Egg-free tiramisu cheesecake: a cold, creamy, and no-bake dessert that everyone will agree on. Perfect for summer, it’s an irresistible variation of the classic tiramisu in a cold cheesecake version.
I came up with this recipe by combining two of my favorite desserts: tiramisu and cheesecake. The result is an egg-free cold cheesecake, made with a base of coffee-soaked ladyfingers, a velvety mascarpone cream, and the classic dusting of cocoa.
I made it for a birthday dinner and it was a hit: everyone asked for seconds! Even those who don’t usually like heavy desserts enjoyed it: this version is lighter, without raw eggs, fresh, and with a very soft texture.
You can serve it as a summer dessert or a Sunday sweet, even on special occasions. It’s perfect to prepare in advance and let rest in the fridge: time makes it even firmer and tastier. Plus, it’s oven-free, so ideal when it’s hot and you want something delicious yet simple.
Ready to make it together, step by step?
Put on your apron!
See you soon, Susy
If you also love spoon desserts, don’t miss my:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 655.04 (Kcal)
- Carbohydrates 38.56 (g) of which sugars 21.87 (g)
- Proteins 7.47 (g)
- Fat 53.15 (g) of which saturated 19.27 (g)of which unsaturated 5.03 (g)
- Fibers 4.16 (g)
- Sodium 62.61 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Egg-Free Tiramisu Cheesecake
- 5.3 oz ladyfingers
- 7 tbsps butter
- 0.8 cups coffee (about 1 espresso cup)
- 14.1 oz mascarpone
- 1.7 cups heavy whipping cream
- 0.8 cups powdered sugar
- 1 tbsps gelatin sheets
- 3 tbsps milk
- 1.7 oz ladyfingers
- 1.7 cups coffee (espresso cups)
- to taste unsweetened cocoa powder
You’ll Need to Prepare the Egg-Free and No-Bake Tiramisu Cheesecake:
- Pan
- Bowls
- Spatula
- Parchment Papers
- Electric Whisk
Procedure to Prepare the Egg-Free Tiramisu Cheesecake
I use an 8-inch springform pan and line it with parchment paper, both at the base and along the edges.
I melt the butter in a saucepan or microwave.
I finely chop the ladyfingers with a food processor.
In a bowl, I combine the chopped cookies with the melted butter and cold coffee.
I mix well until I get a uniform mixture, then pour it into the pan and compact it with the back of a spoon.
I refrigerate it for about 30 minutes to set.I soak the gelatin in cold water for at least 5 minutes.
Meanwhile, in a large bowl, I mix the mascarpone with the powdered sugar until I get a smooth cream.
I whip the cream to stiff peaks and gently fold it into the mascarpone from the bottom up.
I heat the milk in a saucepan, then add the well-drained gelatin and stir until completely dissolved.
I let it cool for a few moments and pour it into the cream in a thin stream, mixing carefully.I take the base from the fridge and pour half of the mascarpone cream over it.
I quickly dip the ladyfingers in coffee (they should stay firm) and arrange them in an even layer over the cream.
I pour the remaining cream, smooth the surface with a spatula, and refrigerate for at least 3 hours.When the cheesecake has set, I remove it from the pan and gently peel off the parchment paper.
I dust the surface with unsweetened cocoa powder, creating a decorative effect as desired (I used a template to make small cocoa hearts).
I serve the egg-free tiramisu cheesecake well-chilled: it’s creamy, light, and perfect to enjoy even on the hottest days!
Storage
You can store the egg-free tiramisu cheesecake in the refrigerator, well covered, for a maximum of 3 days.
I recommend using a cake dome or an airtight container, so the cream remains fresh and the surface doesn’t dry out.
Do not freeze: the cream based on panna and mascarpone tends to lose consistency once thawed.
FAQs
Can I replace the gelatin sheets?
Yes! You can use agar agar (if you prefer a vegetarian version). In that case, follow the doses indicated on the package.
If I omit the gelatin, will it still turn out well?
It might come out much softer, like a spoon dessert.
Can I prepare it in advance?
Absolutely yes! Prepare it even the day before, in fact: resting in the fridge makes it even better and firmer.
