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Hi Bold Bakers!
For Valentine’s Day this year I thought what better way to celebrate the special day than by baking with my husband, Kevin. Not only is he the peanut butter to my jelly but he is also the other half of Bigger Bolder Baking that you don’t often get to see because he is behind the camera filming and editing.
We both love desserts, obviously. When trying to decide what to bake together l learned one of Kevin’s favorite desserts is a Tiramisu and one of mine is Cheesecake! That’s where I came up with the idea for a Tiramisu Cheesecake for 2. It’s an incredibly decadent dessert that combines a delicate Tiramisu with the Boldness of a Cheesecake. It’s the perfect Valentine’s Day dessert.
This Tiramisu is no bake so it’s quite fast to make. It also doesn’t contain eggs or gelatin like a traditional Tiramisu and cheesecake. But if you also want to get a taste of the authentic Italian dessert and learn how to make all the quintessential components, check out my The BEST Tiramisu Recipe (100% From Scratch).
This cake can be made two days in advance so you can prepare it before Valentine’s day and have one less thing to worry about.
This Tiramisu Cheesecake is the perfect mash up of two great desserts coming together to make one over-the-top and awesome thing!
This cake is a very generous size for 2 people. I know, but come on there is only one Valentine’s Day a year.
Share it with the ones you love and have a wonderful Valentines Day!
Find more of my Valentine’s Day Recipes here!
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No-Bake Tiramisu Cheesecake Recipe
Ingredients
- 1 ¼ cup(33/4oz/103g) cookie crumbs of digestives biscuits or
- graham crackers
- ¼ cup (2oz/57g) butter, Melted
- 1 cup (8oz/225g) cream cheese
- 1 cup (8oz/225g) mascarpone
- 1 cup (8floz/225ml) cream
- ½ cup (2oz/57g) icing sugar
- 5-6 teaspoons instant coffee granules (or a strong cup of coffee)
- 1 cup (8oz/225ml) hot water
- 2 teaspoons vanilla extract
- 1 pack Ladyfingers (around 30 biscuits)
- cocoa powder for decorating
Instructions
- Mix together the cookie crumbs and melted butter to make the cookie base. Place in fridge to set for 20 minutes.
- Dissolve the coffee granules in the hot water. Set aside
- Beat together the mascarpone, cream cheese and powdered sugar with a hand mixer until smooth and there are no lumps.
- Mix in the vanilla extract and 4 tablespoons of the coffee mix.Taste at this point and add in more coffee or vanilla if desired
- Pour in the cream and continue whipping until the mix thicken and holds stiff peaks. You want this mix to be stiff as we are not adding gelatin to the cheesecake
- Take your base from the fridge and spread half of the cream cheese mix into the tin. Bang it on the counter so that there are no gaps or air bubbles.
- With the remaining coffee mix quickly dip the ladyfingers in it, turn them and place them in the tin on top of the cheesecake filling. Note: only dip on each side for a second as they get soggy fast. Continue until you have a layer of ladyfingers in the tin
- With the remaining cheesecake mix spread it on top of the ladyfingers. Tap the tin on the counter to make sure there are no air bubbles in your cheesecake. Smooth out the top with a spatula
- Set the Tiramisu Cheesecake in the fridge overnight to firm up. This cake can be made 2 days in advance.
- When ready to serve dust the top with cocoa powder. I placed extra ladyfingers around the cake. They will naturally stick to the cheesecake mix. You don’t have to do that step but it does look beautiful.
- Pipe whipped cream around the top and enjoy!
Recipe Notes
Hi Gemma ,
I am Nishka from Bangalore in India . I made the tiramisu cheesecake and it turned out great . Being a vegetarian, I really like all your vegetarian recipes . I also made your frozen yogurts which also were really good . Thank you for the amazing recipes .
I have 9 inches cake form. How much cream do I need?
I would like to make this a 9 or 10 inch cake – should I double this recipe?
Can this cake be frozen?
Hi Gemma
I’m Deepti from Fiji Island’s.I would like to ask the whipping cream that you add with other cream do we beat till it forms a peak or can we beat the cream separately then add to the mixture.Also we don’t find both of the biscuits here.What else can I use.
I really love your recipes and do make them.
Hi Gemma! May I know what specifically 1 cup of cream that you use in this recipe? And if I can’t find this cream, any substitute for that? Thanks!
Is there anyway to make this gluten free? If so, how do I make it gluten free friendly? I have a friend who’s celiac meaning someone has a gluten allergy, and I want to make this for him.
Can I double the amount for a bigger cake?
Hey Gemma! I use non dairy whipping cream which already has sugar so do i add the icing sugar or not?
Also can you please share more recipes of homemade chocolate bars? Please? 🙂
Hi David. It would depend on the size of the cake pan you intend to use. If you’re using a 9-inch pan, you can add half of the recipe to increase the amount of mixture. I hope this helps. Thanks for being here.