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Vegan tiramisu cheesecake brownies topped with cocoa and coffee flavor

Vegan Tiramisu Cheesecake Brownies

A layered dessert combining fudgy cocoa brownies with a creamy cashew-based tiramisu cheesecake topping, perfect for parties and everyday indulgence.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 9 squares
Course: Dessert
Cuisine: Vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup Almond flour Use fine almond meal for best texture; swap with oat flour for nut-free option.
  • 1/2 cup Cocoa powder Use unsweetened natural cocoa for pronounced chocolate flavor; Dutch-process will deepen color.
  • 1/2 cup Coconut sugar Gives caramel notes; use brown sugar if unavailable but note higher molasses flavor.
  • 1/4 cup Maple syrup Liquid sweetener for chewiness; agave or brown rice syrup are acceptable alternatives.
  • 1/3 cup Almond milk Use unsweetened almond milk; oat milk increases creaminess slightly.
  • 1 teaspoon Vanilla extract Enhances sweetness perception; use vanilla paste for visible specks and deeper aroma.
  • 1 tablespoon Instant coffee Provides tiramisu signature flavor; substitute espresso powder or finely brewed strong coffee.
Cheesecake Layer
  • 1/2 cup Cashews (soaked) Soak at least 4 hours or boil 10 minutes for creaminess; use blanched almonds for firmer topping.
  • 1/4 cup Coconut cream Choose full-fat for richness; silken tofu works for lower-fat variation but changes mouthfeel.
  • 2 tablespoons Agave syrup Sweetens the cheesecake layer gently; substitute maple syrup but expect maple flavor presence.
  • 1 tablespoon Cacao nibs (optional) Add for crunchy bittersweet topping; chopped dark chocolate works as a richer garnish.

Method
 

Brownie Base
  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring clean edges.
  2. Combine almond flour, cocoa powder, and coconut sugar in a mixing bowl, whisking until evenly distributed and clump-free.
  3. Add maple syrup, almond milk, vanilla extract, and instant coffee, mixing until the batter becomes smooth and glossy.
  4. Pour the prepared brownie batter into the lined pan, smoothing the top with a spatula for even baking.
  5. Bake the brownie base for 25 to 30 minutes, testing for a slightly firm center with a toothpick without overbaking.
Cheesecake Layer
  1. Soak the cashews ahead of time, then drain and add them to a blender with coconut cream and agave syrup.
  2. Blend the cashew mixture with a splash of water until completely creamy and silky, adjusting for thickness as needed.
  3. Chill briefly if the blender heats the mixture, then scrape the cheesecake cream into a bowl for spreading.
Assembly and Chill
  1. Cool the baked brownies completely in the pan before spreading the cashew cheesecake to prevent melting and separation.
  2. Spread the cheesecake mixture evenly on top of the cooled brownies, using an offset spatula for a smooth finish.
  3. Chill the assembled pan in the refrigerator for at least two hours so the cheesecake layer sets properly.
  4. Optionally sprinkle cacao nibs before slicing, then cut into nine squares and serve chilled for best texture.

Notes

Soak cashews thoroughly for at least four hours or boil them for ten minutes to guarantee a velvety cheesecake texture. Test the brownie center after twenty-five minutes; a slightly moist toothpick indicates perfect fudginess without underbaking.