Tiramisu Cake


Improvise, adapt, and overcome. I don’t have a springform pan, so I made this in my 8” x 8” x 2” Pyrex casserole dish, and it worked just fine. I imagine a pie plate would also work well. By the time I was ready to take the picture of the “finished” product, I had eaten the remaining vanilla wafers, so I did not use them as part of the garnish. :)

Definitely happy with how this came out: the flavor is great, and the texture contains a good contrast between the creamy whipped mixture and the coffee-soaked wafers. I’m interested in playing with this recipe in the future, as it’s more like a cheesecake than a true tiramisu. Perhaps I’ll add a layer of strawberries.


  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 cup strong black coffee, divided
  • 1 teaspoon vanilla extract
  • 3 1/2 cups whipped topping, thawed
  • 48 vanilla wafers, divided
  • Cocoa powder and additional whipped topping for garnish



In a medium bowl, whisk together the cream cheese, powdered sugar, 1/4 cup of the coffee, and the vanilla extract until creamy.


Stir in the whipped topping.


In an 8” x 8” x 2” Pyrex dish, layer 24 of the vanilla wafers, and drizzle with 2 tablespoons of coffee.


Spread half of the cream cheese mixture over the wafers.


Repeat the layers, brushing the wafers with the remaining 2 tablespoons of coffee, and topping with the remaining cream cheese mixture.

Cover and refrigerate for at least 4 hours.

Garnish with cocoa powder and whipped topping.


Serves 6-8.

Click here for a print-friendly version.


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