Strawberry Cheesecake Tiramisu is a no-bake dessert made with layers of strawberry-soaked ladyfingers, fluffy strawberry mascarpone cream, and topped with freeze dried and fresh strawberries. This strawberry tiramisu combines the flavour of cheesecake with the light texture of classic tiramisu, creating a strawberry dessert that is perfect for summer gatherings and celebrations.
Why you will love this recipe?
This Strawberry Cheesecake Tiramisu will be loved as it is the perfect combination of creamy, fruity, and light textures. It is an easy dessert that feels elegant and refreshing and honetly perfect for those who don’t like coffee ;).
Expert Tips for Best Results!
- Cook the strawberry puree until slightly thick – Simmer the frozen strawberries, water, sugar, lemon juice, and salt long enough for the flavours to concentrate and the puree to thicken slightly. This helps create a stronger strawberry flavour for both the tiramisu cream and the dipping syrup.
- Strain the strawberry puree for a smooth texture – Passing the cooked strawberry mixture through a strainer removes seeds and gives the strawberry mascarpone cream a smoother, more professional texture.
- Warm the syrup slightly before dipping – Lightly warm strawberry syrup helps ladyfingers absorb flavour more evenly, giving the tiramisu a softer and more balanced texture.
- Adjust sweetness based on the strawberries – Strawberries vary in sweetness. Taste the strawberry syrup and mascarpone cream while preparing so you can adjust the sugar if needed.
How to make Strawberry Cheese Cake Tiramisu?
Step 1: Prepare the Strawberry Puree and Syrup
In a saucepan combine frozen strawberries and 1/2 cup water. Cook over medium heat until the strawberries soften completely. Mash the strawberries and strain the mixture to remove seeds. Return the puree to the pan and add sugar, lemon juice, and a pinch of salt. Cook for about 5–6 minutes until slightly thickened. Reserve 1/2 cup thick puree for the cream and add 3–4 tbsp water to the remaining puree to create a lighter strawberry dipping syrup.
Step 2: Make the Strawberry Mascarpone Cream
In a large bowl beat cold mascarpone, cold cream cheese, and sugar until smooth. Add cold heavy whipping cream and beat until soft peaks form. Gently fold in ½ cup strawberry puree and vanilla. Taste and optionally add a little lemon juice and a pinch of salt for a cheesecake-like flavour.
Step 3: Assemble the Strawberry Tiramisu
Dip each ladyfinger quickly into the strawberry syrup and arrange them in a single layer in a 10–11 inch round dish. Spread half of the strawberry mascarpone cream evenly on top. Add another layer of dipped ladyfingers and finish with the remaining cream.
Step 4: Finish and Chill
Dust the top with crushed freeze-dried strawberries and decorate with fresh strawberries. Refrigerate the strawberry tiramisu for at least 8 hours or overnight so the layers set and the flavours develop.
Frequently Asked Questions
Can I use fresh strawberries instead of frozen strawberries?
Yes. Fresh strawberries work well too. If using fresh strawberries, add about 1/4 cup extra water when cooking them because fresh berries release less liquid than frozen ones.
Can I freeze strawberry tiramisu?
Freezing is not recommended because mascarpone cream and whipped cream can separate when thawed, which affects the texture.
What type of cream works best for tiramisu cream?
Use heavy whipping cream (at least 35% fat) so the strawberry mascarpone cream becomes stable and fluffy.
Can I make this strawberry tiramisu ahead of time?
Yes. This dessert is actually better when made a day ahead, because the flavours develop and the layers set perfectly in the refrigerator.
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Recipe Card
Strawberry Cheese Cake Tiramisu
This Strawberry Cheesecake Tiramisu is a creamy no-bake dessert made with strawberry-soaked ladyfingers and a fluffy mascarpone cheesecake cream flavored with fresh strawberry puree. Light, fruity, and refreshing, it’s a beautiful strawberry dessert perfect for summer gatherings or special occasions.
Ingredients
For Strawberry Puree / Syrup:
- 450g frozen strawberries
- 1/2 cup water (120ml)
- 1/4 cup + 3 tbsp sugar (85g)
- 2 tbsp lemon juice (30ml)
- Pinch of salt
- 3–4 tbsp extra water (to dilute for dipping)
For Strawberry Mascarpone Cream:
- 2/3 cup cold mascarpone (150g)
- 2/3 cup cold cream cheese (150g)
- 1/3-1/2 cup fine sugar (75-100g) (ADJUST TO TASTE)
- 1 & 2/3 cups cold heavy whipping cream (400g)
- 1/2 cup thick strawberry puree
- 1 tsp vanilla
- 1 tsp lemon juice (optional)
- Pinch of salt
For Assembly:
- Ladyfingers (about 24–30 depending on dish size)
- Remaining strawberry syrup
- Freeze-dried strawberries (for dusting)
- Fresh strawberries (for topping)
Instructions
- In a saucepan cook 450g frozen strawberries with 1/2 cup water over medium heat until soft. Mash and strain to remove seeds.
- Return the strained puree to the pan and add sugar, lemon juice, and a pinch of salt. Cook for 5–6 minutes on low medium heat until slightly thickened. Reserve half cup thick puree for the cream and add 3–4 tbsp water to the remaining puree to create a lighter dipping syrup.
- In a bowl beat cold mascarpone, cold cream cheese, and sugar until smooth. Add cold heavy whipping cream and beat until soft peaks form. Fold in the ½ cup strawberry puree and 1 tsp vanilla. Taste and add a little lemon juice and pinch of salt if desired. (I added lemon juice for a more cheesecake forward flavor)
- Dip ladyfingers into the warm strawberry syrup and arrange a layer in a 10–11 inch round dish. Spread half of the strawberry mascarpone cream over the ladyfingers.
- Arrange another layer of dipped ladyfingers and spread the remaining cream evenly on top.
- Dust the top with crushed freeze-dried strawberries and decorate with fresh strawberries. Refrigerate for at least 8 hours or overnight before serving.
Notes
- The sweetness of this dessert depends on your strawberries, so I highly recommend tasting everything as you make it so you can adjust it according to your preference rather than relying completely on the sugar measurements mentioned. If the strawberry syrup turns out very sweet, I recommend keeping the cream lighter in sweetness and adjusting it accordingly.
- If you want a stronger strawberry flavour, you can drizzle a little extra strawberry syrup between the layers or add fresh cubed strawberries after the mascarpone layer. I do not like the fruit texture so I have not added it.
If you like Tiramisu recipes like these, you should definitely check out my:
1) Classic Italian Tiramisu
2) Hot Chocolate Tiramisu
Until paragraph 6 I see nothing about freeze dried strawberries.
How much does one use?
Where does one get freeze dried strawberries.
This recipe reads – delicious.
you just need a handful of freeze dried strawberries and crush them into powder. You can get freeze dried strawberries from amazon or in a superstore in the dried fruit section most probably. If you cant find them, then maybe ad aa bit of puree or jam on top to make a marble affect or add chopped fresh strawberries. hOWEVER i love the flavor that freeze dried strawberries give