Vegan Gluten Free Cheesecake Recipe (Tiramisu)

Vegan Gluten Free Cheesecake Recipe

Today we are making a Vegan Gluten Free Cheesecake Recipe that’s tiramisu flavored! Tiramisu is a coffee flavored Italian dessert. It consists of ladyfingers (a type of biscuit) dipped in coffee, layered with a whipped cream mixture made of eggs, sugar and mascarpone cheese, then flavored with cocoa. For some reason, I could never get behind this dessert when everyone else would rave about the creamy layers of whip. Although I couldn’t do that with mascarpone cheese and egg (because not vegan), I did recreate a similar coffee, chocolate liquor and vanilla creme flavored layer cheesecake. My family LOVED this (I made it for Mother’s Day) and I hope you enjoy it just as much!

When it comes to gluten-free cheesecake, the main component is the crust which contains cookies or something with gluten. However, here we are using almond flour in replacement of any cookies!

In a basic vegan cheesecake recipe, the filling are usually made from vegan cream cheese, coconut milk or silken tofu. However, this cake is almost like a cheesecake. I didn’t use lemon juice with cashews to create the tanginess of a raw cheesecake, but I also didn’t use any form of cream cheese. It’s more a cross between the creaminess of a cheesecake and a layered raw cake (call it what you want, it’s delicious either way).

Why You’ll Love This Vegan Gluten Free Cheesecake Recipe

The Best of Both Worlds: This layered vegan dessert combines two common favorite desserts: tiramisu and cheesecake! It’s like a creamy cheesecake, but in tiramisu flavors and layers. It’s a unique dessert that will leave guests wow-ing at your next get together!

No Oven Required: This dairy-free cheesecake doesn’t require turning the oven on, a water bath or any special equipment! The cheesecake mixture is frozen in a cake pan and popped out of there when ready.

Substitutions: Crust

Almond Flour: You can also use almond meal, but it doesn’t have as buttery a taste as almond flour. This is the basis of the raw cookie crust, so the flavor of almond flour works great. However, you can try to use another raw nut, ground to a powder. For example, raw pecans, brazil nuts, macadamia nuts or cashews (unsoaked).

Medjool Dates: These are large, soft, caramel-like dates that don’t require soaking to blend. However, if you don’t have these type of dates, then soak your dates in boiling hot water for 30 minutes. Then drain the water before using to blend.

Make sure to really drain all the water out (even pat it dry with a paper towel), to avoid getting any water in. Otherwise, the filling will become icy when frozen. There are no substitutes for the dates here. The same substitutions apply for the crust as they do in the filling.

Substitutions: Chocolate Filling

Instant Espresso Powder: This is instant coffee powder, with nothing else (no sugar) added in. It dissolves when added to warm water. I used this in the filling to create a coffee flavor. There are no substitutions to this.

Unsweetened Chocolate: I used unsweetened baker’s chocolate, which can be found in the baking aisle of most grocery stores. You can also use a very dark chocolate bar (higher than 85% dark chocolate) or dark chocolate chips. These are usually not refined sugar free, since sugar is added into dark chocolate. However, it will add more sweetness into the recipe.

Molasses: This gives the recipe a warm yet sweet flavor. I used light molasses so the flavor was not too heavy. If you have a darker version of molasses, start with half this amount.

Substitutions: Creme Filling

If any ingredients overlap in the fillings, the same substitution notes apply!

Raw Cashew Nuts: Raw cashews are a great base for the creamy vegan cheesecake filling. You have to soak these overnight in room temperature water. However, if you have little time, add them to boiling water for 30 minutes (preferably an hour). There are no substitutions. Other nuts don’t create the same creaminess as cashews do here.

Oat Milk: You can use another creamy plant-based milk, such as soy milk, canned coconut milk (the creamiest option), almond milk or cashew milk. Oat milk was the most neutral-tasting milk for this recipe, so taste your milk beforehand. If you don’t like the aftertaste when drinking it cold, you won’t like it in the recipe!

Cacao Butter: This can be bought online or in a health food shop, as it may not be accessible in most grocery stores. Cacao butter is the base for all chocolate! Using just this by itself creates a rich flavor in the filling.

A substitute could be vegan white chocolate, if you are able to find it in chocolate bar or chips form. Otherwise, you can use vegan semisweet chocolate. The recipe wouldn’t be refined sugar then, and it would add more chocolate flavors to the recipe.

Vanilla Extract: Use freshly scraped vanilla beans instead of artificial extract for the best flavor. I used an alcohol-free Madagascar vanilla rather than a cheaper version with alcohol.

Agave Syrup: You can use 100% pure maple syrup instead. Choose a higher grade of maple syrup to avoid a heavy molasses flavor.

Troubleshooting

Why are my cashews not fully blended / why is the filling chunky?

• Make sure to use a high-speed blender with a very sharp blade, otherwise this can cause chunks of nuts to remain. Additionally, make sure to soak the cashews really well. I prefer to keep them overnight in water just to make sure they are fully softened.
• If you soaked your dates, make sure to pat all the water out of them before blending. Otherwise, the filling will become icy once frozen.

Vegan Gluten Free Cheesecake Recipe Notes

• Using a springform pan is my favorite way to make cakes and cheesecakes, since the sides come right off to serve.
• For best results, use a high-speed blender or food processor with a sharp blade. Otherwise, there may be cashew chunks remaining in the filling, and the cheesecake will not set.
• You can also make mini cheesecakes out of this recipe by using cupcake trays instead of a cake pan.
• Cut these into individual slices before freezing, so it is easier to take out one slice at a time!

More Dairy Free Recipes You’ll Love

Cookie Dough No Bake Cheesecake: This no bake recipe is a raw cheesecake with coconut milk and coconut cream to make the creamy filling. No vegan cream cheese required! You can even add Oreo cookies into the filling to make it double sweet – cookie dough & Oreo filling!

No Bake Lemon Raspberry Cheesecake Recipe: This is an easy vegan cheesecake recipe that uses lemon and fresh raspberries in a no bake, cashew-based cake!

Yellow Cake with Chocolate Frosting: No egg yolks in this birthday cake recipe – this vegan yellow cake is covered with a rich chocolate frosting and sprinkles!

Banoffee Pie in a Cup: Banoffee is toffee, bananas and whipped cream. This is a deconstructed banoffee pie in a cup!

Chocolate Rice Krispies: A chocolate take on the classic Rice Krispies treats, made vegan!

Raw Coconut Carrot Cake

If you make this Vegan Gluten Free Cheesecake Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!