Get ready for your new favorite easy dessert, no-bake keto tiramisu cheesecake! This recipe makes the easiest keto tiramisu cheesecake and it’s a no-bake dessert! Rich, smooth, creamy, airy, and flat-out decadent. Plus it’s also grain-free, gluten-free, and keto-friendly.
This keto tiramisu no-bake cheesecake is so easy to make and so delicious you’ll be remaking it often this summer. If you’re like me, anytime I can make a low carb dessert without turning on the oven in the summer is a win!
These creamy, rich low carb tiramisu cheesecakes are also great for special occasions and parties because they are made in individual 4 oz jars. There’s just something extra fun about your own personal dessert!
While you’re here you might as well just check out our complete collection of Keto Cheesecakes I promise you are sure to find other delicious options.
Keto Tiramisu Cheesecake
Like most recipes that I create to be low carb and keto-friendly, this easy no-bake treat started with a craving. I had been wanting tiramisu but with the temperatures here in Florida, well I really didn’t want to use the oven unless I really had to.
Not willing to give up on my craving for tiramisu, I decided a keto no-bake cheesecake would be the perfect option!
Having created a traditional keto tiramisu, I knew the main components that really make one of Italy’s finest desserts so special. The layers of espresso and rum-soaked biscuits and creamy mascarpone filling with a generous dusting of cocoa powder. These are the elements that truly give the experience that is tiramisu.
These key flavors, espresso, rum, and cocoa powder are what I used to create this low carb tiramisu cheesecake. Since I learned when making my traditional tiramisu that mascarpone can be substituted by a combination of cream cheese and sour cream (or sometimes even cream cheese and heavy cream) I knew that a cheesecake base would be perfect for the flavors of tiramisu!
Honestly, I don’t know why tiramisu cheesecakes aren’t more widely popular because truly it’s a perfectly delicious match that just makes sense!
How To Make Keto-Friendly No-Bake Tiramisu Cheesecake
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What really makes this recipe so special is how easy it is. It’s a matter of mixing a few ingredients together and layering them up. That’s really all!
No need to bake the ladyfingers that are traditionally used, waiting for layers to cool, or even waiting hours for your cheesecake to chill.
These individual keto cheesecakes are ready to eat after chilling in the refrigerator in as little as 15 minutes! You read that right! You can have cheesecakes in 15 minutes!
However, if you opt to make this recipe in a 9-inch pie dish (I’ve given instructions for both) it will have to chill for 8 hours.
To make the espresso-soaked “cookie” crust layer you’ll be combining almond flour, sugar substitute, melted butter, espresso, and rum. You can also use a rum extract if you prefer to keep it alcohol-free and kid-friendly.
The mascarpone-esque cheesecake layer is a combination of cream cheese, sour cream, sugar substitute, vanilla, cold heavy cream, and a little more rum.
Once both components are made, it’s a matter of layering them in the glass jars. Starting with “cookie” crust and ending with the cheesecake and a generous dusting of cocoa powder. It’s that quick and simple!
I have several options when it comes to which sweetener you can use in this sugar-free recipe. No denying I am partial to Lakanto Monk Fruit.
Lakanto Monk Fruit is my favorite since the texture and flavor are what I have found to be the closest to real sugar and because the flavor fools your taste buds like nothing else I’ve found in the market.
Having said that, I’m also a fan of the brand Swerve which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. Personally, I don’t like using stevia because I am sensitive to the aftertaste.
But if that’s not the case for you, you could certainly use it in this recipe. However, if you do, be sure to reduce the amount called for in the recipe by half since its a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with good success. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.
What You’ll Need
In order to make this no-bake keto tiramisu cheesecake, you will need a few items. Thankfully, these materials are also pretty standard kitchen tools. Perhaps the only thing you may not have from this list is the 4 oz jars but no worries because you can make this in a standard pie dish as well.
- Almond Flour
- Cream cheese
- Espresso or dark roast coffee
- Dark rum or rum extract
- Sugar substitute, I use Lakanto Monk Fruit
- 4 oz glass jars or 9-inch pie dish
- Electric mixer, stand-up or handheld
- Mixing bowl
While I have your attention can we talk about quality coffee? You see a good tiramisu deserves great coffee. Does it really make a difference what coffee Hilda?
