Tiramisu Cheesecake Recipe

Name: Tiramisu Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE OREO CRUST:; 25 Oreo Cookies (divided With The Filling Scraped Out); 4 Tablespoons Melted Unsalted Butter; 1 teaspoon Instant Coffee Granules; FOR THE CHEESECAKE:; 4 teaspoons Instant Coffee Granules; 1 teaspoon Bailey's; 1 teaspoon Kahlua; 3 packages (8 Oz. Size) Cream Cheese, At Room Temperature; 3/4 cups Sugar; 3 Large Eggs, At Room Temperature; 1/3 cups Heavy Whipping Cream; FOR DECORATION; Cocoa Powder, For Dusting; Whipped Cream For Decorating

Servings: persons

FOR THE OREO CRUST:
25 Oreo Cookies (divided With The Filling Scraped Out)
4 Tablespoons Melted Unsalted Butter
1 teaspoon Instant Coffee Granules
FOR THE CHEESECAKE:
4 teaspoons Instant Coffee Granules
1 teaspoon Bailey's
1 teaspoon Kahlua
3 packages (8 Oz. Size) Cream Cheese, At Room Temperature
3/4 cups Sugar
3 Large Eggs, At Room Temperature
1/3 cups Heavy Whipping Cream
FOR DECORATION
Cocoa Powder, For Dusting
Whipped Cream For Decorating

1
Note the prepared cheesecake should be refrigerated for at least 4 hours once done.
2
Preheat oven to 350 F (177 C).
3
Crush cookies (or put them in a food processor and pulse until you have fine crumbs). Transfer to a bowl. Add melted butter and instant coffee, mix to combine.
4
Spray an 8-inch cheesecake pan with non-stick cooking spray. Transfer mixture into the pan and with the back of a spoon press crumbs to form an even layer. Bake crust for 8 minutes. Remove from oven and let it cool completely.
5
Make the coffee extract by combining instant coffee, Bailey's and Kahlua in a small saucepan. Heat mixture on low just until coffee granules have dissolved. Remove from heat and let it cool. (Don't overheat or the liquor will evaporate.)
6
In the bowl of a stand mixer with paddle attachment mix together cream cheese and sugar for about 5 minutes, scraping the sides of the bowl once. Beat in eggs one at a time on low speed. Then mix in whipping cream and coffee extract. Do not over mix. Batter should be smooth.
7
Place a sieve over the spring form pan and pour the cream cheese batter into the crust through the sieve. Press batter through the sieve with a rubber spatula. Smooth the top.
8
Place spring form pan in the oven (preferably over a piece of foil). Bake cheesecake at 350 F (177 C) for 60 minutes, until edges are set, but center is wobbly. Baking time may vary depending on type of oven used, size and material of the pan and temperature of ingredients. So keep an eye on it.
9
When done, turn the oven off, open its door and let cheesecake cool in the oven for 25 minutes.
10
Take it out of the oven and let it cool completely. Cover with foil and refrigerate for at least 4 hours or overnight.
11
Let cheesecake come to room temperature. Remove cake from spring form, by running a knife between the edges of the cake and the pan. Open spring form collar and remove it. Dust top with cocoa powder and decorate with whipped cream.
12
Keep cheesecake refrigerated for up to a week or freeze for up to 2 months.

934

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE OREO CRUST:, 25 Oreo Cookies (divided With The Filling Scraped Out), 4 Tablespoons Melted Unsalted Butter, 1 teaspoon Instant Coffee Granules, and more.

Yes, Tiramisu Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tiramisu Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions