This no-bake vegan recipe for Tiramisu Cheesecake is a delicious mashup of my vegan tiramisu recipe and my indulgent no-bake mocha cheesecake.
Each spectacular bite has all the charm of classic tiramisu. Deep notes of espresso, the creaminess of mascarpone, homemade ladyfingers, and a subtle touch of rum — all beautifully layered in tangy cheesecake form for a centerpiece-worthy treat.
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📖 Recipe Overview
- Eye-Catching Elegance: Its beautifully layered structure and elegant presentation make this dairy-free tiramisu cheesecake the perfect showstopper for any special occasion or gathering.
- A Delight for the Senses: Experience the perfect blend of rich espresso, silky vegan mascarpone cheese, and a delicate hint of alcohol, all layered within a lusciously tangy no-bake cheesecake. The aroma of freshly brewed coffee infuses each mousse-like layer, elevating this ladyfinger dessert to a celestial level.
- Fuss-Free Sophistication: This no-bake tiramisu cheesecake offers a simpler approach to gourmet dessert making. There’s no baking, no fussy water bath, no need to temper eggs. It’s a labor of love, what with the 5 crave-worthy layers, but none of the steps is particularly hard!
If you love vegan Italian desserts, check out my plant-based recipes for Panna Cotta, Limoncello Tiramisu, and Pistachio Tiramisu next!
🧾 Ingredients Needed
Despite being packed to the brim with five layers of delectable flavor, this egg-free tiramisu cheesecake recipe only requires simple, easy-to-find ingredients. Here’s what to grab:
Ingredient Notes
- Vegan Ladyfingers - For the most classic interpretation, I suggest adding a layer of spongey vegan savoiardi between the two cheesecake layers. You’re welcome to omit them if you prefer!
- Espresso - The bold flavor of coffee is traditional for any tiramisu dessert. Feel free to use decaf if needed!
- Rum - The boozy flavor of rum is another hallmark of this vegan Italian dessert. You’re welcome to swap in nutty amaretto, sweet marsala wine, or even additional espresso if you’d like to keep it booze-free.
- Vegan Cookies - I suggest going with a relatively neutral option like digestive biscuits or plain vegan graham crackers. That said, you’re welcome to use coffee or chocolate-flavored cookies if you prefer.
- Vegan Butter - Make sure you’re reaching for block-style butter instead of the spreadable kind that comes in a tub.
- Raw Cashews - Raw and unsalted are important here. In a pinch, raw macadamia nuts or raw sunflower seeds can also be used.
- Vegan Cream Cheese - My homemade version is simple and cost-effective, but you’re welcome to use a high-quality store-bought version if you prefer.
- Vegan Greek-Style Yogurt - You can go for vegan yogurt since it’s quick and easy, but if you want an added layer of richness, consider swapping in my vegan mascarpone instead.
- Powdered Sugar - If you’re fresh out, you can easily make your own by blitzing granulated sugar with cornstarch or potato starch in a high-speed blender or food processor until snowy white, and powdery. The proper ratio is 1 cup sugar to 1 tablespoon starch.
- Vegan Heavy Cream - You need double cream such as dairy-free Schlagfix or Emlea which are designed for whipping. Alternatively, use the solid part of a can of full-fat coconut milk or coconut whipping cream.
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🥣 How To Make Tiramisu Cheesecake
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
I suggest making the ladyfingers, and homemade vegan mascarpone (if you choose to use them) a day ahead of preparing the recipe. Here's how it's done:
Step 1: Blitz the cookies and vegan butter in a food processor and press them into an 8 or 9 inch cake pan pan lined with parchment. Lightly brush with espresso rum soak.
Step 2: Blend all of the coffee layer ingredients in a high-speed blender until completely smooth. Pour it into the lined pan.
Step 3: Carefully dip the savoiardi cookies in espresso soak and arrange them on top of the coffee cream cheese mixture.
Step 4: Blend the ingredients for the vanilla cheesecake batter until smooth and cream and pour it into the pan. Set in the refrigerator until firm!
Step 5: Once set, carefully remove the cake from the tin. Place it on a serving plate, and peel away the parchment from the sides.
Step 6: Top with whipped cream and a dusting of cocoa powder. You can also add a few espresso beans on top for that extra je ne sais quoi!
🍰 Variations
- Tiramisu Bars - Go rectangular and make your no-egg tiramisu cheesecake in a 9x13.
- Vegan Gluten-Free Tiramisu Cheesecake - Feel free to use the gluten-free cookies or biscuits of choice for a celiac-friendly crust, then omit the ladyfingers!
- Mini Tiramisu Cheesecake Bites - Skip the slicing and assemble your vegan tiramisu cake in a mini cheesecake tin. The little bites are perfectly portioned for any dessert table!
📝 Recipe Tips
Springform Pan: I highly recommend using a springform pan for this particular cheesecake - it will make removing the set cake so much easier. Also, be sure to line the base and sides of the pan with parchment paper.
Chill Time is Crucial: Allow ample time for the cheesecake to set in the refrigerator, ideally overnight. This step is vital for achieving the perfect firm yet creamy texture that is characteristic of a great no-bake cheesecake.
Presentation: Pay attention to the presentation. A beautifully garnished cheesecake elevates the overall experience. Consider dusting with cocoa powder, adding vegan chocolate shavings, and/or a few coffee beans for an elegant touch.
Temperature Control: Serve the cheesecake chilled but not too cold. Allowing it to sit at room temperature for a few minutes before serving helps enhance the flavors and texture.
