Tiramisu cheesecake: no-bake recipe

There are many versions of this iconic dessert, some even made with savoury ingredients. The one we are going to make together today is tiramisu cheesecake, a fresh, very tasty dessert that is easy to prepare, especially since it requires no baking.

Is this your favourite dessert? Then you can’t miss these three different coffee cheesecake variations.

Tiramisu cheesecake: the perfect combination for a delicious result

Choosing a dessert to end a meal with is always difficult, especially for those with a sweet tooth. With tiramisu cheesecake, it will be like eating two desserts in one!

On one hand, you have the freshness of cheesecake, with its creaminess and versatility; on the other hand, you have tiramisu, one of the best-loved spoon desserts because of its soft and velvety texture.

Now all you have to do is get to work.

Tiramisu cheesecake recipe

There are quite a few ingredients and it takes some time to make, but fear not, if you follow all the steps carefully then you can be sure of an excellent result.

Since tiramisu is very popular with children, you can use a decaffeinated coffee blend to make it: equally full-bodied and aromatic, but caffeine-free.

Ingredients

For the base:

• 250 g biscuits.
• 120 g melted butter.
• 1 espresso cup of coffee.

For the mascarpone Bavarian cream:

• 300 g fresh cream.
• 180 g mascarpone.
• 150 g milk.
• 60 g caster sugar.
• 4 egg yolks.
• 6 g food gelatin sheets.

For the topping:

• 400 g fresh cream.
• 4 tbsp icing sugar.
• Unsweetened cocoa powder.

Method

Let’s start with the base: in a mixer crush the biscuits, then add the melted butter and the coffee, continuing to mix. Use the mixture to form the base of a 22 cm hinged mould, levelling it off with a spoon. Then move it to the fridge, where it will stay until you have finished preparing the rest.

In a saucepan, whisk the egg yolks and sugar together. When you have obtained a frothy mixture, trickle in the hot milk, continuing to stir and moving the saucepan over the heat.

Cook the cream over a low flame, without bringing it to the boil, until it reaches about 82°, while continuing to stir.

Now move the cream to a bowl and add the well-wrung gelatine, having softened it in warm water. Stir until completely dissolved and add the mascarpone, a little at a time.

When the cream is smooth and runny, you can add in the whipped cream, stirring gently from the bottom up so as to avoid it falling flat. Now add the cream to the base you prepared earlier.

Place the cheesecake in the fridge for at least 4 hours. After this time, you can transfer the cake onto a serving plate.

Now all that’s left is the finishing touch: whip the cream and icing sugar with a whisk and fill a piping bag with the mixture. Decorate your cheesecake as you like and add a dusting of unsweetened cocoa.

For a more scenic presentation, you can add coffee beans. Your tiramisu cheesecake is now ready to serve.