If you have a soft spot for creamy, dreamy desserts but follow a plant-based lifestyle, the Vegan Tiramisu Cheesecake Recipe is a showstopper you absolutely must try. Marrying the classic Italian coffee-soaked ladyfingers and rich mascarpone flavors into a luscious, dairy-free cheesecake, this cake offers a delightful balance of indulgence and refreshment. Each bite delivers the perfect blend of velvety texture, subtle tanginess, and that irresistible espresso kick, making it a guaranteed crowd-pleaser for vegans and non-vegans alike.
Ingredients You’ll Need
Getting started with this Vegan Tiramisu Cheesecake Recipe is straightforward and satisfying, thanks to a handful of simple but essential ingredients. Each component plays a unique role, enhancing the overall texture, flavor, and appearance to bring this dessert to life.
- Vegan ladyfingers (â…“ batch, about 10 cookies): These are the foundation of the classic tiramisu layers, offering a spongy bite perfect for soaking up espresso.
- Espresso or strong coffee (100 ml + 30 ml + 30 ml): The soul of any tiramisu, this adds deep coffee flavor and a little adult sophistication when paired with rum.
- Rum, amaretto, or Marsala (30 ml + 1 tbsp): This provides warmth and complexity, elevating the dessert’s profile beyond just sweetness.
- Vegan cookies like digestives or graham crackers (200 g): These form the crunchy, buttery crust that anchors the cheesecake beautifully.
- Vegan butter (90 g + 60 g): Helps bind the crust and adds richness to the filling; coconut or cacao butter can be good alternatives.
- Cashews, soaked (400 g total): The secret to a smooth, creamy texture in the dairy-free mascarpone-style filling.
- Vegan cream cheese (600 g total): Brings tang, body, and that indulgent cheesecake feel you crave.
- Vegan Greek-style yogurt or vegan mascarpone (240 g): Adds a luscious, creamy layer that complements the cashews and cream cheese perfectly.
- Powdered sugar (80 g): Sweetens the filling gently without overpowering the coffee notes.
- Lemon juice (4 tsp): Provides a subtle zing that balances the richness.
- Vanilla extract (2 tsp): Aromatic and comforting, vanilla rounds out the flavor profile beautifully.
- Vegan heavy whipping cream or coconut cream (200 ml): Whipped on top for that light, airy finish.
- Cocoa powder (1 tbsp + 20 g): Dusts the top for a classic finish and sneaks a hint of chocolate flavor in the layers.
How to Make Vegan Tiramisu Cheesecake Recipe
Step 1: Preparation and Setup
Begin by prepping the ladyfingers and mascarpone-style components up to two days ahead if you like, which helps the flavors meld beautifully. Soak the cashews so they’ll blend into an ultra-smooth, creamy base. Don’t forget to line your 8-inch or deep 7-inch cake pan with parchment paper, ensuring the edges rise an inch or so above; this makes unmolding a breeze later on.
Step 2: Espresso Soak
In a small bowl, mix together the espresso and rum. This espresso soak will give the ladyfingers their signature moist coffee flavor. Setting this mixture aside allows the flavors time to meld.
Step 3: Making the Crust
Process the vegan cookies in a food processor until you have fine crumbs, then add the butter and blend again until the mixture binds into a soft dough. Press this dough evenly into the base of your pan, smoothing it out with a spatula or flat-bottomed glass. Lightly brush the crust with some espresso soak for a gentle coffee kick, then pop it in the fridge to chill.
Step 4: Creating the Coffee Cocoa Filling
Add all the coffee cocoa filling ingredients to a high-speed blender and blend until the mixture is silky smooth with no lumps. Pour this luxurious filling over the crust in your pan and chill it for an hour so it firms up just right.
Step 5: Ladyfinger Layer
Dip each vegan ladyfinger into the espresso soak for just 2-3 seconds per side—long enough to absorb flavor but not too soggy. Arrange the soaked ladyfingers over the coffee layer, trimming them to size if necessary. This step brings that iconic tiramisu texture and taste into the cheesecake structure.
