No Bake Tiramisu Cheesecake
Recipe and Images Provided by Britney Breaks Bread
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line of high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s Britney Breaks Bread’s recipe for No Bake Tiramisu Cheesecake:
- 16 oz Mascarpone, room temperature
- 16 oz Cream Cheese (2 8oz packages), room temperature
- 1 1/2 cup Powdered Sugar
- 1/4 tsp salt
- 1 tbsp espresso powder
- 1 tbsp Vanilla Extract
- 1/3 cup Coffee Liqueur (I used Kahlua)
- 2 cups Heavy Cream, cold
- 8-10 lady fingers
- Additional cocoa powder for dusting
- 12 lady fingers
- 1 cup almonds
- 1/2 tsp espresso powder
- 1 tbsp cocoa powder
- 2 tbsps Sugar
- Pinch of salt
- 1 stick Minerva Dairy Butter, melted
Coffee for dipping Lady Fingers:
- 1 cup water
- 1/3 cup Coffee Liqueur
- 1 tbsp espresso powder
- In a stand mixer using the paddle attachment or a large bowl using a hand mixer, beat together mascarpone and cream cheese until smooth and creamy. Add powdered sugar, salt, espresso powder, and vanilla extract and continue to mix on medium speed. While continuing to mix, slowly add coffee liqueur and mix together until fully incorporated.
- Add mixture to refrigerator and allow it to cool.
- In a food processor, blend together lady fingers, almonds, espresso powder, cocoa powder, sugar, and a pinch of salt. Gradually add melted butter and continue to mix until texture resembles wet sand.
- Add crust to a springform pan and press on the bottom evenly. Add to the freezer.
- Now make the coffee for dipping the lady fingers. Boil a cup of water or heat in the microwave for 2 minutes. Stir in coffee liqueur and espresso powder and set aside to cool.
- In a large bowl using a hand mixer, beat cold heavy cream until stiff peaks form. Remove cream cheese/mascarpone cheesecake filling from the refrigerator and gently fold heavy cream into the mixture using a silicone spatula or spoon.
- Pour half of cheesecake filling on top of the crust. Dip a lady finger into the coffee mixture for 1/2 seconds and immediately place on top of cheesecake mixture. (The lady fingers breakdown quickly so 1-2 seconds is more than enough!) Repeat until lady fingers completely cover first layer of cheesecake.
- Pour remaining cheesecake on top. Refrigerate for at least 6 hours.
- Use a knife to press down the sides of the springform pan to prevent the cheesecake from sticking to the pan. Remove the cheesecake from the springform pan and tap cocoa powder on top using a sifter.
- Optional: beat an additional 2 cups of heavy cream with 3 tbsps of sugar to make whipped cream and pipe/layer additional whipped cream on top (as seen in the pictures). Garnish with more cocoa powder and coffee beans for added flavor!
- This recipe called for 2 packages of lady finger cookies. Keep this in mind when gathering ingredients!
- It is of utmost importance that the mascarpone and cream cheese are at room temperature. After the ingredients are blended, the mixture MUST be cooled prior to adding heavy cream or else the mixture will curdle and not become smooth and fluffy.
- If you have a nut allergy, you can use graham crackers for the crust in place of nuts. I would recommend about 6-8 sheets of graham crackers if using this substitution.