Tiramisu Cheesecake (Instant Pot)
My Instant Pot Tiramisu Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of espresso and cocoa. Made effortlessly in the Instant Pot, this decadent dessert features a coffee-infused filling and a light dusting of cocoa for the perfect balance of sweetness and indulgence.
I must admit, this dessert is quite the showstopper! It is a bit of a fusion, that combines the classic flavors of tiramisu with the creamy deliciousness of cheesecake. It's the perfect dessert to complete your holiday spread.
What is Tiramisu Cheesecake?
Tiramisu is a traditional Italian dessert that is layers of ladyfinger cookies soaked in espresso (and sometimes dark rum) with a creamy yet slightly sweetened mascarpone layer, topped with cocoa powder. Tiramisu cheesecake brings all those decadent flavors into one delicious dessert.
Jump to:
- What is Tiramisu Cheesecake?
- Why You Will Love This Recipe For Tiramisu Cheesecake
- Ingredients
- Substitutions and Variations
- How to Make our Tiramisu Cheesecake Recipe
- More Recipes You Will Love
- How to Store Tiramisu Cheesecake
- What to Serve with Tiramisu Cheesecake
- Top Tips
- Frequently Asked Questions About Tiramisu Cheesecake
- More Recipes You Will Love
- Instant Pot Tiramisu Cheesecake
If you love easy Instant Pot cheesecakes, you need to check out our Eggnog Cheesecake made in the Instant Pot too.
Why You Will Love This Recipe For Tiramisu Cheesecake
- Easy: Cheesecake making just got so much easier with the Instant Pot.
- Twist on Tradition: Tiramisu Cheesecake is a fresh twist on the traditional Italian dessert we know and love.
- Flavor-Packed: The intense espresso flavor is balanced alongside the silky, creamy mascarpone and cream cheeses.
Ingredients
This recipe does require a few ingredients that may not live in your home regularly. But that's okay, just check out our grocery list before you head to the store!
See the recipe card below for the exact quantities of each ingredient.
- Water: Required for the Instant Pot to build pressure properly.
- Ladyfinger Cookies: Italian cookie used in tiramisu, but here we use it to build our crust.
- Unsalted Butter: This allows better control over salt content, but salted is fine too.
- Light Brown Sugar: Typically used in the crust to help bind.
- Cream Cheese: Makes the creamy cheesecake flavor.
- Mascarpone: Another staple ingredient in tiramisu dessert, this cheese is extra creamy making for a tasty finished product.
- Granulated Sugar: Helps with the texture and to balance the flavors.
- Large Eggs: Adds richness to the cheesecake.
- Cornstarch: This helps thicken the batter and ensures proper setting.
- Espresso Grounds: This adds to the coffee flavor of the tiramisu.
- Heavy Cream: This softens the flavor of the cream cheese to add balance.
- Pure Vanilla Extract: Adds a hint of vanilla flavor.
For this recipe, you'll want to have on hand an Instant Pot, 7x3 springform pan, food processor, hand mixer, tin foil, and non-stick cooking spray.
Substitutions and Variations
Love this recipe but want to make it your own? Here are some helpful ideas for you to change up this Instant Pot Tiramisu.
- Crust: While traditionally tiramisu is made with lady finger cookies, you can try any of your favorite cookies.
- Gluten Free: Whether it is a personal preference or necessity, try a gluten free cookie for the crust, and make a gluten free tiramisu cheesecake.
- Coffee Grounds: While we have never tried it, experimenting with your favorite coffee ground could be a fun twist on a classic triamisu flavor.
How to Make our Tiramisu Cheesecake Recipe
Check out how quick and easy it was to make this Tiramisu Cheesecake in the Instant Pot in just a few simple steps.
Mix cookie crumbs, melted butter, and brown sugar, then add to the prepared springform and flatten. Place in the freezer for about 20 minutes. In a large bowl, beat cream cheese, mascarpone, and sugar. Then add remaining ingredients and beat until smooth.
Pour overtop of the cool/lightly frozen crust and cover with tinfoil. Add water to the Instant Pot and carefully place in the springform pan. Set the "manual" timer for 50 minutes, and do a natural release for 25 minutes. Allow it to cool for at least 1 hour then run a sharp knife along the edge to loosen, then set overnight in the pan.
Hint: The center may look a little jiggly, but it should change as it cools. If it does not, you can put it back in the Instant Pot for 10 minutes with another 10-minute natural release before opening the lid.
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How to Store Tiramisu Cheesecake
It is rare we have leftovers from this recipe, but if you do, here are some ways to store it.
- Refrigerator: Once cooled, place in an airtight container for 3-4 days.
- Freezer: I like to cut individual slices, wrap tightly in plastic wrap and foil to prevent freezer burn and they can be frozen for up to 3 months.
- Reheating: Allow the cheesecake to come to room temperature and enjoy.