Well, I sure think so. Just like high-quality spices have an impact on a recipe the coffee you use in a dessert like a tiramisu matter.
Since this is a no-bake keto recipe it begs for excellent coffee. With that in mind, Randy and I have family in Guatemala that have their own boutique specialty coffee. Their prices are fantastic and David and Alejandra’s customer service is also fabulous.
Honestly, we can’t get enough of Dalecafe and it’s the only coffee we drink at home. I didn’t want to pass up the opportunity to share it with you because it’s that good.
They have a variety of coffee from mild to strong and come in freshly ground bags or whole beans. I prefer grinding my own coffee beans because I’m spoiled like that, but feel free to choose your preference.
They even make a donation to Medical Missions Ministry when you purchase a four bag sampler. It’s a lovely ministry that is doing invaluable work in Guatemala.
I hope you will consider supporting a small family owned business that is making a difference and enjoy a great cup of joe!
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
I sure hope you will give this low carb lemon curd pie a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
If there is one thing I particularly proud of sharing it’s how we combined our Christian faith with the keto diet.
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Keto Tiramisu Cheesecake Mousse Filling
- 16 ounces of cream cheese
- 1 cup granulated sugar substitute
- 1 cup full fat sour cream
- 1 1/2 cups of heavy whipping cream
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
- 2 tablespoons of rum or 1 teaspoon of rum extract
Keto No-Bake Almond Crust:
- 2 1/4 cups of almond flour
- ¼ cup of melted butter
- 3 tablespoons of granulated sugar substitute
- 1/4 tsp sea salt
- 1/4 cup of espresso or strong coffee
- 2 tablespoons of dark rum or 1 teaspoon of rum extract
Cocoa Powder Layer
- 1/4 cup of unsweetened cocoa powder
Keto Espresso Cookie Crust Layer
- Mix in a small bowl the almond flour, sugar substitute, sea salt.
- To this add the melted butter.
- Stir until well combined.
- Next, add the espresso or strong coffee and rum or rum extract.
- Reserve 1 cup of the mixture to add as a middle layer.
- Press the almond crust to the bottom of 4-ounce mason jars or 9-inch pie dish
- Place the mason jars with the crust into the refrigerator while you make the filling.
Keto Tiramisu Cheesecake Filling
- In a large bowl beat on high the softened cream cheese, sour cream, sugar substitute, vanilla extract, rum or rum extract, and 1/4 tsp of sea salt.
- Scape the sides of the bowl several times.
- Add the cold heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes until fully combined and light and airy.
- Using a piping bag or small spoon add the cheesecake filling halfway into the individual jars that have the prepared crust. If making one large pie add 1/2 the filling unto the prepared almond crust.
- Spoon approximately one tablespoon the reserved cookie crust layer into each mason jar. If making a whole cheesecake add the reserved cookie crust evenly to the surface.
- Next top off each mason jar with the remainder of the tiramisu cheesecake filling. Or if making a whole cheesecake add the reserved filling on top of the cookie layer.
- Dust the tops of the mason jar or the entire cheesecake if making a whole cheesecake with the cocoa powder evenly.
- Top each tiramisu cheesecake with one fresh raspberry or leave plain.
- Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for best flavor. If making one large pie make sure you chill the cheesecake for a minimum of 8 hours so that it can be sliced easily. See notes for details.
- Store the cheesecake in the refrigerator for up to 5 days.
You can also make this no-bake keto cheesecake in a 9-inch pie pan. To do so simply press the almond four crust into the pie pan and then add the cheesecake filling.
If you opt to make this in a pie pan you will need to refrigerate the cheesecake for a minimum of 6-8 hours. So that it slices easily. Otherwise the filling will not slice properly.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 33.2gSaturated Fat: 17.2gCholesterol: 81mgSodium: 160mgCarbohydrates: 5.5gNet Carbohydrates: 4gFiber: 1.5gSugar: 0.1gProtein: 6.8g