Baked Tiramisu Cheesecake – Rich, Creamy Coffee Dessert Made at Home

Published: 27 Feb 2026

Recipe in 7 steps, each with dedicated image. Scroll down to read the ingredients and text for 7 steps with big images below.

Ingredients With Exact Amounts

These amounts are for one 9-inch (23 cm) springform pan, which is the most common size used for baked tiramisu cheesecake.

Crust

You can use chocolate sandwich cookies for a deep flavor and a firm base, which works very well with coffee and cocoa.

  • Chocolate sandwich cookies (Oreos or similar): 300 g
  • Unsalted butter, melted: 90 g (6 tbsp)
  • Instant espresso powder (optional): 1 tbsp

Coffee Soak + Ladyfinger Layer

Ladyfingers soak up coffee fast, so the key is a quick dip, not a long soak.

  • Strong espresso or very strong coffee, cooled: 240 ml (1 cup)
  • Coffee liqueur (optional): 2 tbsp
  • Ladyfingers (savoiardi): 18–22 pieces (enough for one layer)

Baked Cheesecake Filling

This style uses cream cheese for structure and mascarpone for that soft tiramisu richness.

  • Full-fat cream cheese, room temperature: 680 g (24 oz)
  • Mascarpone, room temperature: 225 g (8 oz)
  • Granulated sugar: 200 g (1 cup)
  • All-purpose flour: 24 g (3 tbsp)
  • Sour cream, room temperature: 180 g (¾ cup)
  • Heavy cream, room temperature: 120 ml (½ cup)
  • Vanilla extract: 1 tbsp
  • Instant espresso powder: 2 tbsp
  • Hot water (to dissolve espresso), then cooled: 60 ml (¼ cup)
  • Large eggs, room temperature: 4

Mascarpone Topping

A whipped mascarpone topping gives that classic tiramisu finish and keeps the dessert feeling light on top.

  • Heavy cream, cold: 240 ml (1 cup)
  • Mascarpone, cold: 225 g (8 oz)
  • Powdered sugar: 60 g (½ cup)
  • Vanilla extract: 1 tsp
  • Espresso or strong coffee, cooled (optional): 1 tbsp

For Finishing

  • Unsweetened cocoa powder: 1–2 tbsp, for dusting
  • Chocolate curls or grated chocolate (optional): 2–3 tbsp

Step by Step Recipe Method

This is the core section. Read it once before you start, then follow it in order. You will get the best result when you keep the bake gentle, avoid overmixing, and cool the cheesecake slowly. Cheesecakes often crack when they bake too hot, bake too long, or cool too fast, so the method below is built to prevent that.

Step 1: Prep the pan and set up the oven

Use a springform pan so you can release the cake cleanly without flipping it.
Grease a 9-inch springform pan and line the bottom with parchment paper. If you plan to use a water bath, wrap the outside of the pan with two layers of heavy foil so water cannot seep in. A water bath is simply a larger pan filled with hot water that the cheesecake sits in while baking, and it helps the cheesecake bake gently and evenly.

Preheat the oven to 325°F (160°C). This temperature is widely used for baked tiramisu cheesecake styles.

Step 2: Make the crust

Crush the cookies into fine crumbs. Mix them with melted butter and espresso powder if you want a stronger coffee base. Stir until the crumbs look evenly coated and hold together when pressed.

Press the mixture into the bottom of the pan. Use the bottom of a glass to pack it firmly so it does not crumble later. Bake the crust for 8–10 minutes, then set it aside to cool while you work on the filling.

Step 3: Mix the coffee for the filling and soak

In a small bowl, mix 2 tbsp espresso powder with ¼ cup (60 ml) hot water until smooth. Let it cool to room temperature before adding it to the batter.

In another bowl, mix the 1 cup (240 ml) cooled coffee with 2 tbsp coffee liqueur if using. Keep this bowl close by for the ladyfingers.

Step 4: Make the cheesecake filling without adding too much air

This is where many home bakers go wrong, so take it slow. Too much air in the batter can lead to cracks and a dry texture.

Beat the cream cheese on low to medium speed until it is smooth. Scrape the bowl well. Add the sugar and flour, then mix just until combined. Add the mascarpone and mix again until smooth, scraping the sides so no lumps hide in the bottom.

Add sour cream, heavy cream, vanilla, and the cooled espresso mixture. Mix until the batter looks even and glossy. Now add the eggs one at a time, mixing on low speed after each egg. Stop as soon as the batter is smooth. Do not keep beating once the eggs are in.

Step 5: Build the ladyfinger layer

Ladyfingers soften quickly, so you want a fast dip. Dip each ladyfinger for about 1–2 seconds per side. They should feel damp but still hold their shape.

Lay the dipped ladyfingers in one even layer on top of the cooled crust. Trim or break pieces to fill gaps so the layer stays flat. This helps every slice look neat.

Step 6: Add the batter and smooth the top

Pour the cheesecake batter over the ladyfingers. Tap the pan lightly on the counter once or twice to release trapped bubbles. Smooth the top with a spatula.

Step 7: Bake gently (two reliable options)

A gentle bake is the difference between a creamy center and a dry one.

If using a water bath, place the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake until the edges look set and the center still has a small wobble when you gently shake the pan. Water baths are a common best practice for smooth, crack-free cheesecake.

