Instant Pot Tiramisu Cheesecake
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.
Servings: 8 slices
Calories: 473kcal
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
Calories: 473kcal | Carbohydrates: 46g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 196mg | Sodium: 301mg | Potassium: 175mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 1015IU | Vitamin C: 0.1mg | Calcium: 172mg | Iron: 2mg
