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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
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!)