Vegan Tiramisu Cheesecake

This delicious vegan tiramisu cheesecake consists of creamy layered mascarpone and coffee cheesecake on a no-bake biscuit crust. Combining the classic flavours of tiramisu and cheesecake all in one while being eggless and dairy-free. Makes the perfect table centrepiece for any special occasion.
Prep Time: 35 minutes
Chilling Time: 5 hours
Total Time: 5 hours 35 minutes
4.85 from 13 votes
tiramisu cheesecake with chocolate curls.

So this is what happens when two delicious iconic desserts collide, vegan tiramisu cheesecake! This easy tiramisu cheesecake recipe is like a fusion of my vegan tiramisu and no bake mocha cheesecake all in one mouthwatering dessert. It’s got all the classic flavours of tiramisu, espresso, creamy mascarpone and a hint of alcohol all layered up in a eye catching cheesecake. There is nothing quite like the aroma of freshly brewed coffee and capturing that flavour in this mousse-y cake is what I call heaven!

slice of no bake tiramisu cheesecake on a plate.

Ingredients overview

What you’ll need for the crust:

  • Digestive biscuits: You can also use graham crackers or other vegan-friendly cookies.
  • Coconut sugar: We’re just adding a little bit of sugar as the crust already has some sweetness from the biscuits. You can sub this for any brown sugar.
  • Sea salt: This helps to lift the flavours in the crust and helps to contrast against the sweetness of the recipe.
  • Vegan butter: This binds everything together as well as adding a delicious buttery flavour.
 

ingredients for vegan tiramisu cheesecake.

What you’ll need for the cheesecake layers:

  • Cashews: These nuts help to give vegan cheesecake recipes that distinct tangy flavour and creamy consistency. They also provide some structure to the filling as they act as a thickening agent when blended with the other ingredients.
  • Vegan cream cheese:  I use violife, but you can use any vegan-friendly cream cheese that’s available to you.
  • Vegan greek style yoghurt: I love adding yoghurt to vegan cheesecake and tart recipes such as my creamy pistachio tart. It honestly takes the flavour and consistency to the next level. The yoghurt also helps with achieving that “mascarpone” flavour for this dairy free tiramisu cheesecake.
  • Pure maple syrup: My go to sweetener for vegan cheesecake recipes.
  • Cacao butter and coconut oil: These are what helps to set the cheesecake layers. The coffee layer calls for cacao butter to give it a slight “mocha” flavour and the vanilla layer uses coconut oil. If you’re unable to source them both you can use one or the other for both layers. Side note – if you’re not a fan of coconut, opt for an odourless coconut oil.
  • Espresso: You can make this as strong as you like. You can always taste test the filling before pouring it into the base to see if the flavour is to your liking.
  • Lemon juice: For more of the tangy cheesecake flavour.
  • Rum or brandy: You can also use amaretto, tia maria or whiskey. For tiramisu cheesecake without alcohol you can omit it or use a little rum essence instead.
  • Vanilla bean paste: This is used for the mascarpone cheesecake layer. I recommend using. a good quality vanilla paste if you can get it as the flavour will come through in the cheesecake.
  • Cacao powder: You can use raw cacao powder for a slight bitter taste or Dutch processed cocoa for a sweeter chocolate flavour.
  • Dark chocolate: For the chocolate curls and garnish!
 

ingredients to make a vegan tiramisu cheesecake.

How to make no bake tiramisu cheesecake

1. Make the easy biscuit crust

Add the biscuits, coconut sugar and salt to your food processor and blitz for a minute or so until they form a light crumb consistency. Add the vegan butter and blend again until the ingredients stick together to form a dough.

Press the dough into the base of your cake tin. Pack it down tightly using a spatula or glass, and set it aside in the freezer while you prepare the filling.

biscuit crust for no bake tiramisu cheesecake.

2. Make the coffee cheesecake

Add all the ingredients to a high speed blender and blitz until completely smooth and creamy without any lumps. Transfer the mixture to the cake tin and tap the tin on the counter to knock out any air bubbles. Place in the freezer to set for 1 hour.

3. Make the vegan mascarpone cheesecake

Blend all the ingredients in a high speed blender until completely smooth and creamy without any lumps. Transfer the mixture on top of the now set coffee layer of the cheesecake. Again, tap the tin off the counter to knock out any air bubbles. Place the cake back in the freezer to set for at least 4 hours or overnight if possible.

4. Garnish your tiramisu cheesecake

Remove the cake from the cake tin at least 1 hour before serving to allow time for it to defrost. Dust the top of the cake with some sifted cacao powder.

To make the chocolate curls, add the chocolate and vegan butter to a bowl and melt over a bain-marie (double boiler). Use a spatula to spread the chocolate out onto a clean baking sheet and place in the freezer to set for 5 minutes. Use a cake scraper to carefully scrape off strips of chocolate. Decorate the cake with the chocolate curls, more grated chocolate and coffee beans. if you’ve never made chocolate curls before, check out this recipe on foodnetwork.com that goes into more detail on how its done.

layered tiramisu cheesecake on a white wooden surface with coffee beans.

Expert tips and FAQs

Can you freeze tiramisu cheesecake?

Yes you can! If freezing whole, remove the frozen tiramisu cheesecake from the cake tin and wrap it with foil or plastic wrap so that it isn’t exposed to the air. Defrost the cake at least 1-2 hours before serving.  Alternatively you can slice the cake into individual portions and freeze them in airtight containers until you’re ready to serve.

Storage instructions

This cake will store in the fridge in an airtight container for 3-5 days. 

