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


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


  1. 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.

  2. 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.

  3. Line a loaf pan with cling film. Pour the dark mixture in first and even it out. Freeze for 20 - 30 mins.

  4. Pour the mascarpone mixture on top and even it out. Dust with unsweetened cocoa powder on top and freeze for 2 hours or longer.

  5. Then slice and store in the fridge. No need to keep these in the freezer.

Recipe Notes