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Tiramisu Cheesecake for 2 (No Bake) - An incredibly decadent desserts that combines a delicate Tiramisu with the Boldness of a Cheesecake. The perfect Valentine’s Day Dessert

No-Bake Tiramisu Cheesecake for Valentine’s Day

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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.

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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.

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This Tiramisu Cheesecake is the perfect mash up of two great desserts coming together to make one over-the-top and awesome thing!

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This cake is a very generous size for 2 people. I know, but come on there is only one Valentine’s Day a year.

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Share it with the ones you love and have a wonderful Valentines Day!

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4.68 from 31 votes
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No-Bake Tiramisu Cheesecake
Prep Time
20 mins
Total Time
20 mins
 
Servings: 2 -4
Author: Gemma Stafford
Ingredients
  • 1 ¼ cup (33/4oz/103g) cookie crumbs, digestives 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
  1. Mix together the cookie crumbs and melted butter to make the cookie base. Place in fridge to set for 20 minutes.
  2. Dissolve the coffee granules in the hot water. Set aside
  3. Beat together the mascarpone, cream cheese and powdered sugar with a hand mixer until smooth and there are no lumps.
  4. 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
  5. 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
  6. 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.
  7. 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
  8. 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
  9. Set the Tiramisu Cheesecake in the fridge overnight to firm up. This cake can be made 2 days in advance.
  10. 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.
  11. Pipe whipped cream around the top and enjoy!
Recipe Notes

This cake can be made 2 days in advance so you can prepare it before Valentines day

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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268 Comments

Write a Comment and Review

  1. Dhani on February 13, 2019 at 10:53 am

    I have 9 inches cake form. How much cream do I need?

    • Gemma Stafford on February 13, 2019 at 5:34 pm

      You can use the same recipe with the same cake tin 🙂The tiramisu won’t be as tall. But it will work

  2. Jacqueline Lim on February 12, 2019 at 5:36 pm

    Dear Gemma,

    I am from Singapore. I love watching you and all your recipes. Am going to try this recipe in time for Valentine. I noticed the base of the cake pan was removed. How did you managed to transfer the entire cake to a plate?

    Thank you 😊

    • Gemma Stafford on February 13, 2019 at 1:54 am

      Good question Jacqueline! I line the whole pan with cling wrap, overlapping the pan to provide a grip to lift this type of cake. If it is a loos bottom pan then you will only need to line the bottom, lightly oil the sides.
      I hope this is of help to you,
      Gemma 🙂

      • JacquelineLim on February 14, 2019 at 7:17 am

        Dear Gemma,

        Made it and the family love it! The cake is a little soft but manageable. Will try again. Will it help if I use gelatine powder?

        Thanks 😊

        • Gemma Stafford on February 14, 2019 at 9:01 pm

          I am delighted to hear that! You dont have to as long as you chill it for the full amount of time to set. Enjoy 😀

          • JacquelineLim on February 15, 2019 at 9:32 pm

            Dear Gemma,

            Stored the balance and ate after 2 days, noticed they are more firmed. In future will make advance 2 days as compared overnight.

            Btw, tried few times to upload picture here but not successful as server error respond.

            Thanks….Jacqueline 🙂

            • Gemma Stafford on February 16, 2019 at 4:56 pm

              Ugh, Jacquline let me get Kevin to look into the photo issue. I’m sorry about that.

              Best,
              Gemma.



  3. Mansi Shah on February 10, 2019 at 1:13 pm

    Hii Gemma! This cheesecake tasted soo good! Just wasn’t firm enough and was wondering if we can add gelatin to it. Can you help out with the measurements of gelatin and water? Thank you!!

    • Gemma Stafford on February 11, 2019 at 2:52 am

      Hi Mansi,
      This is to do with the texture of your cream cheese. Tubs of cream cheese are designed for spreading and tend to be soft. You can add gelatin to the cheesecake to help set it up, a little will do it.
      Take two sheets of gelatin, or two teaspoons of gelatin. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.You can do this over a pan of hot water too.Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *You can use agar, carrigeen moss, china grass too, these are plant based gelling agents, but you need to follow the directions on the packs for these, they come in different forms.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      This is easy when you try it!
      Gemma 🙂

  4. Sullir on January 27, 2019 at 3:20 pm

    I tried this one but realized afterward that I made a mistake… or two! I used whipping cream instead of HEAVY whipping cream – ended up breaking it trying to get to stiff peaks but didn’t have time or ingredients to do it over. Added gelatin to firm it up, which worked, but texture was more like cottage cheese! Ew! Added a little coffee liqueur to the coffee which I did like. I doubled the recipe but only had one package of ladyfingers – would have been more tasty if that was doubled as well as the filling was quite mild in flavor compared to the coffee dipped biscuits. Guess I’ll just have to do it again!

