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The Tiramisu Cheesecake (Alcohol-Free) is a rich and satisfying dessert that combines the best of two worlds: the creamy, tangy texture of classic cheesecake and the coffee-flavored layers of the beloved Italian dessert, tiramisu.
This version omits the alcohol, making it perfect for family-friendly gatherings or those who prefer to enjoy the flavors of tiramisu without the liqueur. It’s a luxurious dessert with layers of coffee-soaked cookies, mascarpone-infused cheesecake filling, and a dusting of cocoa powder, offering the perfect combination of sweetness and coffee’s bold depth.
The origins of tiramisu date back to the 1960s in Italy, where it was created in the Veneto region. Tiramisu, which translates to “pick me up” in Italian, became popular for its energizing blend of coffee, mascarpone, and cocoa. Traditionally, tiramisu includes a splash of coffee liqueur or Marsala wine to add a slight alcoholic warmth, but this cheesecake version maintains the essence of tiramisu without the alcohol, making it more versatile.
Cheesecake, meanwhile, has a much longer history, with roots that go back to ancient Greece. The combination of tiramisu and cheesecake is a more recent culinary innovation, likely emerging in the late 20th century as chefs began to experiment with blending classic desserts. The creamy mascarpone and tangy cheesecake filling in this recipe, paired with coffee-soaked layers, create a rich yet light dessert that feels indulgent but is balanced by the depth of coffee.
A fun fact about tiramisu is that it was initially regarded as an aphrodisiac due to its caffeine content and energizing ingredients, which is reflected in its playful name. In this alcohol-free version, you still get the richness and satisfaction of tiramisu, but with a lighter, family-friendly twist.
Tiramisu Cheesecake (Alcohol-Free): How to Make a Rich and Satisfying Dessert
This tiramisu cheesecake combines the best of two beloved desserts—cheesecake and tiramisu.
With layers of creamy mascarpone, coffee-soaked ladyfingers, and a rich cheesecake filling, this alcohol-free version is perfect for everyone, including kids and those avoiding alcohol.
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Ingredients
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Crust:
Filling:
Coffee Layer:
Topping (optional):
Instructions
Preheat Oven:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
Prepare Crust:
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of the springform pan to form the crust.
- Bake for 10 minutes, then let it cool while preparing the filling.
Prepare Coffee Layer:
- In a shallow dish, pour the cooled brewed coffee. Dip each ladyfinger briefly into the coffee mixture, allowing it to soak for just a few seconds.
- Arrange the soaked ladyfingers over the cooled crust, forming an even layer.
Make the Filling:
- In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and beat until creamy.
- Add the vanilla extract, sour cream, and mascarpone cheese, and mix well until smooth.
- Add the eggs one at a time, mixing just until incorporated. Add the flour and mix until just combined.
Assemble Cheesecake:
- Pour the cheesecake filling over the layer of coffee-soaked ladyfingers in the springform pan.
Bake Cheesecake:
- Bake for 60-70 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours or overnight.
Add Topping (Optional):
- Once chilled, top with whipped cream. In a bowl, whip the heavy cream with powdered sugar until stiff peaks form, then spread or pipe it over the cheesecake.
- Dust with cocoa powder before serving.
Note
Ensure that the ladyfingers are dipped briefly in the coffee mixture; over-soaking will make them too mushy.
For extra sweetness, drizzle some chocolate syrup over the top before serving.