Tiramisu Cheesecake Recipe

Brand new dessert or something sound to cuddle up to? Check out this Tiramisu Chocolate cheesecake recipe that will enlighten any soul!

Make sure the mascarpone is thick and strong almost like dried out cream cheese. This thickness will keep the top layer on its place when the cake is cooled down. If the mascarpone is not strong enough the top layer won’t keep its structure and just flows away.

If the top layer (beaten egg whites and mascarpone) seems too runny or creamy then it might not stay on top of the cake after chilled, either. In this case gelatine or agar-agar can be used to save the day.

The chocolate layer doesn’t seem to be that picky though as the melted chocolate thickens it solid enough when it cools down.

Ingredients

Base layer

• 1 ⅔ cup / 200g Almond flour (ground almond)
• 1.7 oz / 50g Pitted dates (chopped) or sweetener of choice
• 3 tablespoons / 60g Coconut oil
• 4 tablespoons / 60g Coffee

Chocolate layer

• 2 medium / 100g Eggs (separated)
• 1 ⅓ cup / 300g Mascarpone
• 3½ oz / 100g Chocolate for melting
• Optional
  • Sweetener of choice

Top layer

• 2 medium / 100g Eggs (separated)
• ⅞ cup / 200g Mascarpone
• 1 teaspoon / 5g Vanilla extract
• 2 tablespoons / 40g Honey or sweetener of choice
• 1 tablespoon Unsweetened cacao powder (sprinkled on top)

How to make Healthy tiramisu

Base layer

1. Measure and grind almonds if necessary. Prepare cake tin by covering in with parchment paper.
2. Chop dates into small pieces. Brew a coffee. Melt coconut oil in case it’s not already liquid. Pour all of these ingredients into a medium size mixing bowl and blend them together until it’s mixed properly.
3. Put bottom layer into the cake tin. Make sure it’s evenly spread.

Chocolate layer

1. Melt chocolate. Once its melted take it off heat and let it cool off but we still need it to be runny.
2. Meanwhile crack and separate eggs. Beat yolk until light yellow.
3. Fold in mascarpone and keep beating it. The cream needs to have smooth consistency. When the chocolate is not hot to the touch we can mix it into the mascarpone-yolk cream.
4. Beat egg whites until hard peeks form.

   
5. Fold egg whites into the chocolate mixture.
6. Pour chocolate cream into the cake tin and spread it evenly.

Top layer

1. It’s basically repeating the method we used with the chocolate layer, but instead of chocolate, put the vanilla extract and optionally the agave syrup or other sweetener into the mascarpone mixture. Separate eggs.
2. Beat egg whites until hard peaks form.
3. Whisk yolk with vanilla extract and optional sweetener until it has a light yellow color.
4. Mix mascarpone with the yolk to get a smooth cream.
5. Fold in the egg white carefully. And that’s it.
6. Spread top layer onto the chocolate layer.
7. Sprinkle unsweetened cocoa powder on top.
8. Tiramisu is ready to put into the fridge for a couple of hours. Serve it straight out of the fridge.

Enjoy!

This isn’t the only cheesecake we have on the counter!

• The classic No-bake Sugar free cheesecake recipe with homemade apricot jam on top will never disappoint!
• Making a cheesecake gluten free is as easy as making the crust gluten free like in this Gluten Free Cheesecake Recipe
• Cheesecakes are different from the oven! Give a try to this Low carb Cheesecake with some raspberry syrup on top.
• There is no cake without chocolate! What about a lovely Low carb keto chocolate cheesecake from the oven then?

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5 from 7 votes

SunCakeMom's Tiramisu Cheesecake Recipe

Brand new dessert or something sound to cuddle up to? Check out this Tiramisu Chocolate cheesecake recipe that will enlighten any soul!

Course Dessert

Cuisine Gluten free, Low carb recipe, Sugar free recipe

Prep Time 30 minutes

Cooling Time 6 hours

Total Time 30 minutes

Servings 12

Calories 389kcal

Author SunCakeMom

Ingredients

Sugar free

• ▢ Base layer
• ▢ 1 ⅔ cup Almond flour ground almond
• ▢ 1.7 oz Pitted dates chopped or sweetener of choice
• ▢ 3 tablespoons Coconut oil
• ▢ 4 tablespoons Coffee

Chocolate layer

• ▢ 2 medium Eggs separated
• ▢ 1 ⅓ cup Mascarpone
• ▢ 3½ oz Chocolate for melting

Top layer

• ▢ 2 medium Eggs separated
• ▢ ⅞ cup Mascarpone
• ▢ Vanilla extract
• ▢ 1 tablespoon Unsweetened cacao powder sprinkled on top
• ▢ Optional
• ▢ 2 tablespoons Honey or sweetener of choice

US Customary - Metric

Instructions

Base layer

• Measure and grind almonds if necessary. Prepare cake tin by covering in with parchment paper.
  
• Chop dates into small pieces. Brew a coffee. Liquidize coconut oil in case it's not already liquid. Pour all of these ingredients into a medium size mixing bowl and blend them together until it's mixed properly.
  
• Put bottom layer into the cake tin. Make sure it's evenly spread.
  

Chocolate layer

• Melt chocolate. Once its melted take it off heat and let it cool off but we still need it to be runny.
  
• Meanwhile crack and separate eggs. Beat yolk until light yellow.
  
• Fold in mascarpone and keep beating it. The cream needs to have smooth consistency. When the chocolate is not hot to the touch we can mix it into the mascarpone-yolk cream.
  
• Beat egg whites until hard peeks form.
  
• Fold egg whites into the chocolate mixture.
  
• Pour chocolate cream into the cake tin and spread it evenly.
  

Top layer

• It's basically repeating the method we used with the chocolate layer, but instead of chocolate, put the vanilla extract and optional sweetener into the mascarpone mixture. Separate eggs.
  
• Beat egg whites until hard peaks form.
  
• Whisk yolk with vanilla extract and optionally agave syrup or other sweetener until it has a light yellow color.
  
• Mix mascarpone with the yolk to get a smooth cream.
  
• Fold in the egg white carefully. And that's it.
  
• Spread top layer onto the chocolate layer.
  
• Sprinkle unsweetened cocoa powder on top.
  
• Tiramisu is ready to put into the fridge for a couple of hours. Serve it straight out of the fridge.
  

Notes

Serve it straight out of the fridge and sliced.

Nutrition (per serving)

Calories: 389kcal (19%) | Carbohydrates: 13g (4%) | Protein: 9g (18%) | Fat: 36g (55%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg (32%) | Sodium: 46mg (2%) | Potassium: 126mg (4%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 659IU (13%) | Vitamin C: 0.03mg | Calcium: 110mg (11%) | Iron: 2mg (11%)

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