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