Description
This decadent Vegan Tiramisu Cheesecake is a luscious blend of creamy cashews, vegan cream cheese, and espresso-soaked layers that perfectly mimic the classic Italian dessert in a plant-based style. With a crunchy cookie crust, rich coffee cocoa filling, and smooth vanilla rum topping, this no-bake cheesecake is ideal for vegan and dairy-free dessert lovers looking for an elegant, flavorful treat that sets beautifully in the fridge.
Ingredients
Scale
Ladyfingers
- â…“ batch vegan ladyfingers (about 10 cookies)
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)
Coffee Cocoa Filling
- 200 g cashews (soaked for at least 4 hours or overnight)
- 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 freshly squeezed lemon juice
- 30 ml espresso or strong coffee
- 1 tablespoon cocoa powder
Vanilla Rum Filling
- 200 g cashews (soaked for at least 4 hours or overnight)
- 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
- 200 ml vegan heavy whipping cream (or coconut cream)
- 20 g cocoa powder (for dusting)
Instructions
- Preparation: Make the vegan ladyfingers and vegan mascarpone (if using) up to 1-2 days ahead. Soak the cashews for at least 4 hours or overnight for best creaminess. Line an 8-inch or deep 7-inch cake tin with removable base using parchment paper, making sure it rises about an inch above the sides to contain the layers.
- Espresso Soak: Combine the espresso and rum (or substitute) in a small bowl and set aside to soak the ladyfingers and brush the crust later.
- Make the Crust: In a food processor, blitz the vegan cookies until finely crumbed. Add vegan butter and blend until the mixture sticks together forming a soft dough. Press this cookie mixture firmly into the base of the prepared cake tin using a spatula or flat-bottomed glass to create an even crust. Lightly brush the crust with some of the espresso soak using a pastry brush. Refrigerate to set.
- Prepare Coffee Cocoa Filling: In a high-speed blender, combine soaked cashews, vegan cream cheese, vegan Greek-style yogurt, powdered sugar, vegan butter, lemon juice, espresso, and cocoa powder. Blend until completely smooth and creamy without lumps. Pour this filling over the chilled crust and refrigerate for 1 hour to firm up.
- Assemble Ladyfinger Layer: Quickly dip each vegan ladyfinger into the rum-espresso soak for 2-3 seconds on each side to infuse flavor without becoming soggy. Arrange the soaked ladyfingers evenly on top of the coffee cocoa cheesecake layer. Trim to size if necessary.
- Prepare Vanilla Rum Filling: In a high-speed blender, blend soaked cashews, vegan cream cheese, vegan Greek-style yogurt, powdered sugar, vegan butter, lemon juice, rum, vanilla extract, and vegan heavy whipping cream or coconut cream until smooth and creamy. Pour this mixture over the ladyfinger layer, smoothing the top evenly.
- Chill Until Set: Refrigerate the whole cheesecake for a minimum of 5 hours, preferably overnight, until fully set and firm.
- Remove and Finish: Carefully remove the cheesecake from the cake tin and peel away the parchment paper from the sides. Run a knife or cake scraper around the edges if needed to smooth the sides. Place back in fridge until ready to decorate.
- Top and Serve: Before serving, top the cheesecake with whipped vegan heavy cream or coconut cream. Lightly dust the surface with cocoa powder for a classic tiramisu finish.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days, or freeze for up to one month. Defrost frozen slices overnight in the fridge before serving.
Notes
- Note 1: Soaking cashews for at least 4 hours or overnight improves creaminess and texture in the filling.
- Note 2: Use unsweetened cocoa powder for dusting and mixing to balance sweetness.
- Note 3: Vanilla extract enhances the flavor complexity in the vanilla rum filling.
- You can substitute vegan butter with coconut oil or cacao butter for a slightly different flavor profile.
- If you don’t have a high-speed blender, use a powerful food processor but blend in small batches for smoothness.
