Name: Indulgent Baked Tiramisu Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 6 h
Cuisine: Italian-American
Ingredients: 2 blocks cream cheese (brick style, not whipped); 3/4 cup granulated sugar; 2 whole eggs + 1 egg yolk; 1 teaspoon pure vanilla extract; 1/2 cup sour cream (full-fat); 1 1/2 cups espresso or strong coffee (plus extra for dipping); 1 package Maria or Arrowroot biscuits; 1 1/2 cups graham cracker or biscuit crumbs; 2 tablespoons brown sugar; 1 tablespoon cocoa powder; 1/3 cup melted butter; 1 cup whipping cream; 2 tablespoons confectioner’s sugar; 1 teaspoon vanilla extract; Cocoa powder (for dusting)

↓ Jump to Recipe

Print Recipe

If you've ever been torn between making a cheesecake or a classic tiramisu, this tiramisu cheesecake recipe is the ultimate solution. It's creamy, coffee-kissed, and topped with a dreamy layer of whipped cream and cocoa powder. Honestly, it's one of those desserts that makes people stop mid-bite and say, "Wow."

This version is baked, which gives it that rich custard-like base, while still keeping all the coffee-soaked charm of tiramisu. I first tried making this on a rainy Saturday when I had both cream cheese and espresso powder sitting in my fridge and pantry, and let's just say… I don't think I'll ever look back.

If you love the mix of creamy layers and bold coffee flavor, you might also like my classic tiramisu recipe - it's a no-bake favorite in our house.

Jump to:

why you'll love this tiramisu cheesecake
ingredients for tiramisu cheesecake
step-by-step instructions
tips for success
storage
faqs about tiramisu cheesecake
recipes you may like
conclusion
📖 Recipe
💬 Reviews

why you'll love this tiramisu cheesecake

Two desserts in one: velvety cheesecake meets espresso-soaked biscuits.
Custard-like flavor: the egg yolk in the filling brings that traditional zabaglione richness.
Crowd-pleaser: it looks fancy but is surprisingly easy to pull together.
Make-ahead dessert: perfect for prepping the night before gatherings.

ingredients for tiramisu cheesecake

Here's a breakdown of what you'll need. Full measurements are in the recipe card below.

cheesecake base

Cream cheese - two blocks of brick cream cheese. Don't use whipped or spreadable versions.
Granulated sugar - for sweetness without overpowering the coffee.
Eggs - 2 whole eggs plus 1 yolk, for richness and structure.
Pure vanilla extract - balances the flavors beautifully.
Sour cream - full-fat is best. You can sub in Greek yogurt if needed.

coffee and biscuit layers

Espresso or strong coffee - I usually use espresso powder for convenience.
Maria or Arrowroot biscuits - thinner than ladyfingers and perfect for layering.

crust

Graham crackers or biscuits - finely crushed.
Brown sugar & cocoa powder - to deepen the chocolate-coffee vibe.
Melted butter - to bind everything together.

topping

Whipping cream - whipped to soft peaks.
Cocoa powder - generous dusting for that iconic tiramisu finish.

step-by-step instructions

step 1: make the crust

Crush the graham crackers (or biscuits) with cocoa powder and brown sugar. Stir in melted butter, then press the mixture into your springform pan-covering the base and about 1 inch up the sides.

Bake for 8-10 minutes, just until lightly golden. Set aside to cool.

step 2: prepare the cheesecake filling

Beat the cream cheese until smooth, then add sugar and beat again. Mix in eggs one at a time, followed by the yolk, sour cream, and vanilla. Scrape down the bowl to keep everything smooth.

step 3: make the coffee batter

Take about 1 ½ cups of the cheesecake batter and stir in dissolved espresso powder. This will give you that deep coffee layer.

step 4: assemble the cheesecake

Pour half of the plain batter into the crust. Spoon half of the espresso batter on top and gently swirl.

Dip biscuits quickly in hot espresso and layer them evenly over the batter. Pour the rest of the coffee batter on top, then spoon over the remaining plain batter. Drop spoonfuls of the remaining espresso batter and swirl lightly again.

step 5: bake in a water bath

Place the pan inside a larger rimmed tray and pour in boiling water until it reaches halfway up the sides. Bake at 325°F (163°C) for 35-45 minutes. The edges should be set, but the center should still wobble slightly.

Turn off the oven and let it sit inside for another 15-20 minutes without opening the door.

Cool on a wire rack, then remove the pan sides and let the cheesecake cool completely before chilling.

step 6: whip and top

Beat heavy cream with sugar until soft peaks form. Add vanilla, then beat a few seconds longer until slightly firmer. Pipe or spread over the cheesecake, then dust with cocoa powder.

tips for success

Don't overmix the batter. Air bubbles can cause cracks.
Always use room temperature cream cheese. Cold cream cheese will give you lumps.
For neat slices, chill overnight before serving.

storage

Store this tiramisu cheesecake in the fridge for up to 5 days. It also freezes well-wrap slices individually for a grab-and-go treat.

faqs about tiramisu cheesecake

What makes this cheesecake different from regular cheesecake?
It has layers of espresso-soaked biscuits and a coffee swirl that mimic classic tiramisu.

How long should it chill?
At least 4 hours, but overnight gives the best texture.

Can I freeze tiramisu cheesecake?
Yes, wrap tightly and freeze up to 2 months.

Do I need a water bath?
Yes-it helps prevent cracks and keeps the cheesecake creamy.

recipes you may like

conclusion

This indulgent baked tiramisu cheesecake combines the creamy richness of cheesecake with the bold, coffee-soaked charm of tiramisu. It's one of those desserts that feels special, yet is simple enough to make on a quiet weekend.

So brew that espresso, grab your cream cheese, and treat yourself-you deserve it.

📖 Recipe

0 Shares

why you'll love this tiramisu cheesecake