This ultra silky and rich tiramisu cheesecake combines the best of tiramisu and cheesecake– and all dairy free and made without eggs! We have layers of homemade ladyfingers soaked in espresso with an espresso swirled mascarpone cheesecake batter that’s topped with creamy dairy free whipped cream and a hefty dusting of cocoa powder. The perfect pick-me-up dessert to show off at any holiday party!
Tell me about this tiramisu cheesecake:
If you’re here, then I’m guessing you love cheesecake and that classic Italian pick-me-up dessert just as much as I do. Which is why I decided to combine the two loves of my life (sorry, Jared 😉 ).
Of course, seeing as I’m vegan (and this is a vegan food blog), we’re adding a twist and making this tiramisu cheesecake entirely dairy free and without eggs.
I’m serious. The cheesecake you’re looking at is ALL vegan, and you’d honestly never know. It’s so lush, creamy, and silky, and bakes just like a classic cheesecake (water bath and all).
This tiramisu cheesecake is currently on my list to serve at our Christmas dinner, but honestly, any fall birthday or even Thanksgiving would be so fun. It’s a showstopper of a dessert that will impress everyone (especially after they’ve taken a bite and you’ve told them it’s vegan!!).
I even made it for my mother-in-law’s birthday dessert one year, and it made everyone’s jaw just DROP. So if you’re in love with Italian-inspired cheesecakes, this needs to be on your list (and my cannoli cheesecake and pistachio cheesecake 😉 ).
Don’t worry- I’m going to show you how it’s all done and break down just as simple and easy it is to make a homemade tiramisu cheesecake that everyone will love- vegan or not!
Components of vegan tiramisu cheesecake:
- Espresso-soaked homemade ladyfingers: We’re going above and beyond with these easy homemade vegan ladyfingers soaked in espresso and lining the walls of our cheesecake- it ends up being the prettiest cheesecake to ever exist!
- Espresso swirled mascarpone cheesecake batter: The secret to this dairy free “mascarpone” cheesecake batter is my homemade 3 ingredient vegan mascarpone. But I actually have a quick trick for those who don’t want to make their own vegan mascarpone down below! Either way, the cheesecake batter ends up tasting like the mascarpone cream that fills a tiramisu- with swirls of espresso cheesecake throughout!
- Dairy free whipped cream: I love the vegan heavy cream options these days because they create the most lush vegan whipped cream. Just vegan heavy cream, powdered sugar, and a touch of vanilla make this the most perfect whipped cream- dairy free or not!
- Cocoa powder: Because tiramisu would just not be tiramisu without a dusting of cocoa!
Overview: how to assemble tiramisu cheesecake:
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
So to start, I recommend making the ladyfingers and the mascarpone, followed by the cheesecake. It’s best to make this cheesecake over the course of 2 days. I would do all of the components up until the baking of the cheesecake, then serve it the next day so it can set in the fridge overnight!
For the ladyfingers, you’ll need two batches, but I would NOT recommend doubling the batches to make it one big batter. The reason being is that the batter will thicken way too much, and will be a struggle to pipe (because of the baking powder acting quickly).
It’s best to bake a batch of ladyfingers, then while those are baking, prep the next batch.
Once you have the ladyfingers and mascarpone prepped, let’s begin!
Decorating the vegan tiramisu cheesecake:
Can I make this vegan cheesecake gluten free?
Yes! The only component that you need to be concerned about are the homemade ladyfingers. My homemade vegan ladyfingers actually can be made gluten free using King Arthur Measure for Measure gluten free baking flour. It’s my absolute favorite to use for that recipe!
More tiramisu cheesecake FAQs
Can I skip the homemade vegan mascarpone? Absolutely! You can just use dairy free yogurt, and add in 1/2 tsp of baking soda to the cheesecake batter. The baking soda will neutralize the tang slightly, which will make the batter taste more like mascarpone.
Can I use decaf coffee or espresso? Definitely. You can even use instant coffee powder if you’d prefer over espresso.
How do I make this cheesecake nut free? Use only nut-free dairy-free products (such as Tofutti, Silk, Country crock, etc). My homemade vegan cream cheese is naturally nut free (though it does contain soy!).
Can this tiramisu cheesecake be made a few days ahead of time? I would recommend making this vegan cheesecake no more than 2 days ahead of time. That way it still tastes fresh by the time you go to serve it!
I cannot wait for you to try this tiramisu cheesecake!! My jaw LITERALLY dropped when I tried a bite (the receipt of said shock 😂). You’re going to love it!
