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."
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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 tiramisu recipe - it's a no-bake favorite in our house.
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.
FAQ
It has layers of espresso-soaked biscuits and a coffee swirl that mimic classic tiramisu.
At least 4 hours, but overnight gives the best texture.
Yes, wrap tightly and freeze up to 2 months.
Yes-it helps prevent cracks and keeps the cheesecake creamy.
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.
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📖 Recipe
Indulgent Baked Tiramisu Cheesecake
This indulgent baked tiramisu cheesecake combines creamy cheesecake with espresso-soaked biscuits, a swirl of coffee batter, and a dreamy whipped cream topping dusted with cocoa powder. It’s the perfect marriage of two beloved desserts in one showstopping treat.
Ingredients
- 2 blocks cream cheese (brick style, not whipped)
- ¾ cup granulated sugar
- 2 whole eggs + 1 egg yolk
- 1 teaspoon pure vanilla extract
- ½ cup sour cream (full-fat)
- 1 ½ cups espresso or strong coffee (plus extra for dipping)
- 1 package Maria or Arrowroot biscuits
- 1 ½ cups graham cracker or biscuit crumbs
- 2 tablespoons brown sugar
- 1 tablespoon cocoa powder
- ⅓ cup melted butter
- 1 cup whipping cream
- 2 tablespoons confectioner’s sugar
- 1 teaspoon vanilla extract
- Cocoa powder (for dusting)
Instructions
- Preheat oven to 325°F (163°C). Line the base of a springform pan with parchment paper.
- Mix graham cracker crumbs with cocoa powder and brown sugar. Stir in melted butter and press into the pan base and 1 inch up the sides. Bake for 8–10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar and beat again. Mix in eggs one at a time, then the yolk, sour cream, and vanilla.
- Stir dissolved espresso powder into 1 ½ cups of the cheesecake batter to create coffee batter.
- Pour half of the plain batter into the crust, then half the coffee batter on top. Swirl lightly. Dip biscuits in hot espresso, layer them over the batter, then add remaining batters, alternating plain and coffee with a gentle swirl.
- Place pan in a water bath and bake 35–45 minutes until edges are set but center still jiggles. Turn off oven and let sit inside for 15–20 minutes. Cool completely, then chill.
- Whip cream with sugar and vanilla until soft peaks form. Spread or pipe over cooled cheesecake. Dust generously with cocoa powder.
Notes
Tips: Don’t overmix the batter to avoid cracks. Always use room temperature cream cheese for smoothness. Chill overnight for neat slices. Store in the fridge up to 5 days or freeze slices up to 2 months. A water bath is essential for a creamy texture.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 410Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 115mgSodium: 220mgCarbohydrates: 32gFiber: 1gSugar: 26gProtein: 7g
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