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Toffee Cheesecake Tiramisu

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
  • 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, 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


  • 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.
Editor's Note
This recipe was prepared with Alessi brand ladyfinger cookies.
Nutrition Facts
1 piece: 418 calories, 28g fat (15g saturated fat), 96mg cholesterol, 208mg sodium, 35g carbohydrate (28g sugars, 0 fiber), 4g protein.

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