Tiramisu is a classic Italian dessert, but ours has a bit of a twist. We reincarnated this classic dessert as a no-bake tiramisu cheesecake. We can promise you one thing, this is an easy to make dessert recipe everyone will devour.

What You’ll Need To Make No-Bake Tiramisu Cheesecake

• 200g Plain chocolate biscuits
• 80g butter, melted
• 1 tbsp Gelatin powder
• ¼ Cup (25g) instant coffee granules
• 375g Cream cheese, at room temperature
• ¾ Cup (65g) Caster sugar
• 2 tsp Vanilla extract
• 300ml Thickened cream, whipped
• 250g Mascarpone cheese
• 1 Cup (250ml) Warm water
• 10 Sponge finger biscuits A bit of Cocoa powder, to dust

How To Make No-Bake Tiramisu Cheesecake

1. Grease a 20cm pan and line with baking paper. Using a food processor blitz the chocolate biscuits until fine crumbs form. Transfer to a bowl and add the melted butter and stir until they are well combined. Next, press into the base of the prepared pan using your fingertips and place in the fridge until required.

2. For the next step, place ⅓ Cup (80ml) water in a small heatproof bowl. Sprinkle the gelatin and 1 tablespoon of the coffee granules and stir until well combined. Place the bowl inside a larger heatproof bowl and pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Put aside, stirring occasionally, for 5 minutes or until the gelatin dissolves.

3. Next, find your electric beater and beat the cream cheese, sugar, and vanilla together until smooth. Then, add the cream and beat until combined and thickened. Slowly add the gelatin mixture and beat until just combined. Add the mascarpone and beat until just combined.

4. Pour some warm water in a bowl and stir in the remaining coffee granules until it’s dissolved. Spoon ⅓ of the cream cheese mixture over the biscuit base. Next, dip the sponge finger biscuits in the coffee mixture for 2 to 3 seconds. Arrange the biscuits over the cream cheese layer and top with half of the remaining cream cheese mixture. Place in the fridge.

5. Be sure to place the remaining cream cheese mixture in the fridge for 30 minutes or until it’s firm enough to pipe. Transfer to a piping bag fitted with a 20mm plain nozzle. Pipe over the cake and let it chill in the fridge overnight or until set.

6. Dust with cocoa powder to serve.

Since it’s an Italian dessert we thought why not have an Italian dish to go with this amazing dessert. Check out our Baby Marrow Puttanesca Pasta Recipe.

Bon Appétit!

Nutritional Info