This vegan tiramisu cheesecake is a masterpiece of layered flavors, blending the classic tiramisu elements with the richness of a cheesecake. It features a crunchy cookie crust, two distinct layers of creamy fillings—one infused with coffee and cocoa, and the other with vanilla and rum—topped with a lush vegan whipped cream and a dusting of cocoa powder. This dessert is not only a visual treat but also a fusion of textures and tastes that perfectly mimic the traditional Italian favorite in a fully plant-based form.
Why You’ll Love This:
Every component of this cheesecake has been carefully crafted to ensure a luxurious eating experience. The espresso enhances the deep coffee flavor, while the rum adds a subtle warmth that complements the creamy texture of the cashew-based fillings. The result is a sophisticated dessert that’s both indulgent and refreshing. It’s vegan-friendly and perfect for anyone looking for a decadent treat without any animal products.
Perfect Occasion:
This tiramisu cheesecake is ideal for celebrations such as birthdays, anniversaries, or any special occasion where you want to impress your guests. It’s also great for holiday gatherings or as a special weekend treat. The elegant presentation and exquisite flavors make it a standout dessert for any dinner party.
Decoration Tips:
For an extra touch of elegance, consider piping the whipped cream on top in decorative swirls or rosettes before dusting with cocoa powder. Garnish with chocolate shavings or vegan dark chocolate curls, and perhaps a few espresso beans for an added coffee kick. Serve each slice with a sprig of mint or a dusting of powdered sugar for a visually stunning presentation.
Ingredients:
- 10 vegan ladyfingers
- 100 ml espresso or strong coffee
- 30 ml rum or alternative
- 200 g vegan digestive or graham crackers
- 90 g vegan block-style butter
- 400 g cashews, soaked
- 600 g vegan cream cheese
- 240 g vegan Greek-style yogurt or vegan mascarpone
- 160 g powdered sugar
- 120 g vegan block-style butter or alternative
- 4 teaspoons lemon juice
- 60 ml espresso or strong coffee
- 1 tablespoon cocoa powder
- 1 tablespoon rum or alternative
- 2 teaspoons vanilla extract
- 200 ml vegan heavy whipping cream
- 20 g cocoa powder
Instructions:
- Preparation:
- Make vegan ladyfingers and vegan mascarpone up to 2 days in advance. Soak the cashews.
- Crust:
- Process the cookies into fine crumbs, blend with butter, and press into the base of a lined 8″ cake tin. Brush with some espresso soak.
- Coffee Cocoa Filling:
- Blend cashews, half the cream cheese, yogurt, half the powdered sugar, butter, lemon juice, espresso, and cocoa until smooth. Pour over crust and chill for 1 hour.
- Layering:
- Dip each ladyfinger briefly in espresso soak and arrange over the set coffee layer.
- Vanilla Rum Filling:
- Blend remaining cashews, cream cheese, yogurt, sugar, butter, lemon juice, espresso, rum, and vanilla until smooth. Pour over ladyfingers and chill overnight.
- Topping:
- Whip the cream to stiff peaks, spread over the set cheesecake, and dust with cocoa powder.
- Final Touches:
- Carefully remove from tin and peel away parchment. Smooth edges if necessary.
- Storage:
- Store refrigerated in an airtight container or freeze for longer storage.
Enjoy this divine Vegan Tiramisu Cheesecake, where each layer unfolds its own unique blend of flavors and textures!
