Tiramisu cheesecake is the delicious Italian coffee-flavoured dessert turned into an equally delicious cheesecake. Indulgent, heavenly, and made with a lower calorie ingredients too!
Ta da! If you love the classic Italian tiramisu, then you are sure to love my tiramisu cheesecake.
It’s made with all the traditional ingredients you would expect to find in a tiramisu, except it’s a cheesecake!
And not just any ordinary cheesecake, I’ve made it with all the lower fat and “lighter” ingredients I could find to make it less calorific but still absolutely delicious!
You folks are amazing. It makes it all worthwhile when I see lots of views of the recipes I’ve posted here.
But, last month the number of views of my peanut butter chocolate chip cheesecake, I just wasn’t ready for.
Nor was I ready for Foodgawker featuring it on their Instagram and the number of views going into 4 figures! I was jumping up and down like an excited child!
So because of that I thought “let’s have a cheesecake or pudding, of a lighter variety and monthly if possible”.
And so this is this months, a tiramisu cheese cake. 🙂
Tiramisu Cheesecake Inspiration
My sister in law, Ruth, makes the best tiramisu you’ve ever tasted.
Lynne and I always so look forward to visiting for dinner in the hope she’ll be making that. I thought about recreating hers when I was thinking about what this month’s pudding recipe was going to be. But when you’ve had the best, sometimes it isn’t worth trying to better it, is it?
So Lynne suggested combining my cheesecake making skills to create a tiramisu cheesecake instead and it turned out to be pretty damn good! 😀
I use all “lighter” / reduced fat ingredients in my recipe here so as to keep the calorie content lower than a traditional recipe.
Of course, this is my preference and you can use the full fat versions too, but just be aware the nutritional label will then not be valid.
This recipe card contains an affiliate link – which means that if you click on it and then purchase that product I’ll get a small commission (at no extra cost to you of course). If you do click through then thanks!
- 200 g reduced fat digestive biscuits or graham crackers
- 75 g butter melted
- 125 ml hot water
- 6 tbsp espresso
- 3 tbsp granulated sugar
- 18 – 20 tiramisu sponge fingers
- 400 g reduced fat soft cream cheese
- 4 eggs
- 125 g soft light brown sugar
- 2 tbsp vanilla extract
- 300 ml reduced fat double cream
- 125 g lighter mascarpone
- 10 g dark chocolate finely grated
- Crush the biscuits to crumbs in a food processor, or in a bag with a rolling pin. Mix the biscuit crumbs with the melted butter and then press these into the bottom of a 9 inch greased springform pan.
- Refrigerate the cheesecake base for at least 2 hours.
- Pre-head oven to 170C Fan.
- Combine the hot water with 3 tablespoons of espresso and 2 tablespoons of the granulated sugar in a saucepan.
- Bring this coffee mixture to the boil and then turn down to simmer for about 4 minutes, stirring to remove any lumps, then allow to cool.
- Once cooled, dip the sponge fingers into the coffee mixture one by one and arrange them to cover the cheesecake base. Moisten the sponge fingers here though, don’t soak them.
- In a large mixing bowl place the reduced fat cream cheese, eggs, soft brown sugar, remaining expresso, 1 tablespoon vanilla extract and 120ml reduced fat double cream. Mix everything together well, preferably with a mixer, until smooth.
- Pour this mixture over the biscuit base and sponge fingers, then bake on a shelf in the centre of the oven for 40 – 45 minutes until the top feels set and dry. Don’t worry if the sponge fingers float to the top, just don’t let them burn.
- Allow to cool on a wire rack for 2 hours, then cover the pan with clingfilm and chill for at least 3 to 4 hours in the fridge or overnight.
- In a mixing bowl place the 180ml reduced fat double cream and remaining granulated sugar and vanilla extract and mix everything together well, preferably again with a mixer until stiff peaks form. Then gently fold in the lighter mascarpone with a rubber spatula.
- Spoon the tiramisu on top of the cheesecake and smooth the top. Place back in the fridge for a further 3 – 4 hours.
- Before serving sprinkle the grated dark chocolate over the top. Serve chilled.
The cheesecake is best made over a couple of days allowing plenty of time for the recipe to set in the fridge. You can freeze the cheesecake.
Neil’s Healthy Meals Update
Having spent the whole of Sunday past, cooking and photographing 3 recipes, I should be back on track to start 2 recipe posts per week again, starting this week.
When I started my new job, three weeks ago, I’d forgotten how working 8 hours a day would really impact my ability to keep up the blogging schedule that I’d managed, in the previous 4 months when I was looking for a job! 😮
My whole gym routine has been turned upside down too.
For years I’ve been going to the gym to do my routine before going into work. Now there just isn’t that opportunity, the nearest gym opens at 0630 which wouldn’t allow me to complete my work out and get showered before starting my shift at 0800. So I go in the evenings now, straight after work. That’s been a struggle as I’m tired from work and just want to go home and relax and cook and blog. But I’m getting into it now, slowly.
I like plans and schedules in my life. So it’s been a little challenging to make a few changes.
I’m not moaning, I’m just saying.
When you’re passionate about something, as I am about writing and creating on my blog, and something comes along interrupting that flow, I struggle.
Anyway, I’m hoping the work I’ve put in to create a “bank” of recipes now, and the plans I’ve made to photograph at least 2 new recipes every weekend will mean the schedule is back on track.
So, until Thursday, have a great week. Oh, and let me know what you think about my tiramisu cheesecake, I’d love to hear below! Thank you. 🙂
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