Gluten-Free Tiramisu Cheesecake with MonChou
**Gluten-Free Tiramisu Cheesecake with MonChou (7-inch / 18 cm springform)**
This small cheesecake is rich, creamy, and full of tiramisu flavor — espresso, Disaronno, mascarpone, and MonChou on a buttery gluten-free crust.
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Ingredients
Crust
* 1 ½ cups gluten-free cookie crumbs (about 150 g)
* 5 tbsp unsalted butter, melted (about 75 g)
* 1 tbsp brown sugar
**Filling**
* 8 oz MonChou (225 g), softened
* ¾ cup mascarpone cheese (190 g)
* ½ cup granulated sugar (115 g)
* 3 large eggs
* 1 tbsp cornstarch (gluten-free)
* 3 tbsp strong espresso, cooled (45 ml)
* 1 ½ tbsp Disaronno amaretto liqueur
* 1 tsp vanilla extract
**Topping**
* ⅔ cup heavy cream (150 ml)
* 1 tbsp powdered sugar
* Unsweetened cocoa powder for dusting
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Instructions
**1. Prepare the crust**
1. Preheat oven to **325°F (160°C)**.
2. Line the bottom of a **7-inch (18 cm) springform pan** with parchment and lightly grease the sides.
3. Combine cookie crumbs, melted butter, and brown sugar until evenly moistened.
4. Press firmly into the bottom of the pan.
5. Bake for **10 minutes**, then cool while making the filling.
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2. Make the filling
1. Beat MonChou, mascarpone, and sugar until smooth and creamy.
Make sure the MonChou is at room temperature or you will encounter consistency issues later on.
2. Add eggs one at a time, mixing just until incorporated.
3. Stir in cornstarch, espresso, Disaronno, and vanilla.
4. Pour the batter over the cooled crust.
3. Bake
1. Bake for **60–70 minutes**, until the edges are set but the center still has a gentle wobble.
2. Turn off the oven, open the door slightly, and let the cheesecake cool inside for **1 hour**.
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**4. Chill**
Remove from oven, let cool completely, then refrigerate at least **4 hours**, preferably overnight, to set fully.
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**5. Finish and serve**
1. Whip the cream with powdered sugar until soft peaks form.
2. Spread over the chilled cheesecake.
3. Dust generously with cocoa powder before serving.
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**Tips
* For extra depth, add a pinch of instant espresso powder to the batter.
* Store covered in the refrigerator for up to **3 days**.
* For a smooth texture, bake the cheesecake in a water bath (wrap the pan in foil and place it in a larger pan with hot water).
The result is a silky, almond-scented tiramisu cheesecake that tastes like coffee, cream, and pure indulgence — gluten-free and perfectly portioned.