Gluten-Free Baked Tiramisu Cheesecake

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Average Rating: 5 | Rated By: 6 users

This Gluten-Free Baked Tiramisu Cheesecake is outstanding! Think of this heavenly dessert as Greece meets Italy. This gluten-free cake is a mix of cheesecake and tiramisu, what a great combination don’t you think?.  Three layers make up this cake. First a buttery chocolate shortbread crust, then a layer of coffee flavoured cheesecake and for the final layer I combined whipping cream with mascarpone cheese and cocoa.

The recipe isn’t complicated, but it does take a little more time than my usual 15 minutes. Whether you like cheesecake or tiramisu, the two combined make for a magical dessert. More on gluten-free tiramisu recipes here->

On a side note, I discovered this 9 Inch Springform Nonstick, Leakproof Cheesecake Pan that includes parchment paper liners…Yey!


  • 3/4 cup unsalted butter, at room temperature
  • 1/3 cup coconut sugar or sweetener of choice
  • 1 1/2 cups almond flour
  • 1/2 cup rice flour
  • 1/2 cup arrowroot flour
  • 1/4 cup pure cocoa powder
  • 1/4 tsp. Himalayan salt
  • 250 g (1 cup) cream cheese, softened
  • 3/4 cup coconut sugar or sweetener of choice
  • 1/4 cup pure cocoa powder
  • 2 tsp. pure vanilla extract
  • 1/4 cup espresso or strong drip coffee
  • 5 large eggs, at room temperature
  • 1/4 cup almond flour
  • 1 cup whipping cream, at room temperature
  • 1 cup mascarpone cheese, at room temperature
  • 2 Tbsp. Pure maple syrup or desired sweetener
  • 1 tsp. Pure vanilla extract
  • 1 Tbsp. Pure cocoa powder plus some for dusting
  • Instructions

  • Preheat oven to 325 F and line a 9-inch springform pan with a circle of parchment paper
  • For the crust; using a high-speed mixer, cream the butter with coconut sugar until smooth. Add almond flour, rice flour, arrowroot flour, cocoa powder and salt and mix together. Press into prepared pan and bake for 15 minutes
  • For the cheesecake layer; Mix cream cheese and sugar until creamy. Add cocoa powder, vanilla, espresso and eggs. Mix at high speed for 1 minute, scraping sides as needed. Stir in almond flour until smooth
  • As soon as the crust is finished baking and still hot pour the cream cheese mixture over the top. Bake for 40 - 45 minutes, until the center of the cake, is firm to touch. Cool in the pan. Don't worry if the cake deflates a bit, you get to cover it with a creamy topping
  • For the cream layer; Using an electric mixer beat the mascarpone cheese with maple syrup, vanilla and cocoa powder until creamy. In a separate bowl whip the whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture
  • Once the cake is cooled using a sharp knife loosen the edges and remove the cake. Spread the cream over the top and dust with cocoa powder. Refrigerate overnight. Enjoy!

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