There’s something magical about the pairing of coffee and cream in a tiramisu. It’s indulgent, rich, and comforting all at once. But what if you could have all of those classic flavors, reimagined as a creamy, dreamy cheesecake? Enter the Vegan Tiramisu Cheesecake—a dessert that’s as elegant as it is easy to make.
Whether you’re hosting a dinner party, celebrating a special occasion, or just want to treat yourself to something extraordinary, this recipe is here to impress. The cheesecake layers are lusciously smooth, infused with coffee and subtle vanilla, while the crust offers the perfect balance of texture and flavor. It’s a dessert that feels both sophisticated and approachable—a true showstopper.
This vegan tiramisu cheesecake is inspired by the classic Italian dessert but with a plant-based twist, making it completely dairy-free and egg-free. Plus, it’s the kind of dessert that looks stunning when served, making it perfect for a centerpiece dish. Let’s dive into the process of creating this crowd-pleaser!
Why You’ll Love This Recipe:
- Rich & Creamy: The velvety cheesecake texture paired with bold coffee flavors makes this an irresistible dessert.
- Plant-Based Perfection: Completely dairy-free and egg-free, yet just as decadent as the traditional version.
- Impressive Presentation: Perfect for entertaining, this dessert will have your guests raving.
- Simple Ingredients: Easy-to-find ingredients make this recipe both accessible and budget-friendly.
- Customizable: Adjust the coffee intensity or add your own flair to make it uniquely yours.
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups vegan graham cracker crumbs
- 2 tablespoons coconut sugar
- 5 tablespoons vegan butter, melted
For the Cheesecake Filling:
- 3 cups vegan cream cheese
- 1 cup canned coconut cream
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee powder
- 1 tablespoon unsweetened cocoa powder (for dusting)
How to Make Vegan Tiramisu Cheesecake
Step-by-Step Instructions:
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a medium-sized bowl, combine the vegan graham cracker crumbs, coconut sugar, and melted vegan butter. Stir until the mixture resembles wet sand.
Press this mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly spread and firmly packed. You can use the back of a spoon or the bottom of a glass to press it down tightly. Bake the crust for about 8-10 minutes, then let it cool completely while you prepare the filling.
Step 2: Whip Up the Cheesecake Filling
In a large mixing bowl, beat the vegan cream cheese until smooth and creamy. Add the canned coconut cream, powdered sugar, vanilla extract, and instant coffee powder. Beat the mixture on medium speed until fully combined, ensuring there are no lumps.
Once the filling is ready, pour it over the cooled crust, spreading it out evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 3: Chill the Cheesecake
Place the cheesecake in the refrigerator and allow it to set for at least 6 hours, preferably overnight. This will give the flavors time to meld together beautifully while ensuring the cheesecake firms up perfectly.
Step 4: Dust & Serve
Before serving, dust the top of the cheesecake with a generous layer of unsweetened cocoa powder. For a classic tiramisu touch, you can add a sprinkling of instant coffee powder or even some chocolate shavings.
Slice and serve chilled, pairing each slice with a cup of freshly brewed coffee for the ultimate dessert experience.
Helpful Tips:
- Choose High-Quality Vegan Cream Cheese: The flavor and texture of your cheesecake depend on the quality of your ingredients. Opt for a brand that’s known for its creamy consistency.
- Chill for Best Results: Resist the temptation to cut into the cheesecake before it’s fully set. Overnight chilling is ideal for the best texture and flavor.
- Customize the Coffee Flavor: Adjust the amount of instant coffee powder to suit your taste. For a more intense coffee kick, increase it by ½ teaspoon.
- Use a Springform Pan: This will make it much easier to release the cheesecake from the pan and maintain its beautiful shape.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Details:
- Prep Time: 20 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: 6 hours 20 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-Inspired
- Diet: Vegan
Notes:
- Make Ahead: This cheesecake needs at least 6 hours in the fridge to set, but overnight is ideal for the best texture.
- Coconut Cream: Use canned coconut cream, or refrigerate full-fat coconut milk overnight and scoop out the cream.
- Coffee Flavor: Adjust the instant coffee powder to your taste, but don’t overpower the cheesecake.
- Cocoa Dusting: Dust the cocoa powder just before serving for a fresh and vibrant look.
- Serving Suggestions: Pair with fresh berries or coconut whipped cream for extra elegance.
- Pan Size: Use a 9-inch springform pan, or adjust proportions for a different size.
- Storage: Refrigerate leftovers for up to 5 days or freeze slices for up to 1 month.
- Allergy-Friendly: To make nut-free, use nut-free vegan cream cheese and other safe ingredients.
- Leftover Tip: Cheesecake for breakfast? Yes! It’s delicious with your morning coffee.
Nutritional Information (Per Slice):
- Calories: Approximately 280
- Protein: 4g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 1g
- Sugar: 20g
Frequently Asked Questions
Can I Make This Cheesecake Gluten-Free?
