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Homemade tiramisu cheesecake with cocoa dusting and cream swirls, photographed on a white kitchen table from above

Tiramisu Cheesecake

The perfect fusion of tiramisu and cheesecake, rich with mascarpone, coffee, and cocoa for an indulgent Italian-inspired dessert.
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Course: Dessert
Cuisine: American, Italian
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 12 Slices
Calories: 420kcal
Author: Alyssa Coleman
Cost: $15–$18

Equipment

  • 1 9-inch springform pan lined with parchment
  • 1 Electric mixer or stand mixer for creamy filling
  • 2-3 Large mixing bowls mixing and combining
  • 1 Measuring cups/spoons standard set
  • 1 Rubber spatula folding in ingredients
  • 1 Fine-mesh sieve for dusting cocoa
  • 1 Roasting pan for water bath
  • 1 Food processor to crush graham crackers

Ingredients

  • 16 oz Cream cheese softened
  • 8 oz Mascarpone cheese room temp
  • 1 cup Granulated sugar
  • 3 large Eggs room temp
  • 0.5 cup Heavy cream
  • 0.5 cup Strong espresso/coffee cooled
  • 2 tablespoon Coffee liqueur optional
  • 1 teaspoon Vanilla extract
  • 1.5 cups Graham crackers crushed
  • 6 tablespoon Unsalted butter melted
  • 8–10 Ladyfinger cookies for layering
  • 2 tablespoon Unsweetened cocoa powder for dusting
  • 2 tablespoon Dark chocolate grated
  • 2 tablespoon Powdered sugar garnish

Instructions

  • Preheat your oven to 325°F (160°C). Prepare a water bath and line the springform pan with parchment.
  • Crush the graham crackers using a food processor. Mix with melted butter.
  • Press the mixture into the bottom of the springform pan to form a crust. Set aside.
  • Beat cream cheese, mascarpone, and sugar until smooth with an electric mixer.
  • Add eggs one at a time, beating after each addition. Add heavy cream, espresso, coffee liqueur, and vanilla.
  • Gently fold in some crushed ladyfingers if desired. Pour half the batter over the crust. Layer ladyfingers, then pour the rest of the batter.
  • Place the pan in a roasting pan and pour in hot water to halfway up the sides. Bake for 55–60 minutes.
  • Let cool, then refrigerate for at least 4 hours or overnight.
  • Dust with cocoa powder, grated chocolate, and powdered sugar before serving.

Notes

For a boozier version, increase the coffee liqueur slightly. Always chill thoroughly for best texture!

Nutrition

Serving: 120g | Calories: 420kcal | Carbohydrates: 38g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 115mg | Sodium: 260mg | Potassium: 190mg | Fiber: 1g | Sugar: 26g | Vitamin A: 850IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 1.2mg