When Momma saw a tiramisu layer cake at Costco the other day, she was tempted to put it in our cart… But I stopped her. I wasn’t being a rebellious control-freak; I just really needed a reason to make something for you guys, and share with y’all the recipe. A creamy and luscious filling paired with a bit of crunch from the crust, this Vegan Tiramisu Cheesecake will make anyone swoon in utter bliss. 
This is delizioso. Even deliziosissima. For our Italian readers, please correct me that’s incorrect, because it is most likely so. Blame Google and my Not-So-Italian heritage. Traditional tiramisu is made with lady fingers dipped in coffee and liqueur, layered with a creamy mixture of egg yolks, sugar, heavy cream, and mascarpone cheese, then finished off with a dusting of cocoa. Although I cannot say the traditional creamy tiramisu is any less flavourful than my vegan version, I must say my version isn’t any less indulgent and sinful. The best thing about this recipe is that it is completely plant-based and good for your system, which means you can indulge until satisfied. Talk about the best of both worlds, eh? 
The trick to getting the perfect cheesecake texture with cashews is to soak the nights overnight, or at least for 6 hours. If you are in a hurry, use boiling water to soak (but the nuts can lose some of their beneficial enzymes). You will be surprised how much water nuts can soak up! 
- CRUST
- 1 cup almond meal
- 2 tbsp coconut flour
- 2 tbsp coconut oil, melted
- 3-4 tbsp brewed espresso
- LADY FINGERS
- ¾ cup coconut flour
- 5 tbsp coconut oil
- 3 tbsp maple syrup
- 2 tsp blackstrap molasses
- 3 tbsp sucanat
- 2 tbsp brewed espresso
- CREAM LAYER
- 2¾ cups cashews, soaked overnight and patted dry
- ¼ cup maple syrup
- ½ cup coconut cream (scooped out from one chilled can of coconut milk; must be chilled before opening)
- ½ cup coconut oil
- ¼ tsp hazelnut extract
- 1 tsp vanilla extract
- ¼ tsp rum extract
- 3 tbsp sucanat
- COFFEE SYRUP
- ½ cup brewed espresso
- 2 tbsp rum
- 1 tbsp kahlua
- GARNISH
- 2 tbsp cocoa
- 1 tsp espresso powder
- Preheat oven to 350 degrees F.
- For the crust, mix all the ingredients in a medium bowl until a dough forms. Press the dough into a cake pan. Bake in preheated oven for 30 minutes. Allow the crust to cool completely before assembly.
- For the lady fingers, combine all ingredients in the same bowl you used earlier. Shape the cookies with your hands into the shape of traditional lady fingers (or any shape you desire). Bake in preheated oven for 10-15 minutes. Let rest until completely cool before assembly.
- For the cream mixture, add in cashews and maple syrup in the food processor or high-powered blender. Pulse until mixture resembles a thick cream. Scoop out the coconut cream from the chilled can of coconut milk. Save the coconut water underneath for another coconutty recipe. Add in the coconut cream, hazelnut, vanilla, and rum extract. Give the food processor another whirl. Then, add in the coconut oil and sucanat.
- For the coffee syrup, combine the espresso, rum and kahlua together and mix with a spoon.
- For the assembly, pour ½ of the cream mixture into the crust. Dip ladyfingers into the coffee syrup for about 10 second before layering onto the cream mixture. Repeat until all the lady fingers have been dunked and layered. Pour on the rest of the cream mixture. Spread evenly with a plastic spatula, then sift cocoa and espresso powder onto your finished product.
- Chill in fridge for at least 3 hours before eating.
Blackstrap molasses can be substituted with brown rice syrup, or honey for a non-vegan version.
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