This Italian tiramisu cheesecake recipe is the only dessert that my husband makes every time when he has a sweet tooth! It’s easy and simple, no-bake recipe – but rich, creamy, and delicious! So, here are the instructions:
Ingredients:
For the coffee blend:
- ¼ cup warm water
- 2 teaspoons ground coffee powder
- For the cheesecake filling:
- 1 cup (7.9 oz./ 225 grams) cream cheese
- 1 cup heavy cream
- ½ cup granulated white sugar
- 1 teaspoon rum extract (or vanilla extract)
- 3 teaspoons of the coffee mix
For the crust:
- 5 tablespoon unsalted butter, melted
- ¾ cup vanilla wafer crumbs
- 3 teaspoons of the coffee mix
- Cocoa powder (to decorate)
Instructions:
- Combine 2 teaspoons of coffee with ¼ cup warm water. Set aside.
- Crush the cookies using a food processor or blender and transfer to a bowl. Add melted butter and 3 teaspoons of the coffee mix that you made earlier to it. Mix till everything is well combined. Set aside.
- Using the paddle attachment of a stand mixer or a hand mixer, beat together granulated sugar and cream cheese until smooth and creamy.
- Add rum or vanilla extract and 3 teaspoons of the coffee mix that you had made earlier.
- Mix till well combined and chill the filling in the fridge.
- Chill the bowl and the whisk attachment in the refrigerator for 15 minutes before you beat the cream. Next, add chilled cream to it.
- Beat the cream using the wire whisk attachment of your stand mixer or using your hand mixer till is forms peaks. Be careful not to over-beat.
- Put the whipped cream in the bowl with the cream cheese filling.
- Fold the whipped cream into the cream cheese mixture carefully until everything is well mixed.
- Take the serving cups/glasses, spoon 4 tablespoons (if using bigger cups) or 2 tablespoons (if using smaller cups) of the mixture at the bottom.
- Pipe/spoon the cheesecake blend on top.
- Dust the tiramisu cheesecake with some cocoa powder and chill 2-3 hours before serving.
Buon Appetito!
