Vegan Tiramisu Cheesecake Recipe

Introduction

This Vegan Tiramisu Cheesecake combines the rich flavors of coffee and cocoa with a creamy, dairy-free filling. Perfect for special occasions or whenever you crave a decadent, plant-based dessert.

Ingredients

• ⅓ batch vegan ladyfingers (about 10 cookies)
• 100 ml espresso (or strong coffee)
• 30 ml rum (or amaretto, marsala, or additional espresso)
• 200 g vegan cookies (digestives or vegan graham crackers)
• 90 g vegan butter (block-style)
• 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
• 1 tablespoon rum (or amaretto, marsala, or additional espresso)
• 2 teaspoons vanilla extract
• 200 ml vegan heavy whipping cream (or coconut cream)
• 20 g cocoa powder (for dusting)

Instructions

1. Step 1: Prepare the ladyfingers (and vegan mascarpone if making) up to 1–2 days ahead. Soak the cashews in water for at least 4 hours or overnight. Line an 8″ or deep 7″ cake tin (with removable base) with parchment paper, ensuring it rises about an inch above the sides.
2. Step 2: Mix the 100 ml espresso and 30 ml rum in a small bowl and set aside for soaking.
3. Step 3: Place the vegan cookies in a food processor and blend until finely crumbed. Add 90 g vegan butter and process again until mixture forms a soft dough.
4. Step 4: Press the cookie mixture firmly into the base of the prepared pan. Lightly brush the crust with some espresso soak using a pastry brush. Refrigerate to set.
5. Step 5: Combine cashews, 300 g vegan cream cheese, 120 g vegan Greek-style yogurt, 80 g powdered sugar, 60 g vegan butter, 2 teaspoons lemon juice, 30 ml espresso, and 1 tablespoon cocoa powder in a high-speed blender. Blend until smooth and creamy. Pour this coffee cocoa filling over the crust and refrigerate for 1 hour to firm up.
6. Step 6: Quickly dip each vegan ladyfinger into the espresso rum soak for 2–3 seconds each side. Arrange them evenly on top of the coffee cheesecake layer, trimming as needed.
7. Step 7: Blend the second filling by combining 200 g cashews, 300 g vegan cream cheese, 120 g vegan Greek-style yogurt, 80 g powdered sugar, 60 g vegan butter, 2 teaspoons lemon juice, 1 tablespoon rum, and 2 teaspoons vanilla extract until smooth and creamy. Pour over the ladyfingers layer.
8. Step 8: Refrigerate the cheesecake for a minimum of 5 hours or overnight until fully set. Once set, carefully remove the cake from the tin and peel off the parchment paper. Smooth edges if necessary.
9. Step 9: Whip 200 ml vegan heavy cream until fluffy and spread or pipe on top of the cheesecake. Dust with 20 g cocoa powder before serving.
10. Step 10: Store the cheesecake covered in an airtight container in the refrigerator.

Tips & Variations

• Soak cashews thoroughly for the creamiest filling; use hot water for a faster soak if short on time.
• Swap rum for amaretto or marsala to alter the flavor profile subtly.
• Use coconut cream instead of vegan heavy whipping cream for a richer topping with a slight tropical note.
• For a gluten-free version, choose gluten-free vegan cookies and ladyfingers.

Storage

Store the 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 portions in the fridge overnight for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of vegan?

Yes, you can substitute regular cream cheese and dairy yogurt if you are not vegan, but the flavor and texture will differ slightly from the vegan version.

How do I soak cashews properly?

Rinse cashews and soak them in room temperature water for at least 4 hours or overnight. For quicker soaking, use very hot water and soak for 1 hour. Drain before using to ensure a smooth filling.

