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No Bake Tiramisu Cheesecake – Creamy, Coffee-Kissed, and Effortless

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 3/4 cups (175 g) graham cracker crumbs (or digestive biscuits)
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine salt
  • For the espresso soak (optional, for ladyfingers or drizzle): 1/2 cup (120 ml) strong brewed espresso or very strong coffee, cooled
  • 1–2 tablespoons coffee liqueur (Kahlúa or similar), optional
  • 1 teaspoon vanilla extract
  • For the filling: 12 oz (340 g) full-fat cream cheese, softened
  • 12 oz (340 g) mascarpone cheese, chilled
  • 3/4 cup (90 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder (or 2 teaspoons instant coffee), dissolved in 1 tablespoon hot water and cooled
  • 1 1/4 cups (300 ml) cold heavy cream
  • 1 1/2 teaspoons unflavored powdered gelatin + 2 tablespoons cold water (optional, for extra stability)
  • For assembly and topping: 8–10 crisp ladyfinger biscuits (optional, for a border or inner layer)
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings or curls (optional)

Method
 

  1. Prepare the pan: Line the bottom of a 9-inch (23 cm) springform pan with parchment. Lightly grease the sides for easy release.
  2. Make the crust: Stir graham crumbs, sugar, and salt. Add melted butter and mix until the texture resembles wet sand. Press firmly into the pan, going slightly up the sides. Chill for 15 minutes to set.
  3. Optional border: If using ladyfingers, quickly brush the flat side with the espresso mixture and stand them upright around the edge of the pan. Don’t soak—just a light kiss of coffee.
  4. Bloom the gelatin (optional): Sprinkle gelatin over 2 tablespoons cold water. Let sit 5 minutes. Microwave 10–15 seconds to dissolve. Cool to room temp. This helps the cheesecake slice cleanly, especially in warm weather.
  5. Whip the cream: In a cold bowl, beat heavy cream to medium-stiff peaks. Don’t overbeat. Set aside in the fridge.
  6. Mix the base: In another bowl, beat cream cheese until smooth and fluffy, about 1–2 minutes. Add mascarpone, powdered sugar, and vanilla. Beat on low until smooth and lump-free.
  7. Add the coffee: Stir in the cooled dissolved espresso. Taste and adjust—add more if you want a stronger note.
  8. Stabilize (if using gelatin): Whisk a spoonful of the cheesecake mixture into the cooled gelatin to temper, then stream it back into the bowl while mixing on low.
  9. Fold in cream: Gently fold the whipped cream into the coffee-cheesecake mixture in two additions. Keep it airy.
  10. Layer (optional): Pour half the filling over the crust. Add a single layer of lightly brushed ladyfingers (don’t soak). Top with the remaining filling and smooth the surface.
  11. Chill to set: Cover and refrigerate at least 6 hours, ideally overnight. The flavor deepens and the texture firms up.
  12. Finish and serve: Run a thin knife around the edge, release the springform, and dust the top generously with cocoa powder. Add chocolate shavings if you like. Slice with a warm, clean knife for neat edges.