No-Bake Tiramisu Cheesecake Recipe — Creamy Layered Dessert

Learn how to make a rich, creamy No Bake Tiramisu Cheesecake with a chocolate cookie base, a whipped mascarpone and cream cheese filling, espresso-soaked savoiardi (ladyfingers) and a splash of coffee liqueur. This easy no-bake dessert sets in the fridge, so it’s perfect to prepare ahead for guests or a special occasion.

A whole tiramisu cheesecake sitting on a wooden board and parchment paper.

A classic Italian tiramisu is one of my favourite desserts when done right, so I often use those flavours in other creations like tiramisu ice cream and this tiramisu cheesecake. Because it’s no-bake, the recipe is straightforward: assemble the layers, chill until set, then finish with cocoa and grated chocolate.

This version uses a crumbly chocolate biscuit base, a silky mascarpone and cream cheese filling, espresso-dipped savoiardi and optional Kahlúa for depth. It’s indulgent, balanced and easy to scale.

Scroll down for the full recipe, ingredient notes, step-by-step photos, tips, variations and a video tutorial. For a printable recipe, see the recipe card below.

Ingredients

Below is a photo showing the main ingredients and the notes that follow will help you substitute where needed.

Ingredient notes and substitutions

Dark chocolate digestives – a UK favourite; you can substitute Oreos (filling and all) if preferred.
Butter – unsalted butter binds the base, so don’t skip it.
Cream cheese & mascarpone – use good quality products and bring both to room temperature before mixing.
Heavy cream (double cream in the UK) – use full-fat cream and keep it cold in the fridge until you whip it.
Espresso or strong coffee – a strong brew gives the dessert its classic tiramisu flavour when dipping the savoiardi.
Kahlúa or coffee liqueur – optional; leave it out to make the cheesecake alcohol-free.

Step by step photos and instructions

Make the cheesecake base

Line a 9-inch springform tin with baking parchment. Melt the butter and set aside. Blitz the chocolate biscuits in a food processor to fine crumbs.

Four photos in a collage showing how to make a cheesecake base with cookie crumbs.

Combine the melted butter with the cookie crumbs, press the mixture into the base of the tin in an even layer and refrigerate for at least 30 minutes to firm up the base.

Make the filling

In a large bowl, combine cream cheese, mascarpone, powdered sugar and 2 tablespoons of Kahlúa (if using). Whisk briefly with an electric hand whisk until just combined—avoid overmixing or the mixture can loosen.

Four photos in a collage showing how to make a tiramisu cheesecake filling.

In a separate chilled bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese-mascarpone mixture in three additions until fully incorporated and smooth.

Mix the espresso with 2 tablespoons of Kahlúa (or omit the liqueur) and set aside for dipping the savoiardi.

Four photos in a collage showing how to assemble the Tiramisu cheesecake.

Remove the chilled base from the fridge. Spread half of the cheesecake filling evenly over the crust. Quickly dip each savoiardo into the coffee mixture for a few seconds (don’t soak them) and arrange a single layer over the filling, breaking fingers as needed to fit.

Four photos in a collage showing how to finish assembling a Tiramisu cheesecake

Spread the remaining filling over the savoiardi and smooth the top. Refrigerate for at least 8 hours, preferably overnight, to allow the cheesecake to set and the flavours to meld.

Before serving, run a small knife around the edge, remove the springform rim and dust the top with cocoa powder and grated dark chocolate if desired.

Recipe tips

Chill the base – refrigerate the crust for 30–60 minutes before adding the filling so it holds its shape.
Use strong coffee – a bold espresso gives the best tiramisu flavour when dipping the ladyfingers.
Don’t overmix – mix the cream cheese and mascarpone only until combined so the filling remains stable.
Temperature matters – mascarpone and cream cheese should be at room temperature for easy mixing; heavy cream must be cold for whipping.

Recipe FAQs

How long does it last in the fridge?

Store covered in the refrigerator for 3–4 days.

Can I make this without alcohol?

Yes — simply omit the coffee liqueur with no other changes required.

Can it be frozen?

Yes. Wrap tightly and freeze for up to 3 months; thaw overnight in the fridge before serving.

A close up of a slice of tiramisu cheesecake with a bite out.

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If you try this No Bake Tiramisu Cheesecake or any recipe from the blog, please leave a rating and a comment to let me know how it turned out — I love hearing from readers!

Step By Step Photos Above

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