The Best No Bake Tiramisu Cheesecake

Tiramisu means “pick me up”, “cheer me up” or “lift me up”) and it’s a coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and creamy mascarpone cheese and flavored with cocoa. The recipe has been adapted into many varieties of cakes and other desserts.

My original tiramisu cheesecake went viral on Pinterest. It’s a beautiful, extremely decadent cake but it takes quite some time to make. Wouldn’t you want an easier, quicker version of it? Of course, you would. So here it is a no-bake tiramisu cheesecake. If it still looks complicated, trust me it’s not! You’ll love how easy it is to make it and you will make it over and over again, of that I’m sure!
I can’t emphasize enough how insanely delicious this cake is but maybe this will convince you: my daughter who is currently on a diet (and unlike her mother, she has a crazy self-control because who diets when they’re already skinny?) got mad at me for offering her a piece of cake. But then she opened my fridge, took one look at the cake and ended up eating a big piece, hovering over it on the counter like a wild animal, LOL. Need I say more? 🙂

INGREDIENTS:

Crust:

• 18 ladyfingers, coarsely chopped or crushed
• 3 tablespoons butter, melted
• 3 tablespoons strong coffee

Cheesecake layer:

• 1 tablespoon (or 1 envelope) unflavored powdered gelatin (optional)
• ½ cup boiling water
• 16 oz. cream cheese, at room temperature
• ½ cup sugar
• 1 ¾ cup heavy cream
• 1 tablespoon strong coffee

Ladyfinger layer:

• 12-14 ladyfingers
• 1 cup strong coffee

Tiramisu layer:

• 8 oz. Mascarpone Cheese, at room temperature
• 1 tablespoon Pure Vanilla Extract
• 1 cup cold Heavy Whipping Cream
• 2 tablespoons Sugar

Chocolate ganache:

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon butter

~ Free Tip ~
See post for layer suggestions.
Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice is the most difficult and messy to remove).

DIRECTIONS:

1. Step 1
2. Crust and cheesecake layer
3. Combine the crushed ladyfingers with melted butter and espresso. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until coarsely crushed. Press the mixture into an 8-inch springform.
4. In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil. This step is optional. I have never had luck getting the filling firm enough without the gelatin.
5. .........................................

for full instruction please see : all-thats-jas.com

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