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This No-Bake Chocolate Tiramisu Cheesecake combines two of my favourite desserts in one seriously indulgent showstopper. It starts with a crunchy Oreo biscuit crust, followed by layers of creamy chocolate cheesecake and coffee-soaked ladyfingers, then it’s finished with piped chocolate cheesecake and a generous dusting of cocoa powder. With no oven required, it’s the perfect make-ahead dessert for chocolate and tiramisu lovers.
Ingredients
Oreo crust
- 300g Oreos
- 90g unsalted butter, melted
Chocolate cheesecake layers
- 600g full-fat cream cheese (Philadelphia ideally)
- 240g icing sugar
- 300g chocolate (dark chocolate 50–55% cocoa)
- 20g cocoa powder
- 480ml double cream
- 1 tsp vanilla
Other items needed
- 2 packs ladyfingers
- cocoa for dusting
- 4 tbsp instant coffee
Instructions
Oreo crust
- Blitz the Oreos, including the filling, into fine crumbs.
- Mix with the melted butter.
- Press firmly into the base and approximately 4cm up the sides of an 8" x 3" springform tin.
- Chill while making the filling.
Chocolate cheesecake layer
- Melt the chocolate.
- Beat the cream cheese, icing sugar and vanilla until just smooth.
- Mix in the slightly cooled melted chocolate. (make sure you can put your finger on it without it being too hot)
- Sift on the cocoa powder. mix until combined.
- In a separate bowl, whip the double cream to soft-medium peaks, then fold it into the chocolate cheesecake mixture.
- Add large spoonfuls of the whipped cream into the chocolate mixture. Fold using a spatula.
Assemble
- Add the instant coffee in a bowl, add 1/3-1/2 cup boiling water. Stir until combined.
- Spread approximately one-third of the cheesecake filling over the Oreo base.
- Add a snug layer of coffee-dipped ladyfingers, trimming them to fit the round tin.
- Spread over another layer of chocolate cheesecake.
- Add the second layer of coffee-dipped ladyfingers.
- Add some of the remaining cheesecake mix into a piping bag, pipe blobs all over the top of the ladyfinger layer.
- Chill for at least 8 hours, ideally overnight.
- Remove from the tin.
- Dust generously with cocoa powder just before serving.
Did You Make This Recipe?
Let's see! Tag me on Instagram at @emsfoodiefix.
