Tiramisu Cold Brew Coffee Cheesecake Recipe

Introduction

This Tiramisu Cold Brew Coffee Cheesecake combines the rich, creamy texture of cheesecake with the bold flavors of cold brew coffee and classic tiramisu elements. It’s a perfect dessert for coffee lovers looking for a refreshing and indulgent treat.

Ingredients

• 1.5 cups graham cracker crumbs or crushed biscotti
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 0.75 cup powdered sugar
• 1 cup cold brew coffee, strongly brewed
• 1 tsp vanilla extract
• 1.5 cups heavy whipping cream, cold
• 12 pieces ladyfingers, cut in half
• 2 tbsp unsweetened cocoa powder for dusting

Instructions

1. Step 1: Combine graham cracker crumbs or crushed biscotti with melted butter. Press the mixture into the bottom of a 9-inch springform pan and refrigerate for 10 minutes to set.
2. Step 2: Beat the cream cheese and powdered sugar until smooth. Mix in the vanilla extract and 1/2 cup of the cold brew coffee.
3. Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Step 4: Briefly dip the ladyfingers into the remaining 1/2 cup of cold brew coffee and layer them evenly over the crust in the pan.
5. Step 5: Spread the cheesecake mixture evenly over the ladyfinger layer.
6. Step 6: Cover the pan and refrigerate the cheesecake for at least 4 hours or until firm.
7. Step 7: Before serving, dust the top of the cheesecake with unsweetened cocoa powder. Slice and enjoy chilled.

Tips & Variations

• For a stronger coffee flavor, soak the ladyfingers a little longer but avoid saturating them to prevent sogginess.
• Substitute the graham cracker crust with crushed biscotti for extra crunch and flavor.
• Add a layer of dark chocolate ganache on top for a richer dessert.
• Use flavored cold brew coffee, such as vanilla or mocha, to add a twist to the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. To reheat slightly, allow it to sit at room temperature for 10–15 minutes; however, this cheesecake is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of cold brew?

Yes, you can substitute cold brew with strong brewed coffee that has been cooled. Keep in mind that cold brew is less acidic and smoother, so the flavor might differ slightly.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake benefits from resting in the fridge for at least 4 hours, so making it a day ahead helps the flavors meld and the texture set perfectly.

Tiramisu Cold Brew Coffee Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 62 reviews

A rich and creamy Tiramisu Cold Brew Coffee Cheesecake combining the classic flavors of tiramisu and the smooth intensity of cold brew coffee, layered on a buttery graham cracker crust and topped with a dusting of cocoa powder. Perfectly chilled and ideal for coffee lovers seeking a decadent dessert.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Crust

• 1.5 cups graham cracker crumbs or crushed biscotti
• 6 tbsp unsalted butter, melted

Cheesecake Filling

• 16 oz cream cheese, softened
• 0.75 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cold brew coffee, strongly brewed (divided: 1/2 cup for filling, 1/2 cup for ladyfingers)
• 1.5 cups heavy whipping cream, cold

Assembly

• 12 pieces ladyfingers, cut in half
• 2 tbsp unsweetened cocoa powder for dusting

Instructions

1. Prepare the crust: Combine the graham cracker crumbs or crushed biscotti with the melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate for 10 minutes to allow it to set.
2. Make the cheesecake base: In a mixing bowl, beat the softened cream cheese together with powdered sugar until smooth and creamy. Stir in the vanilla extract and 1/2 cup of cold brew coffee until fully incorporated.
3. Whip the cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
4. Layer the ladyfingers: Briefly dip each ladyfinger half into the remaining 1/2 cup of cold brew coffee, ensuring not to soak them too long to prevent sogginess. Arrange a layer of the dipped ladyfingers evenly over the chilled crust.
5. Assemble the cheesecake: Spread the cheesecake mixture evenly over the ladyfinger layer, smoothing the top with a spatula.
6. Chill and set: Cover the pan and refrigerate the assembled cheesecake for at least 4 hours, or until firm and set.
7. Finish and serve: Before serving, dust the top with unsweetened cocoa powder. Slice the cheesecake and enjoy chilled for the perfect cool coffee-flavored dessert.

Notes

• Use cold heavy cream and a chilled bowl for better whipping results.
• Do not over-soak ladyfingers to avoid a soggy texture.
• Refrigerate for a minimum of 4 hours, ideally overnight, for best firmness and flavor development.
• You can substitute ladyfingers with sponge cake slices if preferred.
• For a stronger coffee flavor, use a more concentrated cold brew or espresso coffee.

Keywords: Tiramisu, Cold Brew Coffee, Cheesecake, No-Bake Dessert, Coffee Dessert, Ladyfinger, Cream Cheese, Cocoa Dusting