Introduction

Tiramisu Cheesecake Bars combine the rich creaminess of cheesecake with the classic flavors of tiramisu for an irresistible dessert. This no-fuss recipe layers espresso-soaked ladyfingers on a crunchy Oreo crust, finished with a light mascarpone topping. Perfect for parties or a special treat at home.

Several square pieces of tiramisu are placed on a white marbled surface. Each piece has three layers: a bottom dark brown coffee-soaked biscuit layer, a middle light brown creamy mascarpone layer, and a top white smooth cream layer dusted heavily with fine dark cocoa powder. The cocoa powder is spread unevenly, giving texture to the topmost layer. Some pieces have visible cracks or uneven edges, showing the soft and moist texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30 Oreos

6 tbsp. unsalted butter, melted

1 tsp. kosher salt

3 large eggs

3 (8-oz.) pkg. cream cheese, softened

1/2 cup (100 g) granulated sugar

1 tsp. vanilla bean paste or vanilla extract

1/2 tsp. kosher salt

4 tbsp. instant espresso powder, divided

1 cup boiling water

24 ladyfingers (preferably Vicenzovo)

8 oz. mascarpone cheese

1/2 cup heavy cream

3 tbsp. confectioners’ sugar

Unsweetened cocoa powder, for dusting

Instructions

Step 1: Arrange oven racks in the center and lower third of the oven and preheat to 350°F. Line a 13″ x 9″ baking dish with parchment paper, leaving a 2-inch overhang on two opposite long sides for easy removal.

Step 2: In a food processor, pulse the Oreos until they become fine crumbs, about 30 seconds. Add melted butter and 1 teaspoon kosher salt, then pulse again until the mixture holds together when pinched. Press this mixture evenly into the bottom of the prepared pan.

Step 3: Bake the crust for 12 to 15 minutes, until fragrant and firm. Remove from the oven and let cool on a wire rack.

Step 4: Clean the food processor bowl, then blend together eggs, cream cheese, granulated sugar, vanilla, 1/2 teaspoon kosher salt, and 2 tablespoons of the espresso powder. Scrape down the sides halfway through and continue blending until smooth, about 30 seconds.

Step 5: In a small heatproof bowl, stir the remaining 2 tablespoons espresso powder into boiling water until dissolved. Quickly dip each ladyfinger into the espresso mixture to soak, then arrange them in two rows of 12 on top of the cooled Oreo crust.

Step 6: Spread the cream cheese mixture evenly over the layer of soaked ladyfingers.

Step 7: Place a large baking dish filled with 1/2 inch of water on the lower oven rack to create a water bath. Put the assembled cheesecake pan on the center rack and bake for 30 to 35 minutes, or until the filling is set.

Step 8: Remove the cheesecake from the oven and refrigerate until completely cold, at least 3 hours or overnight for best results.

Step 9: In a large bowl, beat mascarpone, heavy cream, and confectioners’ sugar using a hand mixer or whisk until soft peaks form. Spread this topping evenly over the chilled cheesecake.

Step 10: Use the parchment overhang to lift the cheesecake from the pan and transfer it to a cutting board. Dust the top generously with unsweetened cocoa powder, then cut into bars and serve.

Tips & Variations

For a stronger coffee flavor, soak the ladyfingers a bit longer but avoid making them too soggy.

Use a high-quality vanilla bean paste for a richer flavor compared to extract.

Substitute chocolate sandwich cookies in place of Oreos for a slightly different crust flavor.

Garnish with shaved chocolate or chocolate-covered espresso beans for an elegant touch.

To make mini servings, use a muffin tin lined with parchment cups to bake smaller bars.

FAQs

Can I use regular brewed coffee instead of instant espresso powder?

Instant espresso powder provides a more concentrated coffee flavor with less liquid. If using brewed coffee, use a stronger brew and dip ladyfingers quickly to avoid sogginess. Adjust the quantity so the crust and filling are not too wet.

Do I have to use ladyfingers, or can I substitute another cookie?

Ladyfingers are traditional and soak up espresso nicely without falling apart. You can use sponge cake strips or other light cookies, but texture and flavor may vary. Avoid dense cookies as they won’t absorb the espresso well.