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Tiramisu Cheesecake

There is no denying the two-desserts-in-one appeal of this no-bake tiramisu cheesecake!


  • Cheesecake Layer
  • 2 tbsp instant coffee powder
  • 2 tbsp water
  • 500g block cream cheese (softened)
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 200ml thickened cream
  • 100ml sweetened condensed milk
  • 2 tbsp mascarpone cheese
  • 1tsp vanilla extract
  • Cocoa powder (unsweetened) to dust
  • 500g packet small sponge finger biscuits
  • Chocolate sauce
  • Cream Layer
  • 400ml thickened cream
  • 150ml sweetened condensed milk
  • 2 tbsp mascarpone
  • 1 tsp vanilla extract


  1. Cheesecake layer
  2. To make cheesecake layer start by adding the water to the powdered coffee. Microwave for 10 seconds. Set aside.
  3. Add cream cheese, powdered sugar and vanilla extract into a large mixing bowl. Use a hand mixer to whip until smooth.
  4. In a separate bowl add cream, vanilla extract, sweetened condensed milk and mascarpone. Whip to stiff peaks.
  5. Add a spatula of the whipped cream to the cream cheese layer and gently fold. Then add the remaining cream and repeat. Add into silicone cupcake moulds (measuring W 7.5cm x H 4cm) Freeze for 2 hours.
  6. Once frozen take out of the moulds.
  7. Depending on the height of your sponge finger biscuits you may need to chop off the ends of the sponge finger biscuits to make them about double the height of the cheesecakes.
  8. Add a dab of chocolate sauce on the bottom inside of each sponge finger biscuit. Stick the biscuits to the cheesecake. Chill
  9. Cream Layer
  10. Add the cream, sweetened condensed milk and vanilla extract into a large mixing bowl and whip to stiff peaks. Gently fold in mascarpone.
  11. Split the cream evenly among the cheesecakes by adding on top of the cheesecake layer. Finish off with a dusting of cocoa powder.