I love tiramisu, and after making my tiramisu cupcakes, I had to keep finding ways to incorporate the flavors into different desserts. This no bake cheesecake is so silky smooth and delicious, I knew it was the perfect way to enjoy tiramisu. All of the components and flavors of this Italian dessert are here and ready to send your taste buds to another dimension. 

This cheesecake serves 8-10 people. 

Prep Time: 30 Minutes

Chill Time: 5 Hours

Total Time: 6 Hours

  Ingredients:

For the Crust:

2 Cups Crushed Ladyfingers (around 30 ladyfingers, 220 grams)

20-24 Ladyfingers to go around the edges of the cheesecake and in the center

1/8 Tsp Salt

1 ½ Tsp (2g) Espresso Powder

1 Stick (1/2 Cup, 8 Tbs, 113g) Unsalted Butter, Melted 

¼ Cup (40g) Amaretto

½ Cup (120g, 118mL) Espresso

   For the Filling:

1 Cup Cold Heavy Cream

24 Oz (3 Blocks, 678g) Room Temperature Cream Cheese

2/3 (140g) Cup Granulated Sugar

¼ Tsp (1g) Salt

8 oz (220g) Mascarpone

1 Tbs (11g) Vanilla Extract

  For the Topping:

1 Tsp Espresso Powder

2 Tbs Cocoa Powder

Directions:

1.     To make the crust, combine the crushed ladyfingers, espresso powder, salt and butter in a bowl, then press the crust into a 9-inch springform pan, building up the sides a little bit. Combine the amaretto and espresso in a bowl, then dip each of the ladyfingers 1 second per side and stand them vertically around the edge of the springform pan. 

2.     For the filling, in a bowl, whip the cold cream with a hand mixer until stiff peaks form. It’ll be a whipped cream consistency. Cover with plastic wrap and set in the refrigerator. 

3.     Meanwhile, in the bowl of a stand mixer with paddle attachment, beat the cream cheese for a few minutes until very smooth, then add the sugar, salt and mascarpone and mix for another minute until smooth. Add the vanilla and combine. 

4.     Pour the mixture into the springform pan on top of the crust, then cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours. 

5.     Once the cheesecake is chilled, mix the espresso and cocoa powder and dust all over the top of the cheesecake. 

6.     Gently remove the cheesecake from the springform pan and slice! 

-Store wrapped with plastic wrap in the refrigerator for up to 3 days, or slice and freeze in airtight containers for up to a month.