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No-Bake Tiramisu Cheesecake with Oreo Crust

A decadent slice of tiramisu cheesecake featuring layers of cream, coffee-soaked crumbs, and a rich cocoa powder topping.
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This recipe combines the creamy texture of cheesecake with the classic coffee and mascarpone flavors of tiramisu, featuring a simple no-bake method and a layer of coffee-soaked ladyfingers.

Ingredients

Scale
  • 1 3/4 cups Oreo cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 pound cream cheese, softened
  • 8 ounces mascarpone cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed espresso or coffee, cooled
  • 1/4 cup coffee liqueur (optional)
  • 1 package (7 ounces) ladyfingers
  • 1/2 cup strong brewed espresso or coffee, cooled, for soaking
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • Cocoa powder, for dusting

Instructions

  1. Prepare the crust: Mix the Oreo crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 20 minutes.
  2. Prepare the coffee soak: In a shallow dish, combine the 1/2 cup cooled espresso/coffee and coffee liqueur, if using. Quickly dip each ladyfinger into the mixture, ensuring they are moist but not soggy. Arrange a single layer of soaked ladyfingers over the chilled crust.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and mascarpone cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully incorporated.
  4. Mix in the liquid: Slowly mix in the 1/4 cup cooled espresso/coffee until the filling is smooth and uniform. Do not overmix.
  5. Assemble the cheesecake: Spread half of the cheesecake filling evenly over the layer of soaked ladyfingers. Top with a second layer of dipped ladyfingers. Spread the remaining cheesecake filling over the top layer.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Prepare the topping: In a separate bowl, beat the heavy whipping cream and granulated sugar until stiff peaks form.
  8. Finish and serve: Once the cheesecake is set, carefully remove the springform ring. Spread the whipped cream evenly over the top. Dust generously with cocoa powder before slicing and serving.

Notes

  • If you skip the coffee liqueur, add 1 tablespoon of strong brewed coffee to the filling mixture for flavor.
  • For a more stable crust, you can bake the Oreo crust at 350°F for 10 minutes before cooling and adding the ladyfingers.
  • This dessert pairs well with a meal planning strategy for easy weeknight dinners, leaving weekends free for baking.

Nutrition

Find it online: https://cutcooktaste.com/tiramisu-cheesecake-recipe-no-bake/