Cookie Tiramisu Cheesecake (Vegan, Gluten-free)
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!
Ingredients
Cookie base
- 1 box simple mills crunchy chocolate chip cookies *or other crunchy cookie
- 3 tbsp 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