Tiramisu Cheesecake Recipe

My husband and I really have a soft spot for Tiramisu. It's a special treat that we both enjoy and yet in  the 8 years of us being married this was the first occasion that I baked something at home with those tiramisu flavors. I think I did it an even better service by turning it into a cheesecake. I won't take the credit for the actual idea as I saw it in a magazine somewhere around 6 years ago only to come across the torn out page with just the image visible left for inspiration a few weeks ago. With a box of baby fingers left from Pesach and the next holiday heading in, I was gearing up for something good. 

I  know this is far from the dietic vibe I've been surrounded by over the past few weeks. I promise to get back to that all very soon. Shavuous is coming and after weeks of dieting and exercising hardcore and a terrible rain day to boot, I deserved a few bites of something dangerously high in calories.

Just in case you were coming here for a thick and fluffy cheese cake I'm warning you now, this is not the one. This one is light and airy with just the right amount of hold so that it doesn't slip right off your fork when you dig in. With that out of the way, here is the recipe.

Tiramisu Cheesecake 

Yields: 1 Square Pan (Half of a 9X13 pan) Cheesecake 


1/3 Cup Baby Fingers crumbs, about 20 baby fingers smashed almost to dust
About 15 Whole Baby Finger Cookies with large rounded sides
A little bit of vegetable oil to grease pan
One and a half 8 oz. Packages Whipped Cream Cheese, softened
1/4 Cup Sour Cream
1/4 Cup Heavy Cream
3/4 Cup White Sugar
2 Eggs 
1/4 Cup Brewed Coffee, already cooled 
1/4 Cup Rum or Coffee Liquor or equal parts of both
1/4 Cup Cocoa Powder
1/4 Cup Confectioners Sugar


1. Start by greasing a square pan (about half of a 9X13 in size) with a little vegetable oil. A springform pan would be best but a disposable foil pan with parchment paper is fine too. Press broken up baby fingers into the bottom of the pan as you would graham crackers for a graham cracker crust. (I used a cooking mallet to pound the baby fingers into dust while sealed tightly with all air removed from a large sealable ziploc plastic bag.) Bake on 300 degrees for 2-3 minutes or until just set. Allow to cool then remove and set aside. 

2. In a medium mixing bowl beat the cream cheese and sugar together with a hand mixer. Add the sour cream and mix again. Then heavy cream and mix. Then add eggs and mix again. Lastly add the coffee and mix until completely smooth and combined. 

3. Preheat the oven to 325. In the meantime carefully wrap your pan with it's baby finger crust with silver foil. Prepare a oven safe at least 9X1 3 in size pan filled 3/4 of the way with water.     

4. Brush each of the whole baby fingers with a nice amount of rum or coffee liquor or if you have both, mix equal parts of the two and brush those on. Arrange them all along the sides of the pan, standing up with the rounded sides on top and skinnier bits on bottom sitting atop the prepared baby finger crust. Try to press the sides of the baby fingers up against each other all the way around so that there is no space between each one, as these will stand against the cheesecake as a outside crust once done. 

5. Carefully pour the cream cheese mixture into the pan with the lady fingers. Start at the center and allow it to slowly spread so as not to knock over any of the standing lady fingers. The cream cheese batter should come up to about 3/4 of the way with just about 1/4 of an inch of baby finger sticking up all along the sides. 

6. Put the square pan into the water filled pan (this will help to keep the cheesecake from cracking at it's surface while baking- it really works!)  and then place in the oven for about 1 hour and 15 minutes. Once that time has passed, shut the heat and leave the cheese cake inside. Remove after about 20 minutes and allow it to cool. Cool for at least an hour before cutting into it. 

7. Combine cocoa powder and confectioners sugar and put through a sift to remove any lumps. Then dust over the top of the cheesecake lightly and slice immediately before serving.  (If using disposable pan, use a scizzor to cut the sides down once ready to slice and serve.)

I really hope you will give my Tiramisu Cheesecake recipe a try! Don't forget to leave me a comment below letting me know what it was like if you do! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

Thanks so much for stopping in!

Stay updated:

Don't forget to follow me with Bloglovin' 

You can also follow me with:
Google Friend Connect (left side bar)/Email/InstagramFacebook/TwitterPinterest / YouTube

Blogging tips