Heavenly Baked Tiramisu Cheesecake

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If you adore the bold flavor of espresso and the silky richness of cheesecake, this Baked Tiramisu Cheesecake is the ultimate dessert to impress. It blends the creamy decadence of classic New York–style cheesecake with the beloved layers of traditional tiramisu—ladyfingers, coffee, mascarpone, and a finishing dusting of cocoa.
Perfect for celebrations, date nights, holidays, or any time you crave a luxurious dessert, this cheesecake is easy to prepare, stunning to serve, and even better when made ahead.

Bring the charm of an Italian café straight into your kitchen with every slice.

Ingredients

For the Crust

• 2 cups crushed chocolate cookies (no filling)
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 16 oz cream cheese, softened
• 16 oz mascarpone cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup fresh espresso or strong brewed coffee

For Layering

• 24 ladyfingers, dipped quickly in coffee

For the Topping

• 1 cup heavy whipping cream
• 1 tablespoon confectioner’s sugar
• 2 tablespoons cocoa powder, for dusting

Instructions

1. Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. Mix crushed chocolate cookies with melted butter until fully combined.
3. Press the mixture firmly into the bottom of a 10-inch springform pan.
4. Bake for 10 minutes, then set aside to cool completely.

2. Make the Filling

1. Beat cream cheese and mascarpone until smooth and creamy.
2. Gradually add sugar, mixing well after each addition.
3. Add the eggs one at a time, beating until incorporated.
4. Fold in the espresso or coffee just until combined.

3. Build the Layers

1. Dip half the ladyfingers into the coffee for one second each.
2. Arrange them in a single layer over the crust.
3. Spread half of the cheesecake filling over the soaked ladyfingers.
4. Add a second layer of dipped ladyfingers.
5. Spread the remaining filling on top.

4. Bake the Cheesecake

1. Place the springform pan inside a larger baking dish.
2. Pour hot water around the outside pan to create a water bath.
3. Bake at 320°F (160°C) for 75–85 minutes.
4. The edges should be set and the center slightly jiggly.

5. Cool and Chill

1. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
2. Remove and refrigerate for at least 6 hours, preferably overnight.

6. Add the Topping

1. Whip heavy cream until soft peaks form.
2. Add confectioner’s sugar and whip to a smooth, fluffy consistency.
3. Spread over the chilled cheesecake.
4. Dust generously with cocoa powder before serving.

Pro Tips

• Dip quickly: Ladyfingers soak fast—one second in the coffee is enough.
• Room-temperature ingredients: Helps achieve a perfectly smooth filling.
• Use a water bath: Prevents cracks and keeps the texture velvety.
• Chill overnight: Deepens flavor and firms the structure beautifully.
• Avoid overbaking: Slight jiggle in the center is ideal.

Why This Recipe Works

• Combines two iconic desserts into one luxurious treat.
• Layers of coffee-soaked ladyfingers add authentic tiramisu flavor.
• Mascarpone enhances richness and smoothness.
• Bakes evenly in a water bath for a creamy texture.
• Easy to prepare ahead for gatherings or special events.

Substitutions & Variations

Substitutions

• Dairy-free: Use plant-based cream cheese and mascarpone alternatives.
• Gluten-free: Substitute gluten-free cookies and gluten-free ladyfingers.
• Sugar alternatives: Swap granulated sugar with your preferred substitute.

Variations

• Chocolate swirl: Add melted chocolate and swirl before baking.
• Coffee liqueur: Mix 1–2 tablespoons into the filling for a deeper flavor.
• Nutty crust: Replace cookies with crushed hazelnuts or almonds.
• Berry topping: Add fresh raspberries or strawberries for brightness.
• Extra espresso boost: Stir in a teaspoon of instant espresso powder.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Assemble the entire cheesecake and chill overnight.
• Whipped cream topping should be added just before serving.

Storage

• Refrigerate, covered, for up to 5 days.

