Looking for a sinfully delicious dessert? Then look no further than this Tiramisu Instant Pot Cheesecake! This amazingly mouth-watering dessert is easy to make in your Instant Pot and oh so delicious as in ‘close-your-eyes and savor’ YUM! This yummy cheesecake is perfect as an after-dinner dessert or a decadent afternoon treat!
Tiramisu is a delicious and classic no-bake coffee-flavored Italian dessert. It is made with espresso-dipped ladyfingers, whipped mascarpone cream, sugar, and eggs and flavored with cocoa. Sounds amazing, right? But, wait! Combine that with a yummy cheesecake and oh my yum! And, did we mention it is easily made in the Instant Pot? Say what?
Yes! This delicious Tiramisu Instant Pot Cheesecake is easy to make using your Instant Pot. I know it looks like a lot of steps but we wanted to show a step-by-step to make it super easy. You can serve as an after-dinner dessert or a special afternoon treat.
If you love fruity cheesecakes be sure and check out our easy Blueberry No-Bake Cheesecake and these yummy No-Bake Cherry Cheesecake. Both are super easy, no-bake, and family favorite!
Tiramisu Instant Pot Cheesecake Recipe
Serves 8-10
Equipment Needed
Pressure Cooker
Springform pan
piping bag
piping tip 1M
Ingredients
Crust Ingredients
1½ c ladyfingers crushed fine
1½ c chocolate graham cracker crumbs
1 tsp instant espresso powder
6 tbsp butter melted
Cheesecake Filling Ingredients
16 oz cream cheese room temperature
8 oz mascarpone cheese room temperature
3/4 c granulated sugar
2 lg eggs room temperature
2 tbsp powdered sugar
1 tbsp instant espresso powder
4 tbsp coffee liqueur (reserve 2 tbsp. for brushing ladyfingers) (can substitute rum extract for alcohol-free
1 tsp vanilla extract
6-8 ladyfingers
cocoa powder for dusting garnish
Icing Ingredients
8 oz mascarpone cheese room temperature
4 oz. cream cheese room temperature
8 oz butter softened
1 tbsp espresso powder
1 tbsp coffee liqueur
3 c powdered sugar
How to make this delicious Tiramisu Instant Pot Cheesecake Recipe
Crust Directions
1. Spray an 8-inch springform pan with non-stick cooking spray. Cut a piece of parchment paper in a circle the size of the bottom of your pan and fit paper into the bottom of the pan.
2. Combine all dry ingredients.
3. Add melted butter and mix until it is the consistency of damp sand.
4. Scoop mixture into pan and press into bottom and up the sides about an inch.
5. Place crust into freezer while preparing filling.
Cheesecake Filling Directions
1. In mixer bowl, mix cream cheese, mascarpone and granulated sugar until light and fluffy.
2. Add eggs, powdered sugar, 2 tbsp. coffee liqueur, espresso powder and mix until smooth and combined.
3. Pour half of mixture into cheesecake crust.
4. Open ladyfingers in half and use halves. Layer ladyfingers on top of filling. You will use 8-12 ladyfinger halves. Liberally brush tops of ladyfingers with the reserved 2 tbsp. coffee liqueur.
5. Pour remainder of filling on top of ladyfingers.
6. Cover pan with foil sealing edges. Poke small hole in top of foil to allow steam to escape.
7. Place cheesecake pan on trivet that comes with your Instant Pot. Add 1 c. of water to Instant Pot and lower pan into the Instant Pot.
8. Replace lid of Instant Pot and seal according to your Instant Pot Instructions.
9. Cook on high pressure for 55 min. Allow pressure to release for 10 minutes, then manually release the remaining pressure. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
10. Cool cheesecake on wire rack.
Icing Directions
1. In large bowl, mix cream cheese, mascarpone, and butter until light and fluffy.
2. Add coffee liqueur and espresso powder and mix until thoroughly combined.
3. Slowly add powdered sugar and mix until smooth.
4. Spread icing across top of cheesecake about ¼-½ inch thick. Be sure to save some for the piping border if you choose to add it.
5. Sprinkle cocoa powder on top.
6. You can stop at this point, but if you want the cheesecake a bit fancier, you can add a piped border around the edge of cake. I used a 1M Wilton piping tip in a simple shell border.
7. Chocolate covered coffee bean can be added as a garnish.
8. Chill for several hours before serving.
Enjoy!
Print this delicious Tiramisu Instant Pot Cheesecake Recipe!
Tiramisu Instant Pot Cheesecake Recipe
Looking for a sinfully delicious dessert? Then look no further than this Tiramisu Instant Pot Cheesecake! This amazingly mouth-watering dessert is easy to make in your Instant Pot and oh so delicious as in 'close-your-eyes and savor' YUM! This yummy cheesecake is perfect as an after-dinner dessert or a decadent afternoon treat!
Ingredients
Equipment
- Pressure Cooker
- Springform pan
- piping bag
- piping tip 1M
Crust Ingredients
- 1½ c ladyfingers crushed fine
- 1½ c chocolate graham cracker crumbs
- 1 tsp instant espresso powder
- 6 tbsp butter melted
Cheesecake Filling Ingredients
- 16 oz cream cheese room temperature
- 8 oz mascarpone cheese room temperature
- 3/4 c granulated sugar
- 2 lg eggs room temperature
- 2 tbsp powdered sugar
- 1 tbsp instant espresso powder
- 4 tbsp coffee liqueur (reserve 2 tbsp. for brushing ladyfingers) (can substitute rum extract for alcohol-free
- 1 tsp vanilla extract
- 6-8 ladyfingers
- cocoa powder for dusting garnish
Icing Ingredients
- 8 oz mascarpone cheese room temperature
- 4 oz. cream cheese room temperature
- 8 oz butter softened
- 1 tbsp espresso powder
- 1 tbsp coffee liqueur
- 3 c powdered sugar
Instructions
Crust Instructions
1. Spray an 8-inch springform pan with non-stick cooking spray. Cut a piece of parchment paper in a circle the size of the bottom of your pan and fit paper into the bottom of the pan.
2. Combine all dry ingredients.
3. Add melted butter and mix until it is the consistency of damp sand.
4. Scoop mixture into pan and press into bottom and up the sides about an inch.
5. Place crust into freezer while preparing filling.
!Cheesecake Filling Instructions
1. In mixer bowl, mix cream cheese, mascarpone and granulated sugar until light and fluffy.
2. Add eggs, powdered sugar, 2 tbsp. coffee liqueur, espresso powder and mix until smooth and combined.
3. Pour half of mixture into cheesecake crust.
4. Open ladyfingers in half and use halves. Layer ladyfingers on top of filling. You will use 8-12 ladyfinger halves. Liberally brush tops of ladyfingers with the reserved 2 tbsp. coffee liqueur.
5. Pour remainder of filling on top of ladyfingers.
6. Cover pan with foil sealing edges. Poke small hole in top of foil to allow steam to escape.
7. Place cheesecake pan on trivet that comes with your Instant Pot. Add 1 c. of water to Instant Pot and lower pan into the Instant Pot.
8. Replace lid of Instant Pot and seal according to your Instant Pot Instructions.
9. Cook on high pressure for 55 min. Allow pressure to release for 10 minutes, then manually release the remaining pressure. The cheesecake should jiggle only in the center when done. If the whole cake jiggles, cook for another 5 min.
10. Cool cheesecake on wire rack.
Icing Instructions
1. In large bowl, mix cream cheese, mascarpone, and butter until light and fluffy.
2. Add coffee liqueur and espresso powder and mix until thoroughly combined.
3. Slowly add powdered sugar and mix until smooth.
4. Spread icing across top of cheesecake about ¼-½ inch thick. Be sure to save some for the piping border if you choose to add it.
5. Sprinkle cocoa powder on top.
6. You can stop at this point, but if you want the cheesecake a bit fancier, you can add a piped border around the edge of cake. I used a 1M Wilton piping tip in a simple shell border.
7. Chocolate covered coffee bean can be added as a garnish.
8. Chill for several hours before serving.
Enjoy!
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