A delicious tiramisu cheesecake that is a perfect combination of two classic desserts in one low carb and gluten free treat.
This low carb dessert is very light and creamy. You will find yourself wanting another piece as soon at the fork scrapes the final piece from your plate. It’s low enough in carbs too!
The rum in this tiramisu cheesecake can be optional but I thoroughly recommend it. Tiramisu isn’t tiramisu without a hint of a kick! Well, in our house at least! You could use an other spirit of your choice instead, just check the carb content first.
I used a chocolate almond flour cake for the base as I often like a sponge or brownie base to my cheesecakes. In the absence of a crunchy biscuit base, op for a cake instead. Combined with a tiramisu recipe, the sponge cake seemed a great idea.
Tiramisu Tips
This tiramisu cheesecake is very easy to make and could be made ahead. I kept it in the fridge overnight,but it could be ready in a couple of hours as the cheesecake base does not take a long time to firm. I would recommend that once you pipe the cream topping that you put the tiramisu cheesecake back in the fridge for the cream to keep its shape. But that might be just the heat here. As I was taking photos, I was against the clock of the cream succumbing to the heat.
We enjoyed many slices of this tiramisu cheesecake over a couple of days. It keeps well in the fridge and it does not dry up. I think the rum helps!
Watch the Video
Tiramisu Cheesecake
Ingredients
BASE
- 4 eggs
- ½ cup erythritol low carb sweetener
- ½ cup butter unsalted & softened
- 1 cup almond flour
- ⅓ cup cocoa powder unsweetened
- 2 tablespoons coffee
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons rum optional
CHEESECAKE
- 8 oz mascarpone cheese
- 16 oz cream cheese
- ½ cup erythritol
- ⅓ cup coffee
- ¼ cup rum optional
TOPPING
- ¾ cup cream heavy/whipping
- 1 tablespoon cocoa powder unsweetened
Instructions
BASE
- Pre-heat the oven to 180C/350F degrees.
- Beat the eggs and erythritol in a medium bowl until blended and light in colour.
- Add the butter and continue to mix.
- Add the remaining ingredients (except for the rum) and whisk until the mixture is smooth and is an even chocolate colour.
- Place the mixture into a greased, parchment line spring form cake tin (I use an 8 inch size tin)
- Bake for 20-25 minutes until firm.
- Remove from the oven and sprinkle the rum over the sponge. (Optional)
- Set aside to cool
CHEESECAKE
- In a large bowl, beat the cream cheese and mascarpone together until the mixture is smooth.
- Add the erythritol, coffee and rum (if using rum) and mix until smooth
- Spoon on top of the cake base then place in the fridge for at least 3 hours or overnight to set.
TOPPING
- Whip the cream until thick peaks
- Pipe the cream on top of the cheesecake.
- Using a sieve, gentle cover the cream with the cocoa powder, shaking it over evenly.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Carol
Hello there! May I know if this can be made in a 9-inch cake tin? How much of the ingredients should I increase ya? 🙂 Thank you.
Angela Coleby
You could and it would be just a little thinner if you don't change the ingredients. I think you could get away with it.
Keith
I doubled the strength of the coffee(instant) and used half of the recommended liquid measurement. Filling set nicely.
Jenelle
I had the same problem with the cheesecake not setting. I followed the recipe exactly and refrigerated it overnight. As soon as I popped the sides off my springform pan, it slowly started to ooze over the sponge. 🙁 I came back here to see if anyone else had this problem or if I missed something. I'm sure it will taste great, but looks a mess. If I make it again I'd definitely add the gelatin.
Kathy Lorenzato
Love tiramisu but allergic to chocolate. Any ideas on what to do for the sponge base?
Thanks.
Angela Coleby
Perhaps omit the cocoa?
Elaine Foo
My cheesecake did not set despite being in the fridge for 3 hrs and freezer for another 3 hrs to speed up the setting. I did noticed that the cheese mix was more liquid than shown in your video after adding the coffee and rum. I followed the amount of coffee or rum stated in the recipe. The only difference was that I used 500g Philliy cream cheese and 250g mascarpone as I did not want to end up with bits of extras here and there. Can I use gelatine to help it set better and if yes, how much should I put? Taste wise, it's good.
Angela Coleby
It's the whipped of the cream that helps set the cheesecake. You could use gelatin and I would use a small packet (about 1/4 ounce or 2 1/4 to 2 1/2 teaspoons).
Elaine Foo
But there is no whipped cream in the cream cheese mixture. Only as a topping... Did I miss something? If using gelatin, when should it be added please? I don't often work with gelatin... Thanks.
Angela Coleby
The gelatin is not in the recipe but offered as a suggestion to anyone who has changed the cheesecake part of the recipe and it has not set.
