Instant Pot Tiramisu Cheesecake
Instant Pot Tiramisu Cheesecake is the ultimate pressure cooker cheesecake, especially if you’re a fan of coffee-flavored desserts. A chocolate ladyfinger crust, filled with velvety coffee cheesecake, topped with a coffee-flavored mascarpone-cream cheese frosting. Check out more instant pot cheesecake recipes too.
Instant Pot Coffee Cheesecake Recipe
Coffee. Booze. Dairy. Sugar.
Today’s decadent tiramisu cheesecake is the kind of indulgent dessert you dig into with friends in the back corner of a Italian restaurant nearing closing time, when you’re stretching out that final cup of coffee and lingering over a shared dessert while the staff starts putting chairs up on tables.
Only this dessert is one you can make at home, so you can give this show-stopping coffee cheesecake the time and attention it deserves.
By combining mascarpone cheese with cream cheese, we take this usually soft and custard-like dessert and transform it into a substantial, filling treat that can be prettily sliced and served.
The sweet, almond-flavored amaretto liqueur is balanced beautifully by the bitter espresso and soft cheeses, and the buttery chocolate ladyfinger crust is lick-the-plate worthy.
And if you decide to top it all off with our homemade espresso-mascarpone frosting, your tastebuds are going to be in HEAVEN!
I find making cheesecakes in the Instant Pot a lot easier than baking in the oven, especially when I’m focused on other things – like getting ready to entertain friends or preparing an Italian-style feast.
My first attempt at baking an Instant Pot cheesecake turned out pretty ugly because I didn’t know that I had to wrap the top of the springform pan with tinfoil, so the water all dripped down from the lid and made the top of my cheesecake bumpy and wet.
However, that wasn’t anything a slathering of frosting couldn’t fix – which is also a good hack for traditional baked cheesecakes when they get a crack in the top. Frosting covers up a bevy of kitchen sins!
I hope you give our amazing Instant Pot Tiramisu Cheesecake a try – it’s wholesome enough for Nonna’s kitchen, but naughty enough for a special occasion after few too many glasses of prosecco!
— Jennifer
PS: If you’re looking for a booze-free coffee cheesecake, check out our Cappuccino Cheesecake or our No-Bake Dalgona Coffee Cheesecake.
Instant Pot Tiramisu Cheesecake Ingredients
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For the Chocolate Lady Finger Cookie Crust:
- Ladyfingers crushed
- Chocolate graham cracker crumbs
- Granulated white sugar
- Instant espresso powder
- Butter, melted
For the Coffee Cheesecake Filling:
- Cream cheese, room temperature
- Mascarpone cheese, room temperature
- Granulated white sugar
- Large eggs, room temperature
- Powdered icing sugar
- Instant espresso powder
- Coffee liqueur, divided
- Vanilla extract
- Ladyfingers cookies, halved
- Cocoa powder, for dusting
For the Espresso Mascarpone Frosting:
- Mascarpone cheese, room temperature
- Cream cheese, room temperature
- Butter, room temperature
- Espresso powder
- Coffee liqueur
- Powdered icing sugar
Scroll down to our free printable recipe card for the full measurements and directions.
Helpful Kitchen Tools:
- Instant Pot
- Trivet that came with your IP
- Measuring Cups and Spoons
- 8” Springform Pan
- Parchment Paper
- Tinfoil
- Large Bowl
- Spatula
- Electric Mixer
- Piping Bag with icing tip of choice
How to Make a Tiramisu Cheesecake in the Instant Pot
To Prep: Add 1 1/2 cups of water into the bottom of your IP and set the trivet that came with your Instant Pot in the chamber of your Instant Pot; grease an 8″ springform pan and line with parchment, set aside.
- Make the chocolate ladyfinger crust by crushing together the cookies, sugar, espresso powder and melted butter. Press into the prepared springform pan and freeze.
- Prepare the coffee cheesecake filling.
- Assemble the cheesecake by layering half of the cheesecake over the prepared crust, making a layer of ladyfingers, then following up with the rest of the cheesecake.
- Cover and cook the cheesecake in the Instant Pot for 55 minutes, then chill overnight in the fridge.
- If desired, top the finished cheesecake with homemade espresso mascarpone-cream cheese frosting. Slather on with a spatula or pipe it on for a prettier finish.
If you like chocolate-covered espresso beans, this is a great dessert to garnish with them!
Instant Pot Coffee Cheesecake FAQs
Can I Make This Tiramisu Cheesecake In Advance? Instant Pot Tiramisu cheesecake does take time for it to set up just like an oven-baked cheesecake. You will need to make your cheesecake at least 1 day in advance. After it bakes and cools for a bit, you will then need to store it in the fridge to set up.
You need at least 24 hours for refrigeration once cooked. It takes a while for the cheesecake to set up. So I do recommend making this at least one day in advance.
Can You Freeze This Cheesecake? Yes, you can freeze this cheesecake. All you have to do is wait for your cheesecake to fully set up. Then you can slice or place in the freezer whole.
Can I Make A Graham Cracker Crust Instead? Yes, if you want to do a traditional crust go right around. The ladyfingers help to give it a true Tiramisu cheesecake flavor.
