Description
This Vegan Tiramisu Cheesecake is a luscious, dairy-free twist on the classic Italian dessert, combining the rich flavors of espresso, rum, and creamy vegan fillings layered over a buttery vegan cookie crust and ladyfingers. Perfect for making ahead, it features a smooth coffee cocoa filling topped with soaked ladyfingers and a vanilla rum filling, finished with whipped vegan cream and cocoa powder for an elegant treat that serves 15.
Ingredients
Scale
Espresso Soak
- 100 ml espresso (or strong coffee)
- 30 ml rum (or amaretto, marsala, or additional espresso)
Crust
- 200 g vegan cookies (digestives or vegan graham crackers)
- 90 g vegan butter (block-style)
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 coconut oil or cacao butter)
- 2 teaspoons lemon juice (freshly squeezed)
- 30 ml espresso (or strong coffee)
- 1 tablespoon cocoa powder (see note 2)
Ladyfingers Layer
- â…“ batch vegan ladyfingers (about 10 cookies)
- Espresso soak (from above) for dipping
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 coconut oil or cacao butter)
- 2 teaspoons lemon juice
- 1 tablespoon rum (or amaretto, marsala, or additional espresso)
- 2 teaspoons vanilla extract (see note 3)
Topping
- 200 ml vegan heavy whipping cream (or coconut cream)
- 20 g cocoa powder
Instructions
- Preparation: Make the vegan ladyfingers and vegan mascarpone (if using) 1-2 days ahead to allow flavors to develop. Soak the cashews as per note 1. Line an 8″ or deep 7″ cake tin with removable base with parchment paper, ensuring it extends an inch above the sides for easy removal.
- Espresso Soak: Combine 100 ml espresso and 30 ml rum in a small bowl and set aside to use later for soaking ladyfingers and brushing the crust.
- Crust: Process the vegan cookies in a food processor until they form fine crumbs. Add 90 g vegan butter and blend until the mixture sticks together into a soft dough. Press this mixture firmly into the base of the prepared cake tin with a spatula or flat glass, smoothing out evenly.
- Brush Crust: Lightly brush the crust surface with some of the espresso soak using a pastry brush. Place the crust in the refrigerator to chill while preparing the filling.
- Coffee Cocoa Filling: In a high-speed blender, combine 200 g soaked cashews, 300 g vegan cream cheese, 120 g vegan Greek-style yogurt or vegan mascarpone, 80 g powdered sugar, 60 g vegan butter, 2 tsp lemon juice, 30 ml espresso, and 1 tbsp cocoa powder. Blend until completely smooth and creamy with no lumps. Pour this mixture over the chilled crust in the cake tin and refrigerate for 1 hour until set.
- Ladyfingers Layer: Quickly dip each vegan ladyfinger in the espresso soak for 2 to 3 seconds on each side to absorb liquid without becoming soggy. Arrange the soaked ladyfingers evenly on top of the coffee cocoa filling layer. Trim the ladyfingers if needed to fit the pan.
- Vanilla Rum Filling: Blend 200 g soaked cashews, 300 g vegan cream cheese, 120 g vegan Greek-style yogurt or vegan mascarpone, 80 g powdered sugar, 60 g vegan butter, 2 tsp lemon juice, 1 tbsp rum, and 2 tsp vanilla extract in a high-speed blender until smooth and creamy. Pour carefully over the ladyfinger layer.
- Set Cheesecake: Refrigerate the assembled cheesecake for at least 5 hours or overnight to allow it to fully set and flavors to meld.
- Remove from Tin: Once set, remove the cake from the tin by lifting out with the parchment paper. Gently peel the parchment from the sides and smooth edges with a knife or cake scraper if needed. Keep refrigerated until ready to decorate.
- Topping: Whip 200 ml vegan heavy cream or coconut cream until fluffy. Spread or pipe the whipped cream on top of the cheesecake and dust with 20 g cocoa powder just before serving.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to one month. For frozen portions, thaw overnight in the refrigerator before serving.
Notes
- Note 1: Soaking cashews is essential for a smooth, creamy filling. Soak them in hot water for at least 2 hours or overnight in cold water, then drain before use.
- Note 2: You may adjust cocoa powder amount for desired chocolate intensity. Use unsweetened cocoa powder for best results.
- Note 3: Vanilla extract enhances the filling’s flavor; pure vanilla extract is recommended for an authentic taste.