Vian
I just put it in the fridge to set, but i can already tell this is a winner. I subbed sweet marsala wine for the rum and it gives the filling (which i tasted) that classic tiramisu flavor. I am so excited for dessert tonight. Ill update once i taste everything together.
Angela Coleby
I hope you enjoyed it!
erin
If i wanted can i substitute the almond flour with regular flour. would it be same quantity?
Angela Coleby
You could but you may need to increase the flour by another 1/2 cup.
Jean Clink
I'm thinking to try coconut cream ( not the milk which has a lot of water in it) instead of Mascarpone as they don't have Mascarpone up here in the North. Is not Vodka pretty flavorless - that, with coffee crystals might make a substitute for the coffee liqueur which, I think, is the original Tiramisu flavoring ....
Angela Coleby
ooooh! sounds a great alternative! I'd eat it!
Stephanie
Thank you for the recipe! I’ve been on Keto for a few months and have been looking for a dessert worth eating. Many of the ones I’ve made taste terrible. Last night I made a test version of this in prep for Thanksgiving. It’s very good, if not very boozy As is. Everyone’s tastes are different so it could just be me. The texture is perfect and it tastes very indulgent. I opted to split the cake in half and layer the filling and whipped cream between each. I made a ring of large whipped cream stars on top- looked amazing. I’m going to make a second cake tomorrow to take for Thanksgiving at my brothers. I’m going to halve the rum and heat the eggs over a Bain Marie like I usually do with a Genoese sponge. I whip them until very light in color and fluffy before adding butter and flour. That should give the cake a bit more volume. I replaced the almond flour with hazelnut (Sifted out the large bits) because I’m frankly tired of almond flour and wanted to see how hazelnut would taste. It didn’t disappoint, adding a little bit of nuttiness that went well with the chocolate. Thanks again for sharing this wonderful dessert recipe. My faith in baking Keto is restored 😉
Angela Coleby
Awwh! Thank you! I actually LOVE hazelnut flour and would use it more often if I could get my hands on it. When you combine it with chocolate it's devine and it bakes wonderfully too! The rum is purely a personal taste. Always keep in mind that I live in the Caribbean where rum is life...ahem! I'm delighted you like the recipe and hope you have a fabulous Thanksgiving with it!
Susie
Can cream cheese be used instead of marscapone?
Angela Coleby
You could, but I'd make sure it was softened and whipped before using it.
Cheryl
This is the BEST! I’ve tried other Keto desserts and this is by far the best yet! I took it to a dinner party and everyone loved it! I was the only person there that is following Keto! Nobody realized it wasn’t a “regular “ dessert!
Angela Coleby
I'm delighted to hear that Cheryl!
Jen S.
How do you remove the parchment paper from the cake without ruining the cake?
Angela Coleby
When the sponge cools you should be able to peel the parchment paper off. If all fails, serve it as it is and just make sure that no one gets a piece of parchment paper!
Anna
I made this for friend's party. Everybody loved it and they were asking me to make it again. Since I just started following the keto recipes, i have been looking for really good keto dessert recipes. But for this recipe, can I use chocolate liqueur instead of the rum? Will it still be keto? And how much can i put?
Angela Coleby
It's one our friend's favourites too! The chocolate liqueur may have sugar so that would change the nutritional value. If you use it you can use the same amount.
Katerina
Do you need to put the parchment paper all over even arround ? Also do we grease the top of the parchment?
Angela Coleby
I first lightly grease the tin, then put a circle of parchment paper on the base of the in. Happy baking!
Nancy
Could I use regular sugar if I simply wanted this gluten free?
Angela Coleby
Of course you can! Keep the volume the same.
James
I didn’t know to brew the coffee :-(. I used grounds in base and top. It actually, didn’t come out tasting to bad.
The more you know!
Ragan
Darn it... I used coffee grounds rather than brewed coffee! ) :
Angela Coleby
You could still use it, just adjust the quantity so it's not too over-powering
Melanie
in the cheesecake mixture do you use coffee in liquid ?
Angela Coleby
Yes I do.
Mary Robertson
Do you not sweeten the whipping cream nor the cocoa powder that you put on top.
Angela Coleby
I don't but I do not have a very sweet tooth. Feel free to sweeten it to your own taste.
Dee
Can you freeze the this cheesecake?
Angela Coleby
Yes you could.
Leah
for the cake base, not the cheesecake
Leah
do you use 2 T of brewed coffee or coffee grounds?
Angela Coleby
Brewed coffee
Sarah
This was so good!
My favorite dessert is tiramisu and my husbands is cheesecake. We were so happy with the combined flavors!! And definitely didn’t taste “keto”. Almost all of my keto desserts end up in the garbage but not this one!
Angela Coleby
So happy this did not end up in the garbage!