No-Bake Tiramisu Cheesecake Recipe
Another version of the world-famous tiramisu dessert, this is a no-bake tiramisu cheesecake! Incorporating the essential flavours of tiramisu, this no-bake cheesecake is easy to prepare. Do give it a try :)
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Anna's Tiramisu Cheesecake for a Classic Wedding | Anna's Occasions
Anna Olson's tiramisu cheesecake for a classic wedding.
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Recipe
Makes one 9-inch (23 cm) cheesecake
Serves 12 to 16
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients
Crust
1 ¼ cups (310 mL) ladyfinger biscuit crumbs (about 16 ladyfingers)
¼ cup (60 g) unsalted butter, melted
Ganache
¼ cup (60 mL) whipping cream
2 Tbsp (30 g) unsalted butter
3 oz (90 g) dark baking/couverture chocolate, chopped
6 to 8 ladyfinger biscuits
Cheesecake
3 pkg (250 g each) cream cheese, at room temperature
1 cup (200 g) granulated sugar
1 cup (250 g) mascarpone cheese
¼ cup (30 g) cornstarch
¼ cup (60 mL) espresso coffee, cooled
2 tsp vanilla extract
2 large eggs
Topping
1 ¼ cups (310 mL) whipping cream
1 ½ Tbsp granulated sugar
1 Tbsp instant skim milk powder
1 tsp vanilla extract
Cocoa powder, for dusting
Directions
1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
2. Stir the ladyfinger crumbs and melted butter together to combine and then press this into the bottom of the prepared pan (using the back of a tablespoon makes this easy). Bake for 10 minutes and then cool on a rack while preparing the ganache.
3. Bring the cream and butter up to a full simmer in a small saucepan and pour this over the chocolate in a small bowl. Let this sit for a minute and then slowly stir the ganache until it is smooth. Pour this onto the baked crust and spread it to cover. Arrange the ladyfingers on top of the ganache, quite closely together - you can break some in half to make them fit, but there is no need to fill every bit of space.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until fluffy, scraping down the sides of the bowl once or twice. While beating, slowly pour in the sugar, stopping twice to scrape down the bowl. Add the mascarpone and, from this point on, mix the cheesecake on medium-low speed. Beat in the cornstarch followed by the espresso and vanilla. Beat in the eggs one at a time until combined.
5. Pour this into the pan and bake (still at 350°F/180°C) for about 45 minutes, until the outside edges of the cheesecake are set and start to rise a little, but the centre of the cheesecake will still have a jiggle to it. Cool the cheesecake on a rack for an hour and then run a palette knife around the inside edge of the cheesecake (this prevents any cracks from forming later). Cool the cheesecake to room temperature and then chill for at least 6 hours in its pan.
6. For the topping, whip the cream using electric beaters or in a stand mixer fitted with the whip attachment, until they hold a soft peak. Stir in the sugar, skim milk powder and vanilla.
7. Run a palette knife again around the inside edge of the springform pan and remove. Lift the cheesecake up carefully and peel away the parchment paper, setting the cheesecake onto your serving platter or cake stand. Spread or pipe the whipped cream to cover the entire surface of the cheesecake and dust it generously with cocoa powder. Chill uncovered until ready to serve.
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No-Bake Tiramisu Cheesecake Recipe
If you're a Tiramisu fan like me you're going to love this no-bake tiramisu cheesecake. All the favorite flavors of tiramisu, only this time it's even easier to make and this an eggless recipe. A nice twist to the famous Italian dessert.
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More Cheesecake Recipes:
Caramel Pecan Cheesecake:
No-Bake Coconut Cheesecake:
No-bake Chocolate Strawberry Cheesecake:
Oreo Cheesecake Bars:
No-Bake Blueberry Cheesecake:
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Ingredients:
For the crust:
170g (6oz) Ladyfingers (Savoiardi biscuits)
75g (5 Tbsp) Butter, melted
1 teaspoon Cocoa powder
1/2 teaspoon Coffee
For the filling:
2¼ cups (500g) Mascarpone cheese
1¼ cups (150g) Powdered sugar
1 teaspoon Vanilla extract
3/4 cup (180ml) Heavy cream, cold
1½ cups (360ml) Brewed espresso
8g Gelatin powder + 40ml cold water
Ladyfingers (Savoiardi biscuits)
Cocoa powder for dusting
Directions:
1. Make the crust: In a food processor or a Ziploc bag crush the Savoiardi biscuits, cocoa powder and coffee into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Pour hot coffee into large shallow dish, set aside to cool.
4. In a large bowl mascarpone cheese, vanilla extract and powdered sugar until soft and smooth. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Pour half of the cheesecake mixture over the crust, then dip each ladyfinger in the cold coffee for 1-2 seconds. Arrange one layer of soaked biscuits over the cheesecake layer. Then, pour the remaining cheesecake mixture and spread evenly.
7. Refrigerate overnight or for at least 6 hours.
8. Just before serving, dust with cocoa powder.
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No-Bake White Chocolate Tiramisu Cheesecake
This No-Bake White Chocolate Tiramisu Cheesecake is a great summer dessert, with an amazing flavor and texture. Everybody loves Tiramisu and this dessert is a great twist to the classic. It is an eggless no-bake Tiramisu cake that looks and tastes amazing. A coffee ladyfinger crumb crust, a creamy Mascarpone white chocolate filling, and a layer of coffee and Marsala wine dipped ladyfingers insert.
To print the recipe check the full recipe on my blog:
#nobakecheesecake #tiramisu #tiramisucheesecake
0:00 - Intro
0:50 - Ladyfinger Crust
1:57 - White Chocolate Mascarpone Filling
3:12 - Assemble the cake
3:35 - Dipped Ladyfinger Layer
4:31 - Pipe the Mascarpone mixture on top
4:58 - Dust with cocoa powder
Ingredients
Makes about 12 servings
Ladyfinger Crust
20 ladyfingers (about 180g)
1/2 cup (100g) butter , melted
1 tsp (1g) instant coffee
White Chocolate Mascarpone Filling
7 oz (200g) white chocolate , small pieces
4 tbsp (60g) whipping cream
9 oz (250g) Mascarpone cheese , room temperature
9 oz (250g) cream cheese , room temperature
1/4 cup (30g) powdered sugar
2 tsp (10g) vanilla extract
1 ⅓ cup (320g) whipping cream (35% fat) , chilled
For Coffee Dipped Ladyfinger Layer
7 fl. oz. (200ml) espresso coffee , room temperature
2 tbsp (30ml) Marsala wine
8 ladyfingers
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Tiramisu
My classic Italian tiramisu recipe has lightly sweet mascarpone filling layered with ladyfingers soaked with a spiked espresso mixture and topped with a dusting of cocoa powder. It's practically perfect and totally delicious!
RECIPE:
I love tiramisu because it has all the best things in one package: coffee, rum or brandy, a super creamy but not too sweet custard and just a little chocolate! It’s one of the FIRST recipes I made as a teenage baker and has remained a favorite ever since.
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No bake Tiramisu Cheesecake Recipe (No Eggs, No Oven)
A different version of the world famous tiramisu dessert, this is a no-bake tiramisu cheesecake with two fillings. Incorporating the essential flavours of a tiramisu, this no-bake cheesecake is easy to prepare.
ALWAYS IN MY KITCHEN (affiliate):
►Cheesecake pan:
►Spring form pan:
►Silicone pan for the waterbath:
►Hand mixer:
►Food processor:
►Mixing bowl:
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