Tiramisu Cold Brew Coffee Cheesecake Recipe
Introduction
This Tiramisu Cold Brew Coffee Cheesecake is a delightful twist on classic tiramisu, combining rich cream cheese filling with the bold flavor of cold brew coffee. It’s a no-bake dessert that’s perfect for coffee lovers looking for a creamy, refreshing treat.
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 and refrigerate for 10 minutes to set.
- Step 2: Beat the cream cheese and powdered sugar together until smooth. Stir in the vanilla extract and ½ cup of the cold brew coffee until fully combined.
- 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, being careful not to deflate it.
- Step 4: Briefly dip the ladyfingers into the remaining ½ cup of cold brew coffee, then arrange them evenly over the chilled crust in the springform pan.
- Step 5: Spread the cream cheese and whipped cream mixture evenly over the ladyfinger layer, smoothing the top with a spatula.
- Step 6: Cover the pan with plastic wrap 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 your chilled tiramisu cold brew coffee cheesecake.
Tips & Variations
- Use biscotti instead of graham crackers for a crunchier crust with a hint of almond or anise flavor.
- For a stronger coffee taste, increase the amount of cold brew or use espresso instead.
- Add a splash of coffee liqueur to the cream cheese mixture for an adult twist.
- You can substitute ladyfingers with sponge cake pieces if preferred.
- Make sure the heavy cream is well chilled before whipping to achieve the best texture.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing fridge odors. When ready to serve again, let it sit at room temperature for 10–15 minutes for a softer texture. This cheesecake is best enjoyed chilled and should not be frozen, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, you can prepare the Tiramisu Cold Brew Coffee Cheesecake a day in advance. Just keep it covered and refrigerated until serving to allow the flavors to meld beautifully.
What can I use if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper for easier removal. Sometimes, using a removable bottom pan also works well.
PrintTiramisu Cold Brew Coffee Cheesecake Recipe
This Tiramisu Cold Brew Coffee Cheesecake is a luscious no-bake dessert that combines the rich flavors of cold brew coffee and creamy cheesecake, layered with coffee-soaked ladyfingers and finished with a dusting of cocoa powder. Perfectly chilled for a refreshing yet indulgent treat, this recipe is ideal for coffee lovers seeking a sophisticated twist on classic tiramisu.
- 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
Ingredients
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 cup cold brew coffee, strongly brewed (divided into 1/2 cup + 1/2 cup)
- 1.5 cups heavy whipping cream, cold
Assembly
- 12 pieces ladyfingers, cut in half
- 2 tbsp unsweetened cocoa powder for dusting
Instructions
- Prepare the crust: Combine the graham cracker crumbs or crushed biscotti with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate the crust for 10 minutes to allow it to set properly.
- Make the cheesecake base: In a mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Stir in the vanilla extract and 1/2 cup of the cold brew coffee until well incorporated.
- Whip the cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture to create a light and airy cheesecake filling.
- Layer the ladyfingers: Briefly dip each halved ladyfinger into the remaining 1/2 cup cold brew coffee, just enough to soak without becoming soggy. Arrange the soaked ladyfingers evenly over the chilled crust in the springform pan.
- Assemble the cheesecake: Spread the cheesecake filling evenly over the layer of ladyfingers, smoothing the top with a spatula for an even finish.
- Chill: Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours, or until it is firm and set.
- Serve: Before serving, dust the top of the cheesecake generously with unsweetened cocoa powder. Slice and enjoy this cold, creamy tiramisu-inspired dessert.
Notes
- For best results, use well-chilled heavy cream and beat it just until stiff peaks form to maintain a light texture.
- Be careful to briefly dip ladyfingers to avoid sogginess; a quick 1-2 second dip per side is sufficient.
- This dessert can be made a day ahead to allow flavors to meld for an even richer taste.
- If you prefer a less sweet dessert, reduce the powdered sugar slightly according to taste.
- Use a springform pan to make releasing the cheesecake easier without damage.
Keywords: tiramisu, cold brew coffee, no-bake cheesecake, coffee dessert, creamy cheesecake, ladyfingers, cocoa dusted dessert