Vegan Tiramisu Cheesecake Recipe

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★★★★★

5 from 126 reviews

• Author: Matteo
• Total Time: 5 hours 35 minutes (including refrigeration and soaking time)
• Yield: 15 servings 1x
• Diet: Vegan

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Description

This Vegan Tiramisu Cheesecake combines the rich flavors of classic tiramisu with a creamy, dairy-free cheesecake base. Featuring layers of espresso-soaked vegan ladyfingers atop a buttery cookie crust, and two luscious coffee and vanilla rum-flavored fillings made with cashews, vegan cream cheese, and yogurt, it’s a decadent yet plant-based dessert perfect for special occasions.

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Ingredients

Scale 1x2x3x

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)

Ladyfingers

• ⅓ batch vegan ladyfingers (about 10 cookies)

Coffee Cocoa Filling

• 200 g cashews (soaked, see note 1)
• 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 (see note 2)

Vanilla Rum Filling

• 200 g cashews (soaked, see note 1)
• 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 (see note 3)

Topping

• 200 ml vegan heavy whipping cream (or coconut cream)
• 20 g cocoa powder

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Instructions

1. Preparation: Make the vegan ladyfingers and vegan mascarpone (or yogurt) up to 1-2 days in advance if desired. Soak the cashews as instructed in note 1. Line an 8″ or deep 7″ cake tin with removable base using parchment paper, ensuring the paper rises an inch above the sides for easy removal.
2. Espresso Soak: Combine 100 ml espresso or strong coffee with 30 ml rum (or preferred liquor) in a small bowl and set aside for soaking ladyfingers later.
3. Crust: Add vegan cookies to a food processor and blitz until finely ground. Add 90 g vegan butter and blend again until the mixture sticks together into a soft dough-like consistency.
4. Press Crust: Press the cookie mixture evenly into the base of the prepared pan using a spatula or a flat-bottomed glass to smooth it out. Use a pastry brush to lightly brush some of the espresso soak over the crust. Chill in the refrigerator while preparing the filling.
5. Coffee Cocoa Filling: Add soaked cashews, vegan cream cheese, vegan yogurt/mascarpone, powdered sugar, vegan butter, lemon juice, 30 ml espresso, and cocoa powder into a high-speed blender. Blend until completely smooth and creamy with no lumps. Pour this mixture over the chilled crust and refrigerate for at least 1 hour to firm up.
6. Ladyfinger Layer: Quickly dip each vegan ladyfinger in the espresso soak mixture for 2-3 seconds per side, ensuring they are moistened but not soggy. Arrange them carefully over the coffee cocoa filling layer. Trim if necessary to fit.
7. Vanilla Rum Filling: In the high-speed blender, blend soaked cashews, vegan cream cheese, vegan yogurt/mascarpone, powdered sugar, vegan butter, lemon juice, rum, and vanilla extract until smooth and creamy. Pour this over the arranged ladyfinger layer in the pan. Refrigerate for a minimum of 5 hours or preferably overnight to fully set.
8. Unmold Cheesecake: Once set, carefully remove the cheesecake from the pan. Peel away the parchment paper from the sides gently. Use a knife or cake scraper around the edges to smooth if necessary. Refrigerate until ready for decorating.
9. Topping: Whip the vegan heavy cream or coconut cream until stiff peaks form. Spread or pipe evenly over the top of the cheesecake. Dust with cocoa powder for an elegant finish before serving.
10. Storage: Store the cheesecake in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen up to one month. To defrost frozen portions, place them covered in the fridge overnight before serving.

Notes

• Note 1: Cashews should be soaked for at least 4 hours, or preferably overnight, in warm water to soften for blending smooth creams.
• Note 2: Use unsweetened cocoa powder for the filling and topping to balance sweetness and add characteristic tiramisu flavor.
• Note 3: Vanilla extract enhances the flavor profile of the vanilla rum filling and is essential for authentic taste.

• Prep Time: 30 minutes (plus 4+ hours soaking cashews and 1-2 days advance preparation if making ladyfingers and mascarpone)
• Cook Time: 0 minutes (no baking required)
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-inspired Vegan

Keywords: Vegan tiramisu cheesecake, no-bake vegan dessert, dairy-free tiramisu, vegan cheesecake recipe, plant-based tiramisu, vegan holiday dessert