No Bake Tiramisu Cheesecake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch pan with aluminum foil, making sure to cover the sides and leaving several inches of aluminum foil on each end.
• Mix graham crackers and butter in a bowl until crackers are moist; pat down into the prepared pan.
• Bake in preheated oven until firm, about 12 minutes. Set aside to cool.
• Beat cream cheese in a bowl with an electric mixer until fluffy. Add sweetened condensed milk; continue beating until incorporated. Blend sour cream and lemon juice into the cream cheese mixture. Chill in refrigerator for 20 minutes.
• Dip each vanilla wafer cookie in the brewed coffee for a few seconds and arrange in a layer onto the cooled crust with about 1/2 inch between each cookie. Spread about 1/3 of the cream cheese mixture over the cookies. Repeat layering of cookies and cream cheese mixture twice more.
• Refrigerate until center is set, 2 1/2 to 3 hours.

Steps:

• Preheat oven to 325 degrees. Line a 13x9x2" pan with foil, with ends of foil extending over sides of pan.
• Layer half of the wafers (44) on bottom of prepared pan.
• In a small bowl, dissolve 2 t. coffee granules in 2 T. hot water. Brush wafers with half of the dissolved coffee mixture; set remaining aside.
• In a large bowl, beat cream cheese and sugar on medium speed until well blended.
• Add sour cream; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Dissolve remaining 3 t. coffee granules in remaining 1 T. hot water.
• Remove 3 1/2 cups of batter; place in medium bowl. Stir in dissolved coffee.
• Pour coffee-flavored batter over wafers in baking pan. Layer remaining wafers over batter. Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers.
• Bake 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Spread with whipped topping; dust with cocoa.
• Store leftover cheesecake in refrigerator.

Steps:

• Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor, and mix with the melted butter. Tip into the tin, pressing down to flatten and set aside in the fridge.
• For the chocolate layer, tip the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water. Once melted, quickly stir together and pour over the biscuit base, then chill in the fridge for at least 3 hrs, or until set.
• When the chocolate layer is set, beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer. Put the cake back in the fridge for a couple of hours or overnight. Can be made up to two days in advance and kept covered in the fridge.
• To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans. Run a knife around the edge of the cheesecake and release from the tin and serve. For a neater finish, blowtorch the outside of the tin to release the sides.