This Cookie Tiramisu Cheesecake a healthy twist on a classic Italian dessert! Creamy espresso & cacao-infused cashew cream, crispy chocolate chip cookies, topped with a chocolate shell make this Chocolate Chip Cookie Tiramisu irresistible. It’s gluten-free, vegan, and refined sugar-free, yet still delivers all the creamy, coffee-infused decadence of traditional tiramisu. Best part? It’s effortless!
the best healthy tiramisu
I’ve been dying to share this recipe! Every year for my birthday I make a raw vegan tiramisu cheesecake and recently decided to try to make it even more like a classic Tiramisu by adding in some coffee-soaked cookies. Honestly, I can’t believe I haven’t shared it on my blog. I think because I used store-bought cookies, I thought that it wasn’t worth sharing because it wasn’t truly “from-scratch”. But ya know, sometimes we need some shortcuts and the store-bought cookies make this dessert even more delicious!
If you love classic Italian desserts but follow a restricted diet, or are just looking for a more wholesome option, you’re going to fall in love with this healthier chocolate chip cookie tiramisu! Think.. espresso-infused chocolate chip cookies layered with a luscious creamy, mascarpone-like cashew cream, and topped with a chocolate shell. This is easily my favorite refined sugar-free dessert! This tiramisù is also ideal for entertaining because it’s super simple to prepare and is best made in advance!
Video – how to make cookie tiramisu Cheesecake
Dairy-free Tiramisu without mascarpone
Vegan tiramisu can be hard to come by, but i’m convinced everyone looking for those classic Tiramisu flavors and textures will adore this cookie tiramisu! Instead of using Mascarpone cream, we use a cashew-based cream. It creates a texture similar to a no-bake, raw vegan cheesecake (my favorite dessert, ever!). It’s incredibly easy to make – just blend!
gluten-free tiramisu – Substitute for ladyfingers
This Tiramisu recipe is made gluten-free thanks to the Simple Mills crunchy cookies. I have an unhealthy obsession with these-they remind me of the classic crunchy Chips Ahoy cookies. They work perfectly in this recipe, as they’re vegan and paleo-friendly and create that ladyfinger-like texture when soaked in coffee. Dare I say this version is even better than when made with ladyfingers.
Why You’ll Love This chocolate chip Cookie Tiramisu
- Dietary-friendly: Completely gluten-free, dairy-free, grain-free, and refined sugar-free! This Tiramisu recipe is made without cream or mascarpone while still delivering all that Tiramisu goodness.
- Sweetened naturally.
- Uses allergy-friendly, paleo, and vegan cookies (although you can use your favorite crunchy cookies!)
- No baking required!
- Perfect as a make-ahead dessert and for get-togethers!
Whether you’re vegan, paleo, or just trying to eat cleaner, this is the perfect healthy tiramisu alternative.
How to make healthy, dairy-free tiramisu
Full recipe is in the recipe card at the bottom of the post!
Ingredients You’ll Need
For the Cookie Layer
- 1 package Simple Mills crunchy chocolate chip cookies
- Strong brewed coffee or espresso (cooled)
- vanilla extract
For the Cream Layer:
- raw cashews
- full-fat coconut cream
- maple syrup
- lemon juice
- vanilla extract
- Pinch of sea salt
- Cacao powder
chocolate topping:
- Chocolate chips, of choice: Use your favorite chocolate! These are a great sugar-free option.
Instructions
- Make the cookie Base
- Drain the soaked cashews and add them to a high-speed blender. Combine with coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Set aside.
- Prep Your Cashew Cream
- Drain the soaked cashews and add them to a high-speed blender. Combine with coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Set aside.
- Dip the Cookies
- Mix brewed coffee with vanilla. Quickly dip each cookie into the coffee mixture—don’t over soak—and place on top of the cashew cream.
- Layer the Cacao Cream
- Add the cacao powder and espresso to the remaining cashew cream in the blender, blending again until smooth. Then pour over the cookie layer. Place in the freezer for an hour or two until it’s firm enough to pour the chocolate over.
- Chocolate & chill
- Add the chocolate and coconut oil to a bowl and heat in the microwave for 30 second increments, stirring between each until smooth. Alternatively you can use the double-boiler method.
- Pour the chocolate over the chocolate cashew cream layer, spread it out even. You can tilt the pan to evenly disburse it. Freeze for at least 4 hours or overnight. Before serving, top with sea salt and crumbled cookies!
