Name: Vegan Tiramisu Cheesecake
Prep time: 15 min
Total time: 15 min
Ingredients: 90 g cashew nuts; 2 tbsp stevia; 125 almond milk (1/2 cup); 1/4 tsp vinegar; 1 tsp lemon juice; 60 g coconut oil; 1/4 tsp orange zest (optional); 3 drops almond essence; 1/4 tsp salt; 60 g cashews; 35 g rolled oats; 3 drops rum aroma; 125 ml almond milk (1/2 cup); 1 tsp instant coffee; 1/4 tsp salt; 1 tbsp stevia; 3 tbsp cocoa powder; 40 g coconut oil

Dieser Beitrag ist auch verfügbar auf: Deutsch (German)

Looking for vegan no-bake cheesecake recipes? Look no further than these delicious and easy Tiramisu Cheesecake Bars made with cashew nuts.

So, I’ve been back home in Merida for a bit over two weeks and could not love it more. Living in a hot country kinda changed my pattern of eating though.

While I normally practice 16:8 intermittent fasting in Canada I just cannot keep to any schedule here.

My day-to-day is more unpredictable than ever and I find it extremely hard to eat anything proper during the day as the heat just totally kills my appetite.

Little sweet nutrient-dense snacks like these vegan no-bake cheesecake bars come in super handy.

Reasons to love this vegan no-bake cheesecake bars recipe:

They are packed with plant-based protein and healthy fats.
SO EASY! You pretty much dump your ingredients into a blender and pulse. There, you just made dessert.
These no-bake cheesecake bars have all the flavor of tiramisu without the alcohol, the dairy, the sugar!

I make these vegan tiramisu cheesecake bars in a loaf pan and cut them into mini-squares but you could also double the recipe and make big bars!

Just keep in mind that the recipe is really only enough to fill a small loaf pan. You could also double the mascarpone layer and leave the cocoa layer thin.

Tips for making vegan no-bake cheesecakes

I know, the vinegar part in the vegan mascarpone filling sounds super strange and a bit scary. Trust me, you can’t make it out but it adds that bit of tang that gives it a more dairy-like taste.
Make sure you soak your nuts properly! I do this overnight in the fridge but you might want to speed things up and just pour some hot water on top. Let it sit for 15 minutes and you are golden!
I use a high-speed blender for this recipe – a Vitamix is top-notch.

Variations on this vegan no-bake tiramisu cheesecake recipe:

You can make this vegan no-bake cheesecake recipe with instant coffee powder or instant espresso powder. Alternatively, use brewed coffee, but make it strong and use it instead of almond milk.
You can use oat flour instead of rolled oats. The oats make the dark layer a bit more cakey and firmer in texture than the white layer.
I made these in a loaf pan but you could use a muffins tin, lining the molds with 2 strips of parchment paper, as I did in my vegan pistachio cheesecakes.

If you like these vegan no-bake cheesecake bars, you should also check out my Vegan Nanaimo Bars and my Vegan Lemon Tart recipe.

★ Did you make and love this vegan no-bake cheesecake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Tiramisu vegan no-bake cheesecake bars stacked

Vegan Tiramisu Cheesecake

Looking for vegan no-bake cheesecake recipes? Look no further than these delicious and easy gluten-free and sugar-free Tiramisu Cheesecake Bars!

Course Dessert

Cuisine #Vegan, American

Keyword Tiramisu cheesecake recipe, vegan cashew cheesecake bars, vegan cheesecake recipe

Prep Time 15 minutes

Chilling 3 hours

Total Time 15 minutes

Servings 9 servings

Calories 450 kcal

Author Kiki Johnson

Ingredients

Mascarpone Filling

90 g cashew nuts
2 tbsp stevia
125 almond milk 1/2 cup
1/4 tsp vinegar
1 tsp lemon juice
60 g coconut oil
1/4 tsp orange zest optional
3 drops almond essence
1/4 tsp salt

Cacao Filling

60 g cashews
35 g rolled oats
3 drops rum aroma
125 ml almond milk 1/2 cup
1 tsp instant coffee
1/4 tsp salt
1 tbsp stevia
3 tbsp cocoa powder
40 g coconut oil

Instructions

Blend all ingredients for the mascarpone filling until smooth and silky. Taste and adjust to your taste by adding more salt, lemon juice or stevia. Transfer the mix to a bowl.
Now, (without cleaning the blender - don't waste that good stuff) blend the cocoa filling until smooth. Blend for a minute or so, until very smooth.
Now, taste some of the batter and add some more sweetness if you like. I made the mascarpone layer sweeter and left the chocolate layer slightly tart to that it balances out.
Line a loaf pan with cling film. Pour the dark mixture in first and even it out. Freeze for 20 - 30 mins.
Pour the mascarpone mixture on top and even it out. Dust with unsweetened cocoa powder on top and freeze for 2 hours or longer.
Then slice and store in the fridge. No need to keep these in the freezer.

Recipe Notes

I know, the vinegar part in the vegan mascarpone filling sounds super strange and a bit scary. Trust me, you can't make it out but it adds that bit of tang that gives it a more dairy-like taste.
Make sure you soak your nuts properly! I do this overnight in the fridge but you might want to speed things up and just pour some hot water on top. Let it sit for 15 minutes and you are golden!
I use a high-speed blender for this recipe - a Vitamix is top-notch.