If you’ve ever struggled to choose between tiramisu and cheesecake, this dessert is your dream come true.

Tiramisu cheesecake combines the best of both worlds: the rich, velvety texture of a classic cheesecake with the bold coffee and cocoa flavors of tiramisu.

Layers of creamy mascarpone, espresso-soaked ladyfingers, and a hint of cocoa make every bite an indulgent delight.

I first made this for a dinner party, and it became the star of the evening. Everyone was captivated by the layers and the way the flavors complemented each other—bold espresso, a touch of sweet mascarpone, and a perfect cocoa finish.

Plus, the cheesecake base adds a satisfying richness that takes this dessert to the next level.

What makes it even better? Pair it with indulgent rum truffles or an Espresso Martini for an elegant after-dinner experience. This dessert isn’t just a treat—it’s an event.

Try it out for your next special occasion or whenever you’re in the mood for something extraordinary. I’d love to hear how you personalize it or what your guests think!

Why This Is My Go-To Recipe?

The fully cooled cheesecake rests on a wire rack on the white marble cooktop. A hand grates semisweet chocolate over the top, creating a delicate dusting of garnish before serving.

Two Desserts in One: It’s the perfect fusion of creamy cheesecake and the bold flavors of tiramisu.
Elegant Yet Easy: It’s show-stopping enough for a dinner party but simple enough to make at home.
Rich Coffee Flavor: The espresso-soaked ladyfingers give it a robust flavor that coffee lovers will adore.
Crowd Favorite: Every time I make it, people rave about the combination of textures and flavors—it’s always a hit.

Tiramisu Cheesecake Recipe

Indulge in this rich and creamy coffee-flavored cheesecake with a buttery ladyfinger crust, topped with grated chocolate. Perfect for coffee and dessert lovers alike!

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Prep Time 25

Cook Time 40

Additional Time 3 50

Total Time 4 55

Course Dessert

Cuisine American

Servings 12

Calories 528 kcal

Equipment

9-inch springform pan
Electric mixer
Mixing bowls
Spatula
Measuring cups and spoons
Grater

Ingredients

Crust:

1 12 ounce package ladyfingers
¼ cup unsalted butter melted
2 tablespoons coffee-flavored liqueur

Filling:

3 8 ounce packages cream cheese, softened
1 8 ounce container mascarpone cheese, softened
1 cup white sugar
2 tablespoons coffee-flavored liqueur
¼ cup all-purpose flour
2 large eggs
1 teaspoon heavy cream or more as needed (Optional)
¼ ounce semisweet chocolate

Instructions

Preheat oven to 350°F (175°C). Place a pan of water on the lowest oven rack.
Crush ladyfingers into fine crumbs and mix with melted butter and coffee liqueur. Press into the bottom of a springform pan to form the crust.
Beat cream cheese, mascarpone, and sugar until smooth. Add coffee liqueur, flour, and eggs. If batter is too thick, mix in heavy cream. Pour over crust.
Bake for 40-45 minutes until just set. Turn off oven, leave door open, and cool cheesecake on the center rack for 20 minutes.
Remove cheesecake and cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours or overnight.
Before serving, grate semisweet chocolate over the top for garnish.