Step 6: Vanilla Rum Filling
Blend the vanilla rum filling ingredients in your high-speed blender until smooth and creamy. Pour it gently over the ladyfinger layer and refrigerate for at least five hours or overnight so this luscious layer sets perfectly.
Step 7: Finishing Touches
Once set, carefully remove the cheesecake from the pan and peel away the parchment. If the edges need tidying, run a knife or cake scraper around the cake’s perimeter. Keep the cheesecake chilled until you’re ready to decorate.
Step 8: Whipped Topping and Cocoa Dusting
Whip your vegan heavy cream until stiff peaks form and spread it generously on top of the cheesecake. Finish by dusting cocoa powder over the cream, giving your Vegan Tiramisu Cheesecake Recipe that signature look and a touch of bittersweet crunch with each forkful.
How to Serve Vegan Tiramisu Cheesecake Recipe
Garnishes
Sprinkle a light dusting of cocoa powder or finely grated dark vegan chocolate on top right before serving to enhance both appearance and flavor. Fresh mint leaves or a few roasted coffee beans can also add a bit of elegance and aroma.
Side Dishes
This rich dessert pairs wonderfully with a simple fresh fruit salad like berries or sliced citrus, which provides a refreshing contrast. A cup of your favorite espresso or a shot of almond milk latte will complement the tiramisu flavors superbly.
Creative Ways to Present
Try serving individual portions in clear glasses or jars layered with crumbled vegan ladyfingers and coffee cream layers for a fun twist. Decorating the top with edible flowers or vegan chocolate curls can elevate this classic into something special for celebrations.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Tiramisu Cheesecake Recipe in an airtight container in the refrigerator for up to 4-5 days. Keeping it chilled allows the flavors to develop further, making the cake taste even better the next day.
Freezing
If you want to save some for later, freeze the cheesecake in an airtight container for up to one month. For best results, slice before freezing so you can thaw individual portions without hassle.
Reheating
Since this dessert is best served chilled, reheating isn’t necessary. To enjoy after freezing, simply defrost slices overnight in the refrigerator, allowing the creamy texture to fully revive.
FAQs
Can I make this Vegan Tiramisu Cheesecake Recipe nut-free?
Absolutely! You can substitute cashews with soaked sunflower seeds or a combination of silken tofu and vegan cream cheese for the creamy filling. Just keep in mind these swaps may slightly alter the texture.
What can I use instead of vegan ladyfingers?
If you don’t have time to make your own vegan ladyfingers, store-bought vegan sponge cakes or simply use vegan cookies dipped briefly in coffee can work well.
Is there a substitute for vegan cream cheese?
You can use blended silken tofu mixed with lemon juice and a bit of nutritional yeast for tanginess if vegan cream cheese isn’t available, although it might be less thick.
How long does the cheesecake need to chill before serving?
For the best texture and flavor, allow the cheesecake to refrigerate for at least 5 hours after assembling or preferably overnight. This ensures everything sets perfectly.
Can I make this recipe gluten-free?
Yes! Just replace the vegan cookies and ladyfingers with gluten-free variants. Many gluten-free biscuits will work well for the crust and layers without compromising texture.
Final Thoughts
This Vegan Tiramisu Cheesecake Recipe truly is a labor of love that you’ll be thrilled to share with friends and family. Its rich layers, bold coffee flavor, and indulgent creaminess make for a dessert that leaves a lasting impression. Whether you’re serving it for a special occasion or simply treating yourself, this vegan masterpiece is sure to become a beloved classic in your repertoire. Give it a go and delight in every bite!
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Vegan Tiramisu Cheesecake Recipe
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 35 minutes (includes chilling time)
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired Vegan
- Diet: Vegan
Description
A rich and creamy Vegan Tiramisu Cheesecake that combines the classic flavors of espresso, rum, and cocoa in a layered, no-bake dessert. Featuring a crunchy cookie crust soaked with coffee and infused with two luscious cashew-based fillings, this plant-based cheesecake is perfect for those seeking a dairy-free twist on the traditional Italian favorite.
