Tiramisu Cheesecake Recipe (video)

tiramisu cheesecake with whipped cream

Tiramisu and cheesecake is a match made in heaven! This tiramisu cheesecake has all the flavors of the iconic Italian dessert in cake form! This cheesecake is made with mascarpone cheese, Amaretto liqueur and coffee and tastes like a slice of heaven! Garnish the top with a dusting of cocoa powder and tiramisu whipped cream for a fancy finish. This recipe yields the fluffiest cheesecake ever! It’s the perfect dessert for a special occasion!

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Tiramisu – The Best Dessert!

Tiramisu has a special place in my heart, and I’m sure that’s true for many of you. It’s one of those desserts that never gets old, no matter how much you’ve had. There’s something about that sweet cream and coffee and marsala flavor of the dessert that just captures your taste buds. And that’s what I was going for with this Tiramisu cheesecake – the creaminess and flavors are all here! This cheesecake is very light and fluffy thanks to the combination of cream cheese and mascarpone!

The Secret to a Fluffy Tiramisu Cheesecake!

The secret to making a very fluffy cheesecake is whisking the cream cheese for the right amount of time. Make sure to soften the cheese at room temperature, then whisk for 7 to 8 minutes, scraping down the sides of your mixing bowl often to get a smooth mixture. Once the cheese is nice and smooth, then add the remaining ingredients. For an even fluffier cheesecake, consider replacing 8 ounces of the cream cheese with whole milk ricotta. Continue with the recipe as written and add the ricotta at the end along with the mascarpone cheese.

tiramisu cheesecake slice next to Disaronno almond liqueur

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Tiramisu Cheesecake video recipe


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tiramisu cheesecake with whipped cream
5 from 2 votes

The Best Tiramisu Cheesecake Recipe (video)

30 minutes prep + 2 hours cook
12 servings
The best tiramisu cheesecake recipe! Extra fluffy cheesecake with coffee and Amaretto, plus whipped cream on top!


  • 1 1/2 cups graham cracker crumbs, about 10 crackers
  • 1/4 cup melted butter
  • 32 ounces cream cheese, softened at room temperature
  • 1 cup white granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup Amaretto liqueur
  • 1/4 cup strong coffee
  • 8 ounces mascarpone cheese, softened at room temperature

For Whipped Cream:

  • 1 cup heavy cream; very cold
  • 1/3 cup white granulated sugar
  • 1 tablespoon Amaretto
  • 1 tablespoon coffee
  • cocoa powder, for garnish


  • Preheat oven to 315F. Wrap a 9-inch spring form pan with wide foil; double wrap to ensure that no water seeps through!
  • Prepare the crust. Place the graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are coated. Transfer the crumbs into the prepared spring form pan and use the back of a large spoon or spatula to press the crumbs firmly into the bottom of the pan, creating a firm crust; set aside.
  • Prepare the filling. Place the softened cream cheese into a mixer bowl and whisk on medium speed for 8 to 10 minutes until cream cheese is light and fluffy. Scrape down the sides of the mixing bowl often to ensure all of the cream cheese is whisked. Add the sugar, eggs and sour cream and whisk for another 5 minutes. Add the Amaretto, coffee and mascrapone and whisk for a few more minutes.
  • Pour the filling over the prepared crust and smooth the top over with a spatula. Place the cheesecake pan into a deep baking dish/sheet. Fill the sheet half way with water, then place onto middle oven rack. Fill the sheet to the top. Bake the cheesecake in preheated oven for 1 hour and 45 minutes to 2 hours. The edge should be set and center still wobbly. Turn oven off and open the oven door a few inches; allow the cheesecake to set undisturbed for 1 hour.
  • Take the cheesecake out of the oven and allow it cool for a few hours on the counter top. Then transfer the cheesecake into the refrigerator and allow it to set overnight.
  • Prepare the whipped cream when ready to serve the cake. Whisk the cream and sugar until stiff peaks form. Add the coffee and Amaretto and whisk for 30 seconds. Transfer the whipped cream into a pastry bag or simply spoon onto each serving.
  • Release the spring form and transfer the cheesecake onto a cake platter. Dust the top with cocoa powder and serve.


Calories: 635kcal | Carbohydrates: 37g | Protein: 9g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 393mg | Potassium: 178mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1829IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg