Instant Pot Tiramisu Cheesecake is the ultimate pressure cooker cheesecake. A chocolate ladyfinger crust, filled with velvety coffee cheesecake, and topped with a coffee-flavored mascarpone topping. Check out more instant pot cheesecake recipes too.
Instant Pot Tiramisu Cheesecake
Tiramisu cheesecake is not really any harder than making any other flavor of cheesecake. There are different ingredients, but trust me, it all works nicely together.
Is Making Instant Pot Cheesecake Hard
I find that making cheesecake in the pressure cooker simplifies. It helps to free up the oven and less about the cheesecake cracking from being overbaked.
As long as you have the right equipment to make instant pot cheesecake, you should be good to go. It’s the same steps as making any cheesecake recipe as far as making the batter. Instead of getting out additional pans, you’ll add 1 1/2 cups of water to the inner pot for the water bath.
When I first started making Instant Pot Cheesecake, I didn’t realize I had to not only wrap the bottom half of the pan with tin foil, but I needed to cover the top as well. Otherwise your cheesecake will be bumpy on the top from water dripping down on it. If you forget, just know your cheesecake isn’t ruined. Top it with frosting or whipped cream and no one will over know.
How to make a chocolate ladyfinger crust
To make the crust, I used a combination of chocolate graham cracker crumbs, ladyfingers, espresso powder, sugar, and butter. You can also substitute the chocolate graham cracker crumbs with Oreo crumbs and leave out the sugar. The Oreo filling provides enough sugar that no extra is needed.
I used a food processor to blend up the ladyfingers, but you can crush them in a storage bag with a rolling pin.
Add the butter into the bowl of crumbs, espresso powder, and sugar. Stir until the butter coats all of the crumbs. Press the crust into the prepared pan evenly and firmly.
How to make this Tiramisu Inspired Cheesecake
To stick with the tiramisu theme, you’ll need mascarpone. Add it to a bowl with cream cheese and sugar. Beat it all together.
Add in the eggs one at a time and beat in each one just until incorporated. Don’t overmix the eggs otherwise the cheesecake will rise and fall when it’s being baked.
Now that your chocolate ladyfinger crust and coffee cheesecake batter is whipped up, you need to assemble the cheesecake for the instant pot.
Add half of the cheesecake batter into the chilled crust. Spread it out evenly and to the edges.
Cut the ladyfingers in half and brush with coffee liqueur. Place the ladyfingers on top of the cheesecake.
Add the remaining cheesecake batter on top of the ladyfingers and spread it out to the edges of the pan.
Should 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 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.
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.
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
- 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
- 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
- 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
- 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.
- 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
- 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.