Gluten-Free Baked Tiramisu Cheesecake

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Average Rating: 5 | Rated By: 14 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 layer tiramisu cheesecake

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.

 

gluten free tiramisu cheesecake | onlyglutenfreerecipes.com

 

The Gluten-Free Baked Tiramisu Cheesecake recipe isn’t complicated, but it does take a little more time than my usual 15-minute recipes. Whether you like cheesecake or tiramisu, the two combined make for an insanely delicious gluten-free dessert. More on gluten-free tiramisu recipes here->

 

COCOA POWDER

 

the details…

start with the shortbread crust,

Cream the butter with sugar, then add the dry ingredients and mix to combine. Press the mixture into the pan and bake. Just as a side note, this gluten-free dessert recipe is primarily flavoured with cocoa powder and espresso.

for the second layer – the cheesecake,

Cream the cream cheese with sugar. Add the cocoa powder, eggs, vanilla and espresso and whip it up. Then stir in almond flour. As soon as the crust is done baking and still hot, spread the cream cheese mixture over the top.

Pop it back in the oven and bake until the cheese layer is firm to touch. This layer will deflate a bit once it cools. But don’t stress, you will cover it up with the creamy topping.

for the third layer – the heavenly creaminess,

This layer is made with mascarpone cheese, maple syrup, cocoa powder and whipped cream. Once the cheesecake layer has cooled, remove it from the pan and top with the creamy topping—a sprinkle of cocoa powder to finish the gluten-free Tiramisu Cheesecake.

This gluten-free dessert is not complicated to make, but it takes time Because you are working with three layers. But trust me on this, well worth the effort. This baked tiramisu cheesecake is the BEST!

 

tiramisu cheesecake, gluten free

 

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

Ingredients

  • CHOCOLATE SHORTBREAD CRUST
  • 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
  • CHEESECAKE LAYER
  • 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
  • CREAM LAYER
  • 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
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    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!
  • Leave a Comment

    5 Responses to Gluten-Free Baked Tiramisu Cheesecake

    • Alison December 19, 2020

      My husband has a sensitivity to almonds, is there something I could substitute instead?

      • Kristina December 19, 2020

        can he have other nuts? If he can you can substitute cashew or walnut flour for almond flour. To make flour out of nuts, place them in a food processor and process until grainy but not smooth or they will get very oily. If he can’t have nuts you can try it with GF oat flour

    • Sonja January 27, 2021

      Best. Thing. Ever. Thank you!

    • zoe March 6, 2021

      Can you sub the arrowroot for tapioca flour? thanks 🙂

      • Kristina March 6, 2021

        yes you can

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