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Tiramisu Cheesecake

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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!

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. 

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!   

Tiramisu Cheesecake

A low carb tiramisu cheesecake recipe that is easy to make.
4.12 from 9 votes
Print Pin Rate
Course: Cheesecake, Dessert
Cuisine: American
Keyword: easy dessert, gluten free low carb recipes, Keto Dessert
Prep Time: 15 minutes
Cook Time: 25 minutes
Chilling: 4 hours
Total Time: 40 minutes
Servings: 10 slices
Calories: 432kcal
Author: Angela Coleby

Ingredients

BASE

  • 4 eggs
  • 1/2 cup erythritol low carb sweetener
  • 1/2 cup butter unsalted & softened
  • 1 cup almond flour
  • 1/3 cup cocoa powder unsweetened
  • 2 tablespoons coffee
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons rum optional

CHEESECAKE

  • 8 oz mascarpone cheese
  • 16 oz cream cheese
  • 1/2 cup erythritol
  • 1/3 cup coffee
  • 1/4 cup rum optional

TOPPING

  • 3/4 cream heavy/whipping
  • 2 tablespoons cocoa powder unsweetened

Instructions

BASE

  • Pre-heat the oven to 180C/350F degrees.
  • Beat the eggs and erythritol in a bowl until blended and light in colour.
  • Add the butter and mix until blended
  • Add the remaining ingredients 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.
  • Set aside to cool

CHEESECAKE

  • In a bowl, beat the cream cheese and mascarpone together until the mixture is smooth.
  • Add the erythritol, coffee and 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.

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1slice | Calories: 432kcal | Carbohydrates: 5.5g | Protein: 9.4g | Fat: 40g | Fiber: 1.9g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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10 Comments

  • Reply
    Nancy
    April 4, 2019 at 2:51 pm

    Could I use regular sugar if I simply wanted this gluten free?

    • Reply
      Angela Coleby
      April 9, 2019 at 8:58 am

      Of course you can! Keep the volume the same.

  • Reply
    James
    March 10, 2019 at 10:24 am

    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!

  • Reply
    Melanie
    January 30, 2019 at 10:10 pm

    in the cheesecake mixture do you use coffee in liquid ?

    • Reply
      Angela Coleby
      January 31, 2019 at 8:59 am

      Yes I do.

  • Reply
    Mary Robertson
    January 14, 2019 at 9:10 pm

    Do you not sweeten the whipping cream nor the cocoa powder that you put on top.

    • Reply
      Angela Coleby
      January 15, 2019 at 8:22 am

      I don’t but I do not have a very sweet tooth. Feel free to sweeten it to your own taste.

  • Reply
    Leah
    January 10, 2019 at 11:40 pm

    for the cake base, not the cheesecake

  • Reply
    Leah
    January 10, 2019 at 11:36 pm

    do you use 2 T of brewed coffee or coffee grounds?

    • Reply
      Angela Coleby
      January 12, 2019 at 11:17 am

      Brewed coffee

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