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Spectacular vegan tiramisu cheesecake: a double-decker delight with espresso and rum

Spectacular vegan tiramisu cheesecake: a double-decker delight with espresso and rum

This vegan tiramisu cheesecake is a masterpiece of layered flavors, blending the classic elements of tiramisu with the richness of a cheesecake. It features a crisp cookie crust, two distinct layers of creamy toppings, one infused with coffee and cocoa and the other with vanilla and rum, topped with lush vegan whipped cream and a dusting of cocoa powder. cocoa. This dessert is not only a visual treat, but also a fusion of textures and tastes that perfectly mimics the traditional Italian favorite in an entirely plant-based form.

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Why you'll love it:

Every component of this cheesecake has been carefully crafted to ensure a luxurious dining experience. The espresso enhances the deep flavor of the coffee, while the rum adds a subtle heat that complements the creamy texture of the cashew toppings. The result is a sophisticated dessert, both indulgent and refreshing. It's vegan and perfect for anyone looking for a decadent treat without any animal products.

Perfect occasion:

This tiramisu cheesecake is ideal for celebrations such as birthdays, anniversaries or any special occasion where you want to impress your guests. It's also great for holiday get-togethers or as a special weekend gift. The elegant presentation and exquisite flavors make this a standout dessert for any dinner party.

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Decorating Tips:

For an extra touch of elegance, consider piping the whipped cream on top in decorative swirls or rosettes before sprinkling with cocoa powder. replaces the word nice with emptyp with chocolate shavings or vegan dark chocolate shavings, and maybe a few espresso beans for an extra coffee kick. Serve each slice with a sprig of mint or a dusting of powdered sugar for a visually stunning presentation.

Ingredients:

  • 10 vegan boudoirs
  • 100 ml of espresso or strong coffee
  • 30 ml of rum or alternative
  • 200g vegan digestives or graham crackers
  • 90g block vegan butter
  • 400 g soaked cashew nuts
  • 600g vegan cream cheese
  • 240 g vegan Greek yogurt or vegan mascarpone
  • 160 g of powdered sugar
  • 120g vegan block butter or alternative
  • 4 teaspoons of lemon juice
  • 60 ml of espresso or strong coffee
  • 1 tablespoon of cocoa powder
  • 1 tablespoon of rum or alternative
  • 2 teaspoons of vanilla extract
  • 200 ml thick vegan whipped cream
  • 20 g cocoa powder
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Instructions:

  1. Preparation:
    • Prepare vegan boudoirs and vegan mascarpone up to 2 days in advance. Soak the cashews.
  2. Crust:
    • Grind the cookies into fine crumbs, toss them with butter and press them into the bottom of a lined 8-inch cake pan. Brush with a little espresso.
  3. Coffee and cocoa topping:
    • Mix cashews, half the cream cheese, yogurt, half the powdered sugar, butter, lemon juice, espresso and cocoa until smooth. Pour over crust and refrigerate for 1 hour.
  4. Overlay:
    • Briefly dip each boudoir in a bath of espresso and place it on the layer of set coffee.
  5. Vanilla rum garnish:
    • Mix remaining cashews, cream cheese, yogurt, sugar, butter, lemon juice, espresso, rum and vanilla until smooth. Pour over the ladyfingers and refrigerate overnight.
  6. Trim:
    • Whip the cream into stiff peaks, spread it over the set cheesecake and sprinkle with cocoa powder.
  7. Final touches:
    • Carefully remove from the pan and remove the parchment paper. Smooth the edges if necessary.
  8. Storage:
    • Store in the refrigerator in an airtight container or freeze for longer storage.

Enjoy this divine Vegan Tiramisu Cheesecake, where each layer reveals its own unique blend of flavors and textures!

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