Tiramisu Cold Brew Coffee Cheesecake Recipe

Introduction

This Tiramisu Cold Brew Coffee Cheesecake combines the rich flavors of classic tiramisu with a creamy cheesecake texture. Featuring layers of coffee-soaked ladyfingers and a smooth cream cheese filling, it’s a delightful dessert for coffee lovers.

Ingredients

• 1.5 cups graham cracker crumbs or crushed biscotti
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 0.75 cup powdered sugar
• 1 cup cold brew coffee, strongly brewed
• 1 tsp vanilla extract
• 1.5 cups heavy whipping cream, cold
• 12 pieces ladyfingers, cut in half
• 2 tbsp unsweetened cocoa powder for dusting

Instructions

1. Step 1: Combine graham cracker crumbs or crushed biscotti with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate for 10 minutes to set the crust.
2. Step 2: Beat the softened cream cheese and powdered sugar together until smooth. Mix in vanilla extract and ½ cup of the cold brew coffee until fully combined.
3. Step 3: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
4. Step 4: Briefly dip each ladyfinger half into the remaining ½ cup cold brew coffee, ensuring not to soak them too long to avoid sogginess. Arrange a layer of dipped ladyfingers evenly over the crust.
5. Step 5: Spread the cheesecake mixture evenly over the ladyfinger layer. Cover the pan and refrigerate for at least 4 hours or until the cheesecake is firm.
6. Step 6: Before serving, dust the top of the cheesecake with unsweetened cocoa powder. Slice and enjoy chilled.

Tips & Variations

• Be careful not to soak ladyfingers for too long to prevent the dessert from becoming soggy.
• For a stronger coffee flavor, add a splash of coffee liqueur to the cold brew before dipping the ladyfingers.
• Using crushed biscotti instead of graham cracker crumbs adds extra crunch and flavor to the crust.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, enjoy it chilled straight from the fridge. If desired, allow it to sit at room temperature for 10–15 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of cold brew?

Yes, you can substitute cold brew with strongly brewed regular coffee. Be sure to chill it before using to avoid melting the whipped cream or crust.

How far in advance can I make this cheesecake?

This cheesecake can be prepared up to 2 days in advance. Just keep it refrigerated and covered tightly to maintain freshness and texture.

Tiramisu Cold Brew Coffee Cheesecake Recipe

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★★★★★

4.6 from 88 reviews

• Author: Andria
• Total Time: 4 hours 20 minutes
• Yield: 10 servings 1x

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Description

This Tiramisu Cold Brew Coffee Cheesecake is a luscious fusion of creamy cheesecake and rich coffee flavors, layered with crunchy ladyfingers soaked in cold brew coffee and dusted with cocoa powder. Perfect for coffee lovers seeking a no-bake dessert with a sophisticated twist.

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Ingredients

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Crust

• 1.5 cups graham cracker crumbs or crushed biscotti
• 6 tbsp unsalted butter, melted

Cheesecake Filling

• 16 oz cream cheese, softened
• 0.75 cup powdered sugar
• 1 tsp vanilla extract
• 1.5 cups heavy whipping cream, cold
• 1 cup cold brew coffee, strongly brewed (divided)

Assembly

• 12 pieces ladyfingers, cut in half
• 2 tbsp unsweetened cocoa powder for dusting

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Instructions

1. Prepare the crust: Combine graham cracker crumbs or crushed biscotti with melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate for 10 minutes to allow it to set properly.
2. Make cheesecake base: Beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Stir in the vanilla extract and half a cup of the cold brew coffee to infuse coffee flavor into the cream cheese mixture.
3. Whip cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. This will add lightness and volume to the cheesecake filling.
4. Fold whipped cream: Gently fold the stiff whipped cream into the cream cheese mixture, taking care to maintain the airy texture without overmixing.
5. Soak ladyfingers: Briefly dip each ladyfinger half into the remaining 1/2 cup of cold brew coffee. Quickly submerge each piece to avoid sogginess, then lay them in a single layer over the crust as the first layer.
6. Assemble cheesecake: Spread the folded cream cheese and whipped cream mixture evenly over the ladyfinger layer, smoothing the top with a spatula.
7. Chill: Cover the springform pan and refrigerate the assembled cheesecake for at least 4 hours, or until the cheesecake is firm and set.
8. Serve: Just before serving, dust the top of the cheesecake with unsweetened cocoa powder. Slice and enjoy chilled for the best flavor and texture.

Notes

• Do not soak the ladyfingers for too long to avoid making them overly soggy, which can affect texture.
• Allow the cheesecake to chill for at least 4 hours to achieve the best firmness and consistency.
• For a stronger coffee flavor, consider adding coffee liqueur to the coffee soak before dipping the ladyfingers.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Keywords: tiramisu cheesecake, cold brew coffee dessert, no-bake cheesecake, ladyfinger dessert, coffee mousse cheesecake