Tiramisu Cold Brew Coffee Cheesecake Recipe

Introduction

This Tiramisu Cold Brew Coffee Cheesecake is a delightful fusion of classic tiramisu flavors with the creamy richness of cheesecake. Perfect for coffee lovers, it combines cold brew coffee, ladyfingers, and a smooth cream cheese filling for an irresistible dessert.

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

1. Step 1: Combine graham cracker crumbs or crushed biscotti with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan and refrigerate for 10 minutes to set the crust.
2. Step 2: Beat the softened cream cheese and powdered sugar together until smooth. Stir in the vanilla extract and 1/2 cup of the cold brew coffee until well combined.
3. Step 3: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
4. Step 4: Briefly dip each ladyfinger into the remaining 1/2 cup of cold brew coffee, being careful not to soak them too long to avoid sogginess. Arrange the dipped ladyfingers in a single layer over the chilled crust.
5. Step 5: Spread the prepared cheesecake mixture evenly over the ladyfinger layer, smoothing the top with a spatula.
6. Step 6: Cover the pan and refrigerate the cheesecake for at least 4 hours, or until fully set and firm.
7. Step 7: Just before serving, dust the top of the cheesecake with unsweetened cocoa powder. Slice and enjoy your chilled tiramisu cold brew coffee cheesecake.

Tips & Variations

• For a stronger coffee flavor, use espresso instead of cold brew when dipping ladyfingers.
• Try adding a splash of coffee liqueur to the cream cheese mixture for an adult version.
• Use crushed biscotti for the crust if you want added texture and flavor diversity.
• Do not soak ladyfingers for more than a second to keep the layers from becoming soggy.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until serving. To reheat (if desired), let it sit at room temperature for about 10 minutes, though it’s best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from some resting time in the fridge. Prepare it a day ahead to let the flavors meld and the texture set perfectly.

What can I substitute for ladyfingers if I can’t find them?

If ladyfingers are unavailable, you can use sponge cake cut into strips or similar light, dry cookies that absorb coffee well without becoming too soggy.

Tiramisu Cold Brew Coffee Cheesecake Recipe

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★★★★★

4.8 from 50 reviews

• Author: Gabriel
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x

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Description

This Tiramisu Cold Brew Coffee Cheesecake is a delightful fusion of classic tiramisu flavors with a creamy cheesecake twist. Featuring a crunchy biscotti or graham cracker crust, layers of coffee-soaked ladyfingers, and a luscious cream cheese filling whipped with heavy cream, this no-bake dessert is finished with a dusting of cocoa powder. Perfectly chilled, it offers a rich, coffee-infused treat that’s ideal for coffee lovers and dessert enthusiasts alike.

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Ingredients

Scale 1x2x3x

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 cup cold brew coffee, strongly brewed (divided into 1/2 cup portions)
• 1 tsp vanilla extract
• 1.5 cups heavy whipping cream, cold

Assembly

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

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Instructions

1. Prepare the crust: In a bowl, combine the graham cracker crumbs or crushed biscotti with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Refrigerate for 10 minutes to allow it to set properly.
2. Make the cream cheese mixture: Using a mixer, beat the softened cream cheese and powdered sugar until smooth and creamy. Then, add the vanilla extract and half (1/2 cup) of the cold brew coffee to the mixture and blend until fully incorporated.
3. Whip the cream: In a separate cold bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the airy texture.
4. Prepare the ladyfingers: Briefly dip each halved ladyfinger into the remaining 1/2 cup of cold brew coffee. Do not soak them too long to avoid sogginess. Arrange the soaked ladyfingers evenly over the crust layer in the springform pan.
5. Assemble the cheesecake: Spread the cream cheese and whipped cream mixture evenly over the ladyfinger layer, smoothing the top with a spatula for an even finish.
6. Chill the cheesecake: Cover the springform pan with plastic wrap or a lid, then refrigerate the cheesecake for at least 4 hours, or until fully firm and set.
7. Serve: Just before serving, dust the top of the cheesecake generously with unsweetened cocoa powder. Slice, serve chilled, and enjoy your tiramisu cold brew coffee cheesecake.

Notes

• Do not soak the ladyfingers for too long to avoid making them too soggy.
• Use strongly brewed cold brew coffee for a rich coffee flavor.
• Chilling time is essential to help the cheesecake set properly; overnight refrigeration is recommended for best results.
• The recipe can be doubled to serve a larger crowd, using a bigger pan accordingly.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Keywords: Tiramisu, Cold Brew Coffee, Cheesecake, No-Bake Dessert, Coffee Dessert, Springform Pan, Ladyfingers, Cocoa Dusting