Introduction

This Tiramisu Cold Brew Coffee Cheesecake is a delightful fusion of classic tiramisu flavors and creamy cheesecake texture. With a coffee-soaked ladyfinger layer and a rich cream cheese filling, it’s perfect for coffee lovers seeking a refreshing dessert.

Tiramisu Cold Brew Coffee Cheesecake Recipe - Recipe Image

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

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. Refrigerate for 10 minutes to set the crust.
Step 2: Beat the cream cheese and powdered sugar together until smooth. Mix in the vanilla extract and 1/2 cup of the cold brew coffee until fully combined.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
Step 4: Briefly dip the ladyfingers into the remaining 1/2 cup of cold brew coffee, then layer them evenly over the chilled crust in the springform pan.
Step 5: Spread the cheesecake mixture evenly over the ladyfinger layer, smoothing the top with a spatula.
Step 6: Cover the pan and refrigerate for at least 4 hours or until the cheesecake is firm and set.
Step 7: Just before serving, dust the top of the cheesecake with unsweetened cocoa powder. Slice and enjoy chilled.

Tips & Variations

For a stronger coffee flavor, use espresso instead of cold brew or soak the ladyfingers for a few extra seconds.
Substitute the graham cracker crust with a chocolate cookie crust for a richer dessert.
Garnish with chocolate shavings or a drizzle of coffee syrup for an elegant touch.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Reheat is not recommended; enjoy it cold for the best texture and flavor.

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 use regular brewed coffee cooled to room temperature, but cold brew tends to offer a smoother, less acidic flavor that works well in this dessert.

Can I make this cheesecake ahead of time?

Absolutely. In fact, making it a day ahead allows the flavors to meld beautifully. Just keep it refrigerated and covered until serving.

Tiramisu Cold Brew Coffee Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

A luscious and creamy Tiramisu Cold Brew Coffee Cheesecake that combines the rich flavors of cold brew coffee and classic tiramisu elements in a no-bake cheesecake. Featuring a buttery graham cracker or biscotti crust, layers of coffee-soaked ladyfingers, and a smooth cream cheese and whipped cream filling, dusted with cocoa powder for the perfect finishing touch.

Author: Lena
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

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: 1/2 cup and 1/2 cup)

Assembly

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

Instructions

Prepare the crust: Combine graham cracker crumbs or crushed biscotti with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 10 minutes to allow the crust to set properly.
Make the cream cheese mixture: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add vanilla extract and half of the cold brew coffee (1/2 cup) and mix until well combined.
Whip the cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form, indicating it is fully aerated and holds shape well.
Combine filling components: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air incorporated in the whipped cream. This creates a light, fluffy cheesecake filling.
Soak and arrange ladyfingers: Briefly dip the halved ladyfingers into the remaining 1/2 cup cold brew coffee, making sure they absorb some coffee without becoming soggy. Layer the dipped ladyfingers evenly over the prepared crust in the springform pan.
Assemble cheesecake: Spread the cream cheese and whipped cream filling evenly over the ladyfinger layer, smoothing the top with a spatula.
Chill: Cover the pan with plastic wrap or a lid and refrigerate the cheesecake for at least 4 hours or until the filling is firm and set.
Finish and serve: Before serving, dust the top of the cheesecake with unsweetened cocoa powder. Slice and enjoy this chilled, coffee-flavored dessert.

Notes

For a stronger coffee flavor, use extra cold brew or soak ladyfingers a little longer, but avoid oversoaking them to prevent sogginess.
This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
If you prefer a gluten-free option, ensure ladyfingers and graham cracker crumbs are gluten-free.
Use cold heavy cream and chilled bowls to make whipping easier and yield better volume.

Keywords: Tiramisu cheesecake, cold brew coffee dessert, no bake cheesecake, coffee cheesecake, ladyfinger dessert