There’s something truly magical about a dessert that brings together the rich, comforting flavors of coffee and chocolate with the creamy indulgence of cheesecake. This Exclusive Vegan Tiramisu Cheesecake does just that, offering a delightful plant-based twist on a beloved classic, perfect for any occasion.
My sister, Jennifer, always brought such joy to our kitchen. I remember her determined smile as she perfected this Vegan Tiramisu Cheesecake for a friend. This recipe, with its innovative espresso technique, reminds me of her loving spirit and the sweet way she always made sure everyone felt welcome at our family table.
A Few Sweet Nothings Before We Start
- This Vegan Tiramisu Cheesecake Recipe showcases how incredible Plant-based Tiramisu can truly be.
- It beautifully marries traditional coffee-soaked layers with a creamy, Dairy Free Tiramisu cheesecake filling.
- It’s a no-bake marvel that offers minimal effort for maximum deliciousness.
- Ideal for those exploring Raw Vegan Desserts or simply craving a delightful Raw Tiramisu Vegan treat.
- Offers versatile options, including Gluten Free Tiramisu and a refined sugar-free approach, ensuring everyone can enjoy!
The Heart of the Recipe: What You’ll Need
For the No-Bake Crust:
- 1 1/2 cups almonds or walnuts
- 1 cup pitted dates
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil, melted
- Pinch of salt
For the Vegan Cheesecake Filling:
- 1 1/2 cups raw cashews (soaked 4 hours or overnight)
- 1/2 cup coconut cream
- 1/3 cup maple syrup or agave
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon instant espresso powder
For the Coffee Soaked Layer:
- 1/2 cup strong brewed espresso or coffee, cooled
- 1 tablespoon maple syrup
- 6–8 vegan ladyfingers or gluten-free cookies
For Topping:
- 2 tablespoons cocoa powder (for dusting)
- Optional: shaved dark chocolate or coffee beans for garnish
My Trusty Kitchen Companions
My Favorite Food Processor
This makes quick work of blending the crust ingredients to just the right consistency.
My Go-To Springform Pan
My absolute favorite for cheesecakes, it makes for effortless removal and a beautifully presented dessert.
Creating Our Masterpiece: Step-by-Step
Crafting the Perfect Foundation: Our No-Bake Crust
In a food processor, blend the almonds, dates, cocoa powder, melted coconut oil, and a pinch of salt until the mixture is sticky and crumbly. Press this firmly into the bottom of an 8 or 9-inch springform pan. This forms our wonderful no-bake base, so make sure it’s nice and even! Chill it in the refrigerator while you prepare the filling.
Whipping Up Dreaminess: The Creamy Filling
First, drain your soaked cashews thoroughly. Then, combine the cashews, coconut cream, maple syrup (or agave), melted coconut oil, vanilla extract, lemon juice, and instant espresso powder in a blender. Blend until it’s incredibly silky smooth. Don’t be shy about scraping down the sides of your blender a few times; we want that perfectly creamy, luscious texture for our Vegan Tiramisu filling!
Building Layers of Love: Assembling Our Delight
Now for the fun part! Pour about half of your beautiful cheesecake filling over the chilled crust. Next, quickly dip your vegan ladyfingers or gluten-free cookies into the cooled coffee mixture – just a swift dip, we don’t want them to get too soggy! Arrange these coffee-soaked delights over the first layer of filling. Finally, pour the remaining cheesecake filling on top and gently smooth the surface. It’s already looking so elegant!
The Patience Game: Letting Our Cheesecake Set
This step requires a little patience, but it’s crucial! Refrigerate your cheesecake for at least 4–6 hours, or even better, overnight. This allows it to firm up beautifully, ensuring perfect slices. If you’re in a bit of a hurry, you can pop it into the freezer for 2–3 hours, but remember to let it thaw slightly before serving for that ideal creamy texture.
The Final Flourish: A Dusting of Magic
Just before you’re ready to serve, dust generously with cocoa powder. This is what gives our Tiramisu Cheesecake its classic, inviting look. For an extra special touch, you can add some shaved dark chocolate or a few coffee beans as a garnish – it really elevates it to a café-style masterpiece!
A Little Wholesome Insight
Please note that the nutritional values provided are estimates. The actual figures may vary based on specific ingredient brands, preparation methods, and serving sizes.
Thoughtful Twists for a Lighter Version
Looking to lighten things up a bit? Here are a few swaps I’ve found helpful:
- Sweetness Adjustments: While maple syrup is wonderful, you can reduce the amount slightly in the filling or opt for a natural, unrefined sweetener like a few extra dates in the crust if you prefer.
- Crust Creativity: If you’re watching your nut intake, consider using a combination of seeds like sunflower or pumpkin seeds for part of the crust. This can also make it more accessible for those with nut allergies.
