This tiramisu cheesecake is for all the espresso lovers! It has an Oreo crust with a creamy brown sugar espresso cheesecake. It is topped with espresso soaked ladyfingers, whipped mascarpone cream and cocoa powder. This is an alcohol free tiramisu dessert.

One slice of tiramisu cheesecake on a plate.

Tiramisu is a classic dessert that is creamy, delicious, and has a great espresso flavor. This cheesecake combines the decadent creamy goodness of cheesecake with the delicious flavors of tiramisu. It is the perfect way to wow your friends and family.
I have tips and tricks and process photos to easily help you make this recipe! If you love coffee desserts, you have to try my coffee cookies.

Side view of tiramisu cheesecake.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe! See my mascarpone frosting for more tips on making the frosting.

  • Tip 1: Make sure to use room temperature dairy ingredients. This will help them mix in easier and reduce lumps.
  • Tip 2: Prepare your espresso beforehand. It needs to be made with hot water, but will need to cool down before it can be added to the cheesecake.
  • Tip 3: Mix the eggs on low speed. Adding too much air to the eggs, can cause air bubbles to form. These air bubbles will rise and pop quickly in the cheesecake, which can cause cracks.
  • Tip 4: Use a water bath. See below for my favorite water bath method. Water bath is necessary to keep the cheesecake moist. A dry cheesecake will cause cracks.
Oreo crust in a pan.
Press the crust halfway up the sides of the pan.
Espresso cheesecake batter in a bowl.
Mix the eggs on low speed until combined to help avoid cheesecake cracks.
Cheesecake batter in a pan.
Pour the cheesecake bater into the pan on top of the crust.
Baked cheesecake on a platter.
For best results, chill the cheesecake overnight.
Mascarpone cream in a bowl.
Make the mascarpone cream right before you need it.

Assembling and Decorating

Ladyfingers on top of cheesecake.
Lightly soak each lady finger.
Top view of decorated cheesecake.
Pipe the mascarpone cream on top of the crust and dust with cocoa powder.
Bite missing from a slice of cheesecake on a plate.

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For more cheesecake recipes, try my no bake chocolate cheesecake and new york style cheesecake.

Close up of the side of the cheesecake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

One slice of tiramisu cheesecake on a plate.
5 from 20 reviews

Tiramisu Cheesecake

Stephanie Rutherford
This tiramisu cheesecake is for all the espresso lovers! It has an Oreo crust with a creamy brown sugar espresso cheesecake. It is topped with espresso soaked ladyfingers, whipped mascarpone cream and cocoa powder.
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Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 8 hours 20 minutes
Servings: 16 slices

Ingredients
 
 

The Crust

  • 3 cups Oreos, Fine crumb equal to 26 Oreos
  • 5 TBSP Unsalted butter, melted

Espresso Cheesecake

  • 32 oz Cream cheese, room temperature
  • 1 cup Brown sugar, packed light or dark
  • 2 tsp Pure vanilla extract
  • 3/4 cup Sour cream, room temperature
  • 1/3 cup Prepared Espresso, room temperature 1/3 cup hot water and 1 tsp of espresso powder
  • 4 Large eggs, room temperature
  • 1 Egg yolk, room temperature

Whipped Mascarpone Cream

  • 1 cup Prepared espresso
  • 12 Ladyfingers
  • 4 oz Mascarpone cheese, cold
  • 1/2 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1 cup Heavy cream, cold
  • 1/4 cup Cocoa powder, for dusting

Instructions
 

The Crust

  • Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a parchment paper circle. Spray again.
  • Using a food processor, blend the Oreos into a fine crumb. In a small bowl, add the Oreo crumbs and melted butter. Mix with a fork until combined.
    3 cups Oreos, 5 TBSP Unsalted butter
  • Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
  • Bake crust for 12 minutes.

Espresso Cheesecake

  • Using a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes.
    32 oz Cream cheese, 1 cup Brown sugar
  • Scrape the bowl using a baking rubber spatula. Add in the sour cream, espresso, and vanilla. Mix on medium until combined.
    2 tsp Pure vanilla extract, 3/4 cup Sour cream, 1/3 cup Prepared Espresso
  • Add in the eggs and egg yolk and mix on low speed until just combined. Scrape the bowl using the spatula.
    4 Large eggs, 1 Egg yolk
  • Pour cheesecake batter into pan. Prepare a water bath.
  • Water Bath Options:
    1. Place springform pan in a 10 inch cake pan. Place cake pan in a roasting pan. Fill the roasting pan up half way up the cake pan with hot steaming water.
    2. Wrap springform pan in foil tightly twice. Place pan in the roasting pan. Fill half way up with hot steaming water.
  • Bake cheesecake for 80-90 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. If it is too jiggly, then bake for another 5 minutes and check again.
  • Turn off the oven, crack open the door and let the cheesecake slowly cool for 30 minutes. Take cheesecake out of the oven and place on a wire rack. Let it cool completely before covering and chilling in the fridge for 6 hours or overnight.

Whipped Mascarpone Cream

  • Using a hand mixer, beat the mascarpone (make sure it is cold so it won't split) and powdered sugar on smooth.
    4 oz Mascarpone cheese, 1/2 cup Powdered sugar
  • Using a mixer, a metal bowl, and a whisk attachment, beat the heavy cream and vanilla on high speed until soft peaks form.
    1 cup Heavy cream, 1 tsp Pure vanilla extract
  • Add in the mascarpone and beat on high until stiff peaks form. Set aside.
  • Remove the cheesecake out of the pan and remove the parchment paper. Soak the lady fingers in the espresso and place on top of the cheesecake. Some of them will need to cut so it fills the whole cheesecake.
    1 cup Prepared espresso, 12 Ladyfingers
  • Pipe circles of the cream on top of the lady fingers. Place the cocoa powder in the mesh sieve to dust it on top of the cream. Keep the cheesecake cold before serving.
    1/4 cup Cocoa powder

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 564kcal, Carbohydrates: 49g, Protein: 8g, Fat: 41g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 127mg, Sodium: 323mg, Potassium: 224mg, Fiber: 1g, Sugar: 29g, Vitamin A: 1319IU, Vitamin C: 0.2mg, Calcium: 112mg, Iron: 4mg
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