Tiramisu Cheesecake Recipe That Breaks the Internet: Creamy, Boozy, and Unreasonably Good

You want dessert that stops conversation? This is it. Imagine the elegance of tiramisu colliding with the rich swagger of cheesecake, then doubling down with coffee and cocoa.

No fancy pastry school required—just a springform pan and the willingness to wow. It’s the kind of dessert that makes people ask for the recipe before they finish the first bite. And yes, it’s unapologetically decadent—because joy doesn’t count calories.

What Makes This Special

This Tiramisu Cheesecake is a hybrid masterpiece—silky New York-style cheesecake, layered with espresso-soaked ladyfingers, and crowned with whipped mascarpone cream.

It’s got the structure of cheesecake and the soul of tiramisu, all in one slice. The coffee hits, the cocoa lingers, and the rum (or Marsala) keeps it interesting without shouting.

Bonus: it slices beautifully, holds up for parties, and tastes even better on day two. Translation: you can make it ahead and still look like a dessert genius.

It’s equal parts comfort food and showstopper—kind of like wearing sweatpants with great lighting.

Ingredients

• For the crust:
  • 1 1/2 cups (150 g) chocolate wafer cookie crumbs (or Oreos without filling)
  • 5 tbsp (70 g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/4 tsp fine sea salt
• For the espresso soak:
  • 3/4 cup strong espresso or very strong coffee, cooled
  • 2–3 tbsp dark rum or coffee liqueur (optional but recommended)
  • 1 tsp vanilla extract
• For the cheesecake filling:
  • 24 oz (680 g) cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch (or 2 tsp flour)
  • 1/4 tsp fine sea salt
• For the tiramisu layer:
  • 18–22 ladyfingers (savoiardi), crisp style
  • 2 tbsp unsweetened cocoa powder, for dusting
• For the mascarpone cream topping:
  • 8 oz (225 g) mascarpone, cold
  • 3/4 cup (180 ml) heavy cream, cold
  • 1/3 cup (40 g) powdered sugar
  • 1/2 tsp vanilla extract
  • Cocoa powder and chocolate shavings, for garnish
• Gear: 9-inch springform pan, roasting pan for water bath, foil, mixer, offset spatula

Let’s Get Cooking – Instructions

1. Prep like a pro. Heat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks. Lightly grease the inside.
2. Make the crust. Mix cookie crumbs, melted butter, sugar, and salt until sandy.Press firmly into the bottom of the pan. Bake 8–10 minutes, then cool slightly. Drop the oven to 300°F (150°C).
3. Mix the espresso soak. Stir espresso, rum (or liqueur), and vanilla.Set aside. Try not to “taste test” it all. Self-control, my friend.
4. Beat the filling—gently. In a large bowl, beat cream cheese and sugar on medium-low until smooth and fluffy, about 2 minutes.Scrape bowl. Add eggs one at a time, mixing just to combine. Blend in sour cream, vanilla, cornstarch, and salt.

   Don’t overmix—air is the enemy of smooth texture.

5. Layer 1: Cheesecake base. Pour half the cheesecake batter over the crust and smooth.
6. Layer 2: Ladyfingers. Quickly dip each ladyfinger into the espresso soak (1–2 seconds per side—no soggy logs) and arrange in a snug layer over the batter. Dust lightly with cocoa powder.
7. Layer 3: Finish the batter. Pour the remaining cheesecake batter over the ladyfingers and smooth the top. Tap the pan gently to pop bubbles.
8. Water bath time. Set the springform pan inside a large roasting pan.Pour hot water into the roasting pan to reach halfway up the springform sides. This keeps the cheesecake creamy and prevents cracks. Yes, it’s worth it.
9. Bake. Bake at 300°F (150°C) for 60–75 minutes until the edges are set and the center jiggles like Jell-O, not waves.Turn off the oven, crack the door, and let it rest inside for 45 minutes.
10. Chill. Remove from the water bath, unwrap the foil, and cool to room temp. Cover and refrigerate at least 6 hours, preferably overnight. Patience = velvet texture.
11. Make the mascarpone topping. Beat mascarpone briefly to loosen.In a separate bowl, whip heavy cream, powdered sugar, and vanilla to medium peaks. Fold whipped cream into mascarpone until smooth and spreadable.
12. Finish and garnish. Release the cheesecake from the pan. Spread mascarpone cream over the top in swoops.Dust generously with cocoa powder and add chocolate shavings. If you’re feeling extra, pipe little swirls. Because why not?
13. Slice smart. Use a hot, clean knife.Wipe between cuts. Serve chilled, optionally with a tiny drizzle of coffee liqueur on the plate for drama.

