This no bake cheesecake is like two desserts in one! #nobakedessert
If you love classic Tiramisu, then you will love this twist on the classic Italian dessert – a Tiramisu cheesecake. This no bake cheesecake has an a Oreo cookie crust, mascarpone creamy cheesecake filling, and espresso soaked lady fingers. It’s everything you love about Tiramisu but in a no bake cheesecake form. It’s two desserts in one! Perfect make ahead dessert for the holidays! This Tiramisu cheesecake is an easy no bake cheesecake. No water bath required!
Find the full printable recipe: https://www.bostongirlbakes.com/tiramisu-cheesecake/
Ingredients
Crust:
24 Java Chip Oreos *see note
¼ cup (½ stick, 57 g) unsalted butter melted
Cheesecake:
16 ounces (2 packages) mascarpone cheese room temperature
8 ounces (227 g) full-fat cream cheese room temperature
1 ½ cups (180 g) powdered sugar
1 ¼ cup (300 g) sour cream
2 teaspoons vanilla extract
16 ounces whipped topping, or homemade whipped cream divided
½ 7-ounce package ladyfingers
3 Tablespoons espresso powder
¾ cup (180 ml) hot water
1-2 Tablespoons cocoa powder
Instructions
Make the Oreo crust
In a food processor, pulse the oreo cookies into fine crumbs.24 Java Chip Oreos
Add in the melted butter and pulse until combined. ¼ cup (½ stick, 57 g) unsalted butter
Press the crust mixture into an assembled 9-inch springform pan on the bottom and up the side and cover well with plastic wrap.
Place the crust in the freezer while making the cheesecake filling.
Make the cheesecake filling
Beat the mascarpone cheese, cream cheese, and powdered sugar in a large mixing bowl using a hand or stand mixer (fitted with a paddle attachment until light and fluffy, about 2-5 minutes. 16 ounces (2 packages) mascarpone cheese 8 ounces (227 g) full-fat cream cheese 1 ½ cups (180 g) powdered sugar
Add in the sour cream and vanilla and beat until smooth. 1 ¼ cup (300 g) sour cream 2 teaspoons vanilla extract
Gently fold in 4 cups of the whipped topping until incorporated. 16 ounces whipped topping, or homemade whipped cream
Assemble the cheesecake
Remove the crust from the freezer and discard the plastic wrap.
Spread ½ of the cheesecake mixture into the prepared crust, spread it as evenly as possible, and do not leave any air holes.
Fit the ladyfingers onto the cheesecake layer as closely as possible, cutting them to fit as necessary. ½ 7-ounce package ladyfingers
Mix the espresso powder and hot water in a small bowl until the powder dissolves. 3 Tablespoons espresso powder ¾ cup (180 ml) hot water
Dip each ladyfinger in the mixture until covered, allow the excess to drip off, and then return it to its place on the cheesecake layer.
Once all ladyfingers have been dipped and replaced, spread the remaining cheesecake filling evenly over the top, leaving at least ¼ inch between the cheesecake and the top of the pan.
Depending on the size of your pan, you may have extra cheesecake filling. Refrain from filling your pan; extra cheesecake filling can be discarded or used as a dip for crackers or cookies.
Spread the remaining whipped topping over the top of the cheesecake layer, just to the top of the pan. Or pipe it on with a piping bag and a large piping tip.
Cover the cheesecake well with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
When ready to serve the cheesecake, remove the cheesecake from the refrigerator and discard the plastic.
Use a small wire colander to sprinkle the cocoa powder all over the top of the cheesecake to create a thin and even coating. 1-2 Tablespoons cocoa powder
Cut into slices and serve.
Notes
Storage: Store your Tiramisu Cheesecake covered in the refrigerator. It's best to keep it in the springform pan, covered tightly with plastic wrap or foil, to prevent the cheesecake from absorbing any odors from the refrigerator. You can store the cheesecake for up to 5 days in the refrigerator.
Freezing: You can freeze Tiramisu Cheesecake for up to 2 months. To freeze the cheesecake, wrap it, either entirely or in individual slices, tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to serve it, thaw the cheesecake in the refrigerator overnight. However, remember that the cheesecake's texture may change slightly after freezing and thawing, and it may not be as smooth and creamy as it was when you first made it.
Java chip Oreos: You can substitute regular Oreos, chocolate graham crackers, granulated sugar, or animal crackers if needed. Be aware that these substitutions will reduce the coffee flavor of the cheesecake. You can add a Tablespoon of espresso powder to the crust if you want to replace the flavor.
Mascarpone cheese: You can make this cheesecake with only cream cheese if desired, but be aware that the flavor will change since mascarpone cheese is milder than cream cheese.
