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
Scale
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.
