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Close-up shot of the finished Kahlua Cheesecake topped with a dusting of cocoa powder and Kahlua whipped cream, ready to be served on a decorative plate.

Tiramisu Cheesecake Recipe

This Tiramisu Cheesecake combines the rich, creamy texture of cheesecake with the classic flavors of tiramisu. With layers of espresso-soaked ladyfingers and a smooth mascarpone filling, it's the perfect dessert for coffee lovers. A decadent twist on a beloved classic!
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Prep Time 5 hours
Cook Time 10 minutes
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 4
Calories 450 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups
  • Spatula
  • Sifter
  • Oven

Ingredients
  

crust

  • 1 1/4 cup vanilla wafer crumbs
  • 1/4 cup salted butter melted
  • 1 1/2 tbsp sugar

CHEESECAKE FILLING

  • 8 oz cream cheese room temperature
  • 16 oz mascarpone cheese room temperature
  • 1/4 cup sugar
  • 1 cup heavy whipping cream cold
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract

Kahlua Mixture

  • 3 tbsp warm water
  • 2 tbsp instant espresso powder
  • 1 cup Kahlua
  • 12 ladyfingers

Kahlua Whipped Cream

  • 1 cup heavy whipping cream cold
  • 1/4 cup Kahlua mixture remaining from above cold
  • 10 tbsp powdered sugar
  • Cocoa optional

Instructions
 

  • Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  • Mix crust ingredients well and press into the bottom of the pan.
    Close-up shot of a white marble cooktop with vanilla wafer crumbs, melted butter, and sugar being mixed in a glass bowl. The mixture is pressed evenly into the bottom of the springform pan, ready for baking
  • Bake for 10 minutes, then set aside to cool.
    Close-up shot of the crust baking in the oven, with golden edges visible through the oven window, and the timer showing 10 minutes.

FILLING

  • Beat cream cheese, mascarpone, and sugar together on medium-low speed until smooth. Set aside.
    Close-up shot of a mixing bowl with cream cheese, mascarpone, and sugar being beaten with a hand mixer, creating a smooth mixture. A separate bowl holds whipped heavy cream, ready to be folded in
  • Whip heavy cream, powdered sugar, and vanilla until stiff peaks form, then fold into the mascarpone mixture.
  • Combine warm water and espresso powder with Kahlua. Dip ladyfingers in the mixture and arrange over the cooled crust.
    Close-up shot of a small saucepan on the white marble cooktop, where warm water and instant espresso powder are mixed with Kahlua to create a smooth, flavorful liquid
  • Spread the mascarpone mixture over the ladyfingers.
  • Chill the cheesecake in the refrigerator for 5-6 hours or overnight.
    Close-up shot of ladyfingers being dipped into the Kahlua mixture and carefully arranged in the bottom of the cooled crust. The mascarpone mixture is then spread evenly over the ladyfingers.

Finishing

  • Whip heavy cream, remaining Kahlua mixture, and powdered sugar until stiff peaks form.
    Close-up shot of a hand mixing Kahlua mixture, powdered sugar, and heavy cream until stiff peaks form to create the whipped topping. The cheesecake is removed from the pan, and the whipped cream is spread evenly on top.
  • Remove cheesecake from the pan, smooth the sides, and top with Kahlua whipped cream.
    Close-up shot of ladyfingers being dipped into the Kahlua mixture and carefully arranged in the bottom of the cooled crust. The mascarpone mixture is then spread evenly over the ladyfingers.
  • Sprinkle with cocoa powder and refrigerate until ready to serve.
    Close-up shot of the finished Kahlua Cheesecake topped with a dusting of cocoa powder and Kahlua whipped cream, ready to be served on a decorative plate.