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Close up of a dense, off-white plant-based cream cheese filling layered over a crumbly dark brown espresso cookie crust.
FL Recipes

The Ultimate Vegan Tiramisu Cheesecake Recipe

An elegant, dense, dairy-free dessert featuring an espresso-soaked dark chocolate cookie crust, a smooth plant-based cream cheese filling, and soft piped cream dollops dusted with dark cocoa powder.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Espresso Cookie Crust
  • 1.5 cups chocolate sandwich cookie crumbs Centers removed, about 180g
  • 0.25 cup strong brewed espresso Hot, about 60ml
  • 0.33 cup vegan butter Melted, about 75g
Vegan Cream Cheese Filling
  • 24 oz vegan cream cheese Block-style, room temperature, 680g
  • 1 cup organic cane sugar Fine granules, 200g
  • 1 cup full-fat coconut milk Cream only, 240ml
  • 3 tbsp cornstarch 24g
  • 1 tbsp vanilla extract 15ml
Dollops & Dusting
  • 1 cup vegan heavy whipping cream Chilled, 240ml
  • 0.25 cup powdered sugar Sifted, 30g
  • 2 tbsp dark cocoa powder Dutch-processed, 10g

Equipment

  • 1 9-inch Springform Pan Essential for easy removal and clean edges.
  • 1 Food processor For perfectly fine cookie crumbs.
  • 1 Stand Mixer To whip the dense filling until completely smooth.
  • 1 Piping Bag with Round Tip For the soft cream dollops on top.

Method
 

Crust Preparation
  1. Preheat the oven to 350°F (175°C). In a bowl, toss the fine chocolate cookie crumbs with the hot brewed espresso and melted vegan butter until the mixture resembles damp sand.
  2. Press the mixture firmly into the bottom of a parchment-lined 9-inch springform pan. Bake for 10 minutes, then set aside to cool on a wire rack.
Filling Preparation
  1. In a stand mixer, beat the room-temperature vegan cream cheese and organic cane sugar on medium speed for 3 minutes until perfectly smooth and off-white.
  2. Reduce speed to low. Slowly mix in the full-fat coconut cream, vanilla extract, and cornstarch. Scrape down the sides to ensure no lumps remain.
  3. Pour the thick batter over the cooled espresso crust. Tap the pan on the counter gently to release any trapped air bubbles.
Baking & Chilling
  1. Drop oven temperature to 325°F (160°C). Place the cheesecake inside and bake for 55-60 minutes until the edges are set but the center still jiggles slightly.
  2. Turn off the oven and prop the door open slightly. Leave the cheesecake inside for 1 hour to cool gradually. Remove to a wire rack to cool completely to room temperature.
  3. Wrap the pan tightly in plastic wrap and chill in the refrigerator for a minimum of 6 hours, preferably overnight, so the filling sets into a dense, smooth layer.
Topping & Serving
  1. Whip the cold vegan heavy cream and sifted powdered sugar until stiff peaks form.
  2. Transfer the whipped cream to a piping bag fitted with a large round tip. Pipe soft white dollops around the top edge of the chilled cheesecake.
  3. Using a fine-mesh sieve, heavily dust the top of the cake and dollops with the dark cocoa powder. Serve immediately on white ceramic dessert plates with silver forks.

Nutrition

Calories: 410kcalProtein: 4gFat: 28gFiber: 2g

Notes

Tip 1: Ensure your vegan cream cheese is at room temperature to avoid a lumpy filling.
Tip 2: Dip your knife in hot water and wipe it dry between each slice for perfect, clean cuts.
Keyword dairy-free tiramisu,plant-based cheesecake,Vegan Tiramisu Cheesecake

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