Easy Vegan Tiramisu

Make this easy, no-bake easy vegan tiramisu recipe. Instead of your typical egg and dairy mascarpone cream, opt for vegan mascarpone and trade ladyfingers for coffee-soaked vegan cookies. I made this all sorts of untraditional, but trust me, it's delish and as uncomplicated as can be!

This is not meant to be a super sweet dessert, but it is meant for those moments when you crave indulgence but are short on time and want a simple and convenient approach to dessert.

Growing up in a Cuban family, tiramisu wasn’t exactly a traditional dessert, but somehow it became a favorite at our gatherings. It made perfect sense - after all, we love our coffee! I remember being drawn to its creamy layers and that rich espresso flavor. It would show up at family gatherings, and before you knew it, tiramisu had found a place at our table, right alongside flan and tres leches.

This recipe may not be traditional, but it’s got all the classic flavors - just without the dairy, eggs, or judgment from your Italian grandmother. I really should call this 'Easy Vegan Tiramisu-ish'.

But don't worry, you'll still savor the coffee-infused layers of cookies and a homemade vegan mascarpone cream, dusted with a sprinkling of cocoa powder and chocolate, in this reinvented classic with just a few easy steps. It requires minimal time in the kitchen, and the rest is simply letting things chill in the fridge. It's also great to make ahead of time. But first...

About Tiramisu

I know, I know—why do bloggers have these "about" sections? I don't like them much either, but hey, here’s something I thought was interesting: It’s a relatively “young” Italian dessert from the 60s or 70s, packed with coffee-soaked ladyfingers, mascarpone, cocoa, and sometimes a dash of liquor—basically a mood booster in dessert form. It means “pick me up,” probably because it’s loaded with coffee and sugar to give you that sweet buzz.

“Tiramisu” is pronounced “tee-rah-mee-SOO” (put that Italian flair on the last syllable). It's perfect for holidays, date nights, or when you need an excuse to treat yourself.

Does This Vegan Tiramisu Taste Like Traditional Tiramisu?

You know I like to set expectations upfront, just like I do with my recipes for vegan Spanish paella, tempeh bacon, vegan jackfruit quesadillas, vegan chocolate fondue, and vegan jackfruit nachos, to name a few.

So here is the quick answer. No, you won’t completely fool everyone, but this vegan tiramisu still nails the essence of the classic.

Longer answer: With coffee-soaked vegan cookies instead of ladyfingers and a luscious vegan mascarpone, it hits all the right notes—rich, creamy, and indulgent. The familiar coffee-cocoa combo is there, but the slight twist makes it uniquely delicious while keeping it plant-based. It’s the kind of dessert that surprises and delights, even if it doesn’t exactly mimic the original. Let me know in the comments what you think of my analysis.

Ingredients

These are the ingredients you'll need in this comprehensive picture for both the vegan mascarpone and the tiramisu. See the recipe card for quantities.

Ingredient Notes

• Coffee: I buy a small bottle of the cold brew Starbucks coffee sold at the grocery store for convenience. You can use any strong brewed coffee but just make sure it is cooled before using.
• Cookies: I can’t seem to find vegan ladyfingers unless I make them from scratch, and I wanted this recipe to be easy. So, instead, you can use all sorts of vegan cookies. I often use Graham crackers (with no honey), Biscoff Cookies, or a vegan shortbread cookie like the Lorna Doone brand. If using the Graham crackers, make sure to make the dip in the coffee a quick soak, or they will get too soggy - still delicious but a little too soft. 
• Chocolate: I'm partial to the Lindt Oat Chocolate Bars. That's my Amazon affiliate link, but I don't expect you to want to buy 10 of them - it's just for reference. They are vegan and are sold in supermarkets and even convenience stores like CVS and Walgreens. Shaving the chocolate adds a special touch to the top.
• Whipped Topping: My go-to for a plant-based whipped topping is CocoWhip, which comes in a tub. You’ll usually find it in the freezer section, often near the frozen fruit and alongside traditional whipped topping tubs.

How To Make An Easy Vegan Tiramisu

Here is the process in pictures. See the recipe for details and more details on the dessert.

Step 1: Make the Vegan Mascarpone - Blend the softened cashews, the thick part of the coconut cream, maple syrup, lemon juice, and vanilla extract until smooth and creamy.

Step 2: Add Whipped Topping - Transfer the mascarpone to a bowl. Incorporate the whipped topping by gently folding it in. Refrigerate the mixture for about 2 hours.

Step 3: Prepare the Coffee Mixture - In a shallow dish, mix together brewed coffee, coffee liqueur (if using), and maple syrup to create the soaking liquid.

Step 4: Soak the Cookies - Briefly soak each cookie in the coffee mixture for 5-10 seconds. They should be damp but not soggy, as they will soften further under the mascarpone. Arrange a layer at the bottom of your serving dish, cutting them to fit if needed.

Step 5: Add Mascarpone - Spread ½ of the vegan mascarpone over the crackers.

Step 6: Repeat - Repeat the process with more layers of soaked graham crackers and vegan mascarpone, finishing with mascarpone on top.

Step 7: Add Cocoa - Dust the top layer with unsweetened cocoa powder using a fine sieve.

Step 8: Add Grated Chocolate - Add some grated vegan chocolate over it for extra flair. Refrigerate the assembled tiramisu for at least 2 hours, preferably overnight.

Equipment

I use a standard loaf pan like this one for this recipe. For full disclosure, this is an affiliate link, but it is not the exact one I have. Mine is a bit smaller (6 ¾ x 4 ½). It fits three Lorna Doone cookies perfectly across and four down. Any loaf pan will do.

