Easy Italian No-Bake Tiramisu Cheesecake

by | Mar 25, 2023 | Side dishes | 0 comments

Growing up, my family would often make this easy Italian no-bake Tiramisu Cheesecake recipe together. I loved the creamy textures, the sweet and tangy flavors, and how the simple ingredients were transformed into such a delightful dessert. Of course, it also didn’t hurt that it was incredibly easy to make!

This recipe has been passed down through generations of Italians and is a beloved family favorite. It’s made with simple ingredients like cream cheese, mascarpone cheese, espresso, and ladyfingers. The end result is a delicious, light, and creamy no-bake cheesecake that has a hint of espresso and a subtle sweetness. It’s perfect for a summertime treat or a special occasion.

I hope you enjoy this recipe as much as my family does! If you’re looking for an easy yet decadent dessert, this Italian no-bake Tiramisu Cheesecake is the perfect choice.

Tips & Variations

  • For a lighter cheesecake, use reduced-fat cream cheese, mascarpone cheese, and/or heavy cream.
  • For a stronger espresso flavor, add an extra 1/2 cup (120 ml) espresso.
  • If you don’t want to use coffee liqueur, you can omit it and increase the amount of espresso.
  • For a richer flavor, use dark chocolate instead of graham crackers.
Image of Italian no-bake Tiramisu Cheesecake on a white plate with a silver fork and a mug of coffee in the background

Easy Italian No-Bake Tiramisu Cheesecake

Treat yourself to this easy Italian no-bake Tiramisu Cheesecake. #dessert #tiramisu #nobakecheesecake #Italian #desserts
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Italian
Servings 10


  • Food processor, 9-inch springform pan, stand mixer or large bowl with a hand mixer


  • 1.5 cups (180 g) graham cracker crumbs
  • 0.25 cup (50 g) sugar
  • 0.5 cup (115 g) butter, melted
  • 2 (8 oz/226 g) packages cream cheese, softened
  • 1.5 cups (375 g) mascarpone cheese
  • 0.5 cup (120 ml) espresso
  • 1.5 cups (360 ml) heavy cream
  • 0.25 cup (50 g) sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 0.25 cup (60 ml) coffee liqueur (optional)
  • 0.25 cup (60 ml) coffee liqueur (optional)
  • 0.5 cup (120 ml) espresso
  • 2 packages (7 oz/198 g) ladyfingers


  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until combined and press into the bottom of a 9-inch springform pan.
  • In a stand mixer or large bowl, beat cream cheese, mascarpone cheese, and 1/2 cup (120 ml) espresso until smooth. Set aside.
  • In a separate bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form. Fold into cream cheese mixture.
  • Pour mixture into prepared pan and spread evenly. Place in refrigerator for at least 2 hours.
  • When ready to serve, drizzle remaining 1/4 cup (60 ml) coffee liqueur (if using) and 1/2 cup (120 ml) espresso over the top of the cheesecake. Arrange ladyfingers around the edge of the cheesecake.
  • Serve chilled and enjoy!


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