Recipe: Tiramisu Cheesecake


It's cheesecake time again! Yep, we've done a fair few before... a simple search for "CHEESECAKE" will bring up plenty! But this one is delicious again... made with a unique base and complete with the flavours of every classic tiramisu dessert it's a sure fire winner. You will be wanting to make this one!


  • 50 g icing sugar
  • 1 packet sponge fingers
  • 3 tbsp instant coffee
  • 2 shots Tia Maria
  • 250 ml double cream
  • 1 handful shelled almonds
  • 1 bar dark chocolate
  • 1 handful shelled pistachios
  • 200 g stoned dates
  • 125 g full-fat mascarpone cheese
  • 1 punnet fresh raspberries

Step 1

Form The Base

Blitz the stoned dates and shelled nuts in a food processor to form a sticky paste, adding a drop of cold water might help. Press this into the base of loose-bottomed cake tin.

Step 2

Make Coffee

Pour about 300ml of boiling water over the coffee in a bowl, stir to dissolve and leave to cool.

Step 3

Make Cream Cheese Mixture

Whisk the cream to soft peaks, then add the cream cheese, icing sugar and Tia Maria before continuing to whisk until you have a stiff mixture. Spoon half of it over the nut and date base and smooth out.

Step 4

Add Coffee Sponge Fingers

Dunk sponge fingers into the coffee, one at a time, for a few seconds to soak up the coffee. Lay the coffee sponge fingers onto the cream cheese to create a full layer. Spread over the remainder of the cream cheese mixture.

Step 5

Cover In Chocolate & Set

Grate the chocolate and scatter over the top to completely cover it. Place into the fridge to set up for at least 4 hours.

Step 6

Decorate & Serve

Remove the cheesecake from the tin, grate over a generous amount of dark chocolate and decorate with raspberries to serve. Serves 8

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