No-Bake Tiramisu Cheesecake

This recipe brings together two desserts I absolutely love: tiramisu and cheesecake. You get that creamy, coffee-flavored tiramisu experience, but in a beautiful no-bake cheesecake that looks impressive without ever turning on the oven. I especially love using Karoun Breakfast Cream in the filling.

It gives the cheesecake a rich, silky texture while the whipped cream keeps everything light and fluffy. Then you get that layer of espresso-dipped ladyfingers hidden right in the center. When you cut into it, you see the chocolate crust, creamy filling, coffee-soaked ladyfingers, and that gorgeous cocoa-dusted top.

This is definitely one of those desserts that looks like you spent hours making it, but the refrigerator does most of the work for you. Make it the night before, let it set, and the next day you have the perfect dessert for entertaining, holidays, Ramadan gatherings, or simply enjoying with a cup of coffee.

Recipe

No-Bake Tiramisu Cheesecake

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This recipe brings together two desserts I absolutely love: tiramisu and cheesecake. You get that creamy, coffee-flavored tiramisu experience, but in a beautiful no-bake cheesecake that looks impressive without ever turning on the oven.

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Ingredients

Chocolate Crust

• 1 1/2 packs chocolate graham crackers finely crushed
• 1/2 cup butter melted
• Nonstick cooking spray

Cheesecake Filling

• 2 8 oz containers Karoun Breakfast Cream
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 1/2 cups cold heavy whipping cream

Coffee Layer

• 1/2 cup espresso or strong brewed coffee
• 1 teaspoon vanilla extract
• Ladyfingers as needed for one layer

Topping

• Unsweetened cocoa powder for dusting
• Chocolate shavings or curls optional

Instructions

Make the Crust

• Lightly spray a 9-inch springform pan with nonstick cooking spray.
• In a bowl, combine the crushed chocolate graham crackers with the melted butter. Mix until all the crumbs are evenly moistened.
• Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Place in the refrigerator while you prepare the remaining ingredients.

Prepare the Coffee

• Combine the espresso or strong coffee with 1 teaspoon vanilla.
• Set aside and allow it to cool completely before dipping the ladyfingers. You don’t want warm coffee melting your cheesecake filling.

Make the Cheesecake Filling

• Pour the cold heavy whipping cream into a large mixing bowl. Add the sugar and vanilla.
• Whip until the mixture becomes thick, fluffy, and holds its shape.
• Add the Karoun Breakfast Cream and gently fold it into the whipped cream until everything is smooth and completely combined. Avoid overmixing so you don’t lose that light, airy texture.

Assemble the Cheesecake

• Spread half of the cheesecake filling evenly over the chilled chocolate crust.
• Working quickly, lightly dip each ladyfinger into the cooled espresso mixture. Don’t let them sit in the coffee—you want them flavored and softened, not completely soaked.
• Arrange the dipped ladyfingers in a single layer over the cheesecake filling.
• Spread the remaining cheesecake filling over the ladyfingers and smooth the top.

Chill Overnight

• Cover and refrigerate for at least 6 hours, but I highly recommend leaving it overnight.
• That extra chilling time allows the cheesecake to firm up and gives the ladyfingers time to absorb the coffee flavor while everything comes together.

Finish & Serve

• Right before serving, generously dust the top with unsweetened cocoa powder.
• Add chocolate shavings or curls if you want to dress it up even more.
• Carefully release the springform pan, slice, and serve cold.

Connie’s notes

• Keep your heavy cream cold. Cold cream whips faster and gives you a much more stable filling. I even like to chill my mixing bowl beforehand when I have time.
• Let your coffee cool completely. Warm espresso can soften the filling and make the ladyfingers too mushy.
• Dip—don’t soak—the ladyfingers. A very quick dip is all they need. They’ll continue absorbing moisture while the cheesecake rests overnight.
• Fold the breakfast cream gently. Once you’ve whipped all that air into your heavy cream, you don’t want to beat it back out. Fold until everything is just combined.
• Press the crust firmly. Use the bottom of a measuring cup or glass to pack those chocolate crumbs tightly into the pan. A well-packed crust will give you cleaner slices.
• Overnight is best. Six hours will work, but this is one of those desserts that gets better with a little patience. The flavors develop, the filling firms up, and the ladyfingers become beautifully tender.
• Dust the cocoa on right before serving. This keeps that classic tiramisu top looking fresh and velvety instead of allowing the cocoa to absorb moisture in the refrigerator.
• For clean slices, use a sharp knife dipped in hot water and wiped dry between every cut.
• The combination of chocolate, espresso, vanilla, creamy cheesecake, and cocoa makes this one hard to resist. And the best part? No baking required.

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