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Tiramisu No-Bake Cheesecake

Tiramisu Cheesecake

Cheesecake is a simple dessert that provides an incredibly rich and decadent flavor and creamy texture.

We all have foods that remind of us home, family, and a specific time or place in our lives. Cheesecake brings me home, home to Christmas and special occasions. My mom was a spectacular cook; meals were always a family event. Every member of the family was expected to be at the table, proper tableware and napkins were always set. At a very young age I was taught the proper placement of silverware: what fork belonged to what course and how to entertain in a very gracious and effortless manner. Dessert was always served. There was never a lack of cookies, pies and new creations in our fridge.

The fondest of memories is my mom’s cheesecake. Rich and dense (but creamy), with a traditional butter gladdened graham cracker crust and topped with cherry pie filling. This dessert was a staple at all of our holiday and special events. As fond as I am of her recipe, it is a 2-day event. Creating, baking, water bath, overnight chilling and then finally eating… Quite the production!

No bake cheesecake gives you the creamy texture and tang of the dessert without the extensive preparation and time associated with a traditional cheesecake. Tiramisu cheesecake is a combination of two rich and creamy desserts, cheesecake and tiramisu. I am a self-professed coffee addict, in particular with espresso. There is nothing more satisfying than a perfectly prepared espresso, cappuccino, or latte. Tiramisu cheesecake brings the bold flavor of espresso to a dessert that is light but rich. The addition of our Tahitian vanilla extract highlights the inherently fruity nature of the espresso bean and brings out the rich brooding flavor of the dark chocolate that tops the dessert.

Tiramisu No-Bake Cheesecakes

Yields 6-8 mini cheesecakes

Tiramisu No-Bake Cheesecakes Ingredients

  • 16 ounces cream cheese, softened
  • 2/3 cup sugar
  • 2 cup sour cream
  • 1 1/2 tablespoon instant espresso
  • 3 teaspoons Tahitian vanilla extract
  • 16 ounces prepared whipped topping, thawed
  • 4 ounces dark chocolate chopped

How To Make Tiramisu No-Bake Cheesecake

Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar and instant espresso. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into a pastry bag. Pipe one layer of filling into mini spring form pans with the bottom lined with parchment paper, cut the soft lady fingers in half and line the sides of the pan with the ladyfingers, pushing the fingers down into the first layer of cheesecake filling. Pipe the remaining filling into the forms and garnish with dark chocolate. Chill in the refrigerator for 4 hours. Remove from mini spring form pans and place on plates to serve.

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