Tiramisu and cheesecake are two beloved desserts, and this tiramisu cheesecake recipe combines the best of both worlds. This indulgent, multi-layered treat features a rich chocolate crust, a creamy no-bake cheesecake filling, and coffee-soaked sponge cake layers, all topped with a velvety mascarpone cream. The balance of flavors—bold espresso, cocoa, and creamy mascarpone—creates a dessert that’s both decadent and refined. Did I mention it is naturally low carb and gluten free?
This tiramisu cheesecake is perfect for special occasions, and while it may look complex, breaking it down into simple steps makes it completely manageable. If you’re a fan of both cheesecake and tiramisu, this fusion dessert is a must-try. The best part? No need for a water bath like traditional cheesecakes, making it much easier to prepare.
Helpful Tips for Making Tiramisu Cheesecake
Since this recipe involves multiple components, planning ahead will make the process easier. Each layer plays a key role in the final cake’s texture and flavor, so following a few simple guidelines will help achieve the perfect balance.
- Use high-quality coffee. The bold espresso flavor is essential for the tiramisu component, so opt for a strong brew.
- Let the cheesecake layer set. Chilling the cheesecake base before adding the sponge ensures a firm structure.
- Don’t overmix the meringue. Overbeating egg whites can lead to a dense sponge rather than a light and airy one.
- Fold the mascarpone cream gently. Keeping the mixture airy will result in a lighter, fluffier texture.
- Chill before serving. Allowing the assembled cake to rest in the fridge helps all the flavors meld together.
- Use room temperature mascarpone. Cold mascarpone can be difficult to blend smoothly, so letting it soften slightly before mixing will help create a lump-free texture.
What to Eat with Tiramisu Cheesecake
This rich, coffee-infused cake is best enjoyed on its own, but pairing it with a few complementary flavors can enhance the experience. Here are some great options:
- Fresh berries for a tart contrast
- A shot of espresso or strong black coffee
- A small serving of whipped cream
- A glass of almond or oat milk
- Dark chocolate shavings sprinkled on top
- A dusting of cinnamon for extra warmth
Storage & Reheating
Tiramisu cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh for up to five days. The flavors continue to develop over time, so it often tastes even better the next day.
If you need to store it for a longer period, freezing is an option. Wrap individual slices tightly in plastic wrap and freeze for up to a month. When ready to serve, thaw overnight in the fridge before enjoying.
For the best texture, avoid microwaving slices to soften them. Instead, let them sit at room temperature for about 10-15 minutes before eating. This allows the layers to soften slightly without melting or losing their structure.
A Decadent Twist on Two Classics
This tiramisu cheesecake is a dessert lover’s dream, combining the creamy richness of cheesecake with the classic flavors of tiramisu. The layers of coffee-soaked sponge, mascarpone cream, and chocolate crust create a beautifully balanced treat that’s as impressive as it is delicious.
Whether you’re making it for a birthday, holiday, or just because, this cake is sure to impress. Take your time with each step, and the result will be a stunning, café-worthy dessert that brings together the best of both worlds. The delicate balance of espresso, cocoa, and mascarpone makes it a dessert you’ll want to make again and again!
Tiramisu Cheesecake
Ingredients
Chocolate Crust
- 1 cup almond flour
- 1/2 teaspoon stevia powder
- 1 tablespoon espresso
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons coconut oil melted
Tiramisu No-Bake Cheesecake:
- 1 cup mascarpone
- 1/4 cup low carb powdered sweetener
- 1/2 teaspoon stevia powder
- 7 tablespoons sour cream
- 2 tablespoons gelatin
- 3 tablespoons boiling water
- 3/4 cup heavy cream
Coffee Sponge:
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 4 egg yolks
- 1/4 cup low carb granular sweetener
- 1/4 teaspoon stevia powder
- 1 tablespoon psyllium husk powder
- 1/2 tablespoon instant coffee
- 2 tablespoons boiling water
- 1/2 cup almond flour
Mascarpone Cream:
- 1 egg white
- 1 egg yolk
- 2 tablespoons low carb granular sweetener
- 1/2 teaspoon stevia powder
- 1/2 cup mascarpone
- 3/4 cup heavy cream
Tiramisu Assembly:
- 1/2 cup coffee
- Cocoa powder as needed
Instructions
- Line an 8” springform pan with parchment paper. Ensure the parchment extends at least 6” high to accommodate the cake’s height.
- In a bowl, combine the crust ingredients and press the mixture firmly into the pan to form an even base.
- In a small bowl, dissolve the gelatin in boiling water. Stir until fully melted.
- In a large bowl, beat the mascarpone and sour cream with a hand mixer. Add the powdered sweetener and stevia, then mix again.
- Slowly incorporate the heavy cream while mixing. Stir in the gelatin mixture and beat until combined. Pour the cheesecake mixture over the crust and refrigerate for at least 2 hours.
- Preheat the oven to 350°F. Line two 8” springform pans with parchment paper.
- In a mixing bowl, beat the egg whites and cream of tartar until medium-stiff peaks form. Avoid overmixing.
- Dissolve the instant coffee in boiling water. In another bowl, beat the egg yolks and granular sweetener until pale and creamy.
- Add the psyllium husk powder, dissolved coffee, and almond flour to the egg yolk mixture. Mix until just combined.
- Gently fold in a portion of the whipped egg whites to lighten the batter. Then, fold in the remaining egg whites in batches, being careful not to deflate the mixture.
- Divide the batter between the prepared pans, smoothing the tops. Tap the pans on the counter to remove air bubbles.
- Bake for 20 minutes, or until the cakes are fully set. Let them cool, then slice each sponge layer in half horizontally.
- For the mascarpone cream, beat the mascarpone in a bowl until smooth. In a separate bowl, whip the heavy cream until stiff peaks form.
- Create a double boiler by placing a heatproof bowl over simmering water. Whisk the egg yolks, granular sweetener, and stevia until light and foamy. Remove from heat and mix into the mascarpone.
- Beat the egg white until stiff peaks form. Fold the whipped cream into the mascarpone mixture, then fold in the meringue until fully incorporated.
- To assemble, place one sponge layer over the chilled cheesecake. Drizzle with half the coffee, spread half the mascarpone cream on top, and dust generously with cocoa powder. Repeat with the second sponge layer, remaining coffee, and mascarpone cream. Dust the top with more cocoa powder.
- Refrigerate for at least 2 hours before carefully removing from the springform pan and peeling off the parchment.