Creamy Tiramisu Cheesecake Recipe (No Water Bath)

This creamy tiramisu cheesecake is one of my all-time favorite desserts to make when I want something elegant yet comforting. It’s a perfect fusion of classic Italian tiramisu and rich, velvety cheesecake—all without the fuss of a water bath. The layers of espresso-soaked ladyfingers, creamy coffee-flavored cheesecake, and luscious mascarpone whipped topping come together for a dessert that feels luxurious and absolutely irresistible.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite desserts in one: tiramisu and cheesecake. The texture is silky smooth, the flavor is rich but balanced, and it’s surprisingly easy to make. I don’t have to worry about using a water bath or special equipment, and the results are always stunning. Plus, the aroma of espresso and Kahlua makes my kitchen smell heavenly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
7 oz ladyfingers
½ cup butter, melted
2 tablespoon Kahlua
3 tablespoon granulated sugar

Cheesecake
3 (8 oz) packages cream cheese, softened
¾ cup brown sugar, packed
3 tablespoon flour
¼ cup espresso, cooled
1 teaspoon vanilla
½ cup cream, room temperature
3 eggs, room temperature

Ladyfinger Layer
3 tablespoon warm water
2 tablespoon instant espresso
1 cup Kahlua
12 ladyfingers

Mascarpone Whipped Cream Topping
4 oz mascarpone, cold
¼ cup granulated sugar
1 cup heavy cream
½ teaspoon Kahlua
Cocoa powder for dusting the top

Directions

1. I start by preheating my oven to 325°F (160°C) and greasing a 9-inch springform pan.
2. To make the crust, I crush the ladyfingers into fine crumbs using a food processor. I add the melted butter, Kahlua, and sugar, then mix until everything is evenly moistened.
3. I press the mixture firmly into the bottom of the pan to form an even crust and set it aside while preparing the filling.
4. For the cheesecake batter, I beat the softened cream cheese and brown sugar together until smooth and creamy.
5. I add the flour, espresso, vanilla, and cream, mixing just until incorporated.
6. I beat in the eggs one at a time, blending gently until the mixture is smooth.
7. I pour half of the cheesecake batter over the prepared crust and smooth it out.
8. For the ladyfinger layer, I combine the warm water, instant espresso, and Kahlua in a shallow dish. I quickly dip the ladyfingers one by one (just for a second so they don’t get soggy) and arrange them evenly on top of the cheesecake layer.
9. I pour the remaining cheesecake batter over the top and smooth the surface.
10. I bake for about 60–70 minutes, or until the center is just set and slightly wobbly. I turn off the oven, leave the door slightly open, and let the cheesecake cool inside for about 1 hour.
11. I remove it from the oven, let it cool completely at room temperature, then refrigerate it for at least 6 hours or overnight.

For the topping:

1. In a chilled bowl, I beat the mascarpone and sugar until smooth.
2. I add the heavy cream and Kahlua, whipping until stiff peaks form.
3. I spread or pipe the topping over the chilled cheesecake and dust the top generously with cocoa powder before serving.

Servings and Timing

This recipe makes about 12 servings. It takes around 25 minutes to prepare, 1 hour to bake, and at least 6 hours to chill. I usually make it the night before serving for the best flavor and texture.

Variations

Sometimes I add a layer of grated dark chocolate over the espresso-soaked ladyfingers for extra richness. When I want a stronger coffee flavor, I use espresso powder in the cheesecake batter. For a festive twist, I swap Kahlua for amaretto or Baileys. I’ve also made mini versions of this dessert in individual cups—they look beautiful and are perfect for parties.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It actually tastes even better the next day as the flavors meld. For longer storage, I freeze it (without the topping) for up to 2 months. When I’m ready to serve, I thaw it overnight in the fridge, then add the mascarpone topping and dust with cocoa just before serving.

FAQs

Can I make this without alcohol?

Yes, I replace the Kahlua with extra espresso or strong coffee for a non-alcoholic version.

Do I really not need a water bath?

Correct! This cheesecake bakes perfectly without one. I just make sure not to overbake it.

Can I use store-bought espresso instead of instant?

Yes, as long as it’s strong and cooled before adding it to the batter.

What can I use instead of ladyfingers?

I sometimes use graham crackers or digestive biscuits if I don’t have ladyfingers.

How do I prevent cracks on top?

I avoid overmixing the batter and let the cheesecake cool slowly in the oven.

Can I make the topping ahead of time?

Yes, I prepare it up to 1 day in advance and store it covered in the fridge.

What if I don’t have mascarpone?

I substitute it with an equal amount of cream cheese blended with 2 tablespoons of heavy cream.

Can I use instant coffee instead of espresso?

Yes, I just use a little more for a stronger flavor.

How can I make it extra creamy?

I make sure all my ingredients are at room temperature before mixing—they blend more smoothly.

How long should I chill the cheesecake before serving?

At least 6 hours, but overnight gives the best texture and flavor.

Conclusion

This creamy tiramisu cheesecake is one of my favorite desserts to make when I want to impress. I love the way the espresso, Kahlua, and mascarpone blend together for a rich, decadent flavor that feels indulgent yet elegant. It’s simple to make, doesn’t need a water bath, and turns out perfectly every time—a true showstopper for any occasion.

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