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.

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)

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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