Absolutely! Simply use gluten-free graham crackers for the crust, and ensure all other ingredients are certified gluten-free.
What Can I Use Instead of Coconut Cream?
If you’re not a fan of coconut, you can use a thick, unsweetened vegan yogurt as a substitute. Just ensure it has a creamy consistency.
Can I Freeze This Cheesecake?
Yes! This cheesecake freezes beautifully. After it’s fully set, slice it into portions, wrap each slice in plastic wrap, and store them in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator for a few hours before serving.
Storage Instructions
To store leftovers, cover the cheesecake tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days. If you’d like to prepare it in advance, the cheesecake can also be frozen (see FAQ above).
Related Recipes
If you loved this Vegan Tiramisu Cheesecake, you’ll want to try these other plant-based desserts:
Conclusion
There’s nothing quite like a dessert that combines the elegance of a classic tiramisu with the creaminess of a cheesecake, and this vegan version does exactly that. Whether you’re a long-time plant-based eater or just looking to try something new, this Vegan Tiramisu Cheesecake is bound to become a favorite in your recipe collection.
So, grab your apron, brew some coffee, and get ready to create a dessert masterpiece that’s sure to delight everyone at the table. Happy baking!
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Vegan Tiramisu Cheesecake: A Decadent Dessert Worth Savoring
Description
There’s something magical about the pairing of coffee and cream in a tiramisu. It’s indulgent, rich, and comforting all at once. But what if you could have all of those classic flavors, reimagined as a creamy, dreamy cheesecake? Enter the Vegan Tiramisu Cheesecake—a dessert that’s as elegant as it is easy to make.
Whether you’re hosting a dinner party, celebrating a special occasion, or just want to treat yourself to something extraordinary, this recipe is here to impress. The cheesecake layers are lusciously smooth, infused with coffee and subtle vanilla, while the crust offers the perfect balance of texture and flavor. It’s a dessert that feels both sophisticated and approachable—a true showstopper.
This vegan tiramisu cheesecake is inspired by the classic Italian dessert but with a plant-based twist, making it completely dairy-free and egg-free. Plus, it’s the kind of dessert that looks stunning when served, making it perfect for a centerpiece dish. Let’s dive into the process of creating this crowd-pleaser!
Ingredients
For the Crust:
- 1 ½ cups vegan graham cracker crumbs
- 2 tablespoons coconut sugar
- 5 tablespoons vegan butter, melted
For the Cheesecake Filling:
- 3 cups vegan cream cheese
- 1 cup canned coconut cream
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee powder
- 1 tablespoon unsweetened cocoa powder (for dusting)
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a medium-sized bowl, combine the vegan graham cracker crumbs, coconut sugar, and melted vegan butter. Stir until the mixture resembles wet sand.
Press this mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly spread and firmly packed. You can use the back of a spoon or the bottom of a glass to press it down tightly. Bake the crust for about 8-10 minutes, then let it cool completely while you prepare the filling.
Step 2: Whip Up the Cheesecake Filling
In a large mixing bowl, beat the vegan cream cheese until smooth and creamy. Add the canned coconut cream, powdered sugar, vanilla extract, and instant coffee powder. Beat the mixture on medium speed until fully combined, ensuring there are no lumps.
Once the filling is ready, pour it over the cooled crust, spreading it out evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 3: Chill the Cheesecake
Place the cheesecake in the refrigerator and allow it to set for at least 6 hours, preferably overnight. This will give the flavors time to meld together beautifully while ensuring the cheesecake firms up perfectly.
Step 4: Dust & Serve
Before serving, dust the top of the cheesecake with a generous layer of unsweetened cocoa powder. For a classic tiramisu touch, you can add a sprinkling of instant coffee powder or even some chocolate shavings.
Slice and serve chilled, pairing each slice with a cup of freshly brewed coffee for the ultimate dessert experience.
Notes
- Make Ahead: This cheesecake needs at least 6 hours in the fridge to set, but overnight is ideal for the best texture.
- Coconut Cream: Use canned coconut cream, or refrigerate full-fat coconut milk overnight and scoop out the cream.
- Coffee Flavor: Adjust the instant coffee powder to your taste, but don’t overpower the cheesecake.
- Cocoa Dusting: Dust the cocoa powder just before serving for a fresh and vibrant look.
- Serving Suggestions: Pair with fresh berries or coconut whipped cream for extra elegance.
- Pan Size: Use a 9-inch springform pan, or adjust proportions for a different size.
- Storage: Refrigerate leftovers for up to 5 days or freeze slices for up to 1 month.
- Allergy-Friendly: To make nut-free, use nut-free vegan cream cheese and other safe ingredients.
- Leftover Tip: Cheesecake for breakfast? Yes! It’s delicious with your morning coffee.