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Two things in this world that I love – tiramisu and cheesecake. I’ve married them together here to create the most delicious tiramisu cheesecake. It’s a brownie base, topped with a mascarpone cheesecake mixture, then layered with coffee-soaked sponge fingers, then topped with malted whipped cream and a dusting of cocoa powder.
I obviously love tiramisu, which is why there are so many recipes on here – Pistachio Tiramisu, Banana Tiramisu, Tiramisu Cookies – but in this cheesecake, it’s such a showstopper. The coffee cuts through the the rich cream and the brownie base is just delicious too. I can’t really describe it much more other than ask you to make it and try it and you will see.
Why you will love this recipe:
- It’s an original pudding that no one will have tried before in this combination – it’s memorable for sure!
- The components for the tiramisu cheesecake are actually very simple, they just need time to set between each layer.
- You get the best of three classic desserts—rich fudgy brownie, creamy cheesecake, with perfect notes of coffee for the tiramisu aspect. It’s just perfect.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Unsalted butter – I do truly believe that the best brownies come from using the best ingredients. It may sound a little fussy for no reason but it contributes to the best texture and flavour at the end.
Dark chocolate – again, using good quality chocolate will make a difference here. I like 70% but 54% is also a nice one too. Don’t use milk as it’s too sweet and won’t melt right for the brownies.
Caster sugar – this brings the sweetness to balance the dark chocolate. You could use golden caster sugar or even granulated sugar if that is what you have to hand.
Double cream – you must use double (heavy) cream in this recipe as single cream won’t whip up.
Substitutions and Variations:
Coffee: using cooled hot chocolate is delicious too if you aren’t a coffee fan or are serving to kids who perhaps don’t love it.
Soft light brown sugar: you could omit the soft brown sugar and use entirely caster sugar in these brownies. It would work but the mix of two sugars makes for the best texture.
Icing sugar: if you don’t have icing sugar, use caster sugar to sweeten the cream mixture.
Malt powder: this is optional. I love it and it gives a Malteser flavour to the cake but you could leave the cream plain. Otherwise, add a tiny splash of coffee extract or vanilla extract to the cream for something to different.
Brownie base: You could use a normal cheesecake crust like in this Creme Brulee Cheesecake or Biscoff Mini Cheescakes but I love it with the brownie base – it just takes it to the next level.
Here’s how to make a perfect Brownie Tiramisu Cheesecake:
Here’s a step by step guide for what you need to do, but you can find the full recipe if you scroll right down to the bottom of the post for detailed instructions.
ONE: Melt the butter and chocolate in a double boiler or in the microwave for 30 second blasts.
TWO: Whisk the eggs and sugars in a large mixing bowl and beat with an electric whisk on medium-high speed for about 1 minute – or until pale, thick and roughly doubled in size.
THREE: Add the chocolate-butter mixture and vanilla extract and mix until combined. Sift in the flour and salt, then fold in until you have a smooth batter. Pour into the lined cake tin and bake for 15 minutes – or until the top is puffed up. It will continue to set as it cools. Remove from the oven and allow to cool in the tin.
FOUR: Whisk the double cream until you have medium peaks. In a separate bowl beat the mascarpone with a wooden spoon until it’s lovely and smooth and completely lump free. Place a sieve over the bowl and sieve in the icing sugar. Stir to combine and add the vanilla
FIVE: Add the whipped cream and gently fold it all together. Be gentle as you don’t want to lose all the air in the whipped cream. Pour half the filling on top of the cooked brownies.
SIX: Dip the sponge fingers into the coffee mixture and arrange in a single layer. Top with the remaining cheesecake mixture and and smooth it out before popping in the fridge overnight.
SEVEN: Add the double cream and ovaltine to a bowl and whisk to stiff peaks taking care not to overwhisk. Use a piping bag to pipe peaks of cream on top of the cheesecake.
EIGHT: Pop back in the fridge to firm up or you can serve straight away. Dust the top with cocoa powder before serving!
Cooking Tips:
Setting time: It must have 12 hours to set in the fridge so this is one you want to make ahead of time like my budino (creamy Italian pudding).
Whisking: I would highly recommend using an electric whisk for this recipe, since you need to whisk the yolks and sugar until fluffy and pale, as well as the double cream and mascarpone! You will have a real arm cramp if you don’t use one but it is doable. I’d advise a friend to help you whisk in shifts! This electric whisk does the job perfectly and it’s very affordable. I’ve had it for YEARS.