    • Gemma Stafford on January 28, 2019 at 7:29 am

      Hi Sullir,
      Oh dear! I am so sorry you had this difficulty with this recipe. I do hope you will try it again, it is a handy one to have in your repertoire.
      Thank you for being here with us,
      Gemma 🙂

  5. Theresa on January 4, 2019 at 11:37 am

    I would like to make this a 9 or 10 inch cake – should I double this recipe?

    • Gemma Stafford on January 4, 2019 at 3:14 pm

      Yes, but then it might be too big,let me know how you go!

    • Courtney on February 13, 2019 at 12:54 pm

      What was your result with doubling? I would also like to do a 10 inch. I’m thinking I will do measurements as one batch and make a 2nd batch and use what’s needed to fill.

      • Gemma Stafford on February 13, 2019 at 5:45 pm

        Hi Courtney! You can easily double the recipe. Double the amount of ingredients and make the two cakes at the same time. This is the more efficient way to do it. If there is batter left, you can always lick the bowl clean 😉

  6. DianeCoyne on December 20, 2018 at 7:36 pm

    Hello Gemma,

    I would love to make your No-Bake Tiramisu Cheesecake. What size cake pan did you use?
    Love watching your show. Your recipes are great.

    Thank you Diane Coyne
    Reno, Nevada

    • Gemma Stafford on December 21, 2018 at 12:22 am

      Hi Diane,
      I use an 8×8 inch pan/dish. A 9×9 would work well for you too. I hope you enjoy this recipe,
      Gemma 🙂

  7. Kathy Kontozis-Green on December 4, 2018 at 7:25 am

    Hi Gemma
    I whipped u tip stiff peaks formed but the filling isn’t as firm as I would have liked.could I add geletan to this and if I did what amount would I use. ?
    I used this recipe plus half to make a 9 inch cake

    • Gemma Stafford on December 6, 2018 at 10:55 am

      Hi there, you could add a half teaspoon 😀

  8. Rose Flores Marcelo on November 28, 2018 at 8:54 pm

    Hi Gemma, what can I use as substitute for the lady ginger crackers for the tiramisu cheesecake?

  9. Peru on November 14, 2018 at 6:29 am

    Hi Gemma, I am currently living in Dublin and I am a lacto-vegetarian. I could not find egg-less ladyfingers anywhere, could you please help me with a substitute or something? Thank you so much!

  10. Kris on September 11, 2018 at 4:37 pm

    I am not sure I will be able to find the fresh dairy cream, will heavy whipping cream work?

    • Gemma Stafford on September 11, 2018 at 8:39 pm

      Any cream Kris as long as you can use it for whipping. Not a table cream. Something that has nighter than 35% fat content

      Gemma.

  11. Eleanor mercado on September 11, 2018 at 6:02 am

    Hi jemma
    What is mascarpone? Because im from the phillipines… Well im a fan of u i baked already some of your recipe hope u answer tnx

    • Gemma Stafford on September 12, 2018 at 5:47 am

      Hi Eleanor,
      Mascarpone is a very rich cream cheese, made usually with dairy cream. It is not available everywhere, but it is a delicious thing if you can find it.
      I am happy that you are baking with us,
      Gemma 🙂

  12. Debbie on July 17, 2018 at 3:59 am

    Thank you Gemma for your quick reply, can’t wait for the Baking Basics new series I will be sure to check back for the mascarpone video. Thank you again for all your recipes.

  13. Debbie on July 16, 2018 at 5:06 am

    Hi Gemma, Do you have a recipe for DIY Mascarpone Cheese? I found and made your homemade cream cheese wonderful by the way. I have made your homemade butter, delicious and most of the other homemade ingredients. Love your site such a bakers life saving when your out of a certain product just make it yourself with Gemmas recipes no mistakes that way. Thanks again for all the great tips in your baking basics series.

