Tiramisu Cheesecake – dairy-free recipe

Tiramisu cheesecake – sounds nice doesn’t it? This rather tempting and very easy recipe has none of the eggs and dairy you’d find in a traditional tiramisu, but you still get all the flavour.

The idea of a tiramisu cheesecake just came to me the other day – why not get all the flavour of a tiramisu with none of the faff with this super easy no-bake cheesecake?

If tiramisu cheesecake isn’t a thing then it really should be; the coffee soaked biscuit base gives caffeine doused lady fingers vibes and the creamy cheesecake layer, topped with a dramatic dusting of cocoa powder makes this taste just like a tiramisu.

In fact, tiramisu cheesecake may be even better than the original (in my mind at least) because tiramisu can be a bit too creamy for my liking. The use of cream cheese instead of just cream gives a lighter, tangier taste and i think makes a spectacular cheesecake. I haven’t added any of the Marsala you’d often find in a traditional cheesecake, but if you’d like to, just add 1 tsp to the espresso that you’ll use to soak the biscuit base.

Also, this cheesecake uses just 6 or 7 basic ingredients, so as long as you have some dairy-free cream cheese in the fridge you should be able to whip up this fantastic dessert. I use dairy-free cream cheese for this recipe but if you can eat dairy then it would work equally with dairy based cream cheese.

This is a no bake dessert and you can make it from start to finish in about 15 minutes. It is possible to serve this cheesecake immediately but if possible i’d advise letting it sit in the fridge for at least an hour to both firm up and for the flavours to develop. So if you’re in need of an emergency, quick but very yummy dessert then this may well be the one for you!

lucylox

Tiramisu Cheesecake -dairy-free

A vegan cheesecake variation on the classic Tiramisu which is just as delicious as you'd imagine

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Prep Time 15 minutes mins

Servings: 6

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

• 100 g plain vegan biscuits I used M&S Digestives
• 45 g dairy-free margarine
• 2 tbsp freshly brewed espresso
• 200 g dairy-free cream cheese
• 45 g icing sugar (45g)
• 1 tsp vanilla extract optional
• 1 tsp cocoa powder

Equipment

• 1 20cm springform cake tin

Method

 

1. Crush the biscuits to a fine crumb
2. Melt the margarine and pour into the crushed biscuits. Mix well and then press into the base of the cake tin
3. Drizzle the espresso over the biscuit base
4. Whisk together the cream cheese, icing sugar and vanilla (if using) until nice and smooth
5. Spread over the top of the biscuit base. I like to make a swirl type pattern on top to make the the cocoa look more dramatic
6. Dust with the cocoa powder and then place in the fridge to firm up (or serve staright away if you can't wait!)