This indulgent Vegan No-Bake Tiramisu Cheesecake marries the beloved flavors of tiramisu with the creamy richness of cheesecake. Layered with espresso-soaked vegan ladyfingers and two velvety fillings, this dessert is a must-try for coffee and cheesecake lovers alike.
Ingredients
For the Espresso Soak:
- 100 ml espresso or strong coffee
- 30 ml rum or an alternative like amaretto or marsala
For the Crust:
- 200 g vegan cookies (digestives or graham crackers)
- 90 g vegan butter (block-style)
For the Coffee Cocoa Filling:
- 200 g cashews, soaked (see note 1)
- 300 g vegan cream cheese
- 120 g vegan Greek-style yogurt or vegan mascarpone
- 80 g powdered sugar
- 60 g vegan butter (block-style), or a substitute like coconut oil or cacao butter
- 2 tsp fresh lemon juice
- 30 ml espresso or strong coffee
- 1 tbsp cocoa powder (see note 2)
For the Vanilla Rum Filling:
- 200 g cashews, soaked (see note 1)
- 300 g vegan cream cheese
- 120 g vegan Greek-style yogurt or vegan mascarpone
- 80 g powdered sugar
- 60 g vegan butter (block-style), or a substitute
- 2 tsp lemon juice
- 1 tbsp rum or an alternative
- 2 tsp vanilla extract (see note 3)
For the Topping:
- 200 ml vegan heavy whipping cream or coconut cream
- 20 g cocoa powder
Instructions
- Prepare the ladyfingers up to 1-2 days in advance and soak the cashews.
- Line an 8-inch cake tin with parchment paper.
- For the espresso soak, mix espresso and rum in a bowl.
- To make the crust, process cookies into fine crumbs, blend in the butter, and press into the base of the pan. Brush lightly with espresso soak and refrigerate.
- For the coffee cocoa filling, blend all ingredients until smooth, pour into the pan, and chill for 1 hour.
- Dip each ladyfinger in the espresso soak and arrange on top of the coffee layer.
- For the vanilla rum filling, blend all ingredients until smooth, pour over ladyfingers, and refrigerate for at least 5 hours or overnight.
- Once set, remove the cheesecake from the tin and smooth out the edges.
- For the topping, whip the cream and dust the cheesecake with cocoa powder before serving.
Storage:
- Refrigerate in an airtight container for up to 4-5 days or freeze for up to a month. Defrost in the fridge overnight.
Enjoy this luscious Vegan No-Bake Tiramisu Cheesecake as a celebratory dessert or a special treat that will delight your palate with every creamy, coffee-infused bite.
