A crunchy caramel Biscoff cookie crust brings the best contrast to soft coffee soaked lady finger cookies and creamy mascarpone cream
Airy whipped mascarpone cream and soft lady finger cookies are the basics of a tiramisu but even better with a crunchy Biscoff crust!
No eggs and caffeine free coffee makes this dessert perfect!
I love tiramisu and boy I gotta tell you I craved it when I was pregnant so I created an egg free, caffeine free tiramisu without loosing the airy light texture! Key is to not over whip the mixture after heavy cream is added! It will look quite fluid but don't worry that is exactly what we are going for! It will set up nicely in the fridge in just a few hours.
The Biscoff cookie crust really takes this cheesecake to a new level. Biscoff cookies might be the most irresistible cookies I have ever tried and I like a lot of cookies.
These are the cake pans and my KitchenAid hand mixer that I always use in my recipe videos
A 8 inch cake pan is the traditional choice to make most cake recipes. It creates tall cake layers without making a huge cake! This 6 speed KitchenAid hand mixer is the only one with flex edge beaters for a 2 times faster mixing and to protect your mixing bowl from scratches!
Want a baked cheesecake? Check out my recipe here
No-bake Tiramisu Cheesecake
Ingredients for 8 inch or 9 inch cake
For Biscoff cookie crust:
32 (250 g) lady finger cookies, as crumbs
1/3 cup (76 g) butter, melted
For the cheesecake batter:
12 oz (340 g) cream cheese, softened
12 oz (340 g) mascarpone
1 1/2 cups (100 g) powdered sugar
1 tsp vanilla extract
1 tbsp (30 g) granulated gelatin
3 tbsp water, warm
3 tbsp coffee, warm
3/4 cup (180 ml) heavy cream, very cold
1/4 cup (25 g) cocoa powder
For the ladyfinger layer:
ca. 12 ladyfinger cookies
1 cup (240 ml) strong coffee
For the whipped cream:
1 1/2 cups (360 ml) cold heavy cream
1/2 cup (65 g) powdered sugar
1 tsp instant coffee
Check out my Tiramisu Cheesecake tutorial with lots of helpful tips
To make the Biscoff cookie crust use a food processor and pulse cookies until fine crumbs form. Add melted butter and mix until combined. Press into bottom in one layer and freeze it.
While the crust is freezing make the cheesecake batter. Use a large mixing bowl and add cream cheese and mascarpone. Mix it on the lowest setting of an electric mixer until it is smooth. This should take about 4 minutes. Add cold heavy cream and mix it until it is thickened but not completly whipped. Mix in powdered sugar and vanilla. Then melt gelatin powder with warm water. When it is bloomed microwave it for about 8 seconds maximum and mix with about a quarter cup of cheesecake batter and 3 tbsp coffee. Then mix in quickly with the rest of the batter.
I like to line the sides of the spring form pan with parchment paper or cake collar. Slowly pour half the cheesecake batter on the Biscoff cookie crust and spread it with a spatula to cover the whole surface. Then dunk lady finger cookies in coffee and place them on top of the cheesecake batter. Fill up the whole top and cut cookies if necessary. Sprinkle cocoa powder on top to cover the whole surface and top it with the rest of the cheesecake batter. Smooth it out and refrigerate the cake for at least 4 hours.
When the cake is ready to be served remove the cheesecake pan and make whipped cream. Warm about a tablespoon of heavy cream and mix it with the instant coffee until it is disolved completely. In a tall mixing bowl whip the rest of the cold heavy cream until it thickens. Add the coffee solution and powdered sugar for sweetness and stability. Whip it until stiff. Fill it in a piping bag with a big round tip. Pipe dollops on top of the cake and cover them with cocoa powder shortly before serving.
To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.
Want a thicker Biscoff crust just double the ingredients!
Instant coffee dissolves faster when it is crushed into a fine powder before adding any liquid. I like to use the flat side of a wooden muddler that I usually use to crush limes for cocktails! Works like a charm!