Description
Vegan Tiramisu Cheesecake is a creamy, indulgent dessert that captures the essence of the classic Italian treat without dairy. With a crunchy almond crust, luscious coconut cream filling, and rich espresso flavor, this no-bake cheesecake is perfect for any occasion—whether it’s a celebration or a cozy night in. Delight your guests and satisfy your sweet tooth with this elegant vegan twist on a beloved favorite.
Ingredients
Scale
- 1 cup almond flour
- 1 cup Medjool dates (pitted)
- 1 cup full-fat coconut cream
- 2 tbsp espresso powder
- 1/4 cup cacao powder
- Dark chocolate shavings (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Blend almond flour and Medjool dates in a food processor until crumbly yet sticky. Press into the bottom of a springform pan.
- In a mixing bowl, whisk together coconut cream, espresso powder, cacao powder, and vanilla extract until smooth.
- Spread half of the filling over the crust and drizzle with brewed espresso. Add another layer of filling on top.
- Cover and refrigerate for at least four hours or overnight.
- Before serving, remove from the pan, top with dark chocolate shavings, slice, and enjoy!
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 270
- Sugar: 16g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg