Desserts/ Gluten Free/ Low Carb

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

Tiramisu Cheesecake

A low carb tiramisu cheesecake recipe that is easy to make.
3.78 from 31 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



  • 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


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


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



  • 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


  • 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.


  • 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.


Any nutritional analysis on the website is based on an estimate, calculated by 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


Serving: 1slice | Calories: 432kcal | Carbohydrates: 5.5g | Protein: 9.4g | Fat: 40g | Fiber: 1.9g
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  • Reply
    November 25, 2019 at 11:28 pm

    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 😉

    • Reply
      Angela Coleby
      November 25, 2019 at 11:42 pm

      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!

  • Reply
    September 19, 2019 at 5:22 pm

    Can cream cheese be used instead of marscapone?

    • Reply
      Angela Coleby
      September 19, 2019 at 7:50 pm

      You could, but I’d make sure it was softened and whipped before using it.

  • Reply
    September 5, 2019 at 2:32 pm

    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!

    • Reply
      Angela Coleby
      September 10, 2019 at 8:38 am

      I’m delighted to hear that Cheryl!

  • Reply
    Jen S.
    August 25, 2019 at 1:41 pm

    How do you remove the parchment paper from the cake without ruining the cake?

    • Reply
      Angela Coleby
      September 29, 2019 at 8:11 pm

      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!

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  • Reply
    May 27, 2019 at 12:40 pm

    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?

    • Reply
      Angela Coleby
      May 28, 2019 at 10:50 am

      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.

    • Reply
      June 7, 2019 at 12:21 pm

      Do you need to put the parchment paper all over even arround ? Also do we grease the top of the parchment?

      • Reply
        Angela Coleby
        June 10, 2019 at 8:38 am

        I first lightly grease the tin, then put a circle of parchment paper on the base of the in. Happy baking!

  • Reply
    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
    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
    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
        July 13, 2019 at 8:32 am

        Can you freeze the this cheesecake?

        • Reply
          Angela Coleby
          July 14, 2019 at 7:43 am

          Yes you could.

  • Reply
    January 10, 2019 at 11:40 pm

    for the cake base, not the cheesecake

  • Reply
    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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