Ingredients
Espresso Soak
- 100 ml espresso (or strong coffee)
- 30 ml rum (or amaretto, marsala, or additional espresso)
Crust
- 200 g vegan cookies (digestives or vegan graham crackers)
- 90 g vegan butter (block-style)
Filling 1 (Coffee Cocoa Filling)
- 200 g cashews (soaked)
- 300 g vegan cream cheese
- 120 g vegan Greek-style yogurt (or vegan mascarpone)
- 80 g powdered sugar
- 60 g vegan butter, block-style (or coconut oil or cacao butter)
- 2 teaspoons lemon juice (freshly squeezed)
- 30 ml espresso (or strong coffee)
- 1 tablespoon cocoa powder
Ladyfingers
- â…“ batch vegan ladyfingers (about 10 cookies)
Filling 2 (Vanilla Rum Filling)
- 200 g cashews (soaked)
- 300 g vegan cream cheese
- 120 g vegan Greek-style yogurt (or vegan mascarpone)
- 80 g powdered sugar
- 60 g vegan butter, block-style (or coconut oil or cacao butter)
- 2 teaspoons lemon juice
- 1 tablespoon rum (or amaretto, marsala, or additional espresso)
- 2 teaspoons vanilla extract
Topping
- 200 ml vegan heavy whipping cream (or coconut cream)
- 20 g cocoa powder
Instructions
- Preparation: Make the vegan ladyfingers and vegan mascarpone (if using) up to 1-2 days before assembling the cheesecake. Soak the cashews in water overnight or for at least several hours to soften. Line the base and sides of an 8-inch or deep 7-inch cake tin with parchment paper, ensuring the parchment rises about an inch above the sides for easy removal later.
- Espresso Soak: Combine the espresso and rum in a small bowl. Set aside to allow the flavors to meld. This mixture will be used to brush the crust and soak the ladyfingers.
- Make the Crust: Place vegan cookies into a food processor and pulse until fine crumbs form. Add vegan butter and blend until the mixture sticks together like a soft dough. Press this mixture firmly into the base of the prepared cake tin, smoothing the surface with a spatula or flat-bottomed glass. Using a pastry brush, lightly brush the crust with some of the prepared espresso soak. Chill in the refrigerator to set.
- Coffee Cocoa Filling: Add the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, powdered sugar, vegan butter (or alternate fat), lemon juice, espresso, and cocoa powder to a high-speed blender. Blend until completely smooth and creamy without lumps. Pour this filling over the chilled crust and refrigerate for one hour until firm.
- Arrange Ladyfingers: Dip each vegan ladyfinger briefly in the espresso and rum soak (about 2-3 seconds per side) to lightly soak them. Arrange the dipped ladyfingers evenly over the set coffee cocoa filling layer. Trim cookies as needed for fitting.
- Vanilla Rum Filling: Blend the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, powdered sugar, vegan butter (or alternate fat), lemon juice, rum, and vanilla extract in a high-speed blender until smooth and creamy. Pour this second filling over the ladyfinger layer carefully, spreading evenly.
- Set the Cheesecake: Refrigerate the assembled cheesecake for a minimum of 5 hours or preferably overnight to allow the filling to fully set and the flavors to meld beautifully.
- Remove from Pan: Once set, gently remove the cheesecake from the cake tin by lifting out the removable base. Carefully peel away the parchment paper from the sides. If any edges seem uneven, smooth them with a knife or cake scraper. Keep refrigerated until ready to top and serve.
- Topping: Whip the vegan heavy cream or coconut cream until fluffy. Spread or pipe the whipped cream over the cheesecake surface and dust generously with cocoa powder for an elegant finish.
- Storage: Store the vegan tiramisu cheesecake in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze in an airtight container for up to one month. To thaw, place in the refrigerator overnight before serving.
Notes
- Note 1: To soak cashews, cover with water and soak at room temperature for at least 4 hours or overnight for best creaminess in fillings.
- Note 2: Use good quality unsweetened cocoa powder for a rich chocolate flavor in the coffee cocoa filling.
- Note 3: Vanilla extract enhances the flavor complexity of the second filling; pure vanilla extract is recommended for best results.
