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tiramisu cheesecake with chocolate curls.
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Vegan Tiramisu Cheesecake

This delicious vegan tiramisu cheesecake consists of creamy layered mascarpone and coffee cheesecake on a no-bake biscuit crust. Combining the classic flavors of tiramisu and cheesecake all in one while being eggless and dairy-free. Makes the perfect table centerpiece for any special occasion.
Course Dessert
Cuisine Italian
Diet Vegan, Vegetarian
Prep Time 35 minutes
Chilling Time 5 hours
Total Time 5 hours 35 minutes
Servings 15
Calories 491kcal

Ingredients

Crust

  • 14 digestive biscuits or graham crackers (weight equivalent to 200g)
  • 2 tablespoons coconut sugar or any brown sugar
  • ½ teaspoon sea salt
  • 6 tablespoons vegan butter

Coffee Cheesecake

  • 5.3 oz cashews soaked *see recipe notes
  • 5.3 oz vegan cream cheese
  • cup pure maple syrup
  • cup vegan greek style yoghurt or ¼ cup soya/coconut yoghurt
  • 2 shots espresso
  • 2 tablespoons dark rum or brandy/tia maria/whiskey/amaretto
  • cup cacao butter (solid weight) or coconut oil

Vanilla Mascarpone Cheesecake

  • 5.3 oz cashews soaked *see recipe notes
  • 7 oz vegan cream cheese
  • cup pure maple syrup
  • ½ cup vegan greek style yoghurt or ⅓ cup soya/coconut yoghurt
  • 1 tablespoon lemon juice
  • ¼ cup coconut oil solid
  • 1 teaspoon vanilla bean paste

Toppings

  • 2 teaspoons cacao powder for dusting
  • 5.3 oz vegan dark chocolate optional
  • 2 tablespoons vegan butter optional
  • 1 tablespoon coffee beans optional

Instructions

Crust

  • Add the biscuits, coconut sugar, and salt to your food processor and blitz for a minute or so until they form a light crumb consistency. Add the vegan butter and blend again until the ingredients stick together to form a dough.
  • Line the base of a 7.5 or 8" cake tin (with aremovable base) with some parchment paper. Press the dough into the base of your cake tin. Pack it down tightly using a spatula or glass, and set it aside in the freezer while you prepare the filling.

Coffee Cheesecake

  • Add all the ingredients to a high-speed blender and blitz until completely smooth and creamy without any lumps. Transfer the mixture to the cake tin and tap the tin on the counter to knock out any air bubbles. Place in the freezer to set for 1 hour.

Vanilla Mascarpone Cheesecake

  • Blend all the ingredients in a high-speed blender until completely smooth and creamy without any lumps. Transfer the mixture on top of the now set coffee layer of the cheesecake. Again, tap the tin off the counter to knock out any air bubbles. Place the cake back in the freezer to set for at least 4 hours or overnight if possible.

Toppings

  • Remove the cake from the cake tin at least 1 hour before serving to allow time for it to defrost. Dust the top of the cake with some sifted cacao powder.
  • To make the chocolate curls, add the chocolate and vegan butter to a bowl and melt over a bain-marie (double boiler). Use a spatula to spread the chocolate out onto a clean baking sheet and place it in the freezer to set for 5 minutes. Use a cake scraper to carefully scrape off strips of chocolate. Decorate the cake with chocolate curls, more grated chocolate, and coffee beans.

Storage

  • This cake will store in the fridge in an airtight container for 3-5 days, alternatively, freeze in sections and defrost as needed.

Notes

  • Soaked cashews: Place the cashews in a bowl with filtered water and allow them to soak for 4 hours. Alternatively, cover them in boiling water and allow them to soak for 1 hour. Rinse them clean and drain them before use.
  • Vanilla bean paste: Swap for one vanilla pod (scraping out the seeds) or 2 teaspoons vanilla extract in its place.
  • Swap rum out for amaretto, brandy, whiskey, or tia maria. You can also omit the alcohol and use a teaspoon of rum essence.
  • Use regular soy or coconut yogurt instead of vegan Greek-style.
  • Vegan cream cheese: You can swap this out for coconut cream or chilled full-fat canned coconut milk (using the cream from the can and not the water).

Nutrition

Calories: 491kcal | Carbohydrates: 40g | Protein: 8g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 293mg | Potassium: 473mg | Fiber: 4g | Sugar: 20g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 4mg