This Vegan No-Bake Tiramisu Cheesecake is crafted with layers of velvety vanilla-rum-infused mascarpone and coffee-infused cheesecake atop a crumbly, no-bake biscuit base. This showstopping dessert marvelously blends the iconic flavors of tiramisu with the rich, smooth texture of cheesecake — all without any dairy or eggs!
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.