This tiramisu cheesecake takes the fully crusted concept and applies it to everyone’s favorite coffee-soaked Italian dessert – and the result is honestly stunning. Chocolate Digestive biscuit crust wraps completely around layers of coffee-mascarpone cheesecake filling, espresso-soaked sponge fingers, and billowy whipped cream. When you flip it upside down and slice in, you get this beautiful cross-section showing every distinct layer, just like a slice of proper tiramisu, but with all the added richness and structure of a cheesecake. It’s the kind of dessert that makes people stop and ask how you did it!

Understanding Your Components

1. Double Chocolate Biscuit Crust: Chocolate Digestive biscuits (rather than plain) give this cheesecake a deep, slightly bitter cocoa note that complements the coffee flavors running through the rest of the dessert. Just like the other fully crusted desserts, you’re making both a base and a separate top disc so the filling ends up completely encased. Getting that “wet sand” texture right on both crusts is essential – too dry and it won’t hold together, too buttery and it becomes greasy.
2. Mascarpone Cheesecake Filling: This isn’t a traditional baked cheesecake filling – it’s a no-bake mixture of mascarpone and cream cheese, which gives you that authentic tiramisu richness while still holding its shape once chilled. Coffee liqueur infuses the filling itself with flavor, not just the sponge fingers, so every component of this dessert carries that coffee-boozy character. Folding in whipped cream lightens the mixture so it doesn’t feel overly dense against the sponge and whipped cream layers.
3. Espresso-Soaked Sponge Fingers: The classic tiramisu element – sponge fingers get dipped briefly into a mixture of strong espresso and coffee liqueur before being layered in. The dip needs to be quick; too long and the fingers turn to mush and can make the whole cheesecake soggy instead of holding a distinct layer. This is really where the “tiramisu” flavor comes through most strongly.
4. Whipped Cream Layer: A generous layer of plain whipped cream fills the remaining space in the tin, providing a light, airy contrast to the dense mascarpone filling and soaked sponge below it. Whipping it to stiff peaks ensures it holds its shape and structure well enough to support the top crust being placed over it.

Tips!

Form the Top Crust Carefully: Since this crust gets lifted and placed as a lid, press it firmly and evenly on the parchment paper before chilling. Any thin or weak spots can crack when you transfer it onto the assembled cheesecake.

Dip Sponge Fingers Quickly: Dip each sponge finger into the espresso-liqueur mixture for only a second or two per side. You want them moistened and flavored, not saturated and falling apart. Oversoaked fingers will make your cheesecake soggy rather than giving you that distinct sponge layer.

Fold, Don’t Stir: When incorporating whipped cream into the mascarpone-cream cheese mixture, fold gently rather than stirring vigorously. This keeps the filling light and mousse-like instead of dense and heavy.

Whip to Stiff Peaks: Both the filling’s whipped cream and the plain whipped cream layer need to hold firm peaks so they can support the weight of the top crust without collapsing or oozing out the sides once flipped.

Layer With Precision: Spread the mascarpone filling evenly before adding the sponge fingers, and line them up neatly so your final sliced cross-section looks clean and distinct rather than jumbled.

Full Chill Is Essential: Give this at least 4 hours, but ideally overnight, to set completely. Because you’re flipping this cheesecake upside down to unmould it, it needs to be fully set to hold its structure through that process.

Torch the Edges to Unmould: If it’s not releasing easily from the springform tin, a quick pass with a blow torch around the outside will loosen things without disturbing the layers inside.

Use a Hot Knife for Slicing: Dip your knife in hot water and wipe clean between cuts for neat slices that clearly show the coffee-soaked sponge layer running through the middle.

Storage Guide

• Fully Assembled Cheesecake: Cover and refrigerate for up to 4 days
• Freezing: This cheesecake freezes reasonably well since it lacks fresh fruit – wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Slicing Tips: Keep a jug of hot water nearby to dip and wipe your knife between each cut for the cleanest slices through all the layers

Make ahead tips:

• Crusts Ahead: Press and chill both the base and top crust up to 1 day ahead, keeping them covered in the refrigerator until ready to assemble
• Filling Ahead: The mascarpone filling can be made a few hours ahead and kept chilled, though it’s best folded together close to assembly time so the whipped cream doesn’t deflate
• Build the Day Before: Assemble the entire cheesecake the day before serving and let it set overnight – this gives you the cleanest slices and the most set, stable layers once flipped
• Coffee Mixture Ahead: Brew your espresso and mix with the coffee liqueur ahead of time, then keep at room temperature until you’re ready to dip the sponge fingers
• Batch for Events: This is a great make-ahead centerpiece for dinner parties since it needs to chill overnight anyway – do all the work the day before and just unmould and slice when guests arrive

Ingredients

Biscuit Top:
250 g chocolate Digestive/Graham biscuits, crushed
90 g unsalted butter, melted

Biscuit Base:
500g chocolate Digestive/Graham biscuits, crushed
180 g unsalted butter, melted

Cheesecake filling:
250g mascarpone cheese
125g cream cheese, softened
50ml coffee liqueur
50g sugar
200g heavy cream
1 tbsp vanilla extract

Whipped cream:
400ml heavy cream
50g sugar

Other:
sponge fingers
1 cup espresso
50ml coffee liqueur

Method – How to make Tiramisu Cheesecake

1. Biscuit Top: Mix 250g of the Digestive/Graham biscuit crumbs with 90g of melted butter until it looks like wet sand. Place a piece of parchment paper on top of a chopping board and then place your cheesecake tin (without the tin base) onto the parchment paper and chopping board. Pour the biscuit mixture into the tin, spread and press down firmly until it forms a nice even round base. Carefully lift up the cheesecake tin to reveal the round pressed crust and place into the fridge to set.
2. Biscuit Base: Mix 500 g Digestive/Graham biscuits, crushed with 180 g unsalted butter, melted until it looks like wet sand. Press firmly into the base of a 23cm x 7cm springform tin. Chill while you make the filling.
3. Cheesecake filling: In a bowl, mix together the mascarpone cheese, cream cheese, sugar, coffee liqueur, vanilla extract with an electric beater. In a separate bowl, whisk up the heavy cream to medium peak and then fold the whipped cream into the cheesecake mixture
4. Whipped Cream: In a bowl, whisk together the heavy and sugar until stiff peaks, set aside.
5. Assemble: Take the biscuit base out of the fridge. Add the cheesecake filling to the bottom of the biscuit base and use a spoon to spread the mixture out evenly. In a separate bowl, mix together the espresso and coffee liqueur. Dip the sponge fingers, one at a time, into the coffee mixture and line them on top of the cheesecake filling. Fill the remaining space of the biscuit base with the whipped cream. Place the biscuit top over the whipped cream to close the pie and place the pie back into the fridge to set for at least 4 hours or overnight.
6. Serve: Place a chopping board/serving platter on top of the cheesecake and flip it upside down. Release the cheesecake from the springform tin. If you have difficulties unmoulding the pie, use a blow torch to lightly heat up the edges of the springform tin. Slice with a hot, clean knife between cuts for neat slices showing the caramel layer through the middle.