If you do not want a water bath, you can still protect the cheesecake with steam. One easy approach is to place a pan or skillet of hot water on the rack below the cheesecake to create moisture in the oven.

Step 8: Cool slowly so it stays smooth

When the cheesecake is baked, turn off the oven. Crack the oven door open slightly and let the cheesecake sit inside for 45–60 minutes. Slow cooling helps prevent cracks because it avoids sudden temperature changes.

Move the cheesecake to the counter and cool until it reaches room temperature. Then cover and refrigerate for at least 6 hours, but overnight is best for clean slices and deeper flavor.

Step 9: Make the mascarpone topping

In a cold bowl, whip the heavy cream to soft peaks. In a separate bowl, mix mascarpone, powdered sugar, and vanilla until smooth. If you want a stronger coffee note, mix in 1 tablespoon of cooled espresso. Fold the whipped cream into the mascarpone mixture gently so it stays light.

Spread the topping over the fully chilled cheesecake. Keep it smooth for a clean look, or make soft swirls for a more bakery-style finish.

Step 10: Finish like tiramisu and serve

Dust the top with cocoa powder right before serving. This keeps the cocoa fresh and prevents it from looking damp. Add chocolate curls if you want a little extra drama. Slice with a sharp knife and wipe the blade between cuts for neat edges.

Variations in the Recipe

You can keep the tiramisu flavor and still adjust the recipe to match your kitchen and your taste. Many popular versions follow the same core idea, then change the base, the coffee level, or the topping style.

Change the crust

  • Chocolate cookie crust: Rich and bold, and it balances the coffee well.
  • Vanilla cookie crust: Softer flavor and a lighter look.
  • Ladyfinger base: More traditional tiramisu feel, with a softer bite.

Adjust the coffee flavor

  • Use decaf coffee for a lighter caffeine option.
  • Skip the liqueur and add 1–2 extra tablespoons of coffee to the soak for a family-friendly version.
  • Add a little more espresso powder to the filling if you want a stronger café-style taste.

Try a different finish

  • Add grated chocolate on top for a classic tiramisu look.
  • Pipe the mascarpone topping in small swirls for a party-ready style.
  • Dust cocoa right before serving, then add chocolate curls for a clean, crisp finish.

Mistakes to Avoid

These are the common issues that change the texture, the look, or the slice quality. Avoid them and your cheesecake will feel bakery-level at home.

Overmixing after adding eggs

Overmixing adds air. Extra air can rise, then sink, which can lead to cracks. Mix on low and stop as soon as the batter looks smooth.

Using cold ingredients

Cold cream cheese and mascarpone can turn lumpy and force you to mix longer. Room temperature ingredients blend faster and stay smooth.

Soaking ladyfingers too long

Ladyfingers can turn soggy fast. Do quick dips and build the layer right away. Coffee-soaked layers are meant to be tender, not wet and gummy.

Baking until the center is fully firm

Cheesecake continues to set as it cools. Pull it when the center still has a gentle wobble. Overbaking dries it out.

Cooling too fast

Sudden temperature changes can cause cracking. Cool slowly in the oven with the door cracked, then chill fully before topping.

Conclusion

Baked tiramisu cheesecake is one of those desserts that feels like a celebration, even on a normal day. The secret is simple: keep the mix gentle, keep the bake steady, and give it enough chill time to set properly. Once you make it once, it becomes the kind of recipe you come back to whenever you want a dessert that always impresses.

If you enjoyed this recipe, check the homepage for more food recipes. You will find more cheesecake ideas, coffee desserts, and crowd-pleasing sweets to try next.

FAQs Section

Can I make baked tiramisu cheesecake without a water bath?

Yes. A water bath helps the cheesecake bake evenly and stay moist, which lowers the chance of cracks. If you want something simpler, you can create steam by placing a pan of hot water on the rack below the cheesecake, which is an easier option many home cooks like.

How long should I chill it before slicing?

Chill it for at least 6 hours, but overnight is best. A full chill gives cleaner slices and a better texture.

How do I get clean slices every time?

Use a long sharp knife, wipe it clean between cuts, and slice while the cheesecake is cold. If the topping is very soft, chill the finished cake for 20–30 minutes before slicing.

Can I make it ahead of time?

Yes. This dessert is great for making ahead. Bake it the day before, chill overnight, and add the cocoa dusting right before serving so it looks fresh.

Can I freeze baked tiramisu cheesecake?

You can freeze the cheesecake base. Wrap it well and freeze it without the topping if you can. Thaw in the fridge, then add the mascarpone topping and cocoa before serving for the best look and texture.

Can I make it alcohol-free?

Yes. Skip the liqueur and use extra espresso or strong coffee. The flavor will still feel like tiramisu because the coffee and cocoa do most of the heavy lifting.

Sophia Pervaiz Avatar
Sophia Pervaiz

Passionate about creating delicious, approachable recipes and sharing insights on our furry companions, Sophia Pervaiz blends their love for food and cats into every post. When not experimenting with new recipes in the kitchen, they enjoy spending time with their cats, learning more about feline health, and creating content that caters to both food lovers and pet enthusiasts. With a knack for making everything feel personal and relatable, Sophia Pervaiz brings a warm, friendly voice to both the culinary and animal worlds. Whether you're here for a tasty new dish or some helpful cat tips, there's always something for everyone!

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