This tiramisu cheesecake is perfect for Christmas dessert, Thanksgiving, or as a birthday cheesecake instead 😉 Enjoy!!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Creamy Vegan Tiramisu Cheesecake
5 Stars4 Stars3 Stars2 Stars1 Star5 from 3 reviews
- Author: Britt Berlin
- Prep Time: 40
- Cooling time: 240
- Cook Time: 65
- Total Time: 5 hours 45 minutes
- Yield: 16 1x
- Category: Cheesecake
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Description
This ultra silky and rich tiramisu cheesecake combines the best of tiramisu and cheesecake– and all dairy free and made without eggs! We have layers of homemade ladyfingers soaked in espresso with an espresso swirled mascarpone cheesecake batter that’s topped with creamy dairy free whipped cream and a hefty dusting of cocoa powder. The perfect pick-me-up dessert to show off at any holiday party!
Ingredients
Scale
- 1 batch vegan mascarponeor sub 1 cup (240 g) dairy free yogurt*
- 2 batches vegan ladyfingers
- 32 ounces vegan cream cheese
- 1 cup (240 mL) vegan heavy cream or cashew cream
- 1 1/4 cups (250 g) granulated sugar
- 8 tbsp (80 g) organic cornstarch
- 1 tbsp vanilla extract
- 1 tsp vanilla bean paste
- 1 cup (228 mL) hot water
- 4 tsp instant espresso powder, divided
- 1 cups vegan whipped cream
- 2–3 tbsp cocoa powder
- 2 cups boiling water, for the water bath
Instructions
- Prep:I recommend making this tiramisu cheesecake over 2 days. It will be easiest to assemble and make the various components. I recommend making the ladyfingers, followed by the mascarpone, then the cheesecake for day 1. Then chill the cheesecake overnight, and assemble the following day.
- Make the ladyfingers:I recommend making the ladyfingers in 2 batches- not doubling the batch. The reason being is that the batter gets very thick, making it difficult to pipe. It’s super quick to make each batch, so it’s easiest to yield the most amount of ladyfingers!
- Next, make the mascarpone:While the ladyfingers are cooling, you can make the mascarpone according to instructions. Then set aside.
- Prep for the cheesecake:Preheat the oven to 350F. Line a 9″ springform pan with parchment paper, including around the walls. Place a baking sheet onto the bottom rack of the oven. This will be for the water bath.
- Make the cheesecake batter:In a large food processor, cream together the vegan cream cheese, mascarpone, vegan heavy cream, sugar, cornstarch, vanilla extract, and vanilla bean paste until smooth, about 2-3 minutes. Then divide 1/3 of the batter into a separate bowl for the coffee cheesecake batter.
- Make the coffee cheesecake batter:Add 2 tsp of instant espresso powder to the cheesecake batter in the small bowl, and whisk until it’s dissolved completely. Then set aside.
- Assemble the ladyfinger crust:Mix the 1 cup of hot water with the remaining espresso powder. Then dip 1 ladyfinger into the espresso mixture, fully soaking it for 5-10 seconds, then place it onto the bottom of the cheesecake pan for the crust (see photos). Repeat until you’ve created the bottom crust. Then line the walls of the cheesecake pan with un-soaked ladyfingers. You should still have some leftover for topping the cheesecake with after baking.
- Pour the batter:Pour half of the vanilla cheesecake batter into the bottom of the pan, followed by the coffee batter, then the remaining vanilla cheesecake batter. Use a butter knife or skewer to swirl the two together, being careful not to over-swirl and ruin your design!
- Prepare the water bath:When the cheesecake is ready to bake, pour the boiling water into the baking sheet that’s on the bottom rack of the oven. Then quickly close the door.
- Bake the cheesecake:Place the cheesecake onto a SEPARATE baking sheet (NOT the water bath one), and place the cheesecake onto the middle rack, right above the baking sheet with the water bath (so you have 2 baking sheets in the oven). Quickly close the door, and let the cheesecake bake for 60-65 minutes, or until the top of the cheesecake is lightly golden. If your ladyfingers around the walls are starting to over-brown, cover them with a piece of parchment paper on top of the cheesecake while it’s baking.
- Cool in the oven:After baking, turn off the oven, BUT leave the cheesecake inside. Crack the oven door about 1-2 inches, and let the cheesecake cool in the oven for 1 hour.
- Cool completely:After 1 hour, you can cover your cheesecake, and place it into the fridge to cool completely and set for at least 4 hours, but preferably overnight.
- When ready to serve:The next day, soak the remaining ladyfingers in more homemade instant espresso, and place on top of the baked cheesecake. Then top with vegan whipped cream, and dust with cocoa powder. Carefully remove the walls of the cheesecake pan.
- Slice and serve!Serve immediately after topping, and enjoy! Store any leftovers in an airtight container for up to 5 days in the fridge (without whipped cream).
Notes
Gluten free:Use the gluten-free option for making the vegan ladyfingers- it really works!
Mascarpone: You can just use 1 cup (240 g) dairy free yogurt, and add in 1/2 tsp of baking soda to the cheesecake batter. The baking soda will neutralize the tang slightly, which will make the batter taste more like mascarpone.
