Tiramisu Cheesecake Explained: A Delicious Dessert

Tiramisu cheesecake is a unique and delicious combination of two popular desserts: cheesecake and tiramisu. This decadent dessert combines the creamy richness of a traditional cheesecake with the flavors of a classic Italian tiramisu. The result is an indulgent treat that’s sure to please all of your guests.


Tiramisu cheesecake typically starts with a traditional graham cracker crust. The filling is a combination of cream cheese, sugar, eggs, and mascarpone cheese. To give it a true tiramisu flavor, you’ll also need espresso, cocoa powder, and liqueur. The topping is a combination of heavy cream, sugar, and cocoa powder.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat the cream cheese, sugar, and eggs until light and fluffy. Add the mascarpone cheese and mix until combined.
  4. In a small bowl, mix together the espresso, cocoa powder, and liqueur. Pour the mixture into the cream cheese mixture and stir until combined.
  5. Pour the mixture into the cooled crust and bake for 30 minutes. Let cool completely.
  6. In a medium bowl, beat the heavy cream, sugar, and cocoa powder until stiff peaks form. Spread the mixture over the cooled cheesecake.
  7. Chill for at least 4 hours before serving.


Tiramisu cheesecake is a very versatile dessert. You can customize it to suit your tastes by using different liqueurs, such as amaretto, or adding other flavors, such as orange zest or nuts. You can also top it with whipped cream and chocolate shavings for an extra special treat.


  • Be sure to use a good quality espresso and cocoa powder for the best flavor.
  • If you don’t have a springform pan, you can use a regular 9-inch cake pan. Just line the bottom with parchment paper before pressing in the crust.
  • For an even richer cheesecake, substitute half-and-half for the heavy cream in the topping.

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