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 homemade ladyfingers. The best part is that the recipe requires no eggs or dairy. This dessert is sure to impress everyone at the table!
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 printable recipe here: Vegan Tiramisu Cheesecake