Pro Tips for Perfect Cookie Tiramisu
- Cookie Choice: Look for grain-free or almond flour cookies for the best texture. It’s important to use crispy cookies – just watch the soak time.
- Lew thaw 5-10 minutes before enjoying. Because this is a no-bake cheesecake, it needs to be stored in the freezer. Letting it thaw a few minutes before enjoying create the creamiest texture!
Storing cookie tiramisu
I prefer this cookie tiramisu out of the freezer, as it’s meant to be a little cross between a cheesecake and tiramisu. It’s great if you let it thaw for 10 or so minutes prior to eating for the creamiest texture!
More healthy dessert recipes to try
- Frozen protein S’mores
- Healthy no-bake cookie dough bars
- No-bake carrot cake slice
- Healthy rice crispy treats without marshmallows
- No bake peanut butter oatmeal fudge bars
- Healthy vegan fudge bites
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below! Tag me in your creations on Instagram @danishealthyeats!
Cookie Tiramisu Cheesecake (Vegan, Gluten-free)
Ingredients
Cookie base
- 1 box simple mills crunchy chocolate chip cookies *or other crunchy cookie
- 1/4 cup coconut oil, melted
Cream layer
- 1 1/2 cups raw cashews
- 1/3 cup coconut cream from a can of full-fat coconut milk *the solid cream part
- 2 tbsp melted coconut oil
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract & pinch of sea salt
- 3 tbsp cacao powder *for chocolate cream layer
- 2 tbsp espresso or strong brewed coffee *for chocolate cream layer
Cookie layer
- 1 box simple mills crunchy chocolate chip cookies
- 1/3 cups strong brewed coffee or espresso
- 1 tsp vanilla extract
Chocolate topping
- 1 cup chocolate chips
- 1 tbsp coconut oil, melted
- flakey sea salt or crushed cookies for topping
Instructions
Cookie base layer
- Add the package of cookies along with 3 tbsp melted coconut oil to a food processor. Process until a sand-like texture forms. Press the mixture into the bottom of a 7" spring form pan or lined cake pan.
Cashew cream layer
- If you don't have a super strong blender, soak the cashews prior to blending. Bring a pot of water to a boil, then remove from heat. Add cashews and let soak for 20-30 minutes.
- Drain the soaked cashews and add them to a high-speed blender. Combine with coconut cream, oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
- Pour half of the mixture over the cookie base, saving the second half in the blender.
Coffee-soaked Cookie layer
- Add the espresso or strong brewed coffee to a small bowl with the vanilla. Quickly dip each cookie into the coffee, ensuring the entire cookie is soaked. Then place over top of the cashew cream layer. Repeat, creating a layer of cookies covering the cashew layer.
Cacao cashew cream layer
- To the blender with the remaining cashew cream, add the cacao and espresso. Blend until smooth, then pour over the cookies, spreading it out even. Place in the freezer for an hour or two until it's' firmed up enough to pour the chocolate over.
Chocolate topping
- Add the chocolate and coconut oil to a bowl and heat in the microwave for 30 second increments, stirring between each until smooth. Alteratively you can use the double-boiler method.
- Pour the chocolate over the chocolate cashew cream layer, spread it out even. You can tilt the pan to evenly disburse it.
- Place back in the freezer for a few hours to allow it to fully firm up before cutting into slices.
- Store leftovers in an air-tight container in the freezer. Let thaw a few minutes before eating!
Video
Notes
Pro Tips for Perfect Cookie Tiramisu
- Cookie Choice: Look for grain-free or almond flour cookies for the best texture. It’s important to use crispy cookies – just watch the soak time.
- Lew thaw 5-10 minutes before enjoying. Because this is a no-bake cheesecake, it needs to be stored in the freezer. Letting it thaw a few minutes before enjoying create the creamiest texture
hands down my favorite dessert recipe I’ve ever tried!
Hi Remi! So happy to hear this – absolutely makes my day!
For the cookie base, the ingredients say 1/4 cup coconut oil but that instructions say 3 tbsp coconut oil, which is correct?
Hi Sarah! Sorry for the confusion – not sure how I missed that! It’s 3 tbsp. (:
So, this was amazing. Mine was really flat though…I used a 9 in spring form. What did you use to make it taller?
Hi Shanelle! Oh no, I think that may have been too big. I used a 7″ pan (I’ll note that in the actual post as well!). I’m so, so happy you liked it (so sorry it turned out flat!).