Easy tiramisu cheesecake- Oreo, lady finger, and espresso crust and espresso cheesecake with 12 lady fingers soaked in espresso in the middle. Topped with a whipped cream cheese and cocoa powder.
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This easy tiramisu cheesecake is actually a lot easier to make than it looks! It just looks so impressive and will wow all your friends. The crust is made out of crushed Oreos and lady fingers with espresso powder. It pair so well with the super creamy and moist espresso cheesecake.
What makes this easy tiramisu cheesecake so impressive is the lady fingers in the middle. The easy tiramisu cheesecake has 12 lady fingers soaked in espresso. It just screams delicious tiramisu doesn’t it?
Topped with a whipped cream cheese and cocoa powder. This will probably be the creamiest cheesecake you will ever make. I will show you how to make it!
How To Make The Crust For This Easy Tiramisu Cheesecake
The first step is to preheat the oven to 325F. I like to set the oven temperature lower because baking cheesecake at lower heat for a longer time means it is less likely to crack.
Spray a 9 inch spring form pan with a non stick baking spray. Place a 9 inch parchment circle on the bottom. Using a parchment circle and spraying the pan thoroughly is my best tip to get the cheesecake out of the pan intact. I use these circles and this spring form pan.
Use a food processor and pulse Oreos and lady fingers until they are very fine crumbs. In a small bowl, combine both cookie crumbs and add espresso powder and melted butter. Pour mixture into spring form pan.
I just use my hands to compact the crust. (Make sure they are clean obviously!) I have tried using a rubber spatula and a glass cup to compact the crust, but nothing compares to using my hands. I can control the crust a lot easier this way. Be sure to not have the crust go up the sides of the cheesecake.
Bake the crust for 10 minutes. This makes sure you don’t have a soggy crust!
Making Espresso Cheesecake
While the crust is baking, I will make the espresso so it is ready. Set aside 6 TBSP of espresso for the cheesecake and the rest will be for soaking the lady fingers.
I use a stand mixer for this cheesecake because it is powerful enough to beat the cream cheese to get rid of all cream cheese chunks. Beat the room temperature cream cheese for 2 minutes on medium high. The cream cheese will be light and fluffy.
Add in the brown sugar and beat again. The brown sugar helps add another layer of moisture from the molasses. Next, add in the heavy cream, sour cream, vanilla, and espresso. Beat for another minute, this will allow everything to be mixed in and smooth.
Add in the eggs one at a time. When making cheesecake, slowly adding in the eggs means adding as little air as possible. Adding more air is one of the main reasons cheesecake will crack. Don’t over mix the eggs.
Preparing The Espresso Cheesecake
Pour half of the cheesecake batter into the spring form pan. Dip 12 lady fingers into espresso and arrange them clockwise on the cheesecake batter. Be careful to not over soak the lady fingers. Too much espresso can interfere with the baking and cause a soggy cheesecake.
Pour the rest of the cheesecake batter on top and prepare a water bath for the cheesecake. Check out my turtle cheesecake recipe for tips on making an easy water bath. Bake the cheesecake for 95-110 minutes.
The cheesecake is ready when the edges are set and the middle has a slight jiggle. Prop the oven door open for 30 minutes with the oven off for the cheesecake to slightly cool. Then let it cool completely on a cooling rack.
Allow the cheesecake to cool for 6 hours to overnight in the fridge before removing spring form pan. If you take it out before then, the cheesecake will be more mushy. Cold cheesecake is the best.
Whipped Cream Cheese Topping
After the cheesecake has fully chilled in fridge, take off the spring form pan and parchment circle. Start to prepare the whipped cream cheese topping.
Beat the cream cheese for 2 minutes until light and fluffy. Add in vanilla and then slowly add in the sifted powdered sugar. Make sure the powdered sugar is sifted because you don’t want clumps of it in the cream cheese. I do all of this in a stand mixer and I use a paddle attachment for this part.
Switch over to a whisk attachment and whisk the heavy cream on medium high until stiff peaks form.
Pipe circles onto the cheesecake and pull up slightly to get the peaks on the tips. Pipe circles across whole cheesecake until it is covered. This will take patience! Using a mesh strainer, sprinkle cocoa powder over the topping.
This cheesecake is seriously so creamy! Make sure to keep it in the fridge until ready to serve.
How Long Will This Cheesecake Stay Good For?
This cheesecake will be the best for 3-5 days in the fridge. Any longer than that and the whipped topping won’t be as good.
You can freeze the cheesecake. Make sure to freeze it before adding the topping and cover well in the freezer. When you are ready to use it, allow it to thaw for 24 hours in the fridge before serving.
How To Get The Perfect Slice
Since this cheesecake is so creamy and delicious, you want to make sure you get the perfect slice! Plus, you worked so hard on it that you want it be perfect when you put on plates.
The best way to do that is to use a warm knife. I will run the knife under hot water and wipe with a cloth so it is dry. Cut into the cheesecake and then wipe off the knife and do it over again.
The warm knife will glide through the cheesecake and wiping off the blade will make sure each slice is clean.
Other Recipes To Try
- 12 Oreos crushed into fine crumbs
- 12 Ladyfingers crushed into fine crumbs
- 1 tsp Espresso powder
- 5 TBSP Unsalted butter melted
- 32 oz Cream cheese room temperature
- 1 cup Packed brown sugar light or dark
- 2 tsp Pure vanilla extract
- 1 cup Sour cream room temperature
- 3/4 cup Heavy cream room temperature
- 4 Large eggs
- 1 1/2 cups Prepared Espresso Seperate 6 TBSP for cheesecake
- 12 Lady fingers
Whipped Cream Cheese
- 8 oz Cream cheese room temperature
- 1 1/2 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1 1/2 cups Heavy cream
- 1/4 cup Cocoa powder
- Crush Oreos and lady fingers in a food processor until fine crumbs. In a small bowl, combine Oreo crumbs, lady finger crumbs, espresso powder, and melted butter.
- Preheat oven to 325F. Spray a 9 inch spring form with non stick spray. Place 9 inch parchment circle on the bottom and spray again. Place crumbs in the bottom of the pan and press very firmly to compact the crust.
- Bake crust for 10 minutes.
- Once crust starts cooling, start cheesecake mixture. Using a mixer, beat cream cheese for 1 minute until light and fluffy. Beat in the brown sugar for another 1 minute. Scrape the bowl.
- Mix in vanilla, heavy cream, sour cream, and 6 TBSP of espresso. Scrape the bowl. Mix in eggs one at a time on low.
- Pour half of the cheesecake into the pan. Dip 12 lady fingers into the espresso. Arrange them clockwise. Pour the rest of the cheesecake into the pan. Prepare a water bath. Place spring form pan in a 10 inch cake pan. Place that into a 12X18 pan. Boil water to fill large pan half way up.
- Bake cheesecake for 95-110 minutes. Cheesecake is finished when edges are set and the middle has a slight jiggle. Crack the oven door 4 inches and turn off oven. Let sit for 30 minutes.
- Take out of oven and place spring form pan on a cooling rack. Allow cheesecake to cool to room temperature and place cheesecake in fridge for 6 hours to overnight. Do not remove the the spring form pan.
Whipped Cream Cheese
- Using a mixer with a paddle attachment, beat cream cheese for 1 minute until light and fluffy. Add in vanilla. Slowly add in the sifted powdered sugar. Switch to a whisk attachment and beat heavy cream on medium high until stiff peaks form.
- Take the spring form pan and the parchment circle off cheesecake. Pipe circles using whipped cream cheese in a piping bag. Sprinkle cocoa powder over top of cheesecake. Keep in fridge until serving.