January is in full swing and to be honest, I am over it. The weather is incredibly miserable, days are short and for some reason it will not stop raining!
Anyway, I think since we are all slightly hungover and exhausted from the Christmas period, it would be nice to have a delicious treat that includes a good old coffee shot. So tiramisu it is! This recipe also doesn’t include any alcohol, so if you are doing dry January, you are definitely safe here!
So what’s in this Cheesecake?
This lovely Tiramisu Cheesecake is made with a lady finger and butter base (if you are in the UK, I got mine from Waitrose), a rich coffee and mascarpone middle and topped with a layer of double cream and powdered chocolate.
I know I am not partial, but it’s absolutely delicious and it comes with just the right amount to sugar, making it not too sweet, but also not too bitter from the coffee.
No Bake Tiramisu Cheesecake (no alcohol)
- 200 gr of lady fingers
- 80 gr of butter
- 280 gr of mascarpone cheese
- 250 gr of double cream
- 150 gr of unsweetened plain greek yoghurt
- 100 gr icing sugar
- 80 ml of cold espresso
- 2 tsp of vanilla extract
For the top:
- 200 gr of double cream
- 1 tbsp of icing sugar
- 1 tsp of vanilla extract
- Cocoa powder to dust
- In the microwave or in a pot, melt the butter and allow it to cool down for a few minutes.
- In the meantime, crush the lady fingers using either a food processor or by putting them in a bag and crushing them with a rolling pin.
- Mix the butter and the biscuits and press them on the bottom of a springform baking pan (mine was 18-20 cm/7-8 inch) and place it in the freezer so it firms up.
- To make the filling, in a large bowl use a hand mixer to beat the mascarpone cheese, vanilla extract, greek yoghurt, icing sugar and coffee.
- In a separate smaller bowl, beat the double cream until soft peaks, then transfer it to the larger bowl with the mascarpone and coffee mix and fold it with a spatula.
- Take the biscuit base out of the freezer and top it with the cheesecake filling. Place in the freezer for at least 6 hours, but preferably overnight.
- A couple of hours before it’s time to eat, take it out of the freezer and allow it to sit at room temperature for an hour.
- In the meantime, beat the double cream, sugar and vanilla extract until soft peaks, I always give it a try to make sure it has the right level of sweetness. Pipe it or spread it over the frozen/cold cheesecake and sprinkle the cocoa powder over it.
- Keep it in the fridge until it’s time to eat!
NOTE 1: ladyfingers are quite dry biscuits, the amount of butter listed above worked for me, but if you feel like your mix is very dry, add a bit more butter.
NOTE 2: make sure to add the cream cheese on top of the cheesecake while this is still frozen, the process will be a lot harder if you wait until it’s soft.