Description
This Vegan Tiramisu Cheesecake is a luscious, dairy-free twist on the classic Italian dessert. Featuring layers of vegan ladyfingers soaked in espresso and rum, rich coffee and vanilla cashew cream cheese fillings, and topped with whipped vegan cream and cocoa powder, it’s perfect for impressing guests or indulging in a special treat. Made with wholesome vegan ingredients and no baking required, this elegant dessert delivers creamy texture and authentic tiramisu flavors in a health-conscious format.
Ingredients
Scale
Ladyfingers and Espresso Soak
- ⅓ batch vegan ladyfingers (about 10 cookies)
- 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)
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 if using, up to 1-2 days in advance. Soak the cashews overnight or for at least 4 hours. Line the base and sides of an 8″ or deep 7″ cake tin with removable base using parchment paper, ensuring the paper extends an inch above the pan sides for easy removal.
- Espresso Soak: Combine the espresso and rum in a small bowl and set aside to infuse.
- Crust: Pulse the vegan cookies in a food processor until they form fine crumbs. Add the vegan butter and blend again until a soft dough forms that sticks together when pressed.
- Assemble Crust: Press the cookie dough evenly into the base of the lined cake tin using a spatula or flat-bottomed glass. Lightly brush the crust surface with some of the espresso soak using a pastry brush. Chill the crust in the refrigerator.
- Coffee Cocoa Filling: Add all filling ingredients for the coffee layer (soaked cashews, vegan cream cheese, yogurt, powdered sugar, vegan butter, lemon juice, espresso, and cocoa powder) to a high-speed blender. Blend until smooth and creamy with no lumps. Pour the mixture over the crust and refrigerate for 1 hour until it firms up.
- Ladiesfinger Layer: Quickly dip each vegan ladyfinger into the espresso rum soak for 2–3 seconds on each side to absorb flavor without getting soggy. Arrange the soaked ladyfingers evenly on top of the coffee filling layer. Trim cookies to fit as needed.
- Vanilla Rum Filling: Blend the soaked cashews, vegan cream cheese, yogurt, powdered sugar, vegan butter, lemon juice, rum, and vanilla extract in a high-speed blender until ultra-smooth and creamy. Carefully pour this filling on top of the ladyfinger layer. Refrigerate for at least 5 hours or preferably overnight to allow the cheesecake to fully set.
- Unmold Cheesecake: Once set, gently remove the cheesecake from the pan by peeling away the parchment paper. Run a knife or cake scraper around the edges if necessary to loosen. Keep refrigerated until ready to decorate.
- Topping: Whip the vegan heavy cream or coconut cream until light and fluffy. Spread or pipe over the cheesecake surface, then dust with cocoa powder for an elegant finish.
- Storage: Store the cheesecake covered in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze wrapped in an airtight container for up to one month. Defrost overnight in the fridge before serving.
Notes
- Note 1: Soak cashews for at least 4 hours or overnight in water to achieve a creamy texture when blended.
- Note 2: Use unsweetened cocoa powder to avoid extra sweetness and maintain the authentic tiramisu flavor.
- Note 3: Vanilla extract enhances the flavor depth; pure extract is recommended for best taste.
