscuits soaked in coffee and layered with a mascarpone cheese mixture.

Watch how to Make Tiramisu Cheesecake

Tiramisu Cheesecake Dessert

Prep Time 20 min
Cook Time 40 min
Yield 12 servings

Ingredients

  • 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 sour cream
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup whipped topping
  • 1 tablespoon baking cocoa

Directions

  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. Set remaining mixture aside.
  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 the remaining 3 teaspoons coffee granules in the remaining 1 tablespoon hot water; stir into 1 portion of filling. Spread over wafers.
  3. Layer remaining wafers over top; brush with reserved coffee mixture. 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.

Nutrition Facts

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

Tiramisu didn't do it for me until I tried this recipe with its luscious layers of cheesecake. It's one of my favorite desserts to make this time of year. —Christie Nelson, Taylorville, Illinois
Recipe Creator