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.
Prep Time25 minutesmins
Cook Time55 minutesmins
Chill Time8 hourshrs
Total Time9 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: Instant Pot Tiramisu Cheesecake, Pressure Cooker Tiramisu Cheesecake
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
Chocolate covered coffee bean can be added as a garnish.