Gluten Free Tiramisu Cheesecake

Are two of your favorite desserts cheesecake and tiramisu? Make this gluten free tiramisu cheesecake and you’ll hear lots of, “OMG!” – “This is to die for!” and “I love you!” Then as they go for seconds, you’ll hear, “Are you trying to make me gain weight?” Meanwhile, I hope you feel the same way about this recipe. Enjoy!

Gluten Free Tiramisu Cheesecake


Yield: Serves 6

Gluten Free Tiramisu Cheesecake

A decadent cheesecake with all of the flavors of tiramisu. This will knock the socks off all of your guest!


    For the Chocolate Graham Cracker Crust:
  • 1 recipe Gluten Free Graham Cracker Crust
  • 2 Tablespoons gluten free cocoa powder (Hershey's)
  • For the Chocolate Layer:
  • 1 recipe Chocolate Ganache using milk or semi-sweet GF chocolate + using 1 cup cream
  • For the Cheesecake Layer:
  • 8 oz. gluten free cream cheese (Philadelphia)
  • 1 cup confectioners‚Äô sugar
  • 1 teaspoon gluten free cocoa powder
  • 1/4 cup heavy whipping cream
  • 2 tablespoons coffee liqueur
  • 1 teaspoon pure vanilla extract
  • 1 envelope KNOX unflavored gelatin
  • 1/4 cup water
  • 1/4 cup boiling water
  • For the Top Layer:
  • 2 - 3 Tablespoons gluten free Dutch processed cocoa powder (Rodelle brand) or unsweetened cocoa powder (Ghirardelli or Hershey's), for dusting/garnish


    To Make the Crust:
  1. Follow the instructions at the above link to make the graham cracker crust, but add cocoa powder to the dry ingredients.
  2. To Make the Chocolate Ganche Layer:
  3. Make the chocolate ganache, but double the amount to cream to 1 cup; and add 1 teaspoon instant coffee when you heat the cream.
  4. To Make the Cheesecake Filling:
  5. Add the unflavored gelatin to the room temperature water, stir, and allow to rest for 1 minute.
  6. Add the boiling water and stir. Set aside to cool.
  7. To the bowl of your mixer, add softened cream cheese. Beat on medium speed until creamy.
  8. Add confectioners’ sugar and cocoa powder; and beat until thoroughly combined.
  9. Pour in the cream and vanilla and beat until fluffy.
  10. Add the gelatin mixture and beat until combined.
  11. Scoop this mixture into the cooled pie crust and refrigerate for at least 15 minutes.
  12. Adding the Last Layer:
  13. Once cream cheese mixture sets, pour the chocolate ganache on top. Chill until ready to serve. Remove the outer ring from the spring-form pan. Sift cocoa powder on top. Refrigerated until ready to serve.


Dairy-Free Substitutes Include: Tofutti or Follow Your Heart Cream Cheese Enjoy Life mini chocolate chips Canned Coconut Milk instead of heavy cream Earth Balance buttery spread

6 Replies to “Gluten Free Tiramisu Cheesecake”

  1. Carla this looks amazing and can’t wait to make it. I am a little confused about step 2. I understand step 1 to make a graham cracker crust recipe and add cocoa powder to the mixture. The recipe says to bake it in a springform pan and let cool before adding cheesecake ingredients. Don’t understand breaking up the crust and adding the melted chocolate?? Please explain. What am I not getting. Thanks in advance.

  2. Looks absolutely yummy. How could I adapt this to make it also milk-free? (I’m allergic to milk protein, so the only form of dairy I can eat is butter because it’s 100% fat–no protein in it.) :(

    1. Karen,

      You can use Tofutti or Follow Your Heart Cream Cheese and use Enjoy Life mini chocolate chips in place of regular. The heavy cream is the main problem. The best substitute for heavy cream is coconut milk. Of course it will have a slight coconut flavor, but it works!


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