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Tiramisu No-Bake Cheesecakes

Yields 6-8 mini cheesecakes


  • 16 ounces cream cheese, softened
  • 2/3 cup sugar
  • 2 cup sour cream
  • 1 1/2 tablespoon instant espresso
  • 3 teaspoons vanilla extract
  • 16 ounces prepared whipped topping, thawed
  • 4 ounces dark chocolate chopped

 Tiramisu No-Bake Cheesecake

Beat the cream cheese until smooth with an electric mixer.

Gradually beat in the sugar and instant espresso.

Beat in the sour cream and vanilla until just combined. Fold in the whipped topping.

Scrape mixture into a pastry bag.

Pipe one layer of filling into mini spring form pans with the bottom lined with parchment paper, cut the soft lady fingers in half and line the sides of the pan with the ladyfingers, pushing the fingers down into the first layer of cheesecake filling.

Pipe the remaining filling into the forms and garnish with dark chocolate.

Chill in the refrigerator for 4 hours.

Remove from mini spring form pans and place on plates to serve.

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