Tiramisu Cheesecake

Tiramisu Cheesecake

Complete with lady fingers sponge cake soaked in kahlua and rum syrup to adorn the sides and vanilla sponge cake equally soaked for the base of this cheesecake, this cake is a really easy recipe to make since it is basically a “throw it all in a food processor and then bake it” method!

Tiramisu Cheesecake [Vegan]


For the Vanilla Sponge Cake:

  • 4 tablespoons Ground Flax Seeds
  • 10 tablespoons Hot Water
  • 1 cup Soy Milk
  • 2 teaspoons Vanilla Extract
  • 2 1/2 cups Cake Flour
  • 1 1/4 cup Granulated Sugar
  • 4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 12 tablespoons Vegan Butter

For the Cheesecake:

  • 2 packages of Vegan Cream Cheese
  • 2 tablespoons Vegan Butter almost melted
  • 1 cup Granulated Sugar
  • 2 tablespoons All Purpose Flour
  • 2 tablespoons Cornstarch
  • 1 teaspoon Lactic Acid or Apple Cider Vinegar
  • 1/2 teaspoon Salt
  • 1 cup Soy Milk
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons Kahlua

For the Soaking Sryup:

  • 1/2 cup Sugar
  • 1/2 cup Water
  • 2 teaspoons Instant Coffee granules
  • 1/4 cup Kahlua
  • 2 tablespoons Rum


  1. To make the cake combine the flax meal with the hot water and let stand for about 5 minutes to thicken.
  2. Add the vanilla to the soy milk.
  3. Sift the flour with the baking powder and salt.
  4. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed.
  5. Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly.
  6. Add about 1/3 of the flour to the creamed mixture then add half of the soy milk.
  7. Add another 1/3 of the flour and then the remaining soy milk.
  8. Add the last amount of flour and mix just to combine evenly.
  9. Fill 2 7-inch cake pans with about 1 1/2 cups of batter and then pipe about 3 tablespoons of batter into each cavity of a ladyfingers pan (you will have enough batter to make 24 ladyfingers in the pan) and bake in a preheated 350°F oven for 15 minutes for the ladyfingers and about 25 minutes for the cake layers or until they are springy to the touch when you gently press the centers
  10. Next prepare the cheesecake batter by combining all the ingredients together in a food processor and process smooth.
  11. Bake in a greased and parchment paper lined 7-inch cake pan in a water bath for 1 hour at 350°F.
  12. After 1 hour turn the oven off but leave the cake inside to cool for another hour.
  13. Remove from the oven to cool completely then refrigerate overnight to set to firm.
  14. Prepare the tiramisu syrup by combining the sugar and water together in a small sauce pot and bring to a rolling boil.
  15. Remove from the heat and add the instant coffee granules and the rum & kahlua, cool to cold, refrigerate until needed.
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