This post may contain affiliate links. Please read our disclosure policy.
This Vegan Tiramisu Cheesecake blends two classic desserts into one decadent, creamy treat. It has a crunchy cocoa graham crust, a silky no-bake filling, and layers of coffee-soaked ladyfingers. The best part is that the recipe requires no eggs or dairy. This dessert is sure to impress everyone at the table!
Table of Contents
Ingredients You’ll Need:
- Graham crackers: The base of the crust that holds everything together— be sure to choose a vegan cracker, such as the Nabisco Original, Annie’s or Kinnikinnick.
- Sugar: Sweetens both the crust and whipped cream, plus balances stronger flavors like coffee and cocoa.
- Cocoa powder: Adds a rich, chocolate flavor to both the crust and the final dusting on top.
- Salt: Enhances flavor and balances out sweetness.
- Vegan butter: Binds the crust so it holds its shape when sliced. We like to use Country Crock Plant Butter.
- Vegan cream cheese: Creates the tangy, creamy base of the cheesecake filling.
- Powdered sugar: Sweetens the filling while keeping it smooth and lump-free.
- Lemon juice: Brightens and balances the richness of the filling.
- Vanilla extract: Adds warmth and depth to both the filling and topping, rounding out the flavors so the cheesecake doesn’t taste one-dimensional.
- Vegan heavy cream: Whipped into the filling to create lightness and stability, plus used for a homemade whipped cream on top.
- Espresso: Provides the bold coffee flavor that defines tiramisu. Instant coffee could also be used if needed; we just suggest using double the amount of instant coffee recommended on the package for a strong, concentrated flavor.
- Coffee liqueur (optional): Boosts the coffee flavor with added depth and complexity.
- Ladyfingers: Absorb the espresso mixture and create the signature tiramisu layer. You can try our homemade recipe here.
How to Make Vegan Tiramisu Cheesecake
1. Make the Crust
- Preheat oven to 350°F.
- Process graham crackers into crumbs. Add sugar, cocoa powder, salt, and melted vegan butter.
- Pulse until the mixture looks like wet sand. If it’s dry, add a bit more butter.
- Press into a 9-inch springform pan.
- Bake for 10 minutes. Let it cool.
2. Prepare the Filling
- Mix espresso and coffee liqueur in a shallow bowl.
- In another bowl, beat vegan cream cheese and powdered sugar for 2 minutes until fluffy.
- Add lemon juice, one tablespoon of espresso mixture, vanilla, and salt. Mix until smooth.
- In a separate bowl, whip vegan heavy cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture.
3. Assemble the Layers
- Spread half the filling over the crust.
- Dip each ladyfinger into the coffee mixture for 2 seconds on each side.
- Layer them on top of the filling.
- Add the remaining filling and smooth it out.
- Cover and refrigerate for at least 4 hours or overnight.
4. Finish and Serve
- Whip vegan heavy cream, sugar, and vanilla until stiff peaks form.
- Pipe or spread over the top.
- Dust with cocoa powder.
- Keep chilled until ready to serve.
Find the full detailed instructions with measurements in the recipe card at the bottom of this post.
Equipment Needed
- 9-inch springform pan
- Food processor (or rolling pin and ziplock bag)
- Mixing bowls
- Electric hand mixer or stand mixer
- Flat-bottomed cup or tamper for pressing crust
- Offset spatula
- Shallow bowl for coffee soak
- Piping bag or spoon for topping
- Fine mesh sieve for dusting
- Rubber spatula
Tips for the Best Cheesecake
- Don’t soak the ladyfingers too long, or they will become soggy. A quick dip is enough.
- Chill the cheesecake for at least 4 hours, but overnight is best for clean slices.
- Use a springform pan for easy release.
- If you prefer a stronger coffee flavor, increase the espresso or coffee liqueur.
Storage
Store the cheesecake covered in the fridge for up to 5 days.
For extended storage, freeze slices in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.
Tiramisu Cheesecake FAQ
Can I make this cheesecake ahead of time?
Yes. This recipe is perfect for preparing in advance. The cheesecake needs at least 4 hours to chill, but overnight is best. You can prepare it up to 2 days in advance and store it covered in the refrigerator.
What if I can’t find vegan ladyfingers?
Vegan-friendly lady fingers are hard to find in stores, but we’ve got you covered. We have our own recipe for homemade lady fingers, which you can use for this recipe.
Can I skip the coffee liqueur?
Yes! It is optional and can be removed as desired.
Is this cheesecake gluten-free?
