If you love Tiramasu and Cheesecake, you are going to be absolutely in love with this Instant Pot Tiramisu Cheesecake. Rich and creamy, this cheesecake uses ladyfingers as a layer in the cheesecake and in the crust. Each layer has just the right amount of coffee punch to make this the best Tiramisu cheesecake!
Instant Pot Tiramisu Cheesecake
Tiramisu is a rich Italian dessert that is a blend of mascarpone cheese with coffee-soaked ladyfinger cookies. The combination is so good. Since tiramisu usually uses coffee liqueur, so does this recipe. However, for anyone who is looking for a recipe without alcohol, I am including how to substitute for it.
Ingredients
- Ladyfingers- Ladyfingers are used in several ways in this recipe from the crust to in the cheesecake.
- Chocolate graham cracker crumbs- You can buy these already made into crumbs or make them yourself.
- Instant espresso powder- You want to use espresso powder to get a strong coffee taste.
- Butter- It is best to use room temperature butter when you are making cheesecake.
- Cream cheese- Always use room temperature cream cheese when making cheesecake.
- Mascarpone cheese- You want to make sure the mascarpone cheese is room temperature.
- Granulated sugar- You need sugar when making cheesecake
- 2 tbsp powdered sugar- Powdered sugar gives an additional sweetness while helping to stabilize the cheesecake.
- Coffee liqueur- If you want an alcohol free version, you can use rum extract.
- Vanilla extract- Alway use a pure vanilla extract for the best flavor.
- Cocoa powder- This is used as a pretty dusting over the cheesecake
How to Make Tiramisu Cheesecake
Start by making the crust.
Combine all of the dry ingredients and then add the melted butter.
Mix until it is the consistency of wet sand.
Scoop the mixture into the pan and press it into shape.
Place the crust in the freezer while making the cheesecake.
Make the Cheesecake Filling
Cream together the cream cheese, mascarpone cheese, and granulated sugar. Whip it until it is light and fluffy.
Add the eggs, powdered sugar, coffee liqueur, espresso powder, and beat it until it is smooth.
Pour half of the cheesecake batter into the pan.
Add about 8-12 lady finger halves. Brush the cookies with the reserved coffee liqueur.
Pour the rest of the cheesecake batter over top.
Cover the pan with foil and poke a few small holes in the top to allow the steam to evaporate.
Place the trivet inside of the Instant Pot and then place the cheesecake on top of the trivet.
Add one cup of water to the Instant Pot and replace the lid.
Set it to high pressure for 55 minutes.
Allow it to do a natural pressure release for 10 minutes and then do a manual release.
The cheesecake should still be jiggly in the center but will be set on the outsides.
If it jiggles everywhere, cook it for another 5 minutes.
Let the cheesecake cool completely on a wire rack.
Make the icing
Beat the cream cheese, mascarpone, and butter until it is light and fluffy.
Add the coffee liqueur and espresso powder.
Slowly add in the powdered sugar and mix it well.
Spread the icing over the top of the cooled cheesecake. Save some of the icing to make the border.
Sprinkle the cocoa powder on top.
If you want to make the cheesecake look fancier, pipe an icing border along the outside of the cheesecake.
Add chocolate covered coffee beans as a garnish.
Chill for several hours before serving.
Does Tiramisu Have Alcohol in It?
This had coffee liqueur in it. If you wanted to have something that does not have alcohol in it, you can use rum extract instead. The flavor will be about the same since there is espresso powder in the cheesecake.
Can You Freeze Tiramisu Cheesecake?
I love freezing cheesecake. It is a great way to always have cheesecake on hand. Cheesecake can be frozen for up to 6 months. Be sure to covered each slice with plastic wrap and then place the pieces in a freezer bag to keep them protected from freezer burn.
More Cheesecake Recipes
- Banana Cream Cheesecake Bars
- Chocolate Raspberry Cheesecake
- Instant Pot Mint Chocolate Cheesecake
- Patriotic Cheesecake Recipe
- Instant Pot Margarita Cheesecake Recipe
Instant Pot Tiramisu Cheesecake
Ingredients
Ingredients
Crust
- 1½ cup ladyfingers crushed fine
- 1½ cup chocolate graham cracker crumbs
- 1 tsp instant espresso powder
- 6 tbsp butter melted
Cheesecake Filling
- 16 oz cream cheese room temperature
- 8 oz mascarpone cheese room temperature
- 3/4 c granulated sugar
- 2 lg eggs room temperature
- 2 tbsp powdered sugar
- 1 tbsp instant espresso powder
- 4 tbsp coffee liqueur reserve 2 tbsp. for brushing ladyfingers (can substitute rum extract for alcohol-free
- 1 tsp vanilla extract
- 6-8 ladyfingers
- cocoa powder for dusting garnish
Icing
- 8 oz mascarpone cheese room temperature
- 4 oz. cream cheese room temperature
- 8 oz butter softened
- 1 tbsp espresso powder
- 1 tbsp coffee liqueur
- 3 c powdered sugar
Instructions
Crust
- Spray an 8-inch springform pan with non-stick cooking spray. Cut a piece of parchment paper in a circle the size of the bottom of your pan and fit paper into the bottom of the pan.
- Combine all dry ingredients.
- Add melted butter and mix until it is the consistency of damp sand.
- Scoop mixture into pan and press into bottom and up the sides about an inch.
- Place crust into freezer while preparing filling.
Cheesecake Filling
- In mixer bowl, mix cream cheese, mascarpone and granulated sugar until light and fluffy.
- Add eggs, powdered sugar, 2 tbsp. coffee liqueur, espresso powder and mix until smooth and combined.
- Pour half of mixture into cheesecake crust.
- Open ladyfingers in half and use halves. Layer ladyfingers on top of filling. You will use 8-12 ladyfinger halves. Liberally brush tops of ladyfingers with the reserved 2 tbsp. coffee liqueur.
- Pour remainder of filling on top of ladyfingers.
- Cover pan with foil sealing edges. Poke small hole in top of foil to allow steam to escape.
- Place cheesecake pan on trivet that comes with your Instant Pot. Add 1 c. of water to Instant Pot and lower pan into the Instant Pot.
- Replace lid of Instant Pot and seal according to your Instant Pot Instructions.
- Cook on high pressure for 55 min. Allow pressure to release for 10 minutes, then manually release the remaining pressure. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
- Cool cheesecake on wire rack.
Icing
- In large bowl, mix cream cheese, mascarpone, and butter until light and fluffy.
- Add coffee liqueur and espresso powder and mix until thoroughly combined.
- Slowly add powdered sugar and mix until smooth.
- Spread icing across top of cheesecake about ¼-½ inch thick. Be sure to save some for the piping border if you choose to add it.
- Sprinkle cocoa powder on top.
- You can stop at this point, but if you want the cheesecake a bit fancier, you can add a piped border around the edge of cake. I used a 1M Wilton piping tip in a simple shell border.
- Chocolate covered coffee bean can be added as a garnish.
- Chill for several hours before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- Pressure Cooker
- Springform Pan
- piping tip 1M
Categories:
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.