A combo of Italian and American desserts in one cake? No problem. Perfectly creamy texture with hints of coffee and a crunchy biscuit base is something you can't miss. You have to try this no‑bake version of tiramisu cheesecake that also comes with 10g of protein. 🤤
Nutrition (1 serving)
- 578 kcal
- 46,5 g carbohydrates
- 38,8 g fats
- 10,5 g protein
10 pieces
- 260 g bebe biscuits
- 1 tsp cocoa powder
- 100 g ghee
- 200 g mascarpone
- 125 g cream cheese
- 500 g semi-fat quark
- 120 g icing sugar
- 200 ml double cream 30%
- 6 drizzles vanilla extract
- 100 g ladyfingers
- 200 ml coffee
- 20 ml amaretto
- 200 ml double cream 30%
- 30 g icing sugar
- vanilla powder
- cocoa powder
Instructions
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Crush the cocoa biscuits in a blender until you have a fine powder. Melt the ghee in a small saucepan over a medium heat.
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Mix the crushed biscuits with the melted ghee and cocoa powder.
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Press the biscuit base to the bottom of a cake tin and place it in the fridge.
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Meanwhile, mix the double cream with mascarpone, quark, cream cheese, powdered sugar and vanilla extract.
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Make a strong coffee and mix in the amaretto.
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Add half of the cream onto the biscuit base. Add a layer of lady fingers soaked in the coffee and amaretto. Top with the other half of the cream.
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Leave the tiramisu cheesecake to rest in the fridge for 3 hours.
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Take the finished cake out of the tin.
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Mix the double cream with powdered sugar and vanilla to make the whipped cream. Top the cake with it and sprinkle with some cocoa powder. Enjoy!