💬 FAQs
You can make tiramisu cheesecake well in advance, which is great for planning ahead for special events or gatherings. After the initial chilling time, ensure the cheesecake is covered properly. This will prevent it from absorbing any odors from the fridge and maintain its moisture. Airtight containers or cling film are good options.
It's typically safe to prepare your tiramisu cheesecake 2 to 3 days before you plan to serve it. This time frame allows the cheesecake to set properly in the fridge and also lets the flavors meld together beautifully, often enhancing the overall taste. If you plan to garnish your cheesecake with fresh elements like cocoa powder or vegan whipped cream, add these just before serving for the best texture and appearance.
Absolutely! If you need to prepare your cheesecake more than 3 days in advance, consider freezing it. This recipe for tiramisu cheesecake can typically be frozen for up to a month. To freeze, wrap the cheesecake tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before garnishing it with whipped cream and cocoa powder, then serve.
Tiramisu, a traditional Italian dessert, is composed of coffee-soaked ladyfingers layered with a creamy mascarpone, egg, and sugar mixture, topped with cocoa powder, known for its light, non-baked texture without a crust.
In contrast, cheesecake is a global dessert featuring a soft, fresh cheese (like cream cheese or ricotta) blend on a base of crumbled cookies, crackers, or pastry, and can be either baked or set through refrigeration, as seen in many of my popular no-bake vegan varieties.
This recipe for Tiramisu Cheesecake is a fusion dessert that combines elements of both tiramisu and cheesecake so you don't have to choose!
☕ More Vegan Coffee Desserts
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📖 Recipe
Vegan Tiramisu Cheesecake
Ingredients
- ⅓ batch vegan ladyfingers about 10 cookies
Espresso Soak
- 100 ml (⅖ cup) espresso or strong coffee
- 30 ml (2 tbsp) rum or amaretto, marsala, or additional espresso
Crust
- 200 g (7 oz) vegan cookies digestives or vegan graham crackers
- 90 g (6 ½ tbsp) vegan butter (block-style)
Coffee Cocoa Filling
- 200 g (1 ½ cups) cashews soaked *see note 1
- 300 g (10.58 oz /1 ⅓ cups) vegan cream cheese
- 120 g (1 cup) vegan Greek-style yogurt or vegan mascarpone
- 80 g (⅔ cup) powdered sugar
- 60 g (7 ½ tbsp) vegan butter, block-style or coconut oil or cacao butter
- 2 teaspoons lemon juice freshly squeezed
- 30 ml (2 tbsp) espresso or strong coffee
- 1 tablespoon cocoa powder *see note 2
Vanilla Rum Filling
- 200 g (1 ½ cups) cashews soaked *see note 1
- 300 g (10.58 oz /1 ⅓ cups) vegan cream cheese
- 120 g (1 cup) vegan Greek-style yogurt or vegan mascarpone
- 80 g (⅔ cup) powdered sugar
- 60 g (7 ½ tbsp) 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 (¾ cup + 1 tbsp) vegan heavy whipping cream or coconut cream
- 20 g (4 tbsp) cocoa powder
Instructions
- Preparation: Make the ladyfingers (and mascarpone if using) up to 1-2 days in advance as desired. Soak the cashews (see note 1). Line the base and sides of an 8" or deep 7" cake tin (with a removable base) with parchment paper. Make sure the parchment rises an inch or so above the sides of the pan (see step-by-step image 1 in the blog post for reference).
- Espresso Soak: Mix the espresso and rum in a small bowl, and set aside.
- Crust: Add the cookies to your food processor and blitz for a minute until it reaches a fine crumb consistency. Add the butter and blend again until the ingredients stick together to form a soft dough consistency.
- Press the mixture into the base of the pan, using a spatula or flat-bottomed glass to smooth it out. Using a pastry brush, lightly brush the crust with some of the espresso soak. Set aside in the fridge.
- Coffee Cocoa Filling: Add all of the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps. Pour the mixture into the cake pan and refrigerate for 1 hour until firm.
- Individually dip each ladyfinger in the rum espresso soak for 2-3 seconds on each side and arrange them on top of the coffee cheesecake layer (cut the cookies to size if needed - see step-by-step image 3 in the blog post for reference).
- Vanilla Rum Filling: Add all of the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps. Pour the mixture into the cake pan and refrigerate for a minimum of 5 hours (or overnight) until set
- Once set, remove the cheesecake from the cake tin and carefully peel away the parchment from the sides of the cake. If needed, carefully run a knife or cake scraper around the edges to smooth it out. Refrigerate the cake until ready to decorate.
- Topping: Top the cheesecake with whipped heavy cream and dust with cocoa powder before serving.
- Storage: Store in an airtight container and refrigerate for up to 4-5 days. Alternatively, you can freeze in an airtight container for up to a month. You can also freeze any leftover portions that you don’t want to serve right away. To defrost, place them on a plate in the fridge overnight.
Notes
- Soaked cashews - Soak the cashews in water for 4 hours, rinse, and drain.
- Cocoa Powder - I suggest using Dutch-processed cocoa powder for a more intense chocolate flavor without the bitterness of conventional cocoa.
- Vanilla Extract - You can also use an equal amount of vanilla paste.
- Vegan Heavy Cream - You need double cream such as dairy-free Schlagfix or Emlea which are designed for whipping. Alternatively, use full-fat coconut milk or coconut whipping cream.
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This recipe was originally posted in September 2021. It has since been modified and improved to simplify ingredients and instructions
