Brand new dessert or something sound to cuddle up to? Check out this Tiramisu Chocolate cheesecake recipe that will enlighten any soul!
Tiramisu cheesecake is a decadent dessert that combines the flavors of tiramisu and cheesecake. The origins of this delicious dessert can be traced back to Italy, where both tiramisu and cheesecake are beloved desserts in their own right.
Tiramisu, which means “pick me up” in Italian, is a classic dessert made with layers of espresso-soaked ladyfingers and a creamy mixture of mascarpone cheese, eggs, and sugar. It is believed to have originated in the Veneto region of Italy in the 1960s.
Cheesecake, on the other hand, has a longer history, with evidence of its existence dating back to ancient Greece. However, it wasn’t until the 19th century that cheesecake as we know it today became popular in America.
The fusion of these two classic desserts into tiramisu cheesecake is a relatively recent development.
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
- Measure and grind almonds if necessary. Prepare cake tin by covering in with parchment paper.
- 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.
- 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 optionally the agave syrup or other sweetener into the mascarpone mixture. Separate eggs.
- Beat egg whites until hard peaks form.
- Whisk yolk with vanilla extract and optional 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.
Enjoy!
Fancy some more? Let’s cut to the cheese!
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- Cheesecake Bites Recipes
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- Low Carb Keto Cheesecake Recipe
- Gluten Free Cheesecake Recipe [No-Bake]
- Keto Cheesecake No-Bake Recipe
- Sugar-Free Cheesecake Recipe [No Bake]
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!
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
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.
Pin now, Enjoy later!
AMAZING! Definitely moving it into my recipe box! Thank you!
This one is amazingly delicious! The top layer really needs a thick and dry Mascarpone otherwise it can’t stay on top.
It’s delicious!
Glad you like it!
Happy to hear you’ve liked it! Thanks for the feedback!
It really is, isn’t it!