Baked Coffee Tiramisu Cheesecake (Gluten-Free)

Step-by-Step Baked Tiramisu Cheesecake Instructions

Step 1: The Shortbread Crust Start by creaming the butter and sugar together until smooth, then add the dry ingredients and mix until combined. Press the dough evenly into the bottom of your pan and bake. As a quick note, this gluten-free recipe gets its rich flavor primarily from cocoa powder and espresso.

Step 2: The Coffee Cheesecake Layer Cream the cream cheese and sugar together until smooth. Add the cocoa powder, eggs, vanilla, and espresso, and mix well before stirring in the almond flour. As soon as the crust comes out of the oven hot, spread the cheesecake mixture evenly over the top.

Pop it back into the oven and bake until the center is set. This layer will deflate a bit as it cools, but don’t worry—we are going to cover it right up with the topping!

Step 3: The Fluffy Topping This layer is a simple mix of mascarpone cheese, maple syrup, cocoa powder, and whipped cream. Once the cheesecake has fully cooled, gently remove it from the pan, spread the creamy topping over the layer, and finish with a dusting of cocoa powder.

(By the way, if you are looking for an easy cleanup, using a 9-inch nonstick, leakproof springform pan with parchment paper liners works beautifully for this recipe!)

Kitchen-Tested Tips for the Perfect Baked Coffee Mascarpone Tiramisu Cheesecake

• Bring Ingredients to Room Temperature: For a perfectly smooth, lump-free cheesecake layer, make sure your cream cheese, mascarpone, and eggs sit on the counter for a bit before you start mixing. Cream cheese blends much better when it isn’t cold!

• Press the Crust Evenly: Since this is a gluten-free shortbread crust, use the flat bottom of a measuring cup or a drinking glass to press the dough firmly and evenly into the bottom of your pan so it bakes beautifully.

• Don’t Over-Bake: Check the cheesecake around the 40-minute mark. You want the center to be firm to the touch but still have a slight, distinct jiggle when you gently shake the pan. It will finish setting up perfectly as it cools.

• Chilling is Key: It might be tempting to slice into it early, but letting the assembled cheesecake refrigerate overnight is where the magic happens. It allows the coffee and cocoa flavors to deepen and gives you those clean, beautiful slices.

• Clean Slices Every Time: To get professional-looking cuts, dip your sharp knife into a tall glass of hot water and wipe it clean with a towel before making each slice.

Three Safe Substitutions

• The Sugar-Free Option: For a low-carb alternative, the coconut sugar and maple syrup can easily be replaced with a 1:1 granulated erythritol or monk fruit sweetener blend in both the crust and cheesecake layers, and a sugar-free maple-flavored syrup or powdered sweetener for the cream topping.

• The Grain-Free Option: If your readers want to skip the rice flour in the crust, they can swap it out for an equal amount of extra almond flour or finely ground sunflower seed flour to keep the shortbread entirely grain-free.

• The Nut-Free Option: To make this recipe safe for those with nut allergies, the almond flour in both the crust and the cheesecake layer can be substituted 1:1 with sunflower seed flour or pumpkin seed flour, which mimics the texture and moisture of almond flour beautifully.

Storing Baked Tiramisu Cheesecake

To store your cheesecake, keep it covered in the refrigerator for up to several days, or wrap it tightly and freeze it for up to a couple of months. To thaw, place it in the refrigerator overnight.

Hi, I’m Kristina I’m a professional gluten-free recipe developer, and every recipe on this site is created and personally tested in my kitchen. If you love this recipe, please leave a ⭐ star rating and a quick review below, it helps other readers find my recipes!

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