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Vegan Tiramisu Cheesecake

This vegan tiramisu cheesecake makes for an incredibly rich and decadent plant-based dessert that will impress all your friends.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Set Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 12 people
Calories: 250kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Bring all the ingredients to room temperature. Preheat the oven to 350F Lightly oil the inside of an 8 or 9-inch springform pan.
  • In a small bowl, combine the crumbs and as much of the melted butter as needed to moisten the crumbs when stirred with a fork. Press the crumb mixture evenly into the bottom and up the sides of the prepared pan. Bake for 5 minutes, then set aside to cool.
  • In a food processor, combine the cream cheese and tofu until smooth. Add the sugar, cornstarch, coffee, and brandy. Process until smooth.
  • Scrape the mixture evenly into the prepared crust. Bake on the center oven rack until firm, about 45 minutes. Turn off the oven and leave the cheesecake inside for 10 minutes. Remove from oven and set aside to cool to room temperature. When the cheesecake is completely cool, cover and refrigerate for at least several hours or up to overnight.
  • To serve, remove from the sides of the pan, using a knife to loosen it if necessary. Scatter the shaved chocolate over the top of the cheesecake, and cut into wedges.

Notes

I couldn't find vegan vanilla wafers so I used vegan shortbread cookies for the crust
Before topping with shaved chocolate, I dusted a layer of cocoa powder over the top for a stronger chocolate taste

Nutrition

Calories: 250kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Sodium: 203mg | Potassium: 15mg | Fiber: 2g | Sugar: 18g | Calcium: 66mg | Iron: 0.8mg