Storage Tips

• Refrigerator: Store covered for up to 4 days. The flavor actually deepens by day two.
• Freezer: Freeze slices (without cocoa dusting) tightly wrapped for up to 2 months.Thaw overnight in the fridge, then add cocoa before serving.
• No soggy tops: If storing with the mascarpone layer, tent lightly so plastic wrap doesn’t stick. Or add the topping day-of for maximum fluff.

Benefits of This Recipe

• Make-ahead friendly: Perfect for events and holidays when oven space is a battleground.
• Restaurant-level presentation: Clean slices, dramatic layers, and that cocoa finish—hello, Instagram.
• Balanced flavor: Not too sweet, with coffee bitterness and a whisper of booze to keep things adulting.
• Customizable: Swap liqueurs, vary cocoa intensity, or add chocolate curls—your kitchen, your rules.

Pitfalls to Watch Out For

• Overmixing the batter: Introduces air, causes cracks. Keep it low and slow, scrape the bowl, and stop when combined.
• Skipping the water bath: Dry edges and crater cracks—don’t do it.The bath is your safety net.
• Over-soaking ladyfingers: They should be moist, not mush. A quick dunk prevents a slumpy center.
• Rushing the chill: Warm cheesecake won’t slice cleanly and can collapse. Overnight chill is non-negotiable, IMO.

Alternatives

• No-alcohol version: Replace rum with additional espresso and a splash of rum extract for aroma.
• Gluten-free: Use gluten-free ladyfingers and gluten-free chocolate cookies for the crust.Check labels on everything.
• Lightened topping: Swap half the mascarpone with Greek yogurt for a tangier, lighter finish.
• Mocha twist: Add 2 tsp instant espresso powder and 1/4 cup melted dark chocolate to the cheesecake batter for a mocha vibe.
• Individual portions: Build in muffin tins with liners (no water bath, bake ~18–22 minutes). Cute, fast, party-proof.

FAQ

Can I use instant coffee instead of espresso?

Yes. Dissolve 2–3 teaspoons of instant espresso powder in 3/4 cup hot water for a strong brew.

Let it cool before dipping ladyfingers.

What if I don’t have a springform pan?

A deep 9-inch cake pan can work. Line with a parchment sling for lifting. Be extra careful with the water bath; consider placing the pan on a rack above a tray of hot water instead.

How do I prevent cracks without a water bath?

Use low heat, avoid overmixing, don’t overbake, and cool gradually in the oven with the door cracked.

A thin layer of mascarpone on top also hides minor imperfections—chef’s kiss.

Can I make this ahead?

Absolutely. Bake the cheesecake a day ahead and chill overnight. Add the mascarpone topping and cocoa within a few hours of serving for the freshest look.

What’s the best way to slice cleanly?

Use a long, sharp knife warmed under hot water and wiped dry between each slice.

Slow, confident cuts. It’s not a race.

Do I have to use alcohol?

Nope. It’s traditional, but optional.

The flavor is still excellent with straight espresso and vanilla.

My Take

This Tiramisu Cheesecake is the dessert equivalent of a mic drop—familiar flavors, upgraded texture, and a finish that feels luxe. It’s the showpiece I pull out when I want guaranteed compliments and zero leftovers. The water bath feels fussy, but it’s the difference between “nice” and “nailed it.” FYI, it also tastes suspiciously better at midnight straight from the fridge—purely for research, of course.