No-Bake Tiramisu Cheesecake

Ingredients

• 200 g English shortbread biscuits (Crushed into fine powder)
• 100 g Unsalted butter (Melted then slightly cooled)
• 250 g Philadelphia-style cream cheese (At room temperature)
• 250 g Mascarpone (At room temperature)
• 80 g Granulated sugar
• 200 ml Whole milk cream (35% fat) (Cold for whipping)
• 60 ml Strong cooled coffee (Unsweetened)
• 100 g Ladyfinger biscuits (savoiardi) (Quickly dipped in coffee)
• 10 g Unsweetened cocoa powder (For the finishing)
• 1 pinch Fine salt

Instructions

1. Prepare the base

   Crush the English shortbread biscuits between two sheets of parchment paper using a rolling pin until a fine powder is obtained.

   Time: PT15M

2. Mix butter and biscuits

   Melt the butter, let it cool slightly, then mix it with the biscuit powder until a homogeneous dough is obtained.

   Time: PT5M

3. Press the base into the pan

   Pour the dough into the springform pan, spread it evenly and press it firmly with the back of a spoon, lifting slightly under the edges.

   Time: PT5M

4. Cool the base

   Place the pan in the refrigerator for 15 minutes so the base firms up.

   Time: PT15M

5. Prepare the filling

   In a large bowl, whisk the cream cheese, mascarpone and sugar until a smooth mixture is obtained. In a second bowl, whisk the very cold whole milk cream into a firm whipped cream, then gently fold it into the cheese mixture.

   Time: PT15M

6. Dip the ladyfinger biscuits

   Pour the cold coffee into a shallow dish. Quickly dip each ladyfinger (in and out) so it is soaked but does not fall apart.

   Time: PT5M

7. First layer of filling

   Spread half of the cheese filling over the cooled base, smoothing with the back of a spoon.

   Time: PT5M

8. Add the soaked biscuits

   Arrange the coffee‑soaked ladyfingers on the first layer of filling.

   Time: PT5M

9. Second layer of filling

   Cover the biscuits with the remaining cheese filling and smooth the surface.

   Time: PT5M

10. Chill overnight

    Cover the pan with plastic wrap and place in the refrigerator for at least 12 hours (ideally overnight).

    Time: PT12H

11. Prepare the whipped‑mascarpone topping

    The next day, whisk again 100 ml of very cold whole milk cream with 100 g of mascarpone until a firm whipped topping is obtained.

    Time: PT5M

12. Decorate the cheesecake

    Spread the whipped‑mascarpone over the top of the cheesecake creating decorative waves, then dust with cocoa powder.

    Time: PT5M

13. Serve

    Carefully remove the ring from the pan, cut into slices and enjoy chilled.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of English shortbread biscuits: Graham crackers, Digestive biscuits
• Instead of Unsalted butter: margarine
• Instead of Philadelphia-style cream cheese: Reduced-fat cream cheese
• Instead of Mascarpone: Ricotta (less rich)
• Instead of Granulated sugar: Cane sugar
• Instead of Whole milk cream (35% fat): Whipped cream in a can
• Instead of Strong cooled coffee: espresso
• Instead of Ladyfinger biscuits (savoiardi): Boudoirs
• Instead of Unsweetened cocoa powder: Cocoa powder
• Instead of Fine salt: Sea salt

Equipment Needed

• Springform pan (20 cm)
• Parchment paper
• Rolling pin
• Mixing bowl (large)
• Mixing bowl (small) for whipped cream
• Silicone spatula
• Whisk or electric mixer
• Kitchen scale
• Plastic wrap
• Refrigerator

Critical Steps — Do Not Skip

• Crush the biscuits into a very fine powder
• Press the base firmly and evenly
• Do not over‑soak the ladyfingers to avoid them falling apart
• Whip the cream while keeping the bowl very cold
• Let the cheesecake chill overnight

Chef Tips from the Video

• Use parchment paper under the base for easy unmolding.
• Place the pan on a baking sheet while cooling to avoid condensation droplets.
• Sift the cocoa just before dusting for an even finish.

Troubleshooting

Storage

Refrigerator: Keep covered for a maximum of 3 days

Freezer: Not recommended, texture deteriorates

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the base and filling the day before, then assemble on the day.
• The cheesecake keeps very well in the refrigerator; it can be made 2 days ahead.