If you’re a fan of rich desserts that require minimal effort, then this No-Bake Tiramisu Cheesecake with Espresso Layers is for you. This delightful treat combines the creamy texture of cheesecake with the bold flavors of tiramisu, all without the need for an oven. Perfect for warm days or when you simply want to skip the baking process, this recipe is sure to impress your friends and family.
Imagine indulging in a luscious, creamy cheesecake that boasts layers of espresso-infused flavor. As each bite melts in your mouth, you’ll experience the delightful contrast of the sweet mascarpone cheese and the slightly bitter espresso. It’s a beautiful harmony that captures the essence of classic tiramisu while presenting it in a new, exciting way.
An Irresistible No-Bake Dessert
This No-Bake Tiramisu Cheesecake with Espresso Layers is a delightful fusion of creamy mascarpone cheese, rich espresso, and a hint of cocoa, all layered on a buttery biscuit crust. It’s a dessert that delivers a symphony of flavors and textures, making it perfect for any occasion.
The taste is a delightful balance of sweetness and coffee richness, making it an ideal dessert for coffee lovers. Each layer adds depth, ensuring that every forkful is a celebration of classic Italian dessert flavors.
Ingredients
- 200g digestive biscuits or ladyfingers, crushed
- 100g unsalted butter, melted
- 500g mascarpone cheese
- 200ml heavy whipping cream
- 100g powdered sugar
- 1 cup strong brewed espresso, cooled
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder, for dusting
- Optional: dark chocolate shavings for garnish
Instructions
- Prepare the Crust: In a bowl, mix the crushed biscuits with melted butter until well combined. Press the mixture into the bottom of a springform pan to form an even layer. Refrigerate while preparing the filling.
- Make the Filling: In a large bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
- Layering: Divide the mascarpone filling into two parts. Take half and spread it over the chilled crust. Drizzle some cooled espresso over this layer, then add the second half of the mascarpone mixture on top. Drizzle more espresso and smooth it out.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Dust the top with cocoa powder and garnish with dark chocolate shavings if desired. Slice and enjoy your delicious no-bake tiramisu cheesecake!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 5g
- Carbohydrates: 30g
