Toffee Cheesecake Tiramisu Recipe

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

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

Ingredients

  • 1-1/4 cups brewed espresso
  • 4 tablespoons dark rum, divided
  • 4 tablespoons coffee liqueur, divided
  • 1 package (7 ounces) crisp ladyfinger cookies, divided
  • 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

Directions

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.
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.
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

Nutritional Facts

1 piece: 418 calories, 28g fat (15g saturated fat), 96mg cholesterol, 208mg sodium, 35g carbohydrate (28g sugars, 0 fiber), 4g protein.

  • 1-1/4 cups brewed espresso
  • 4 tablespoons dark rum, divided
  • 4 tablespoons coffee liqueur, divided
  • 1 package (7 ounces) crisp ladyfinger cookies, divided
  • 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
  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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