Tiramisu cheesecake is the delicious Italian coffee-flavoured dessert turned into an equally delicious cheesecake. Indulgent, heavenly, and this one is made with 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 the classic Italian pudding tiramisu, except it’s a cheesecake!
And not just any ordinary tiramisu cheesecake either.
I’ve made this with all the lower fat and “lighter” ingredients I could find. But without compromising the taste.
That helps to make it a healthier cheesecake. Less calorific but still absolutely delicious!
There are still 682 calories in a slice of this lower calorie tiramisu. However on average I’ve found on my research that a slice of tiramisu made without lower fat ingredients can be up to 1000 calories!
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 makes the best tiramisu you’ve ever tasted.
My other half and I always so look forward to visiting her for dinner in the hope that 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 my other half suggested combining my cheesecake making skills to create a tiramisu cheesecake instead.
This is the result and it’s turned out to be pretty damn good!
I think it’s pretty impossible to make a completely healthy cheesecake recipe.
But in my tiramisu cheesecake I did use all “lighter” / reduced fat ingredients so as to keep the calorie content lower than a traditional tiramisu cheesecake recipe.
Having made the recipe several times with both “lighter” / reduced fat ingredients and full fat ingredients to taste test, I can’t say my other half or I noticed any real difference.
So you could save yourself a few pounds on the scales by going with those lower calorie ingredients!
Of course, this is our preference but just be aware the nutritional label will then not be valid if you go with the full fat ingredients.
Tips For How To Make This Tiramisu Cheesecake
- Ideally make the Cheesecake part of this Tiramisu Cheesecake the day before you want to serve it. Then the next day make the Tiramisu topping.
- I’ve used lower fat ingredients in this recipe but you do not have to. Just be aware the nutritional label will be invalid if you choose to differ from the recipe though.
- Digestive biscuits are used for the biscuit base. The nearest equivalent in the U.S. is graham crackers.
- If you haven’t got espresso coffee just substitute that with instant coffee instead.
- You should be able to get sponge ladyfingers in most supermarkets nowadays. As I make this Tiramusu cheesecake in the UK, I know you can get those in all our major supermarkets.
- You can freeze this tiramisu cheesecake. The best way to do that is to cut the cheesecake into slices then place each slice in an individual container, then place in your freezer.
For This Tiramisu Cheesecake you may need…
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This is the springform cake tin that I use in the making of this tiramisu cheesecake and many of my other baked cheesecakes too.
It’s dishwasher, oven, fridge and freezer safe.
Guaranteed for 20 years it has a 5 year non-stick guarantee too!
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Other Popular Cheesecake Recipes For You To Try
- Indulge a little here with this no bake white chocolate and raspberry cheesecake. A tasty crunchy biscuit base covered in a light creamy white chocolate filling stuffed with fresh raspberries.
- The easiest ever no bake blueberry cheesecake is the only blueberry cheesecake you will ever need. This is as quick and easy as cheesecake recipes get. No matter what the season is this cheesecake is perfect for all occasions!
- Lemon crunch cheesecake is a delicious no bake cheesecake recipe. It’s simple, low cost and easy to make. With an amazing zingy refreshing lemon flavour all it requires is a bit of time to set in your fridge.
Tiramisu Cheesecake Recipe
This tiramisu cheesecake is one of my most popular cheesecake recipes and because of that I don’t think you, or your dinner party guests, are going to be disappointed.
Prepare for lots of OMG’s and “can I have some more please”!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe if you like it! 🙂
- 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 sponge ladyfingers
- 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 10 inch greased springform pan.
- Refrigerate the cheesecake base for at least 2 hours.
- Pre-heat 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.