No-Bake Tiramisu Cheesecake

Hi guys!

I’m a fan of Tiramisu. It used to be different: I don’t drink coffee, so I always assumed I’d hate Tiramisu since it has coffee in it… Silly, I know. But my eyes opened in time to learn to love this yummy Italian treat. Many people say it’s their favorite dessert and I can’t blame them 🙂

I’ve made Tiramisu Ice Cream before and now I wanted to try a Tiramisu Cheesecake. Oh. My. God. Why haven’t I done this before? It’s heaven. Truly!

Tiramisu Cheesecake Recipe

Many restaurants serve a traditional Tiramisu, but I must say nothing beats a homemade one. I’m not saying my Tiramisu is the best one in the world, but I just like it better with speculoos instead of ladyfingers 🙂 I think it’s such a shame if people buy frozen Tiramisu because they don’t have time to make it themselves. I get that. I do. But it’s just too bad because I have had some awefull Tiramisu’s. Even at Italian restaurants! What I’m trying to say here is that it really doesn’t take that long to make a Tiramisu and it’s so much better than storebought ones. Although there are a few storebought ones that come pretty close to the real deal.

Homemade Tiramisu Cheesecake Recipe

The bottom is made from crushed speculoos. I like using a foodprocessor such as the Braun Multiquick 9. This may sound like a commercial, but I really do like it. This foodprocessor is my new second best friend ;-). My Kenwood robot stays number 1 because I need him all the time. Mr. Braun crushed my speculoos in 10 seconds (!). That’s waaaaaaay faster than me and my rolling pin xD


What we need:

  • 180g butter
  • 250g Mamita’s Bakeries Speculoos
  • 350g mascarpone
  • 200 ml cream (> 35% fat)
  • 6 Dr.Oetker gelatine sheets
  • 100g crystal sugar
  • 1 bag vanilla sugar
  • 1 espresso, cooled
  • 1 shot of Amaretto
  • cocoa powder
  • spring cake tin
  • sheet of parshment paper

Tiramisu Cheesecake

How to:

  1. Melt the butter in a saucepan
  2. Crush the speculoos
  3. Place the spring cake tin on the sheet of parshment paper and draw a circle around it. Cut it out and place in the cake tin.
  4. Mix together butter and speculoos and poor in the cake tin.
  5. Push down with your hands or a glass.
  6. Set aside in the fridge.
  7. Soak the gelatine in a bowl with cold water.
  8. Mix together sugar, vanilla sugar and cream cheese.
  9. Fill a small mug with some hot water, not too much.
  10. Squeeze the gelatine and put them in the hot water. Stir until all is absorbed. If needed, add a little extra hot water.
  11. Whip the cream.
  12. Add the gelatine to the cream cheese mixture and mix well.
  13. Poor in the espresso and the Amaretto and gently blend it in using a spatula. The mixture should become moka colored and smooth.
  14. Add the whipped cream one spatula at a time and gently blend together.
  15. Evenly spread the cheesecake on top of the bottom.
  16. Put in the fridge for at least 4 hours or overnight.
  17. Finish off with cocoa powder and it’s ready to be eaten!

I hope you guys enjoy!

Sharing this one at Fiesta Friday! Co-hosts for this week are the lovely Coleen from Faith, Hope, Love & Luck and Alex from Turks Who Eat

Have a delicious day ❤
xxx Sarah

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9 Thoughts

    1. Thanks, Angie! Hmmm I’ve read my descriptions again and they may not be that clear… The espresso and amaretto should be mixed with the mascarpone mixture. Then you whip the cream and add it to that mixture. So you basically have 1 layer of crushed speculoos and then 1 layer of cheesecake which exists in the mascarpone, espresso, amaretto, cream, … Hope that makes it a little bit more clear 🙂

      Liked by 1 person

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