Tiramisu Cheesecake

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Tiramisu translates to carry me up in English. It is a dessert made with ladyfingers dunked in liqueur and covered with a rich custard. Once the custard is set, the tiramisu is dusted with grated chocolate to create a decadent pudding-like dessert. 

This Tiramisu Cheesecake combines the best of both worlds. It combines the creamy, tangy texture of cheesecake and tiramisu's rich, delicious flavor. This tiramisu cheesecake features an almond flour base topped with coffee-flavored cheesecake filling and keto ladyfingers before being baked to perfection. 

If you're a fan of cake you need to also make this recipe for light and airy Eggless and Butterless Sponge Cake, it's amazing! 

What does tiramisu taste like?

Tiramisu is a multilayered experience. First, you are hit with an airy, light, creamy custard; then, you bite into soft coffee-flavored ladyfingers or sponge cake. Lastly, you are hit with a mildly sweet yet bitter flavor from the chocolate and coffee.   

How long does tiramisu cheesecake last?

Once the tiramisu cheesecake is stored correctly, it will last in the fridge for one week. After that, keep the tiramisu in an airtight container with a lid, or wrap the entire cheesecake with plastic for best results.   

Do you eat tiramisu hot or cold?

Typically, tiramisu is eaten cold. However, tiramisu is removed from the refrigerator 20 minutes before serving, so it still has a slight chill.   

Can I freeze tiramisu cheesecake?

Yes, tiramisu cheesecake can be frozen. Place the leftover tiramisu cheesecake pieces into a freezer-safe airtight container. Put small sheets of parchment paper between each slice of cheesecake to prevent the cuts from sticking together. Store the tiramisu cheesecake for one month in the freezer.   
Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
40 mins
Cook Time
118 mins
Total Time
158 mins
8-10 slices


Keto Lady Fingers
To Serve


Keto Lady Fingers
Preheat the oven to 350 °F.  
To a large bowl, add egg whites. Whip the egg whites for 1 minute with an electric hand mixer.   
Add 1/4 cup of the sugar substitute to the egg whites and whip it with the hand mixer until it has stiff peaks.   
In another medium bowl, whisk the egg yolks and the remaining sugar substitute for 5-8 minutes until it is pale yellow and thick.   
Add the egg yolk mixture to the egg whites and carefully fold it into the egg whites just until combined.   
Whisk the almond flour, coconut flour, xanthan, gum, and salt in a small bowl until combined.   
Fold the almond coconut flour mixture into the egg whites and carefully fold it into the egg white mixture. Spoon the ladyfinger batter into a piping bag fitted with a medium piping tip.   
Pipe the ladyfinger batter onto two parchment-lined baking sheets. Each ladyfinger should be 3-inches long and spaced 1-inch apart. Bake the ladyfingers for 15-18 minutes until they are golden and firm. Let the ladyfingers cool completely before making the tiramisu cheesecake. 
Preheat the oven to 350 °F.  
Next, coat a 9-inch spring form pan with non-stick cooking spray. To a medium bowl, add almond flour, cinnamon, cardamom, and sugar substitute, and whisk to combine.   
Stir the coconut oil and vanilla extract into the almond flour mixture. Mix until it is thoroughly combined and slightly crumbly. Press the almond flour crust into the prepared pan and bake it for 10 minutes until the crust is slightly golden. Set the cheesecake crust aside to cool for 10 minutes while you make the cheesecake filling. 
Place the cream cheese and sugar substitute into a large bowl and beat it using a hand mixer until the cream cheese mixture is smooth and fluffy. 
Add the superfine almond flour and mix to combine, then add the eggs one at a time and mix to combine. Scrape down the sides of the mixing bowl as needed. Add the espresso or coffee and vanilla extract and mix just until combined.    
Wrap 2 sheets of aluminum foil around the base of the pan. The tiramisu cheesecake will be placed in a pan of hot water just before it goes into the oven. The aluminum foil will be a barrier and prevent the water from making the cheesecake crust soggy.
Pour half of the cheesecake filling into the prepared pan and add 1 layer of the keto lady-fingers on top of the batter. Add the remaining cheesecake batter to the pan and tap the pan gently to smooth out the batter.   
Place the cheesecake into a roasting pan. Add enough water to boiling water to the roasting pan until it stops halfway up the spring form pan.   
Bake the cheesecake for 80-90 minutes until it is slightly jiggly in the center.   
Turn your oven off and let the cheesecake cool in the oven with the door closed for 1 hour. Then, cover the cheese loosely with plastic wrap and refrigerate it for 4 hours or overnight.   
Place the cocoa powder into a mini fine-mesh strainer. Dust the cheesecake with the cocoa powder before cutting it into 10 slices and serving.

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
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