Tiramisu Cold Brew Coffee Cheesecake
Rich no-bake cheesecake layered with coffee-soaked ladyfingers and a creamy cold brew coffee filling.
Ingredients
Ingredients
- 5 cups graham cracker crumbs or crushed biscotti
- 6 tbsp unsalted butter melted
- 16 oz cream cheese softened
- 3/4 cup powdered sugar
- 1 cup cold brew coffee strongly brewed, divided
- 1 tsp vanilla bean paste
- 5 cups heavy whipping cream cold
- 12 ladyfingers cut in half
- 2 tbsp unsweetened cocoa powder
Instructions
- In a mixing bowl, combine the graham cracker crumbs or crushed biscotti with the melted butter and stir until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust, then refrigerate for 10 minutes to set.
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add 1/2 cup of the cold brew coffee and the vanilla bean paste to the cream cheese mixture and beat until fully combined, scraping down the sides of the bowl.
- In a separate chilled bowl, whip the cold heavy whipping cream to stiff peaks using a hand mixer or stand mixer.
- Gently fold the whipped cream into the coffee cream cheese mixture in 2 to 3 additions until smooth and well combined without deflating the mixture.
- Pour the remaining 1/2 cup cold brew coffee into a shallow dish.
- Working one piece at a time, quickly dip each ladyfinger half into the cold brew coffee and arrange them in a single layer over the chilled crust, trimming or breaking pieces as needed to cover the surface.
- Spoon the cheesecake mixture over the layer of coffee-soaked ladyfingers and spread it into an even layer, smoothing the top with a spatula.
- Cover the pan tightly and refrigerate the cheesecake for at least 4 hours, or until firm enough to slice.
- Just before serving, dust the top of the cheesecake evenly with unsweetened cocoa powder.
- Release the springform ring, slice the cheesecake with a sharp knife, and serve chilled.
Notes
- Use full-fat brick-style cream cheese for the best texture and stability.
- Chill the mixing bowl and beaters before whipping the cream to help it whip faster and hold stiff peaks.
- Dip the ladyfingers very quickly to prevent them from becoming overly soggy and collapsing.
- For the cleanest slices, run your knife under hot water and wipe it dry between cuts.
- Chill the mixing bowl and beaters before whipping the cream to help it whip faster and hold stiff peaks.
- Dip the ladyfingers very quickly to prevent them from becoming overly soggy and collapsing.
- For the cleanest slices, run your knife under hot water and wipe it dry between cuts.