Nov 19

Tiramisu Cheesecake

After spending a cozy January morning with Dan and Lynda at the Back Porch, inhaling the aroma of freshly roasting coffee, we were inspired to kick the cozy up a notch with a twist a favourite coffee-flavoured dessert-using some fresh Back Porch coffee!

This recipe is the perfect treat to keep away those winter blues. We substituted local where we could, using The Back Porch Rustic Rooster as our coffee of choice for this decadent dessert. You can find Back Porch products at their Harrison location: 6116 Golf Road, open Thursday-Sunday 10-5, or at various markets including Lepp Farm Market in Abbotsford, Produce Gone Wild, Garrison Greens, and Hofestedes Country Market in Chilliwack, and more!

We have adapted our Tiramisu Cheesecake recipe from Life, Love and Sugar, using local Fraser Valley ingredients. 

The Back Porch Tiramisu Cheesecake



  • 1 ¼ cup graham cracker crumbs

  • ¼ cup melted Farmhouse Natural Cheeses grass-fed butter

  • 1 ½ tbsp sugar


  • 8 oz cream cheese, room temperature

  • 8 oz mascarpone cheese, room temperature

  • ¼ cup sugar

  • 1 cup whipping cream, cold 

  • ½ cup powdered sugar

  • 2 tsp vanilla extract

Back Porch Coffee Mixture

  • 1 cup cooled Rustic Rooster coffee (or your favourite Back Porch blend!)

  • 12 ladyfingers

Back Porch Whipped Cream

  • 1 cup heavy whipping cream, cold

  • ¼ cup cooled Rustic Rooster coffee (remaining from above)

  • 10 tbsp powdered sugar

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  1. Pre-heat oven to 325° F (163 °C). Grease the springform pan on all sides and the bottom. 

  2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan. 

  3. Bake the crust 10 minutes, then set aside to cool.


  1. Mix the cream cheese, mascarpone, and sugar in the bowl of an electric mixer on medium-low speed until combined. Do not overmix as the mascarpone will separate.  Set aside. 

  2. In another bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high until stiff peaks form. 

  3. Slowly fold in the mascarpone and cream cheese mixture. Set aside.

  4. Dip the lady fingers into your cooled coffee, one at a time, and layer on top of the crust. 

  5. Spread your mascarpone mixture evenly over the lady fingers. Chill in the refrigerator until firm; about 5-6 hours or overnight. Set remaining coffee mixture into the fridge for later. 

  6. When the cheesecake is firm, make the Back Porch Coffee whipping cream. Add the heavy cream, ¼ cup of the chilled coffee, and powdered sugar into a large mixing bowl. Whip on high until stiff peaks have formed.  

  7. Remove the cheesecake from the springform pan and use a spatula to smooth sides if needed. Add the Back Porch Coffee whipped cream to the top of the cheesecake. Garnish with a little cocoa or ground coffee, if desired. 

  8. Refrigerate until ready to serve.

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Don’t forget to tag @thefraservalley or hashtag #thefraservalley to show us how you enjoyed the Back Porch Tiramisu Cheesecake recipe and any other recipes using local ingredients!