Vegan tiramisu cheesecake


This delicious cheesecake is super decadent but still light and fluffy. The addition of coffee and alcohol makes it taste a little bit like tiramisu, but I thought it would be good to refresh the taste a little with some fresh raspberries. If, however, you are looking to get something that reminds more of the traditional Italian dessert, ditch the fruit and drizzle the base with some extra booze, then add another shot of espresso to the ‘cheese’ and I bet you won’t be disappointed.



For the base:

  • 150 oats
  • 100 walnuts
  • 50ml brandy/amaretto
  • 2 tbsp cocoa powder
  • 30ml maple syrup
  • 50ml strong coffee
  • a pinch of salt

For the ‘cheese’

  • 400g cashews (soaked for 4-6 hours)
  • 80ml maple syrup
  • 60ml strong coffee
  • 160ml tin coconut cream (just the thick top part)
  • 2 tbsp coconut oil, melted
  • a pinch of salt


  • cocoa powder
  • raspberries (optional)



  1. To make the base, put the oats and walnuts in a food processor or high-speed blender and blend until thick flour forms, then add the rest of the ingredients and blend until dough forms. It should have a wet consistency and be easy to form.
  2. Lay a bottom of a round 8-inch/20-cm cake tin with greaseproof paper and then press the dough firmly to the bottom, set aside.
  3. To make the ‘cheese’, drain the cashews and put them in a food processor/high-speed blender. Add the remaining ingredients and blend until smooth and creamy ‘cheese’ forms. This should take a good few minutes. When ready, spread the ‘cheese’ evenly on top on the base and put in the freezer for 30 min. Take out of the freezer and put in the fridge for at least 2 hours but preferably overnight. Before serving, dust with cocoa powder and decorate with fresh raspberries.






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