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Decadent Baked Tiramisu Cheesecake with Espresso-Soaked Ladyfingers

A close-up of a slice removed from a tiramisu cheesecake showing layers of cream, coffee-soaked cake, and cocoa dusting.
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A rich, creamy baked cheesecake that merges classic tiramisu flavors—espresso, mascarpone, and cocoa—with a smooth cheesecake base. This recipe includes espresso-soaked ladyfingers for authentic flavor.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 8 ounces mascarpone cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup strong brewed espresso, cooled
  • 1/2 cup ladyfingers, split
  • 1/4 cup coffee liqueur (optional)
  • 1/4 cup cocoa powder, for dusting

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Prepare the espresso soak: In a shallow dish, combine the cooled espresso and coffee liqueur, if using. Quickly dip both sides of the ladyfinger halves into the liquid. Arrange the soaked ladyfingers in a single layer over the cooled crust.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, mascarpone cheese, and 1 cup sugar with an electric mixer until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the vanilla extract.
  5. Pour half of the cheesecake batter over the ladyfingers in the pan. Gently spread the batter to cover the ladyfingers completely.
  6. Pour the remaining cheesecake batter over the first layer. Smooth the top with a spatula.
  7. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, carefully remove the sides of the springform pan. Dust the top generously with cocoa powder. Slice and serve cold.

Notes

  • For a no-bake variation, skip the water bath and oven steps. Chill the assembled cheesecake for a minimum of 8 hours until firm.
  • If you do not use coffee liqueur, increase the espresso amount slightly for stronger coffee flavor.
  • Use high-quality mascarpone cheese for the best creamy texture.

Nutrition

Find it online: https://dishicious.com/tiramisu-cheesecake-recipe/