Creamy Tiramisu Cheesecake Recipe (No Water Bath)

This creamy Tiramisu Cheesecake is 100% homemade with a buttery ladyfinger crust, espresso-soaked ladyfingers, creamy espresso cheesecake, and a whipped mascarpone topping. It tastes just like the classic dessert and is the perfect cheesecake recipe for entertaining and making ahead! Plus it’s made without a water bath for hassle free baking.

📝 Ingredients

• 7 oz ladyfingers
• 1/2 cup butter (melted)
• 2 tbsp Kahlua
• 3 tbsp granulated sugar
• 3 8oz packages cream cheese (softened)
• 3/4 cup brown sugar (packed)
• 3 tbsp flour
• 1/4 cup brewed espresso (cooled)
• 1 tsp vanilla
• 1/2 cup heavy cream (room temperature)
• 3 eggs (room temperature)
• 3 tbsp warm water
• 2 tbsp instant espresso
• 1 cup Kahlua
• 12 ladyfingers
• 4 oz mascarpone (cold)
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1/2 tsp Kahlua
• Cocoa powder (for dusting the top)

👨‍🍳 Instructions

1. 1--- Crust ---
2. 2Preheat the oven to 350°F. Line the bottom of a 9 inch springform pan with parchment paper. Spray lightly with baking spray.
3. 3In a large food processor, pulse the the ladyfingers until they are fine crumbs. Add the melted butter, Kahlua, and sugar and pulse until combined (it should look like damp sand).
4. 4Press the crumbs firmly into a single layer in the prepared pan. Bake for 6-7 minutes, then set aside to cool.
5. 5--- Cheesecake ---
6. 6Reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when the cheesecake goes into the oven.
7. 7With hand mixers or a stand mixer with the paddle attachment, beat the cream cheese for 1-2 minutes on medium speed, until smooth and creamy.
8. 8Add the brown sugar and flour. Combine on medium speed for 1 minute. Scrape the bowl well.
9. 9Add the espresso and vanilla. Beat on medium-low until just combined, then scrape the bowl.
10. 10Add the cream. Beat on medium-low until just combined.
11. 11Add the eggs one at a time, mixing on low speed until just combined, then scrape well. Tap the bowl on the counter for 30 seconds, releasing excess air bubbles.
12. 12--- Ladyfingers ---
13. 13Combine warm water and espresso powder in a shallow dish. Stir in the Kahlua. Working with one ladyfinger at a time, dip it into the mixture for 4 full seconds on the first side, then flip it and allow it to sit for 4 more seconds.
14. 14Arrange the dipped ladyfingers onto the cooled crust to form a single layer (see photo in post). Then pour the cheesecake batter on top.
15. 15--- Baking ---
16. 16Place a 9x13 baking pan on the lower rack of your oven. When ready to bake, pour 3 cups of very hot water into the pan. Immediately place the cheesecake on the middle rack above it, then bake for 50-60 minutes. The cheesecake is done when the edges are set and firm, but the middle 2-3 inches are underset. The middle should jiggle when you lightly shake the pan.
17. 17Remove from the oven and allow to cool to room temperature for several hours. Then refrigerate for 3-4 hours, or overnight, before adding the topping.
18. 18--- Mascarpone Topping ---
19. 19Once the cheesecake is completely cooled, make the topping. With a hand mixer or stand mixer fitted with the whisk attachment, whip the cold mascarpone and sugar on high until combined.
20. 20Add the cold cream and Kahlua. Whip on medium low until mostly combined, then increase the speed to high until stiff peaks form.
21. 21Spread or pipe the topping onto the cheesecake. Use a sieve to dust the top with cocoa powder. Serve and enjoy!