Tiramisu Brownies

brownie layered with cheesecake and ladyfinger filling

5 from 9 reviews

These decadent tiramisu brownies are the best dessert mash-up. Rich chocolate brownie is layered with coffee and rum-soaked ladyfingers and topped with a creamy cheesecake topping and mini chocolate chips.



Dipping Mixture

  • 1 cup strongly brewed coffee or espresso
  • ¼ cup dark rum

Brownie Layer

  • ½ cup melted butter, cooled
  • 1 Tablespoon dipping mixture
  • 2 large eggs
  • 1 cup white granulated sugar
  • ⅓ cup cocoa powder
  • ½ cup all purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt

Cheesecake Topping

  • 8 oz mascarpone cheese, room temperature
  • 8 oz cream cheese, room temperature
  • ½ cup white granulated sugar
  • 2 large eggs
  • 2 Tablespoons dipping mixture



Dipping Mixture

  1. In a shallow dish or bowl, combine coffee and rum together and set aside.

Brownie Layer

  1. In a mixing bowl, combine butter, dipping mixture, and eggs and whisk to combine.
  2. Sift in sugar, cocoa powder, flour, baking powder, and salt. Whisk until dry ingredients are just combined into the wet ingredients. Set aside.

Cheesecake Topping

  1. In a separate mixing bowl, combine mascarpone cheese and cream cheese and mix on medium speed using a hand mixer for 2 minutes until creamy and smooth. Add in sugar, eggs, and dipping mixture and beat on medium for another 2 minutes. Scrape the sides of the bowl and continue to mix for 1 more minute making sure all ingredients are thoroughly combined. Set aside.


  1. Preheat the oven to 325˚ and line a 9" square pan with parchment paper and spray with baking spray.
  2. Pour the brownie batter into the bottom of the prepared cake pan and smooth it into an even layer.
  3. Working one at a time, briefly dip each ladyfinger into the dipping mixture and place it in a single layer on top of the brownie batter. Break ladyfingers in half if needed to fit evenly into the pan.
  4. Next, pour finished cheesecake batter on top of the dipped ladyfingers and smooth it into an even layer. Sprinkle the top of the cheesecake batter with the mini chocolate chips.
  5. Bake brownies in the preheated oven for 45-60 minutes until the top is lightly browned and the cheesecake only slightly jiggles when the pan is shaken. 
  6. Remove brownies from the oven and cool for 30 minutes on the stovetop. Move to the refrigerator and let chill for a minimum of 4 hours or overnight for best results.
  7. Cut brownies into 9 or 16 pieces and serve.



  • Rum can be substituted for vanilla extra or extra coffee if preferred.
  • Make sure cream cheese and mascarpone cheese are at room temperature before mixing together to avoid a lumpy cheesecake mixture.
  • Line the pan with parchment paper and grease with butter or baking spray to help avoid the brownies sticking in the pan.
  • To ensure that the bars stay together, overnight chilling is recommended.

Keywords: cheesecake brownies, tiramisu brownies, italian desserts