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