Vegan Tiramisu Cheesecake with Espresso and Cocoa

This vegan tiramisu cheesecake is a layered baked dessert that you chill before serving. Layers in this recipe include crust and filling layers, topped with a whipped layer and a chocolate layer. The final dessert includes clearly defined layers, including a coffee-flavored biscuit crust and filling. I insert an espresso bean into the center of the cheesecake just before serving.

I bake my 9-inch springform pan with parchment paper and pulse the crust ingredients in a food processor until they form sand-sized crumbs. I use the bottom of a glass to press the crust so it's even; otherwise, the crust may not be even. I freeze it for 15 minutes before adding the espresso layer to help firm it up before adding the filling.

Vegan cream cheese at room temperature is the ingredient I don't replace. I beat it for 3 minutes, then add sugar and gradually add refined coconut oil and espresso and vanilla. The batter will change color as you add espresso. Cold cream cheese will clump, and unrefined coconut oil will give a coconut flavor that will interfere with the espresso flavor.

Once the custard has cooled, I whip the dairy-free topping in a cold container until firm and add a layer of whipped topping to the custard. I dust the whipped topping with cocoa powder through a fine-mesh strainer. Add a whole roasted coffee bean to the center of the dessert. Dip a knife in hot water and wipe it dry. Cut the dessert.