Baking, Desserts, Vegan, Vegetarian

Raw Tiramisu Cheesecakes

Cooking method:

  • Prep Time: 20 mins
  • Total time: 3h 20 mins
  • Skill Easy
  • Serves 6 people

Raw Tiramisu Cheesecakes

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Nuts


For the base

  • 50g nuts
  • 50g rolled oats
  • 2 tbsp cacao or cocoa powder
  • 2 tbsp maple syrup
  • 1 tbsp nut butter
  • 1 tsp cinnamon

For the vanilla layer

  • 1 x can coconut milk
  • 200g cashews, soaked in water overnight
  • 6 tbsp maple syrup
  • Juice of 1/2 lemon
  • 1 tsp vanilla extract

For the coffee layer

  • 2 tbsp cacao or cocoa powder
  • 1 tbsp ground coffee
  • Dark chocolate, to drizzle over

Cooking mode

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  • Step 1

    Place the ingredients into your blender and whizz up until broken down and the mixture sticks together. 

  • Step 2

    Press between a 6-hole muffin tin (silicone is best) to fill ⅓ full. Press down with your fingers and set aside. 

  • Step 3

    Place the coconut milk, drained cashews, maple syrup, lemon juice and vanilla into a food processor and blend well until quite thick and smooth. Keep half the mixture aside. 

  • Step 4

    Spoon the vanilla mixture on top of each base and to fill another ⅓. Freeze for 1 hour to set. 

  • Step 5

    Mix in the cacao or cocoa powder and coffee into the remaining mixture then spoon this over the top of each to fill to the top. Smooth out evenly and freeze for 2 hours. 

  • Step 6

    When ready to serve, remove from the freezer 10 minutes beforehand and drizzle with melted chocolate. Sprinkle over some cacao nibs and enjoy!