Vegan Tiramisu Cheesecake
This vegan tiramisu cheesecake is a delicious, dairy-free twist on a classic Italian dessert. With a rich and creamy filling, a crunchy graham cracker crust, and a decadent coffee soak, this cheesecake is sure to impress.
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
This vegan tiramisu cheesecake is a delicious, dairy-free twist on a classic Italian dessert. With a rich and creamy filling, a crunchy graham cracker crust, and a decadent coffee soak, this cheesecake is sure to impress. Serve it to friends and family at your next dinner party or enjoy it as a sweet treat for yourself.
