Tiramisu Cheesecake (Vegan + GF)

Tiramisu Cheesecake (vegan and gluten-free) - Shupe's Soups

 

Grab your blender! That is all you need for this plant-based tiramisu cheesecake. This recipe calls for making 1 (9-inch) cheesecake in a springform pan but don’t worry if you don’t have one just use a muffin tin (or two) to make individual cheesecakes. Pro-tip: cut parchment paper into strips and place under the crust layer when using a muffin tin. Make sure the paper is sticking out from the cheesecake. When ready to eat, just pull on the paper sticking out and they will easily pop out.

Unlike, most no-bake cheesecakes this one doesn’t have to be kept frozen. It will hold up in the refrigerator- in fact it will be the perfect texture. The cheesecake will also stay together at room temperature for an hour or two (just not on hot summer days).

 

Tiramisu Cheesecake (vegan and gluten-free) - Shupe's Soups

Tiramisu Cheesecake
vegan + gf

makes 1 (9-inch) cheesecake

CRUST
1/2 cup gluten-free oats
1/2 cup walnuts
1 cup dates
1/2 tsp instant coffee
1/4 tsp sea salt

FILLING
1 cup raw cashews
1/2 cup dried unsweetened coconut
1 tsp vanilla extract
1/3 cup maple syrup
1/2 + 1/4 cup full-fat coconut milk
1/4 tsp sea salt
3 Tbsp coconut oil
1 Tbsp lemon juice
1 tsp instant coffee granules
2 tbsp  coffee liqueur

GARNISH
cacao powder, for dusting
2 tbsp cacao nibs for sprinkling
CRUST
1. In a food processor, grind walnut, oats, salt, and instant coffee until a coarse flour. Add dates and process until dates are smooth and mixture forms a ball.
2. Line a 9-inch spring form pan with wax or parchment paper. Press crust into pan and press down evenly. Place in freezer.
FILLING
3. Soak cashews and coconut in boiling hot water for 20 minutes. Drain water and add cashews and coconuts to a high-speed blender.
4. Add remaining filling ingredients to blender blend until completely smooth. Taste and adjust flavors as desired.
5. Pour filling on top of crust and smooth. Place in freezer for 4 hours or overnight
6. Serve frozen or straight from the refrigerator. Garnish with cacao powder and nibs before serving.

 

Tiramisu Cheesecake (vegan and gluten-free) - Shupe's Soups

 

If you try this recipe, let me know! Leave a comment,  and don’t forget to tag a picture #shupessoups on Instagram. I am excited to hear from you. Happy cooking!

xoxo
Mo

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16 Comments

  1. nicole
    June 14, 2016 / 2:41 am

    It is the first time I see such a delicious vegan cake! Love it!

    • morgan
      June 20, 2016 / 8:44 pm

      Hi Nicole, It really is a great cake – I hope you get a chance to try it!
      xoxo
      Mo

    • morgan
      June 20, 2016 / 8:45 pm

      Thanks Kasee! Let me know what you think when you get a chance to try it!
      xoxo Mo

    • morgan
      June 20, 2016 / 8:46 pm

      Hi Catrin! Let me know what you think when you get a chance to try it!
      xoxo Mo

  2. June 20, 2016 / 7:26 am

    Yum! I love the idea of using cashew nuts – i bet that makes it taste very smooth and creamy. Must try it!

    • morgan
      June 20, 2016 / 8:47 pm

      Hi Hannah,
      The cashews make it super smooth and creamy. You won’t even miss the real cheese.
      xoxo Mo

  3. soniya Saluja
    June 20, 2016 / 11:10 am

    This looks so yum.. Need to give this a try ASAP 😀

    • morgan
      June 20, 2016 / 8:47 pm

      Hi Soniya, Hope you get a chance to try it. You won’t regret it!
      xoxo Mo

  4. June 20, 2016 / 11:42 am

    It looks very appetizing, sweet tooth will appreciate!

    • morgan
      June 20, 2016 / 8:48 pm

      Hi Klauss, Yes any sweet tooths in your life will love it!
      xoxo Mo

  5. Bree Hogan
    June 21, 2016 / 4:30 am

    Vegan cheesecakes are the best! I’m going to make this for my hubby as he loves tiramisu.

    • morgan
      June 21, 2016 / 4:47 am

      Ah-mazing Bree! I hope you both enjoy it!
      xoxo Mo

  6. Susan york
    July 26, 2016 / 11:41 am

    Just made this. Morgan, it’s fantastic. Everyone loved it. Thanks for all the recipes. Susan

    • August 2, 2016 / 4:20 am

      Thanks Susan, I am so glad you liked it! I will be posting another cheesecake recipe later this month. Stay tuned!

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