I use a high-speed blender to make the mascarpone as smooth and creamy as possible. The tamper is my secret weapon, helping to push down the ingredients and ensure everything blends to a silky perfection.

Storage

Refrigeration: Place your tiramisu in an airtight container or tightly cover the dish with plastic wrap. Store it in the refrigerator for up to 3-4 days. The flavors will meld together even better as it sits, but make sure to consume it within this time for optimal freshness. Also, the longer it sits, the softer the cookies will get, especially thinner ones, so try to enjoy it within a few days for the best texture.

Freezing: If you want to freeze vegan tiramisu, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It can be frozen for up to 1 month. Before serving, let it thaw in the refrigerator for several hours or overnight.

Keep in mind that the texture of the vegan mascarpone may slightly change after freezing, but it should still taste delicious!

FAQS

More Delicious Vegan Desserts

What did you think?

Got a minute? I'd love for you to dive into the comments and rate this Easy Vegan Tiramisu. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

Recipe

Easy Vegan Tiramisu

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• Author: Regi Pearce
• Total Time: 4 hours 10 minutes
• Yield: 12 Servings 1x
• Diet: Vegan

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Description

This easy vegan tiramisu recipe captures the essence of the classic Italian treat with its rich coffee aroma and decadent layers. Plus, it's made with common ingredients for a hassle-free, quick dessert. 

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Ingredients

Units USM Scale 1x2x3x

For the Vegan Mascarpone

• 1 cup raw cashews, soaked overnight or quick-soaked (see notes)
• ½ cup full-fat coconut cream, refrigerated overnight (see notes)
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon of vanilla extract
• ¾ cup of plant-based whipped topping (like CocoWhip)

For the Tiramisu

• ½ cup strong brewed coffee or espresso, cooled (see note)
• 2 tablespoons of coffee liqueur (optional)
• 1 tablespoon of maple syrup
• box of store-bought graham crackers, shortbread cookies, or Biscoff cookies (see notes)
• unsweetened cocoa powder for dusting
• grated vegan chocolate for garnish

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Instructions

1. Make the Vegan Mascarpone: In a blender, combine soaked cashews, ½ cup of the solid cream from the top of the coconut cream can (leaving the watery part behind), maple syrup, lemon juice, and vanilla extract. You will need a tamper stick to push everything down. Blend until it's smooth and creamy. Transfer to a bowl and fold in the whipped topping gently. Refrigerate for about two hours. Remove from the fridge when you are ready to make the layers of the tiramisu.
2. Prepare the Coffee Mixture: In a small shallow dish, mix the brewed coffee, coffee liqueur or rum (if using), and maple syrup.
3. Dip the Cookies: Dip each cookie briefly in the coffee mixture. Depending on the thickness of the cookie, I suggest 5-10 seconds, if you want them soaked but not soggy.
4. Layer the Bottom: Layer-soaked crackers on the bottom of your serving dish. I use a loaf pan that is 6 ¾ x 4 ½ inches, but any loaf pan or similar-sized pan will do.
5. Add the Mascarpone: Spread half of the vegan mascarpone over the crackers and shake the dish to get it between the cracks. 
6. Build More Layers: Add another layer of soaked cookies and top with the mascarpone topping. You can double the number of cookies for a taller tiramisu, which is what I do when using Graham crackers. 
7. Dust and Chill: The last layer should be the mascarpone. Give it a good dusting of unsweetened cocoa powder and grate some chocolate over the top. Let it chill in the fridge for 2 hours.
8. Serve: To serve tiramisu after it’s chilled, slice it into squares or rectangles (ideally, along the cookies) and use a fork to carefully lift each piece, ensuring all the layers stay intact.

Equipment

Loaf Pan

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tamper

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Vitamix Blender

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Notes

For more ways to soak cashews that don't take overnight, see Guide to Soaking Cashews. 

I recommend refrigerating the can of coconut cream to separate the solid cream from the liquid easily. Freezing isn’t ideal, making the cream too hard to scoop out.

You can use many types of vegan cookies for this dessert. I often use Graham crackers (with no honey), Biscoff Cookies, or a vegan shortbread cookie like the Lorna Doone brand. If using the Graham crackers, make sure to make the dip in the coffee a quick soak, or they will get too soggy - still delicious but a little too soft. 

I don't drink coffee, so I buy a small bottle of the cold brew they sell at my local supermarket for convenience.

I'm partial to the Lindt Oat Chocolate Bars. They are vegan and are sold in supermarkets and even convenience stores like CVS and Walgreens. Shaving the chocolate adds a special touch to the top.

My go-to for a plant-based whipped topping is CocoWhip, which comes in a tub. You’ll usually find it in the freezer section, often near the frozen fruit and alongside traditional whipped topping tubs.

If you can’t find CocoWhip, it’s not essential, but it adds a light, fluffy texture to the mascarpone, which I really enjoy in this recipe. It also increases the volume, allowing for a thicker layer to spread. Without it, you’ll still need to refrigerate the mascarpone for a couple of hours, but the result will be a bit denser, and you’ll need to spread a thinner layer.

This recipe aims for a more traditional, less sweet dessert. But you may like to add more sweetness to the mascarpone mixture or opt for sweetened cocoa powder on top to satisfy your sweet cravings.

Nutritional info is only an estimate.

• Prep Time: 10 minutes
• Total Chilling: 4 hours
• Cook Time: 0 minutes
• Category: dessert
• Method: blender
• Cuisine: Italian-Inspired

Nutrition

• Serving Size:
• Calories: 4804
• Sugar: 206.7 g
• Sodium: 2495.8 mg
• Fat: 272 g
• Carbohydrates: 539.3 g
• Protein: 62.2 g
• Cholesterol: 68.9 mg

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