    • Gemma Stafford on July 16, 2018 at 8:33 pm

      Hi Debbie,

      Not sure if you saw, but we are starting back up Bold Baking Basics and mascarpone is one of the first videos. There has been so many requests so it made the list.

      I’m not sure when it will air but stay tuned.
      Gemma.

  14. Michelle Garcia on July 1, 2018 at 3:52 am

    What is the possible alternative if Mascarpone is not available? Thanks

    • Gemma Stafford on July 1, 2018 at 7:13 am

      Hi Michelle,
      a regular cream cheese will work well for you too, it not as rich but it will be good.
      I hope you enjoy this recipe,
      Gemma 🙂

  15. Noeline Kiki on June 19, 2018 at 6:33 am

    Am a new comer and hv none of the accessories for baking but I luv it. I live in Cameroon and am 18 years old. I just wanted to inquire if there is a substitute to lady fingers. I really like bigger bolder baking that’s why I follow your shows on you tube and joint today.

    • Gemma Stafford on June 20, 2018 at 1:02 am

      Hi Noeline,
      Good to have you with us in Cameroon, it sounds like a very beautiful place.
      Lady fingers are a really light sponge, and many sponge cake recipes will work well for you. The crazy cupcakes recipe will work, make it in a sheet, and cut it into fingers. You can then sprinkle on the coffee mix, and proceed. There is always a way! (https://www.biggerbolderbaking.com/crazy-cupcakes/).
      I hope you can manage to do some baking, it is good to have you with us,
      Gemma 🙂

  16. Rabiya J. on June 13, 2018 at 3:55 pm

    This is the Best ever Cheese 🎂. Followed all your instructions dear Gemma. It is better to make this in advance as you mentioned. I made this on my bday yesterday.
    Love & Regards,
    Rabiya😊✌

    • Gemma Stafford on June 13, 2018 at 9:35 pm

      Yayyy!!!! I’m thrilled to hear that.

      Gemma. 🙂

  17. Rabs on May 24, 2018 at 2:30 pm

    Hi. I was making a big batch of ur tiramisu cheesecake and sadly, I over whipped the mixture.. It’s runny now:(
    Dunno what to do. Pls help!!
    I have lots of guests waiting to devour it tomorrow…

    • Gemma Stafford on May 25, 2018 at 2:46 am

      Hi Rabs,
      This sounds like the cream was wrong! A powdered cream will collapse when you add another ingredient to it. The cream which I use for most of my recipes is fresh dairy cream. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. When you add an ingredient to this, like cream cheese, or condensed milk, it will collapse and will not work well for you.
      I am sorry, this is my best guess, I am not sure you can rescue it,
      Gemma 🙂

  18. Samira on May 22, 2018 at 10:31 am

    Hi I would like to know what type of cream you used as whether you used salted or unsalted butter.

    • Gemma Stafford on May 22, 2018 at 10:47 am

      Hi,

      Use heavy whipping cream and I use salted butter.

      Gemma.

      • Samira on May 22, 2018 at 11:32 pm

        Hi all the stores near by do not sell heavy whipping cream should I use whipping cream or double cream

        • Gemma Stafford on May 23, 2018 at 1:06 am

          Hi Samira,
          The cream which I use for most of my recipes is fresh dairy cream. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
          In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are no fresh cream. I suspect your whipping cream is a manufactured product, but the double cream may well be a fresh cream. Check the carton. The fat content should be 35% or so to whip up well.
          I hope this is of help,
          Gemma 🙂

  19. Ada on April 6, 2018 at 1:17 pm

    What kind of pan I need to use for this recipe?

    • Gemma Stafford on April 6, 2018 at 3:21 pm

      A small cheesecake tin around 6-8 inches. 🙂

  20. Earl on March 6, 2018 at 8:28 am

    Looks like a delicious item

    • Gemma Stafford on March 6, 2018 at 9:10 am

      Yes it is Earl, you know a good thing when you see it!
      Gemma 🙂

  21. Morgen on February 3, 2018 at 7:41 am

    I love the taste of amaretto in my tiramisus. Could I substitute some for the vanilla extract? Thanks so much!

    • Gemma Stafford on February 3, 2018 at 12:38 pm

      Yes Morgan, feel free to add amaretto to it. That will taste great.

      Gemma.

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