Tiramisu Cheesecake - Cheesecake al tiramisu
This tiramisu cheesecake combines cream cheese, espresso-soaked sponge fingers and a buttery digestive biscuit base for a dessert that merges two Italian classics. The Thermomix grinds the biscuits, whips double cream to soft peaks and blends the mascarpone-style filling into a velvety, lump-free texture, making an impressive make-ahead centrepiece simple.
About this recipe
Tiramisu Cheesecake on the Thermomix TM7 brings together the two most beloved Italian desserts in one impressive make-ahead showpiece. Anyone searching for tiramisu cheesecake recipes or an all-in-one kitchen machine dessert will appreciate how effortlessly the TM7 handles every step. The digestive biscuits and coffee grounds are ground to an even crumb in seconds, forming a buttery base that soaks up the espresso and sweet Marsala flavours. Meanwhile the butterfly whisk whips double cream to soft peaks and blends the cream cheese filling into a silky, lump-free consistency that hand-mixing rarely achieves. The boozy touch of brandy and Marsala against bitter brewed espresso creates the classic tiramisu depth, while the cheesecake structure makes it sturdy enough to slice at a dinner party. Perfect for festive occasions, birthdays or a luxurious weekend dessert, this recipe turns a patisserie-level treat into an achievable kitchen project.
Preparation tips
- Use cold cream cheese straight from the fridge so the filling blends into a thick, stable consistency on the TM7; if it is too soft, the tiramisu cheesecake layers may sink into the biscuit base during chilling.
- Dip the sponge fingers in brewed espresso and Marsala for only a second per side; over-soaking them makes the cheesecake soggy, while a quick dip keeps the coffee flavour present yet the texture intact.
- Make the cheesecake a full day ahead and chill it overnight, then dust with cocoa powder or extra ground coffee just before serving so the topping stays dry and photogenic. Replace the Marsala and brandy with extra espresso and a teaspoon of vanilla for a kid-friendly version.
Recipe variations
- Alcohol-free version: omit the sweet Marsala and brandy entirely and replace them with strong brewed espresso mixed with a teaspoon of vanilla extract. The sponge fingers stay aromatic, and the cheesecake becomes suitable for children and guests who avoid alcohol.
- Festive chocolate variant: fold dark chocolate shavings through the cream cheese filling and grate extra chocolate over the cocoa dusting for a Christmas tiramisu cheesecake. A pinch of cinnamon in the biscuit base adds a warm, seasonal note.
Thermomix TM7 Benefits
- Grinding precision - The Thermomix grinds digestive biscuits and coffee grounds into an even crumb for a firm cheesecake base. [Grinding]. [Precision Control]
- Whipping power - The butterfly whisk of the TM7 whips double cream into stable soft peaks for a light filling. [Whipping]. [Multi-Function]
- Weighing convenience - The built-in scale of the Thermomix weighs cream cheese and butter directly in the bowl, saving washing up. [Weighing]. [Built-in Scale]
- Mixing smoothness - The TM7 blends cream cheese, Marsala and cream into a lump-free velvety filling in seconds. [Mixing]. [Multi-Function]
- Time savings - The Thermomix chops the biscuit base faster than manual crushing, so the tiramisu cheesecake is assembled quickly. [Chopping]. [Time Savings]
Ingredients
- unsalted butter
- digestive biscuits
- coffee grounds
- espresso, brewed
- sweet Marsala wine
- brandy
- sponge finger biscuits
- double cream
- caster sugar
- gelatine leaves