Tiramisu and cheesecake are two of the most loved desserts in the world, so why not have both? These tiramisu cheesecake cups layer a light almond sponge soaked in coffee with a fluffy cheesecake cream, finished with a dusting of cocoa.
They are sugar-free and sweetened with allulose, with a homemade three-ingredient almond sponge instead of ladyfingers. Each of the 8 cups has about 158 calories, 9g protein and 3g net carbs.
The sponge bakes in about 15 minutes, and the cups set in the fridge for 4 hours, so they are a great make-ahead dessert.
Why You’ll Love These Tiramisu Cheesecake Cups
- No ladyfingers needed. A 3-ingredient almond sponge soaks up the coffee perfectly.
- Cheesecake cream. Neufchâtel, Greek yogurt and whipped cream instead of mascarpone.
- 3g net carbs per cup. About 158 calories and 9g protein.
- Make ahead. They taste even better after a night in the fridge.
Ingredient Notes
Almond sponge. Half a cup of Bob’s Red Mill almond flour, 2 large eggs and 2 tablespoons of granulated allulose. Beating the eggs until thick and pale gives a light, airy sponge.
Cheesecake cream. Six ounces of Philadelphia Neufchâtel, 1½ cups of FAGE Total 0% Greek yogurt and 3 tablespoons of whipped heavy cream make the fluffy layers of these tiramisu cheesecake cups. For the vanilla, use an alcohol-free vanilla flavoring.
Coffee and cocoa. A third of a cup of strong brewed coffee, cooled, soaks the sponge, and 1½ tablespoons of HERSHEY’S unsweetened cocoa go on top. This tiramisu is made without any liqueur.
Allulose. Granulated allulose sweetens the sponge and powdered allulose sweetens the cream. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour and Greek yogurt yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Tiramisu Cheesecake Cups
You need a 6×6-inch baking pan that is 2 inches deep, eight clear 4-fl-oz glasses, parchment, a mixer and bowls. Prep takes about 25 minutes, the sponge bakes for 15 to 18 minutes, and the cups chill for 4 hours.
Bake the almond sponge
Step 1. Preheat the oven to 325°F (163°C) and line the pan with parchment.
Step 2. Beat the eggs and granulated allulose for 4 to 5 minutes, until pale, thick and airy.
Step 3. Gently fold in the almond flour and spread the batter in the pan.
Step 4. Bake for 15 to 18 minutes, until lightly golden. Cool completely and cut into ½-inch cubes.
Make the cheesecake cream
Step 5. Beat the Neufchâtel with the powdered allulose until smooth, then gradually mix in the yogurt and vanilla.
Step 6. Separately whip the cold cream to soft peaks and gently fold it into the cheesecake mixture.
Layer and chill
Step 7. Divide half the sponge among the eight glasses and moisten with half the coffee.
Step 8. Spoon half the cheesecake cream over the sponge.
Step 9. Add the remaining sponge and coffee, then the remaining cheesecake cream.
Step 10. Cover and refrigerate the tiramisu cheesecake cups for 4 hours. Dust with cocoa just before serving.
Success Tips for Tiramisu Cheesecake Cups
Beat the eggs well. The air in the eggs is the only thing that lifts the sponge, so beat them until thick and pale.
Do not oversoak. Drizzle the coffee over the cubes; the sponge should be moist, not soggy.
Cool the coffee. Hot coffee melts the cream layer.
Dust the cocoa last. Cocoa added before chilling turns damp and dark.
Serving Ideas
Serve them after an Italian dinner, at a birthday or with an afternoon espresso. They also travel well to parties when covered.
More Sugar-Free Tiramisu Desserts
For a lighter version, try my sugar-free tiramisu mousse cups. For a crowd, the sugar-free tiramisu trifle is a showstopper.
And for a cookie-butter twist, make the sugar-free Biscoff tiramisu.
Storage
Cover and refrigerate the tiramisu cheesecake cups for up to 3 days. Add the cocoa just before serving.
Tiramisu Cheesecake Cups FAQ
Is there alcohol in this tiramisu?
No. These cups use only strong coffee, with no liqueur or wine.
Can I use decaf coffee?
Yes. Use strong brewed decaf so the coffee flavor still comes through.
Can I bake the sponge ahead?
Yes. Bake it a day ahead, cool it and keep it covered at room temperature before cutting into cubes.
How many tiramisu cheesecake cups does this make?
The recipe makes 8 tiramisu cheesecake cups in 4-fl-oz glasses.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Coffee-soaked sponge, fluffy cheesecake cream and a dusting of cocoa make these tiramisu cheesecake cups a small dessert with big flavor.
Sugar-Free Almond Sponge Cheesecake Tiramisu Cups
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line baking pan with parchment.
- Beat eggs and 25g allulose 4–5 minutes until pale, thick, and airy.
- Gently fold in almond flour. Spread into pan.
- Bake 15–18 minutes until lightly golden. Cool completely; cut into ½-inch cubes.
- Beat Neufchâtel with powdered allulose until smooth. Gradually mix in yogurt and vanilla.
- Separately whip cold cream to soft peaks. Gently fold into cheesecake mixture.
- Divide half the sponge among eight glasses. Moisten with half the coffee.
- Spoon half the cheesecake cream over sponge.
- Add remaining sponge and coffee, then remaining cheesecake cream.
- Cover and refrigerate 4 hours. Dust with cocoa just before serving.
Notes
- Keep sponge airy; avoid oversoaking.
- Cool coffee before assembly.
- Preserve distinct sponge and cream layers.
- One serving equals one-eighth of the recipe.