Freezing

• Wrap tightly in plastic wrap + foil. Freeze for up to 2 months.

Thawing

• Thaw overnight in the refrigerator before serving.

Reheating

• Not needed—this cheesecake is best served chilled.

Serving Ideas

• A shot of hot espresso
• Fresh berries or berry compote
• Chocolate ganache drizzle
• Amaretti cookies on the side
• Lightly sweetened whipped cream
• Almond biscotti for dipping

Nutrition (Per Serving)

Approximate values:

• Calories: 350
• Carbohydrates: 30g
• Protein: 5g
• Fat: 25g
• Saturated Fat: 15g
• Sugar: 18g
• Fiber: 1g
• Calcium: 100mg

Frequently Asked Questions

Can I use any chocolate cookies for the crust?

Yes—use any chocolate cookies without filling for the best flavor and consistency.

How long does this cheesecake last in the fridge?

Up to 5 days when stored in an airtight container.

Can I freeze tiramisu cheesecake?

Absolutely! It freezes well for up to 2 months.

What if the cheesecake cracks?

A water bath prevents cracking. If it cracks anyway, the topping beautifully hides imperfections.

How can I boost the coffee flavor?

Add instant espresso powder or a splash of coffee liqueur.

Is this recipe beginner-friendly?

Very! Steps are simple, and the water bath method ensures smooth, creamy results.

This Baked Tiramisu Cheesecake transforms two timeless desserts into one unforgettable creation. With its creamy filling, coffee-soaked layers, and elegant cocoa finish, it’s a dessert that delights with every bite. Make it ahead, serve it chilled, and enjoy the perfect fusion of cheesecake and tiramisu.

Baked Tiramisu Cheesecake

A rich and creamy baked tiramisu cheesecake filled with espresso flavor, mascarpone, and cocoa for the perfect coffee-lover’s dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Cooling Time: 35 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

  

For the Crust

• 2 cups crushed chocolate cookies (no filling)
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 16 oz cream cheese, softened
• 16 oz mascarpone cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup fresh espresso or strong brewed coffee

For Layering

• 24 ladyfingers, dipped quickly in coffee

For the Topping

• 1 cup heavy whipping cream
• 1 tbsp confectioner’s sugar
• 2 tbsp cocoa powder, for dusting

Instructions

 

1. Prepare the Crust

• Preheat the oven to 350°F (175°C).
• Mix crushed chocolate cookies with melted butter until fully combined.
• Press the mixture firmly into the bottom of a 10-inch springform pan.
• Bake for 10 minutes, then set aside to cool completely.

2. Make the Filling

• Beat cream cheese and mascarpone until smooth and creamy.
• Gradually add sugar, mixing well after each addition.
• Add the eggs one at a time, beating until incorporated.
• Fold in the espresso or coffee just until combined.

3. Build the Layers

• Dip half the ladyfingers into the coffee for one second each.
• Arrange them in a single layer over the crust.
• Spread half of the cheesecake filling over the soaked ladyfingers
• Add a second layer of dipped ladyfingers.
• Spread the remaining filling on top.

4. Bake the Cheesecake

• Place the springform pan inside a larger baking dish.
• Pour hot water around the outside pan to create a water bath.
• Bake at 320°F (160°C) for 75–85 minutes.
• The edges should be set and the center slightly jiggly.

5. Cool and Chill

• Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
• Remove and refrigerate for at least 6 hours, preferably overnight.

6. Add the Topping

• Whip heavy cream until soft peaks form.
• Add confectioner’s sugar and whip to a smooth, fluffy consistency.
• Spread over the chilled cheesecake.
• Dust generously with cocoa powder before serving.

Notes

• For the smoothest texture, avoid overmixing once the eggs are added.
• Make sure the water bath is filled halfway up the springform pan.
• Leave the cheesecake in the fridge overnight for the best sliceable consistency.

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