Powdered sugar: You can substitute ¾ cup of granulated white sugar, but it is harder to incorporate into the cheeses, so be sure to mix well.
Sour cream: Whole-fat, plain Greek yogurt can be substitute
#nobakecheesecake
Find the full printable recipe: https://www.bostongirlbakes.com/tiramisu-cheesecake/
Ingredients
Crust:
24 Java Chip Oreos *see note
¼ cup (½ stick, 57 g) unsalted butter melted
Cheesecake:
16 ounces (2 packages) mascarpone cheese room temperature
8 ounces (227 g) full-fat cream cheese room temperature
1 ½ cups (180 g) powdered sugar
1 ¼ cup (300 g) sour cream
2 teaspoons vanilla extract
16 ounces whipped topping, or homemade whipped cream divided
½ 7-ounce package ladyfingers
3 Tablespoons espresso powder
¾ cup (180 ml) hot water
1-2 Tablespoons cocoa powder
Instructions
Make the Oreo crust
In a food processor, pulse the oreo cookies into fine crumbs.24 Java Chip Oreos
Add in the melted butter and pulse until combined. ¼ cup (½ stick, 57 g) unsalted butter
Press the crust mixture into an assembled 9-inch springform pan on the bottom and up the side and cover well with plastic wrap.
Place the crust in the freezer while making the cheesecake filling.
Make the cheesecake filling
Beat the mascarpone cheese, cream cheese, and powdered sugar in a large mixing bowl using a hand or stand mixer (fitted with a paddle attachment until light and fluffy, about 2-5 minutes. 16 ounces (2 packages) mascarpone cheese 8 ounces (227 g) full-fat cream cheese 1 ½ cups (180 g) powdered sugar
Add in the sour cream and vanilla and beat until smooth. 1 ¼ cup (300 g) sour cream 2 teaspoons vanilla extract
Gently fold in 4 cups of the whipped topping until incorporated. 16 ounces whipped topping, or homemade whipped cream
Assemble the cheesecake
Remove the crust from the freezer and discard the plastic wrap.
Spread ½ of the cheesecake mixture into the prepared crust, spread it as evenly as possible, and do not leave any air holes.
Fit the ladyfingers onto the cheesecake layer as closely as possible, cutting them to fit as necessary. ½ 7-ounce package ladyfingers
Mix the espresso powder and hot water in a small bowl until the powder dissolves. 3 Tablespoons espresso powder ¾ cup (180 ml) hot water
Dip each ladyfinger in the mixture until covered, allow the excess to drip off, and then return it to its place on the cheesecake layer.
Once all ladyfingers have been dipped and replaced, spread the remaining cheesecake filling evenly over the top, leaving at least ¼ inch between the cheesecake and the top of the pan.
Depending on the size of your pan, you may have extra cheesecake filling. Refrain from filling your pan; extra cheesecake filling can be discarded or used as a dip for crackers or cookies.
Spread the remaining whipped topping over the top of the cheesecake layer, just to the top of the pan. Or pipe it on with a piping bag and a large piping tip.
Cover the cheesecake well with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
When ready to serve the cheesecake, remove the cheesecake from the refrigerator and discard the plastic.
Use a small wire colander to sprinkle the cocoa powder all over the top of the cheesecake to create a thin and even coating. 1-2 Tablespoons cocoa powder
Cut into slices and serve.
Notes
Storage: Store your Tiramisu Cheesecake covered in the refrigerator. It's best to keep it in the springform pan, covered tightly with plastic wrap or foil, to prevent the cheesecake from absorbing any odors from the refrigerator. You can store the cheesecake for up to 5 days in the refrigerator.
Freezing: You can freeze Tiramisu Cheesecake for up to 2 months. To freeze the cheesecake, wrap it, either entirely or in individual slices, tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to serve it, thaw the cheesecake in the refrigerator overnight. However, remember that the cheesecake's texture may change slightly after freezing and thawing, and it may not be as smooth and creamy as it was when you first made it.
Java chip Oreos: You can substitute regular Oreos, chocolate graham crackers, granulated sugar, or animal crackers if needed. Be aware that these substitutions will reduce the coffee flavor of the cheesecake. You can add a Tablespoon of espresso powder to the crust if you want to replace the flavor.
Mascarpone cheese: You can make this cheesecake with only cream cheese if desired, but be aware that the flavor will change since mascarpone cheese is milder than cream cheese.
Powdered sugar: You can substitute ¾ cup of granulated white sugar, but it is harder to incorporate into the cheeses, so be sure to mix well.
Sour cream: Whole-fat, plain Greek yogurt can be substitute
#nobakecheesecake