Substitutions

  • Vanilla bean paste: Use one vanilla pod (scraping out the seeds) or 2 teaspoons vanilla extract in it’s place.
  • Rum: Swap this out for amaretto, brandy, whiskey or tia maria. You can also omit the alcohol and use a teaspoon of rum essence.
  • Vegan Greek style yoghurt: Use regular soya or coconut yoghurt instead.
  • Vegan cream cheese: You can swap this out for coconut cream or chilled full fat canned coconut milk (using the cream from the can and not the water).
 

Variations

  • Tiramisu cheesecake bars: You can make this recipe in a lined baking dish and cut it into bars or bites once set. I’d recommend a minimum size of 8×8″ for this recipe.
  • Mini cheesecakes: If you’d like to make individual tiramisu cheesecakes you can use a muffin tray to make them instead of one large cake tin.
 

vegan tiramisu cheesecake with chocolate curls.

More vegan coffee recipes

 

*This recipe was originally published on May 8th, 2018. The recipe has since been improved and last updated on September 17th, 2021.

tiramisu cheesecake with chocolate curls.

Vegan Tiramisu Cheesecake

4.85 from 13 votes
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This delicious vegan tiramisu cheesecake consists of creamy layered mascarpone and coffee cheesecake on a no-bake biscuit crust. Combining the classic flavours of tiramisu and cheesecake all in one while being eggless and dairy-free. Makes the perfect table centrepiece for any special occasion.
Prep Time 35 mins
Chilling Time 5 hrs
Total Time 5 hrs 35 mins
Servings 15

INGREDIENTS

Crust

  • 14 digestive biscuits or graham crackers (weight equivalent to 200g)
  • 2 tbsp coconut sugar or any brown sugar
  • ½ tsp sea salt
  • 6 tbsp vegan butter

Coffee Cheesecake

  • 5.3 oz cashews soaked *see recipe notes
  • 5.3 oz vegan cream cheese
  • cup pure maple syrup
  • cup vegan greek style yoghurt or ¼ cup soya/coconut yoghurt
  • 2 shots espresso
  • 2 tbsp dark rum or brandy/tia maria/whiskey/amaretto
  • cup cacao butter (solid weight) or coconut oil

Vanilla Mascarpone Cheesecake

  • 5.3 oz cashews soaked *see recipe notes
  • 7 oz vegan cream cheese
  • cup pure maple syrup
  • ½ cup vegan greek style yoghurt or ⅓ cup soya/coconut yoghurt
  • 1 tbsp lemon juice
  • ¼ cup coconut oil solid
  • 1 tsp vanilla bean paste

Toppings

  • 2 tsp cacao powder for dusting
  • 5.3 oz vegan dark chocolate optional
  • 2 tbsp vegan butter optional
  • 1 tbsp coffee beans optional

INSTRUCTIONS

Crust

  • Add the biscuits, coconut sugar and salt to your food processor and blitz for a minute or so until they form a light crumb consistency. Add the vegan butter and blend again until the ingredients stick together to form a dough.
  • Line the base of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Press the dough into the base of your cake tin. Pack it down tightly using a spatula or glass, and set it aside in the freezer while you prepare the filling.

Coffee Cheesecake

  • Add all the ingredients to a high speed blender and blitz until completely smooth and creamy without any lumps. Transfer the mixture to the cake tin and tap the tin on the counter to knock out any air bubbles. Place in the freezer to set for 1 hour.

Vanilla Mascarpone Cheesecake

  • Blend all the ingredients in a high speed blender until completely smooth and creamy without any lumps. Transfer the mixture on top of the now set coffee layer of the cheesecake. Again, tap the tin off the counter to knock out any air bubbles. Place the cake back in the freezer to set for at least 4 hours or overnight if possible.

Toppings

  • Remove the cake from the cake tin at least 1 hour before serving to allow time for it to defrost. Dust the top of the cake with some sifted cacao powder.
  • To make the chocolate curls, add the chocolate and vegan butter to a bowl and melt over a bain-marie (double boiler). Use a spatula to spread the chocolate out onto a clean baking sheet and place in the freezer to set for 5 minutes. Use a cake scraper to carefully scrape off strips of chocolate. Decorate the cake with the chocolate curls, more grated chocolate and coffee beans.
  • This cake will store in the fridge in an airtight container for 3-5 days, alternatively, freeze in sections and defrost as needed.

RECIPE NOTES

 
Soaked cashews: Place the cashews in a bowl with filtered water and allow them to soak for 4 hours. Alternatively cover them in boiling water and allow to soak for 1 hour. Rinse them clean and drain before use.

Storage instructions

This cake will store in the fridge in an airtight container for 3-5 days. 

Freezing instructions

Remove the frozen tiramisu cheesecake from the cake tin and wrap it with foil or plastic wrap so that it isn't exposed to the air. Defrost the cake at least 1-2 hours before serving.  Alternatively you can slice the cake into individual portions and freeze them in airtight containers until you're ready to serve.

 

Substitutions

  • Vanilla bean paste: Use one vanilla pod (scraping out the seeds) or 2 teaspoons vanilla extract in it's place.
  • Rum: Swap this out for amaretto, brandy, whiskey or tia maria. You can also omit the alcohol and use a teaspoon of rum essence.
  • Vegan Greek style yoghurt: Use regular soya or coconut yoghurt instead.
  • Vegan cream cheese: You can swap this out for coconut cream or chilled full fat canned coconut milk (using the cream from the can and not the water).

NUTRITION

Calories: 491kcal | Carbohydrates: 40g | Protein: 8g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 293mg | Potassium: 473mg | Fiber: 4g | Sugar: 20g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 4mg
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