No-Bake Tiramisu Cheesecake
Ingredients
- 1 cup water
- 2 tablespoons instant espresso coffee powder,
- 6 tablespoons coffee liqueur, such as Mr. Black, divided
- 2 8-ounce packages) mascarpone cheese, softened
- 2( 8-ounce) cream cheese, softened
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 (7-ounce) package ladyfingers
- 1 cup sliced almonds, toasted
- 2 tablespoons white sugar
- 1/3 cup butter, melted
- 2 cups whipping cream
- unsweetened cocoa powder for dusting, as needed
- 12 chocolate covered espresso beans
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Instructions
- Gather all ingredients.
- Pour boiling water into a small bowl and stir in 1 tablespoon instant espresso coffee powder until dissolved. Set aside and allow to cool to room temperature, 30 minutes. When cool, add 2 tablespoons coffee liqueur. You will use this mixture to soak ladyfingers for the filling.
- Meanwhile, for the filling beat mascarpone and cream cheese in a large bowl with an electric mixer on medium until smooth. Beat in powdered sugar, remaining 1 tablespoon instant espresso coffee powder, and salt until well combined. Beat in vanilla and remaining 4 tablespoons coffee liqueur. Cover bowl, and chill in the refrigerator for 30 minutes.
- For crust, combine 12 ladyfingers, almonds, and white sugar in a food processor. Pulse to fine crumbs. Remove mixture from food processor. Stir in butter until mixture is moistened.
- Pat crumb mixture evenly into the bottom of a 9-inch springform pan. Place pan in the freezer until set, 15 minutes.
- Beat cream in a large bowl with an electric mixer until it forms stiff peaks.
- Stir one fourth of the whipped cream into the filling mixture to lighten. Fold remaining whipped cream into the filling mixture until combined.
- Spread half of the filling over the crust.
- Dip remaining 12 ladyfingers, one at a time, into coffee mixture to coat, about 1 second. They will soften quickly and break easily. Place atop the filling, breaking to fit as needed. Spread remaining filling evenly over the ladyfingers.
- Cover and chill in the refrigerator 6 hours to overnight.
- Dust cocoa powder generously over top of the cheesecake. Loosen sides of pan with a thin spatula. Remove sides of pan.
- Garnish each slice with a chocolate covered espresso bean.
Source
Original recipe: View Original