Brownie Tiramisu Cheesecake with Malted Whipped Cream

Two things in this world that I love. Tiramisu and cheesecake. I’ve married them together here to create the most delicious dessert ever that you won’t even believe it. 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. Almost out of breath just typing that! You could almost think of it a little like a tiramisu tart, just really souped up.

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 decadent Tiramisu Cheesecake 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:

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. 

Eggs - use free-range eggs if you can. I also recommend choosing large eggs stamped with the British Lion logo.

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.

Soft light brown sugar - using a mix of sugars makes the brownies chewy which I love. Make sure you use soft sugar and not demerara.

Salt - a pinch of flaky sea salt won’t make this salty - it will just balance out the sweetness. I recommend Maldon Salt Flakes. 

Vanilla bean paste - I love adding vanilla extract to my bakes, it adds the most delicious sweet vanilla flavour. 

Plain flour - also known as ‘all-purpose’ flour. Don’t use self-raising as it needs to stay nice and dense.

Double cream - you must use double (heavy) cream in this recipe as single cream won’t whip up so you won’t be able to spread it to layer the crêpes. I like to whisk to soft peaks but you can go a little firmer, if you prefer - just take care not to over whisk or you will be well on your way to making your own butter!

Mascarpone -  a creamy, thick Italian cheese with a high fat content (around 40%) and similar consistency to cream cheese. It is a key ingredient in tiramisu but also found in cheesecake so it works well here for the best of both!

Icing sugar - this adds sweetness to the cheesecake filling

Malt powder - something like Horlicks or Ovaltine is ideal

Savoiardi biscuits - also known as lady fingers, these are airy and light, perfect to soak up the coffee

Cooled coffee - this is to dunk the biscuits in. I will sometimes make an extra (small) mug of coffee in the morning and leave to cool but if I forget, add a few spoons of instant coffee to a mug and add a splash of hot water. Mix to dissolve then add cold water to bring up to the desired amount. 

Cocoa powder - only for dusting so it is optional but it looks great and adds another tiramisu component. 

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

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 Cheescake 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 stiff 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, not just decide in the moment you want to eat it. 

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

Other recipes you might enjoy:

I am a tiramisu fan, in case you hadn't already gathered from all the recipes on my website. This Banana Tiramisu is so good, but as is this Dark Chocolate and Malt Tiramisu and my famous Pistachio Tiramisu. 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 tart 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.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Brownie Tiramisu Cheesecake with Malted Whipped Cream

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tiramisu cheesecake is my new favourite pudding. 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. So good.

• Author: Margie Nomura
• Prep Time: 60 minutes
• Chill Time: 12 hours
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes + 12 hour chill
• Yield: Serves 10-12 1x
• Category: Pudding
• Method: Oven
• Cuisine: Global

Ingredients

Scale 1x2x3x

For the brownie base:

• 80g unsalted butter, plus extra for greasing
• 140g good-quality dark chocolate, roughly chopped
• 2 large eggs
• 100g caster sugar
• 100g soft light brown sugar
• 1 teaspoon vanilla extract
• 70g plain flour
• ½ teaspoon salt

For the cheesecake:

• 480ml double cream, cold from the fridge
• 450g mascarpone, room temp
• 1 tsp vanilla extract
• 110g icing sugar, sieved

For the tiramisu layer:

• 150ml cooled coffee
• 8-10 sponge fingers (you want enough to cover the cake in a single layer)

For the cream topping:

• 300ml double cream 
• 1 tbsp malt powder, like ovaltine (optional)
• Cocoa powder, for dusting

Cook Mode Prevent your screen from going dark

Instructions

1. Line a 9 inch cake pan with baking parchment.
2. Preheat the oven to 180C Fan.
3. 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.
4. 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. 
5. Add the chocolate-butter mixture and vanilla extract and mix until combined.
6. 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.
7. 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.
8. 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
9. 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. 
10. Pour half the filling on top of the cooked brownies. 
11. 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. 
12. 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
13. Before serving dust the top with sieved cocoa powder. And enjoy!!

Notes

Double cream: if you are in the US, it is the same as heavy cream.

It must have 12 hours to set in the fridge - please don't try to scrimp on this as it won't have set and you risk it collapsing.

You could use a normal cheesecake crust (I love the brownie one though). For regular cheesecake base, see my Creme Brulee Cheesecake.