Vegan No-Bake Tiramisu Cheesecake

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

1. Prepare the ladyfingers up to 1-2 days in advance and soak the cashews.
2. Line an 8-inch cake tin with parchment paper.
3. For the espresso soak, mix espresso and rum in a bowl.
4. 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.
5. For the coffee cocoa filling, blend all ingredients until smooth, pour into the pan, and chill for 1 hour.
6. Dip each ladyfinger in the espresso soak and arrange on top of the coffee layer.
7. For the vanilla rum filling, blend all ingredients until smooth, pour over ladyfingers, and refrigerate for at least 5 hours or overnight.
8. Once set, remove the cheesecake from the tin and smooth out the edges.
9. 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.