No-Bake White Chocolate Tiramisu Cheesecake
This No-Bake White Chocolate Tiramisu Cheesecake is a great summer dessert, with an amazing flavor and texture. It is an eggless no-bake Tiramisu cake that looks and tastes amazing. A coffee ladyfinger crumb crust, a creamy Mascarpone white chocolate filling, and a layer of coffee and Marsala wine dipped ladyfingers insert.
Ingredients
Ladyfinger crust
- 20 ladyfingers (about 180g)
- 1/2 cup (100g) butter , melted
- 1 tsp (1g) instant coffee
White Chocolate Mascarpone Filling
- 7 oz (200g) white chocolate , small pieces
- 4 tbsp (60g) whipping cream
- 9 oz (250g) Mascarpone cheese , room temperature
- 9 oz (250g) cream cheese , room temperature
- 1/4 cup (30g) powdered sugar
- 2 tsp (10g) vanilla extract
- 1 ⅓ cup (320g) whipping cream (35% fat) , chilled
For Coffee Dipped Ladyfinger Layer
- 7 fl. oz. (200ml) espresso coffee , room temperature
- 2 tbsp (30ml) Marsala wine
- 8 ladyfingers
Instructions
Prepare the crust.
- Line the sides of a round 8 inch (20 cm) cake ring or springform pan with an acetate sheet.
- Place the ladyfingers into the bowl of a food processor and crush until crumbs form. Add melted butter and instant coffee powder and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until the filling is prepared.
Prepare the white chocolate Mascarpone filling.
- Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese with Mascarpone cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
- Add whipping cream and mix until stiff peaks form.
Assemble the cake.
- Spread about one third of Mascarpone mixture over the crust.
- In a medium bowl combine the cooled espresso with Marsala wine.
- Dip the ladyfingers into the coffee mixture and lay them out in a single layer on top of the cream cheese mixture.
- Spread another third of the Mascarpone mixture over the ladyfingers and smooth the top.
- Transfer the remaining Mascarpone mixture into a piping bag fitted with a plain tip.
- Pipe the mixture on top of the cake.
- Refrigerate for at least 4 hours or overnight.
- Dust with cocoa powder before serving. Enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 458kcalCarbohydrates: 30gProtein: 8.4gFat: 34.2gSaturated Fat: 20.8gCholesterol: 147mgSodium: 191mgPotassium: 162mgFiber: 0.3gSugar: 12.5gCalcium: 129mgIron: 1mg