A truly delicious no-bake cheesecake inspired by classic tiramisu. If you’re a fan of this iconic dessert, you won’t be disappointed. Made with mascarpone and whipped cream, layered over a coffee-soaked sponge base and finished the same way, with a hint of Amaretto and a dusting of cocoa. It’s rich, creamy, and incredibly satisfying – yet surprisingly easy to prepare, especially on hot days when you don’t want to spend too much time in the kitchen.
Ingredients for the base:
- 150 g sponge fingers (savoiardi)
- 250 – 280 ml strong brewed coffee
- 80 ml Amaretto liqueur
Mix the coffee with the Amaretto and allow to cool.
Line the base of a 23 cm springform tin with baking paper. Dip the sponge fingers briefly in the coffee mixture and arrange them tightly on the bottom of the tin. Use about half of the biscuits and liquid – save the rest for the top layer.
Ingredients for the cheesecake filling:
- 1 cup Greek yoghurt, at room temperature
- 250 g mascarpone, at room temperature
- 3/4 cup + 2 tablespoons icing sugar (adjust to taste)
- 1 teaspoon finely ground coffee
- 1 tablespoon Amaretto
- 250 ml double cream, chilled
- 10 g powdered gelatine (3 teaspoons) + 50 ml cold water
In a mixing bowl, combine the yoghurt, mascarpone, icing sugar, coffee, and Amaretto. Mix until smooth and lump-free.
Sprinkle the gelatine over cold water and leave to bloom for 10 minutes. Gently heat until fully dissolved (do not boil), then allow to cool slightly.
Add a spoonful of the cheesecake mixture to the gelatine and stir well. Repeat with another spoonful or two to temper it, ensuring no lumps form. Then add the gelatine mixture back into the cheesecake mixture and mix immediately until combined. In a separate bowl, whip the double cream until stiff peaks form. Gently fold it into the cheesecake mixture in two additions.
Assembly:
Spread the cheesecake mixture over the prepared base and smooth the top. Chill in the fridge until set.
Once set, prepare the top layer by dipping the remaining sponge fingers in the coffee mixture and arranging them over the cheesecake.
To finish:
- cocoa powder, for dusting
Dust generously with cocoa before serving.
Store in the fridge.
Enjoy!
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