You can also substitute the 1 1/2 cups of chocolate graham cracker crumbs with 18 to 20 oreo cookies that have been crushed into crumbs.
Interested in More Instant Pot Cheesecake Recipes?
- Peanut Butter Cheesecake| Here is a fantastic cheesecake that features peanut butter as center stage. Tons of flavor, and topped with peanut butter and chocolate.
- Caramel Apple Cheesecake | If enjoy apple I highly suggest this recipe. It is a great one for fall as well since it has a nice delicious flavor.
- Oreo Cheesecake | I am a huge fan of Oreo, and I highly suggest trying this recipe. A chocolate Oreo crust, and cookies in every single bite.
- Pina Colada Cheesecake | Tropical flavor in each bite of this indulgent cheesecake. A must make for spring and summer months.
- Instant Pot Cheesecake | This cheesecake is a classic vanilla cheesecake that tastes amazing topped with your favorite pie filling or just plain.
Instant Pot Tiramisu Cheesecake Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.
Instant Pot Tiramisu Cheesecake
Ingredients
Crust
- 1 1/2 cups ladyfingers crushed
- 1 1/2 cups chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 teaspoon instant espresso powder
- 6 tablespoons butter melted
Cheesecake Filling
- 16 ounces cream cheese room temperature
- 8 ounces mascarpone cheese room temperature
- 3/4 cups granulated sugar
- 2 large eggs room temperature
- 2 tablespoons powdered sugar
- 1 tablespoon instant espresso powder
- 4 tablespoons coffee liqueur divided
- 1 teaspoon vanilla extract
- 6-8 ladyfingers halved
- cocoa powder for dusting
Frosting
- 8 ounces mascarpone cheese room temperature
- 4 ounces cream cheese room temperature
- 1 cup butter room temperature
- 1 tablespoon espresso powder
- 1 tablespoon coffee liqueur
- 3 cups powdered sugar
Instructions
Crust
- Spray an 8-inch springform pan with nonstick baking spray. Trace the bottom of the pan on a piece of parchment paper. Cut it out and place it in the bottom of the springform pan. I always cut on the inside of where I traced the pan to remove the pencil/ink from the parchment paper.
- In a large bowl, add in the crushed lady fingers, chocolate graham crackers, espresso powder, and sugar. Stir to combine.
- Add the melted butter and mix until it is the consistency of wet sand.
- Dump the crumbs into the prepared pan and gently press them into the bottom and up the sides about 1 inch.
- Place crust into freezer while preparing filling.
Cheesecake Filling
- Add the cream cheese, mascarpone cheese, and granulated sugar in a large mixing bowl and beat with a hand mixer on medium until smooth and creamy.
- Add in the eggs one at a time and beat in each egg until incorporated. Scrape down the sides of the bowl.
- Add in the powdered sugar, vanilla, 2 tablespoons of coffee liqueur, and espresso powder. Beat on medium until combined.
- Pour half of the cheesecake mixture into cheesecake crust.
- Half the ladyfingers long ways and layer them on top of filling. Instead of six lady fingers, you’ll have 12.
- Brush the tops of the ladyfingers generously with the remaining 2 tablespoons of coffee liqueur.
- Pour the rest of the cheesecake filling on top of ladyfingers. Spread evenly to the edges of the pan.
- Cover cheesecake pans sides and top with foil and seal edges.
- Add 1 1/2 cups of water into the bottom of Instant Pot.
- Set the trivet/rack into the bottom of the pot and place the pan on it.
- Place the lid on the pressure cooker and turn the pressure release valve to the sealed position.
- Set pressure to high and the time to 55 minutes. When the cheesecake is finished cooking and the pressure cooker beeps, release pressure naturally for about 10 minutes, then manually release pressure and remove cheesecake. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
- Allow to cool in pan, on a wire rack for 1 hour, then cover with foil and refrigerate overnight.
- After chilling, remove the cheesecake from the pan before topping
Frosting
- In large bowl, add the cream cheese, mascarpone, and butter. Beat with hand mixer on medium until smooth and creamy.
- Add the coffee liqueur and espresso powder and mix until well incorporated.
- Gradually add in the powdered powdered sugar and mix until smooth.
- Spread the frosting across the top of cheesecake about about 1/4 to 1/2 inch thick. Be sure to
- save some for the piping border if you choose to add it.
- Add a small amount of cocoa powder to a sifter and dust the top of the cheesecake with it.
- Add the remaining frosting to a piping tip with a 1M Wilting piping tip in it.
- Pipe a simple shell border.
- Cut and serve. Store in the fridge.
Notes
Nutrition
Pin this recipe on Pinterest:
You might also like our Cappuccino Cheesecake or our No-Bake Dalgona Coffee Cheesecake.
So, I made this cheesecake, assembled all my ingredients, followed the recipe, assembled the cheesecake then realize I didn’t put in the vanilla extract. Seems that following the directions messed me up, there is no “instruction” of when to add the extract. I was following the instructions not realizing that the vanilla extract is in the ingredients, but not in the instructions.
I added the vanilla in the instructions. Thanks for letting me know.
My lady fingers started to float after putting in the middle, it was a catastrophe ?