A tiramisu cheesecake with the first slice cut

Tiramisu cheesecake

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(22 ratings)

Prep: 30 mins Cook: 10 mins plus overnight setting


Serves 10 - 12

Easy to transport and serve, this is a great dessert to take to a party. Everyone loves tiramisu and everyone loves cheesecake so it's a winner all round

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal605
  • fat45g
  • saturates28g
  • carbs39g
  • sugars31g
  • fibre2g
  • protein6g
  • salt0.5g
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    For the base

    • 300g pack dark chocolate digestives
    • 80g butter, melted



      Butter is a dairy product made from separating whole milk or cream into fat and…

    For the chocolate layer

    • 500g milk chocolate, the best quality you can find, finely chopped
      Milk chocolate squares

      Milk chocolate

      mill-k chok-lit

      Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

    • 300ml double cream
    • 100ml Tia Maria

    For the cheesecake layer

    • 300g cream cheese
    • 200ml double cream
    • 1 tsp vanilla extract
    • 1 orange, zested



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 50g icing sugar
    • cocoa powder and crushed coffee beans, to serve


    1. Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor, and mix with the melted butter. Tip into the tin, pressing down to flatten and set aside in the fridge.

    2. For the chocolate layer, tip the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water. Once melted, quickly stir together and pour over the biscuit base, then chill in the fridge for at least 3 hrs, or until set.

    3. When the chocolate layer is set, beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer. Put the cake back in the fridge for a couple of hours or overnight. Can be made up to two days in advance and kept covered in the fridge.

    4. To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans. Run a knife around the edge of the cheesecake and release from the tin and serve. For a neater finish, blowtorch the outside of the tin to release the sides.

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    Comments, questions and tips

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    mikahzy's picture
    21st Jun, 2020
    Unfortunately the cheesecake layer did not set, even when I used less cream. I only remembered in hindsight that previous cheesecakes I've done have used gelatin. Nonetheless, tasted absolutely divine; albeit rather sloppy. Will definitely make again in the future, with the addition of gelatin to the cheesecake layer.
    Rachel Clark's picture
    Rachel Clark
    2nd Aug, 2019
    I found this recipe really easy but based on other reviews I did make a few changes. I left out the orange I used 50ml less cream in the chocolate ganache and rather than use a Bain Marie I just melted the chocolate in a pan, adding the Tia Maria as the chocolate melted I then added the cream at the end stage. I had made the base in the morning and had left it chilling in the fridge for 3-4 hours before pouring in the chocolate ganache and after another 3-4 hours in the fridge it has set nice and firmly. I followed the recipe for the cheesecake layer (except for the orange zest) and I have a couple of tricks to make sure the consistency is not too runny: - make sure your cream cheese and double cream is straight out of the fridge nice and cold - make sure you sieve your icing sugar over the bowl. - when you beat the ingredients together, I’d use an electric whisk and try not to whisk for too long as that can make the mixture too runny. It’s sitting in the fridge now all ready to be decorated with the cocoa and coffee beans tomorrow.
    Jannie Elms's picture
    Jannie Elms
    28th Jul, 2019
    The chocolate later didn't set?????
    17th Aug, 2018
    Well, everything set and it tastes lovely. My only complaints are that what you’re supposed to do with the orange should be better explained (also, orange in tiramisu? What’s that about?) and the volume of ganache is far too high. 1/2 to 2/3 is all you need, unless you have a very high sided tin.
    4th May, 2018
    I replaced the Tia Maria with 2 tablespoons of coffee essence topped up with almond milk to reach 100ml and the chocolate layer set perfectly. The cheesecake layer was a little bit runny though, so I will reduce the amount of cream next time I make it, although leaving it to set overnight firmed it up to be just about stable enough to slice. The taste was absolutely amazing though, and the family loved it, hence the 5 stars. If I can get the top layer to be a little firmer, this would be the perfect dinner party dessert.
    29th Oct, 2017
    I made this for my husband’s birthday in early October & he loved it. The chocolate layer set perfectly (although as a Baha’i & therefore non drinker I did substitute the alcohol for coffee - could this have made the difference?). I bake a lot but he said this is his favourite & asked me to make it again for his uncle so I made it yesterday & we’ve just demolished 3 very large, perfectly set slices again. Very simple to make - both my nearly 4 year old & 17 month old enjoyed helping both times as it’s fun too. We love this cheesecake & will make it many more times.
    15th Oct, 2017
    Would not bother to make this as the Chocolate layer does not set ! Used green and blacks chocolate . The chocolate layer slides of the biscuit base . I had to throw it away as could not serve it . Expensive mistake . Please look at the recipe again . Thank you
    17th Sep, 2017
    Chocolate layer didn't set after many hours in the fridge so it was a mess of mostly chocolate sauce with a bit of orange cheesecake on top. Not even vaguely like tiramisu and not much of a cheesecake either. Also, why is one cream quantity in ml and the other in g?
    KT1979's picture
    18th Jul, 2019
    Hoping to make this at the weekend. Is it really milk chocolate (not dark) as it says in the recipe?
    goodfoodteam's picture
    22nd Jul, 2019
    Thanks for your question. Yes, this recipe uses milk chocolate.
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