Tiramisu Inspired Cheekie
You know what’s almost as good as a tiramisu? This tiramisu cheekie: coffee chocolate chip cookie with a mascarpone cheesecake finished with whipped whiskey mascarpone cream and a dusting of cocoa powder ♡
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One of the best things I’ve ever done is combine two of my all time favourite recipes: my chocolate chip cookies and my 5 ingredient basque cheesecake and make something I named “cheekie”. I knew right away it couldn’t be a one time thing. Since then, I’ve made so many versions: a classic chocolate chip, nutella double chocolate, raspberry matcha, lemon blueberry crumble and honestly, the list is never ending because I keep getting new ideas. This time, I had a tiramisu version in mind and it turned out even better than I hoped!
This tiramisu inspired cheekie has a coffee chocolate chip cookie base that brings in that signature tiramisu flavour. The cheesecake layer is made with equal parts cream cheese and mascarpone along with a bit of white chocolate that makes it incredibly luscious yet light and creamy. It’s finished with a whipped mascarpone cream that has a touch of whiskey because tiramisu always needs that hint of booze and a generous dusting of cocoa powder that pairs perfectly with the chocolate chips in the cookie base. It’s such a well balanced dessert, each layer complements the other beautifully and I genuinely think this version captures the essence of tiramisu so well. It just turned out so, so good!
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Little Things That Matter
- Do not overmix the cookie dough: Mix just until the dough comes together. Overmixing will make the base turn dense instead of soft and chewy.
- Grease your skillet well and line the bottom with parchment: Make sure to grease your skillet generously with butter and line just the base with parchment paper to avoid sticking and to help with easier slicing later.
- Chill the cookie base before adding the cheesecake batter: Once the cookie dough is pressed in, refrigerate the skillet while you make the cheesecake batter. This helps the dough firm up slightly so it’s easier to spread and smoothen evenly, especially up the sides.
- Use room temperature ingredients: This is a very important to achieve a lump free, smooth cheesecake batter. Cold ingredients will make the mixture gritty resulting in a not so smooth cheesecake.
- Tap the skillet before baking: After pouring in the cheesecake batter, gently tap the skillet on the counter to release any air bubbles. This helps the cheesecake bake more evenly and gives a smooth top.
- Do not overbake: The top should be beautifully golden browned and the centre slightly jiggly when you take it out. It will continue to set as it cools. Overbaking will dry it out and make the texture more crumbly.
- Cool completely, then chill: Let the cheesecake cool fully at room temperature, then refrigerate it for at least an hour. This helps the cookie base firm up and gives you neat slices when cutting.
- Use a hot knife for clean slices: Heat your knife directly over a gas flame or dip it in boiling water and wipe dry before slicing. This helps cut smoothly through both the cheesecake and cookie crust.
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Tiramisu Inspired Cheekie
servings
6 slices
prep time
20 min
cook time
15 min
Ingredients
Cookie Dough
- 2 tbsp (30 g) melted butter
- 2 tbsp (25 g) brown sugar
- 2 tbsp (30 g) condensed milk
- 1/2 tbsp (4 g) instant coffee powder
- ½ tsp (2 g) vanilla extract
- ⅓ cup (40 g) all purpose flour
- 1 tsp (3 g) cornstarch
- ⅛ tsp (0.5 g) baking soda
- 2 tbsp (30 g) milk + dark chocolate chips
Cheesecake Batter
- ¼ cup (60 g) cream cheese
- ¼ cup (60 g) mascarpone cheese
- ¼ cup + 2 tbsp (90 g) fresh cream
- ¼ cup (60 g) condensed milk
- ½ tsp (2 g) vanilla extract, optional
- 2 tbsp (30 g) white chocolate, melted
- 1 tsp (5 g) tapioca starch or cornstarch
Whipped Mascarpone Cream
- ¼ cup (60 g) mascarpone cheese
- ⅓ cup (80 g) whipping cream, cold
- 1½ tbsp (20 g) icing sugar, adjust to taste
- 2 tbsp (30 g) whiskey, optional
- ½ tsp (2 g) vanilla extract, optional
- dusting of cocoa powder for topping
Equipment
Instructions:
- For the cookie dough: Whisk together brown sugar, condensed milk, instant coffee powder vanilla and melted butter until well combined.
- Fold in all purpose flour, cornstarch and baking soda, don't overmix. Fold in the dark and milk chocolate chips gently.
- Grease your skillet or baking dish generously with butter, line the bottom with a piece of parchment paper and add the cookie dough. Press it in evenly across the bottom and up the sides, smooth it out as evenly as possible and then place the skillet in the fridge while you make the cheesecake batter.
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese, mascarpone cheese, vanilla extract and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk and melted white chocolate and mix till fully combined and smooth. Sift in some tapioca starch and whisk, the batter should be slightly thick but still pourable.
- Pour the cheesecake batter into the cookie dough lined skillet, smooth out the top and bake.
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Bake till the top is beautifully burnt and the centre is still slightly wobbly:
• Oven: Preheat to 220°C. Bake at 220°C for 13 minutes, then reduce to 180°C and bake for another 5–6 minutes.
• Airfryer: Preheat at 200°C for 5 minutes. Airfry at 200°C for 8 minutes, then reduce to 175°C and airfry for another 4–5 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set.
- For the whipped mascarpone cream: To a chilled bowl, add whipping cream and icing sugar and whip till stiff peaks form.
- In a separate bowl, add mascarpone cheese, vanilla and whiskey and gently whisk until smooth and combined.
- Mix the whipped cream with mascarpone cheese in batches till smooth and creamy, transfer to a piping bag and refrigerate until ready to use.
- To the cooled and chilled cheesecake, pipe the whipped mascarpone cream on top. It doesn’t have to be perfect because next we’ll dust it with cocoa powder and that’s it, slice and servee!
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