Creamy Tiramisu Cheesecake (No Bake) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
30 Oreos crumbs
100 g Butter melted, unsalted
½ teaspoon Espresso powder
Cheesecake filling
570 g Cream cheese room temp
300 g Mascarpone cheese room temp
1 ¼ cup Heavy cream cold
1 ⅓ cup Powdered sugar
2 teaspoon Vanilla extract
2 tablespoon Instant vanilla pudding
1/3 cup Sour Cream
Assembly
10 Ladyfingers
1-2 tablespoon Cocoa powder
1 cup Espresso
1 tablespoon Kahlua optional
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Directions: |
Directions:1. Prepare a 9-inch springform pan with parchment paper.
2. Start by making the crust: pulse oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash the oreos with a cup until fine crumbs form.
3. Into a small to medium mixing bowl, add the Oreos, espresso powder, and melted butter. Mix with a spoon until the crumbs are coated with butter.
4. Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
5. Transfer the pan to the freezer and let the crust firm up while you make the filling.
6. Into a large mixing bowl, add the softened cream cheese, sour cream, cold heavy cream, powdered sugar, vanilla extract, instant vanilla pudding, mascarpone cheese, and whip it with an electric hand mixer until well combined and creamy.
7. Remove the pan from the freezer and top the crust with ⅓ of the cheesecake filling.
8. Then, dip ladyfingers in the coffee (mixed with coffee liqueur if desired) and top the filling with an even layer of the soaked ladyfingers. (Dip them for less than one second so they won't be too soaked.
9. Top the dipped ladyfingers with a thin layer of the cheesecake filling and spread it into an even layer with a spatula.
10. Transfer the rest of the cheesecake filling into a piping bag with a star tip and make dollops of the cream all over the cheesecake.
11. Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften and the cheesecake to set.
12. Remove the cheesecake from the fridge and carefully remove it from the pan.
13. Generously top the tiramisu cheesecake with plenty of cocoa powder and serve! |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:Prep: 30 minutes | Chill Time: 4 hrs | Total Time: 4 hrs 30 mins |
Personal
Notes: |
Personal
Notes: Notes:
Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
Use a nonstick springform pan. We use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
Do not overmix the cream! If you overmix this cream, it will curdle and will ruin the creaminess of this cheesecake.
Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
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