This recipe is not gluten-free friendly as written, but you can modify it by swapping the graham crackers and ladyfingers for gluten-free versions.
Can I use store-bought vegan whipped cream?
Yes! Homemade or store-bought both work great; just be sure to add it only before serving.
Why you will love this recipe
- Perfect for entertaining
- 100% vegan and dairy-free
- No-bake filling that sets beautifully
- Bold espresso flavor balanced with creamy cheesecake
Love Cheesecake? Here are More Recipes
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
Print
Tiramisu Cheesecake
- Total Time: 4 hours 30 minutes
- Yield: 6–8 Servings 1x
- Diet: Vegan
Description
This Vegan Tiramisu Cheesecake blends two classic desserts into one decadent, creamy treat. It has a crunchy cocoa graham crust, a silky no-bake filling, and layers of coffee-soaked ladyfingers. The best part is that the recipe requires no eggs or dairy.
Ingredients
Graham cracker crust:
- 12 sheets vegan graham crackers
- 1 tbsp granulated sugar
- 1 tbsp cocoa powder
- Pinch of salt
- ¼ cup vegan butter, melted
No-bake cream cheese filling:
- 24 oz vegan cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- Pinch of salt
- 1 cup vegan heavy cream
Coffee mixture:
- 1 cup brewed espresso
- 2–4 tablespoons coffee liqueur (optional)
Whipped cream:
- ½ cup vegan heavy cream
- 2 tsp granulated sugar
- ½ tsp vanilla extract
Assembly:
- ½ batch vegan ladyfingers
- 2 tablespoons cocoa powder, for dusting
Instructions
Prepare the graham cracker crust:
- Preheat the oven to 350°F.
- In a food processor, process the graham cracker sheets until they are broken down into crumbs. Then add the melted vegan butter, sugar, cocoa powder, and salt and pulse until combined. The mixture should resemble wet sand and hold together when pressed. If too dry, add another tablespoon of melted vegan butter.
- Pour into a 9” springform pan. Use your hands or a flat-bottomed measuring cup to press the graham cracker mixture to the bottom of the pan.
- Bake the graham cracker crust for 10 minutes. Remove from the oven and set aside to cool.
Prepare the cream cheese filling:
- Add the espresso and coffee liqueur (if using) to a shallow bowl and mix together.
- Add the softened vegan cream cheese and sugar to a large bowl. Using an electric hand mixture or stand mixer, beat until light and creamy, about 2 minutes.
- Add the lemon juice, a tablespoon of the espresso mixture, vanilla extract, and salt and beat together until combined. Set aside.
- Add the vegan heavy cream to a separate large bowl and beat until stiff peaks form.
- Add the whipped cream to the cream cheese mixture and beat on low until combined.
Assemble the cheesecake:
- Pour half of the cream cheese filling over the baked graham cracker crust and smooth out with an offset spatula.
- One by one, dip the ladyfingers into the coffee mixture, about 2 seconds on each side. You don’t want them to be soggy. Once dipped, place them over the cream cheese mixture, creating a single layer of cookies. You might have to cut some of the ladyfingers to make them fit well.
- Top with the remaining cream cheese mixture and smooth out. Cover and place in the fridge for at least 4 hours or overnight.
Finish and serve
- Once the cheesecake has chilled, prepare the whipped cream. Add the vegan heavy cream, sugar, and vanilla extract to a medium bowl. Use a stand mixer or electric hand mixer to beat the whipped cream to stiff peaks.
- Transfer the whipped cream to a piping bag and decorate the top of the cheesecake by piping large dots. Dust the top with cocoa powder and keep chilled until ready to serve.
Notes
- Storage: Store the cheesecake covered in the fridge for up to 5 days.
- Freezing: For longer storage, freeze slices in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.
- To prepare the crust without a food processor, you can do it by hand with a ziplock bag, rolling pin, and large bowl.
- Place the graham crackers into a large ziplock bag. Seal it well, pressing out most of the air.
- Use a rolling pin to crush the crackers. Roll back and forth until they break down into fine crumbs. Keep rolling until the texture is even, similar to sand.
- Transfer the crumbs to a mixing bowl.
- Add the sugar, cocoa powder, and a pinch of salt. Stir with a spoon until mixed.
- Pour in melted vegan butter. Mix with a fork until the crumbs are evenly coated and hold together when pressed between your fingers.
- Continue with the recipe as directed.Food Processor: If you don’t have a food processor, you can make the crust with a rolling pin (or similar object), ziplock-style bag and mixing bowl.
- Prep Time: 4 hours 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
