Go Back
+ servings
Tiramisu Cheesecake
Print Recipe
0 from 0 votes

Instant Pot Tiramisu Cheesecake

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!
Prep Time20 mins
Cook Time55 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: tiramisu cheesecake
Servings: 8
Author: Jill

Equipment

  • Pressure Cooker
  • Springform Pan
  • Piping bag
  • piping tip 1M
  • Parchment paper

Ingredients

Ingredients

    Crust

    • cup ladyfingers crushed fine
    • 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.