Costco Tiramisu Cheesecake Recipe

Costco's tiramisu cheesecake is a cold brew coffee cheesecake on a cocoa graham cracker crust, under a mascarpone whipped topping dusted with cocoa. This copy bakes three packages of cream cheese with a quarter cup of cold brew concentrate at 325°F for about an hour, chills overnight, and is topped with whipped mascarpone and cream. It cuts into twelve slices.

What Costco's tiramisu cheesecake is

On 28 February 2025 Taste of Home described the cake as new to Costco's bakery and gave its build: a graham cracker crust with cocoa in it, a thick cheesecake layer flavoured with cold brew coffee, a mascarpone whipped topping and a dusting of cocoa. It weighed 4.8 pounds and cost $23.99.

The cake came back the following spring. On 26 March 2026 Sporked reported that Costco was bringing its Tiramisu Cold Brew Cheesecake back, at about 4.5 pounds for $22.99. Neither article says how long it stays on sale. The recipe here is a reconstruction from those descriptions, not Costco's recipe, and MakeFoodLovely is not connected with Costco.

Recipe

Costco Tiramisu Cheesecake

A reconstruction of Costco's tiramisu cheesecake — a cocoa graham cracker crust, a cold brew coffee cheesecake and a mascarpone whipped topping dusted with cocoa. Twelve slices.

5.0 (4)Print

Prep

30 min

Cook

1 hr 15 min

Total

9 hr 15 min

Serves

12

Cuisine

American

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• For the cheesecake:
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup cold brew coffee concentrate
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• For the topping:
• 8 ounces mascarpone cheese, cold
• 1 cup heavy cream, cold
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder

Instructions

1. Heat the oven to 325°F. Mix the graham cracker crumbs, 3 tablespoons of cocoa, 2 tablespoons of sugar and the melted butter until the crumbs are evenly moistened. Press them firmly over the bottom of a 9-inch springform pan and bake for 10 minutes.
2. Beat the cream cheese with 1 cup of sugar on medium speed for 2 minutes, until smooth, scraping the bowl once. Beat in the cold brew concentrate and 2 teaspoons of vanilla.
3. Add the eggs one at a time on low speed, mixing only until each one disappears, then mix in the sour cream. Pour the filling over the crust.
4. Bake for 55 to 65 minutes, until the edge is set and a 3-inch circle in the centre still wobbles. Turn the oven off, prop the door open a few inches and leave the cheesecake inside for 1 hour.
5. Run a thin knife around the edge, let the cheesecake cool to room temperature and refrigerate it for at least 6 hours, or overnight.
6. Beat the cold mascarpone, the cream, the powdered sugar and 1 teaspoon of vanilla on medium speed for 1 to 2 minutes, just until stiff peaks form. Stop there; overbeaten mascarpone turns grainy.
7. Release the cheesecake from the pan, spread the topping over it and sift the tablespoon of cocoa over the top.

Nutrition

Calories:

555

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Cold brew concentrate in the tiramisu cheesecake

Cold brew concentrate is made to be diluted with water or milk before drinking. Undiluted, it flavours the batter without adding much liquid. Regular brewed coffee in the same amount is weaker, and using more of it thins the batter.

Without concentrate, dissolve 1 tablespoon of instant espresso powder in 1/4 cup of hot water and let it cool. An instant espresso such as the one in the Nescafé Gold espresso on this site works.

Why the cheesecake cools in the oven

A cheesecake cracks when it is overbaked or cooled too fast: the edge is set and stuck to the pan while the centre is still shrinking. Three things prevent it.

• Low speed for the eggs. Air beaten into the batter expands in the oven and collapses afterwards.
• Out while the centre wobbles. The middle firms up as it chills. Baked until it is firm in the oven, it is overbaked.
• An hour in the switched-off oven. The temperature drops gradually. The knife run around the edge lets the cake shrink away from the pan instead of tearing.

How it differs from a tiramisu

A tiramisu is not baked: coffee-soaked ladyfingers are covered with a cream of egg yolks, sugar and mascarpone and finished with cocoa. The cheesecake keeps the coffee, the mascarpone and the cocoa and replaces the rest. For the layered dessert, see the Cheesecake Factory tiramisu.

To move the cheesecake one step toward a tiramisu, lay ladyfingers brushed with cold brew concentrate over the baked crust before the filling goes in.

Slicing and keeping

Dip a long knife in hot water and wipe it dry before every cut, so the topping does not smear. Covered, the cheesecake keeps five days in the refrigerator. Without the topping it freezes for two months: wrap the chilled cake in plastic and foil, thaw it overnight in the refrigerator and add the topping then.

Other cheesecakes on this site are the strawberry crunch cheesecake and, without an oven, the peanut butter cheesecake balls.