Frequently Asked Questions
Tiramisu (which literally translates as ‘pick me up’) is one of Italy’s most famous desserts. Traditional tiramisu recipes include alternate layers of savoiardi lady fingers soaked in coffee and liqueur, and a sweet egg, sugar and mascarpone cream, finished with a dusting of cocoa. The recipe for a brownie tiramisu tart/cheesecake has the soaked sponge fingers, the cocoa powder and a tangy mascarpone layer in the form of cheesecake.
No, you could use a normal cheesecake crust like in this Creme Brulee Cheescake or Biscoff Mini Cheescakes but I love it with the brownie base – takes it to the next level.
Yes, you absolutely can. It needs at least 12 hours to set the cheesecake layer in the fridge but you could do this a whole 1-2 days before. Only top with the final layer of whipped cream on the day you intend to eat the cheesecake.
Other recipes you might enjoy:
If you love cheesecake flavours, try my mini Biscoff cheesecakes or just this Creme Brulee Cheesecake with caramelised sugar. The brownie recipe in this brownie tiramisu is inspired by these dinky little Brownie Bites which are so simple and so good. For festive recipes, try my Panettone Tiramisu or no bake Tiramisu Cake.
Puddings
Banana Tiramisu
Easy Dessert Recipes
Pistachio Tiramisu
Easy Baking Recipes
Dark Chocolate and White Chocolate Brownies
If you tried this Tiramisu Cheesecake or any other recipe on the site, please do leave a comment and let us know how it went!
Brownie Tiramisu Cheesecake with Malted Whipped Cream
Ingredients
For the brownie base:
- 80 g unsalted butter, plus extra for greasing
- 140 g good-quality dark chocolate, roughly chopped
- 2 large eggs
- 100 g caster sugar
- 100 g soft light brown sugar
- 1 teaspoon vanilla extract
- 70 g plain flour
- ½ teaspoon salt
For the cheesecake:
- 480 ml double cream, cold from the fridge
- 450 g mascarpone, room temp
- 1 tsp vanilla extract
- 110 g icing sugar, sieved
For the tiramisu layer:
- 150 ml cooled coffee
- 8-10 sponge fingers, you want enough to cover the cake in a single layer
For the cream topping:
- 300 ml double cream
- 1 tbsp malt powder, like ovaltine (optional)
- Cocoa powder, for dusting
Instructions
- Line a 9 inch cake pan with baking parchment.
- Preheat the oven to 180C Fan.
- Put the butter and 140g chopped dark chocolate into a medium heat-proof bowl. Set over the pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat) and allow it to slowly melt, stirring often until smooth (alternatively, pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each – this is the quickest method but you have to watch closely and ensure it doesn’t overheat). Set aside to cool slightly.
- Meanwhile, place the eggs and sugars in a large mixing bowl and beat with an electric whisk on medium-high speed for about 1 minute – or until pale, thick and roughly doubled in size.
- Add the chocolate-butter mixture and vanilla extract and mix until combined.
- Sift in the flour and salt, then fold in until you have a smooth batter. Pour into the lined cake tin and bake for 15 minutes – or until the top is puffed up. It will continue to set as it cools. Remove from the oven and allow to cool in the tin.
- Whisk the double cream until you have stiff peaks. This is easiest with an electric whisk. It should take about 3 minutes. Nothing much will happen to begin with and then it will thicken very quickly so take care not to over whisk it or it will turn grainy.
- In a separate bowl beat the mascarpone with a wooden spoon until it’s lovely and smooth and completely lump free. Place a sieve over the bowl and sieve in the icing sugar. Stir to combine and add the vanilla
- Add the whipped cream and gently fold it all together. Be gentle as you don’t want to lose all the air in the whipped cream.
- Pour half the filling on top of the cooked brownies.
- Dip the sponge fingers into the coffee mixture and arrange in a single layer. Top with the remaining cheesecake mixture and and smooth it out before popping in the fridge overnight. This is important as it needs enough time to set of you will have a melty mess and no one wants that.
- Add the double cream and ovaltine to a bowl and whisk to stiff peaks taking care not to overwhisk. Use a piping bag to pipe peaks of cream on top of the cheesecake. Pop back in the fridge to firm up or you can serve straight away
- Before serving dust the top with sieved cocoa powder. And enjoy!!
- The video below will help with this recipe.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
