This Tiramisu Cheesecake is an irresistible fusion of two beloved desserts. A rich, creamy cheesecake layered with vegan mascarpone, vegan cream cheese, and espresso-soaked ladyfingers creates a delightful mix of textures and flavors. The smooth vanilla cheesecake is swirled with coffee-infused batter, topped with a dusting of cocoa powder, and finished off with a layer of fluffy vegan whipped cream. Each bite delivers a harmonious blend of sweet and bold flavors, making it an unforgettable dessert experience.
Why You’ll Love This: If you’re a fan of both cheesecake and tiramisu, this dessert combines the best of both worlds. The creamy richness of the cheesecake perfectly balances the robust flavor of espresso, making it a sophisticated yet comforting treat. The vegan ingredients ensure that it’s suitable for a wide range of dietary needs without compromising on flavor or texture. Plus, the beautiful layers and swirls give it a stunning appearance, perfect for impressing guests or treating yourself to something special.
Perfect Occasion: This Tiramisu Cheesecake is ideal for special gatherings, dinner parties, or any event where you want to wow your guests with a visually striking and delicious dessert. It’s also the perfect dessert to prepare in advance for holidays like Thanksgiving, Christmas, or even a birthday celebration. Since it’s best served chilled, you can make it ahead of time and spend more time enjoying the occasion.
Decoration Tips: To elevate the presentation of your Tiramisu Cheesecake, top it with a light dusting of cocoa powder just before serving. You can also add a few whole or broken vegan ladyfingers on top for a finishing touch, along with a swirl of vegan whipped cream. For an extra touch of elegance, sprinkle some shaved dark chocolate or coffee beans around the edges of the cake. Serve it on a cake stand to highlight its layers and create a centerpiece for your dessert table.
Tiramisu Cheesecake Recipe:
Ingredients:
- 1 batch of vegan mascarpone or substitute with 1 cup (240 g) dairy-free yogurt
- 2 batches of vegan ladyfingers
- 32 ounces of vegan cream cheese
- 1 cup (240 mL) heavy coconut cream
- 1 1/4 cups (250 g) granulated sugar
- 8 tbsp (80 g) cornstarch
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
- 1 cup (228 mL) hot water
- 4 tsp instant espresso powder, divided
- 1 cup of vegan whipped cream
- 2–3 tbsp cocoa powder
- 2 cups boiling water (for the water bath)
Instructions:
- Prepare the Coffee Cheesecake Batter:
In a small bowl, mix 2 teaspoons of instant espresso powder into the cheesecake batter. Whisk thoroughly until the espresso powder is fully dissolved. Set aside. - Assemble the Ladyfinger Crust:
Combine the 1 cup of hot water with the remaining espresso powder. Dip each ladyfinger into the espresso mixture for 5-10 seconds, ensuring it’s fully soaked. Lay each dipped ladyfinger onto the bottom of a parchment-lined springform cheesecake pan to form the crust. Line the sides of the pan with un-soaked ladyfingers, ensuring they stand upright around the edges. Keep some ladyfingers aside for topping after baking. - Layer the Cheesecake Batter:
Pour half of the vanilla cheesecake batter into the prepared pan. Add the coffee cheesecake batter in the middle, then pour the remaining vanilla batter on top. Using a butter knife or skewer, gently swirl the two layers to create a marbled effect, being careful not to over-mix. - Prepare the Water Bath:
Preheat the oven to 350°F. Place a baking sheet on the bottom rack of the oven and pour in 2 cups of boiling water. This creates steam and prevents the cheesecake from cracking during baking. - Bake the Cheesecake:
Place the cheesecake pan on a separate baking sheet and place it on the middle rack, just above the water bath. Bake for 60-65 minutes, or until the cheesecake turns lightly golden on top. If the ladyfingers on the edges start to brown too much, cover the top of the cheesecake with parchment paper to prevent over-browning. - Chill and Set:
Once baked, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set properly. - Decorate and Serve:
Before serving, top the cheesecake with vegan whipped cream and dust with cocoa powder. Add the remaining ladyfingers on top for extra texture and visual appeal.
Enjoy!