- Coconut Cream Choices: Some brands offer lighter coconut cream. While the fat helps with the creaminess, you can experiment with a slightly lighter version if desired, just be aware it might alter the texture a touch.
Serving Up Joy: My Favorite Ways to Present This Treat
This Vegan Tiramisu Cheesecake is a showstopper all on its own, but here are a few ways I love to serve it:
- A Perfect Companion: A slice pairs beautifully with a freshly brewed cup of coffee or a comforting mug of herbal tea, especially after a lovely dinner.
- Berries on the Side: A scattering of fresh raspberries or blueberries alongside adds a delightful pop of color and a lovely tart contrast to the rich flavors.
- A Hint of Mint: A sprig of fresh mint can brighten the presentation and add a subtle, refreshing aroma that complements the espresso and chocolate beautifully.
Learning from Little Mishaps: Tips to Keep in Mind
Even the most seasoned bakers (like Jennifer!) can make little slips. Here’s what to watch out for:
- The Cashew Secret: This is crucial for a smooth filling. Make sure your cashews are soaked for the full recommended time, or even overnight, to ensure they blend into a truly creamy consistency.
- Ladyfinger Lapsus: Dip those ladyfingers or cookies very quickly into the coffee. If they get too saturated, they can make your cheesecake watery and difficult to slice. A quick dip is all they need to absorb that lovely coffee flavor.
- Patience is a Virtue: I know it’s hard to wait, but allowing the cheesecake to chill for the full 4-6 hours (or overnight) is key. This ensures it sets properly, making for clean, beautiful slices. Rushing this step can result in a softer, less stable cake.
Cherishing the Leftovers: Storing Our Delight
To keep your Plant-based Tiramisu Cheesecake fresh and delicious:
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap, for up to 1 month. Thaw in the refrigerator overnight before serving.
From My Kitchen to Yours
This Exclusive Vegan Tiramisu Cheesecake is more than just a dessert; it’s a little slice of joy, a taste of comfort, and a reminder of sweet moments shared. I hope you’ll try making it in your own kitchen and create wonderful memories with those you love. There’s nothing quite like the satisfaction of sharing something homemade and heartfelt.
A Few Burning Questions, Answered
Can I really make this without gluten?
Yes, this recipe can easily be made gluten-free by simply using gluten-free vegan ladyfingers or your favorite gluten-free cookies for the coffee-soaked layer. The crust and filling are naturally gluten-free!
Is this a good dessert to prepare ahead of time?
Absolutely! This cheesecake is perfect for making ahead. In fact, chilling it overnight often enhances the flavors and ensures a perfectly set, easy-to-slice dessert. It’s a fantastic option for entertaining.
What if I don’t have fancy espresso powder?
If you don’t have instant espresso powder, you can substitute it with a very strong instant coffee powder. Just ensure it’s finely ground to blend smoothly into the cheesecake filling for that classic coffee flavor.
Print
Exclusive Vegan Tiramisu Cheesecake – Innovative Espresso Technique
- Total Time: 25 minutes + chilling time
- Yield: 8 servings 1x
- Diet: Vegan
Description
A rich and creamy plant-based cheesecake infused with espresso and cocoa, combining the comforting flavors of tiramisu with the smooth indulgence of a vegan cheesecake.
Ingredients
- 1 1/2 cups almonds or walnuts
- 1 cup pitted dates
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil, melted
- Pinch of salt
- 1 1/2 cups raw cashews (soaked 4 hours or overnight)
- 1/2 cup coconut cream
- 1/3 cup maple syrup or agave
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 teaspoon instant espresso powder
- 1/2 cup strong brewed espresso or coffee, cooled
- 1 tablespoon maple syrup
- 6–8 vegan ladyfingers or gluten-free cookies
- 2 tablespoons cocoa powder (for dusting)
- Optional: shaved dark chocolate or coffee beans for garnish
Instructions
- Blend almonds, dates, cocoa powder, coconut oil, and salt until sticky and crumbly. Press into the bottom of an 8 or 9-inch springform pan. Chill while preparing filling.
- Drain soaked cashews and blend with coconut cream, maple syrup, coconut oil, vanilla extract, lemon juice, and espresso powder until smooth and creamy.
- Pour half of the cheesecake filling over the crust. Quickly dip vegan ladyfingers or cookies in the coffee mixture and layer them on top. Add remaining filling and smooth the surface.
- Refrigerate for 4–6 hours or overnight until firm. Alternatively, freeze for 2–3 hours and thaw before serving.
- Dust with cocoa powder before serving and garnish with shaved chocolate or coffee beans if desired.
Notes
Ensure cashews are soaked well for a creamy texture. Dip ladyfingers quickly to avoid sogginess. Allow the cheesecake to chill thoroughly before slicing for the best results.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 80mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan tiramisu cheesecake, plant-based dessert, dairy-free tiramisu, raw vegan cheesecake, espresso dessert