What to Serve with Tiramisu Cheesecake
- Coffee: Most desserts pair well with a cup of coffee or espresso, but we love how you can elevate this recipe by sipping on a fresh brew. Our personally choice is pairing it with our Caramel Mocha Coffee recipe.
- Whipped Cream: As a classic cheesecake topper, the light and airy texture of whipped cream goes so well with any cheesecake. We like to sprinkle a bit of extra cocoa powder on this one.
- Red Wine: If you are a wine drinker, a deep red pairs well with cheesecake. Look for a full-bodied red with coffee notes to complement this recipe.
Top Tips
- Making a sling out of tinfoil to help to lower and raise the cheesecake in and out of the Instant Pot more easily.
- Air bubbles in your batter is normal, pick your springform pan up about an inch off the counter and drop it gently to push the air up and out of your batter.
Frequently Asked Questions About Tiramisu Cheesecake
Do you have questions about our Tiramisu Cheesecake Instant Pot Recipe?
Tiramisu is a coffee (espresso) flavored Italian dessert made with ladyfinger cookies soaked in coffee, dark rum. With layers of sweetened mascarpone, it is cream and soft, topped with cocoa powder.
It is important to not use cold ingredients for your cheesecake batter or it may be lumpy which may result in over-beating. For best results in getting a nice smooth cheesecake take your ingredients out 2 hours prior to starting.
"Pick me up"! And who doesn't need that from time to time?
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Check out some more of our recipes you will want to try!
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Instant Pot Tiramisu Cheesecake
Equipment
- Instant Pot
- 7x3 Springform Pan
- Food Processor
- Hand Mixer
- Tin Foil
- Non-stick Spray
Ingredients
- 1 ½ cups water for the Instant Pot
CRUST:
- 1 ½ cups ladyfingers cookie crumbs
- ¼ cup unsalted butter
- 25 grams light brown sugar about 2 tablespoons
FILLING:
- 8 ounce cream cheese room temperature
- 6 ounce mascarpone cheese room temperature
- ½ cup granulated sugar
- ¼ cup espresso finely ground
- 2 large eggs room temperature
- ½ cup heavy cream room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon cornstarch
Instructions
- Spray a 7x3 springform pan with non-stick spray and set aside.
- In a food processor pulse your ladyfingers until they are very fine and transfer to a small bowl with melted butter, light brown sugar, and mix until it all coated.
- Transfer the crumb mixture to the springform pan and start to level out your crust (I like to use a measuring cup to make it flat).
- Place the springform pan in the freezer for about 20 minutes while you are making your batter.
- Beat softened cream cheese, mascarpone and sugar on medium until combined with a hand mixer.
- Then add remaining ingredients and beat again until smooth, scraping down the sides to ensure everything is well combined.
- Take pan out of the freezer and make a tinfoil "lid" that is loose at the top in case the cheesecake rises during the baking process, but along the sides to now allow excess moisture in. Remove this lid and set it aside.
- Pour the batter on top of the crust and leave ¼ inch of space at the top, then put "lid" on the pan.
- Place the trivet in the Instant Pot along with water, then carefully lower your springform pan in and secure the lid with the value closed.
- Set your Instant Pot to high if you have it, or just in manual mode, and put 50 minutes on the timer, then start.
- Once complete, allow a 25-minute natural release of pressure before opening.
- Put the cheesecake on a wire rack and remove the tin foil. Rest it for an hour, then loosen the edges with a sharp knife. Set in the fridge for 6-8 hours still in the pan.
- Once the cheesecake is fully set, remove and slice. Serve as is or top with crushed ladyfingers, cocoa powder or whipped cream.
Notes
- The longer the cheesecake chills, the better the texture and flavor will be. Be sure to refrigerate it for a minimum of 6-8 hours, or ideally, overnight.
- In addition to whipped cream and a dusting of cocoa powder, you can also add chocolate shavings as a garnish.
- Using a strong, brewed dark roast coffee or espresso will increase the depth of tiramisu flavor.
Nutrition
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This cheesecake is one of my favourite. It’s amazing.
So glad you like this one. It is so good. Thanks for the review.
This recipe had me having flashbacks of one of my fave trips with my bestie to Italy! Good call on chilling it overnight…the flavour was amazing! Worth the wait!
Awe, I love hearing that! Food and memories are a perfect pairing.
This dessert is so creamy. I love the balance of flavors. And so simple to make in the Instant Pot - who knew!?
This tiramisu cheesecake recipe is absolutely amazing! The creaminess of the mascarpone cheese combined with the espresso flavour were extremely pleasing to the palate and not only were the instructions very easy to follow but cooking it in an Instant Pot made it that much easier and efficient! This decadent dessert will definitely be paying another visit to my kitchen table!
Oh wow! We are so glad to hear you loved it. If you are a fan go eggnog, you should check out our Instant Pot Eggnog Cheesecake recipe too!