No Bake Tiramisu Cheesecake
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- 10-inch/26 cm round springform pan
- Food processor
- Mixing bowls
- Fine-mesh sieve
INGREDIENTS
- 1 3/4 cups/250 grams chocolate biscuits or petit beurre cookies
- 4.5 ounces/125 grams unsalted butter, melted
- 1 cup/250 grams full-fat Greek yogurt, at room temperature
- 3/4 cup/200 grams cream cheese, at room temperature
- 2 cups/500 milliliters heavy cream, cold
- 3/4 cup/150 grams granulated sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 3.5 ounces/100 grams instant vanilla pudding mix
- 7 ounces/200 grams ladyfingers
- 1 cup/240 milliliters strong brewed coffee or 1 cup water mixed with 2 teaspoons instant coffee, cooled
- Unsweetened cocoa powder, for dusting
INSTRUCTIONS
- Line the bottom of a 10-inch/26 cm springform pan with parchment paper. In a food processor, pulse the cookies into fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand. Press the crumbs firmly into the base and up the sides of the pan using the bottom of a measuring cup or glass. Chill while preparing the filling.
- In a stand mixer fitted with the whisk attachment, combine the white cheese, cream cheese, heavy cream, sugar, pudding powder, and vanilla. Whip on medium-high speed until the mixture becomes thick, smooth, and holds stiff peaks, 3 to 4 minutes.
- Spread half of the cream mixture evenly into the prepared crust. Quickly dip the ladyfingers, one at a time, into the cooled coffee and arrange in a single tight layer over the cream. Top with the remaining cream and smooth the surface with an offset spatula.
- Cover and refrigerate for at least 3 hours or until fully set. Just before serving, carefully release the cheesecake from the pan and transfer to a serving plate. Dust the top generously with cocoa powder using a fine-mesh sieve.
FAQ
What can I use if I don’t have a springform pan?
You can use a deep 9-inch square dish, a standard pie dish, or even a loaf pan lined with parchment paper. The key is to use something with enough depth to accommodate the crust and cream layers of the no bake tiramisu cheesecake. If you plan to serve slices, lining the dish with parchment will help you lift the cheesecake out cleanly.
Do I need to whip the cream separately before mixing it in?
No, in this recipe the heavy cream is whipped together with the cheeses, sugar, and pudding mix all at once in a stand mixer. This streamlined step helps create the thick, stable texture needed for a no bake tiramisu cheesecake without overwhipping or splitting. Just make sure all ingredients—except the cream—are at room temperature, while the cream is cold. This ensures everything blends smoothly while the cream reaches stiff peaks, giving the cheesecake its airy, mousse-like structure.
How can I make this no bake tiramisu cheesecake gluten free?
Start by using certified gluten-free chocolate cookies or gluten-free graham crackers in place of the standard biscuits for the crust. Many brands now offer gluten-free options that crumble just as well. For the ladyfingers, look for gluten-free versions, which are increasingly available in specialty stores or online. Ensure your pudding mix and vanilla extract are also gluten-free, as some may contain hidden gluten in thickeners or flavorings.
Can I freeze no bake tiramisu cheesecake?
You can freeze this no bake tiramisu cheesecake for longer storage. Once fully set in the refrigerator, wrap the entire cake tightly in plastic wrap and then in foil. Freeze for up to 1 month. To serve, transfer it to the refrigerator the night before to thaw slowly. Avoid dusting with cocoa powder until after thawing, as freezing can cause discoloration or moisture blotches. The texture will remain creamy, although slightly less airy than when freshly made.
Best way to dip ladyfingers without making them soggy
The key to dipping ladyfingers for a no bake tiramisu cheesecake is speed and control. Quickly submerge each ladyfinger into the cooled coffee for about one second—just enough for it to absorb a bit of moisture without losing structure. If left in too long, the cookies will become mushy and fall apart, which can affect the final texture of the cheesecake. For best results, pour the coffee into a shallow dish and dip each cookie one at a time, placing it directly onto the cream layer immediately after dipping.
Can I use mascarpone instead of cream cheese?
Mascarpone can be used in place of cream cheese for a slightly richer, more traditional Italian flavor in this no bake tiramisu cheesecake. Use the same quantity—200 grams/¾ cup—and be sure the mascarpone is at room temperature before mixing to avoid curdling. Keep in mind that mascarpone is more delicate than cream cheese, so mix gently and avoid overwhipping once it’s incorporated. This swap will create a smoother, silkier filling that leans more toward classic tiramisu while still holding its shape as a no bake cheesecake.
Why is my filling too soft or not setting properly?
If the filling of your no bake tiramisu cheesecake is too soft, a few things could be at fault. First, make sure you used full-fat dairy products and cold heavy cream, which are essential for stability. Also, be sure the pudding mix was instant and not the cook-and-serve type, which won’t set without heat. Overmixing or undermixing can also affect the consistency—stop whipping once stiff peaks form. Finally, ensure the cake chilled for at least 3 hours (preferably longer); insufficient chilling time can leave the cream too loose for slicing.
