Are you a fan of tiramisu but looking for a vegan version of this classic Italian dessert? Look no further! This vegan tiramisu cheesecake recipe is a delicious and guilt-free alternative to the traditional dish.
With its rich and creamy filling, crunchy graham cracker crust, and decadent coffee soak, this cheesecake is sure to impress. Whether you’re looking to impress friends and family at your next dinner party or simply want to treat yourself, this vegan tiramisu cheesecake is the perfect dessert for you. (For other vegan tiramisu dessert ideas, also check out:
- Vegan Tiramisu Silken Tofu
- Vegan Gluten-Free Tiramisu
- Vegan Tiramisu Biscuits
- Best Vegan Tiramisu
- Vegan Tiramisu Coconut Cream
- All Vegan Tiramisu Recipes)
Making Vegan Tiramisu Cheesecake
Making the Crust
The first step in making this vegan tiramisu cheesecake is to make the crust. For the crust, you will need graham cracker crumbs, sugar, and vegan butter. To make the graham cracker crumbs, simply pulse graham crackers in a food processor until they are fine crumbs. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted vegan butter. Mix until the mixture is well combined.
Next, press the mixture into the bottom of a 9-inch springform pan that has been greased. Bake the crust in a preheated 350°F oven for 10 minutes. Once the crust has cooled, it’s time to move on to the filling.
Making the Filling
The filling for this vegan tiramisu cheesecake is made with raw cashews that have been soaked overnight, coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil. These ingredients are blended together in a blender until smooth, creating a rich and creamy mixture.
Once the mixture is smooth, pour it on top of the cooled crust. Use a spatula to spread the mixture evenly and smooth out the top. Then, bake the cheesecake in the preheated 350°F oven for 25-30 minutes, or until the filling is set.
Making the Coffee Soak
The final step in making this vegan tiramisu cheesecake is to make the coffee soak. To make the coffee soak, you will need strong coffee, sugar, and cocoa powder. In a mixing bowl, combine the coffee, sugar, and cocoa powder. Stir until the sugar and cocoa powder have dissolved.
Once the cheesecake has cooled, use a toothpick to make holes all over the surface of the cheesecake. This will allow the coffee mixture to soak into the filling, giving the cheesecake its classic tiramisu flavor. Pour the coffee mixture over the cheesecake, making sure to let it soak into the holes. Cover the cheesecake and refrigerate for at least 4 hours or overnight.
Serving the Vegan Tiramisu Cheesecake
When it’s time to serve the vegan tiramisu cheesecake, simply remove it from the refrigerator. Serve chilled, topped with additional coconut cream and cocoa powder if desired.
This vegan tiramisu cheesecake is a delicious and guilt-free alternative to the traditional dish. With its rich and creamy filling, crunchy graham cracker crust, and decadent coffee soak, this cheesecake is sure to impress. Whether you’re serving it to friends and family at your next dinner party or simply treating yourself, this vegan tiramisu cheesecake is the perfect dessert for any occasion.
Overall, if you’re a fan of tiramisu and looking for a vegan version of this classic Italian dessert, this vegan tiramisu cheesecake recipe is a must-try. With its simple and delicious ingredients, this cheesecake is easy to make and is sure to be a hit with everyone who tries it.
Vegan Tiramisu Cheesecake
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup vegan butter melted
Filling:
- 2 cups raw cashews soaked overnight
- 1/2 cup coconut cream
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 2 tsp vanilla extract
- 1/4 cup coconut oil melted
Coffee Soak:
- 1 cup strong coffee
- 1/4 cup sugar
- 1 tbsp cocoa powder
Instructions
- Preheat the oven to 350°F and grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted vegan butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a blender, blend the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and melted coconut oil until smooth.
- Pour the mixture on top of the crust and smooth out the top. Bake for 25-30 minutes, or until the filling is set.
- In a mixing bowl, combine the coffee, sugar, and cocoa powder.
- Once the cheesecake has cooled, use a toothpick to make holes all over the surface of the cheesecake. Pour the coffee mixture over the cheesecake, making sure to let it soak into the holes.
- Cover and refrigerate for at least 4 hours or overnight.
- Serve chilled, topped with additional coconut cream and cocoa powder if desired.
Notes
Lance has been passionate about the plant-based diet and we have been following a whole food plant-based diet for over 5 years. We focus on health, natural healing, weight management, animal rights, and the health of the planet and environment by focusing on whole plant-based foods and sustainable practices.
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