A deliciously rich and creamy No-Bake Vegan Nutella Tiramisu with coffee soaked chocolate cookies, with a homemade chocolate mascarpone cream, topped with a layer of vegan friendly Nutella spread. This recipe is quick, simple, fun and best of all, delicious!
No-Bake Vegan Nutella Tiramisu
Looking for a fun twist on a classic tiramisu with ultimate flavours! You’ve come to the right place! This is my vegan and no-bake Nutella Tiramisu, which uses chocolate cookies in replace of ladyfingers to keep things simple, dunked in rich espresso, as well as a homemade rich chocolate mascarpone, made using silken tofu and dairy-free whipping cream. The entire dessert is finished with a thick layer of dairy-free / vegan friendly vegan Nutella spread which is gooey and glossy, adding the perfect amount of sweetness and nuttiness to the dessert. This recipe doesn’t use any animal derived ingredients and is 100% vegan!
Looking for more chocolate recipes? Check out my: Vegan White Chocolate Cookies, Vegan Chocolate Espresso Pie, Vegan Chocolate Chip Cookie Cake and Vegan Chocolate Ombré Mousse Cake.
Why you’ll love this recipe
- Completely vegan and free from any animal derived ingredients.
- Easily made gluten-free – Use gluten-free chocolate biscuits / cookies to make this recipe gluten-free.
- No baking required, making it quick and easy to prepare!
- Chocolate bourbon biscuits soaked in rich espresso for the perfect ‘melt in the mouth’ texture.
- Creamy homemade vegan chocolate mascarpone filling that’s smooth and luscious!
- Layers of coffee soaked cookies, chocolate, and cream create an irresistible combination.
- Finished with a generous layer of plant based Nutella for extra nutty decadence.
- Perfect balance of soft and velvety smooth textures.
- Great make-ahead dessert.
- Ideal for dinner parties, celebrations, or an indulgent treat
- Easy to customise with extra chocolate shavings or cocoa dusting for an elegant finish.
Layers of a No-Bake Nutella Tiramisu
For the full written recipe and method, including ingredients, see recipe card at the bottom of the page.
- Cookies dipped in coffee
This vegan no-bake Nutella tiramisu starts with a layer of chocolate bourbon biscuits soaked in freshly brewed espresso. Coffee helps to soften the biscuits, creating the perfect melt-in-your-mouth texture while adding a rich, bold flavour that perfectly complements the chocolate.
- Chocolate mascarpone cream
The next layer is an irresistibly smooth homemade vegan chocolate mascarpone cream. It’s thick and super creamy, it brings together the richness of dairy-free mascarpone with deep chocolate flavour, creating the perfect balance between the espresso-soaked biscuits. Each layer adds a luxurious contrast of creamy and coffee-infused textures.
To finish, the tiramisu is generously topped with a silky layer of vegan Nutella, adding an extra burst of chocolate and hazelnut flavour in every bite. After chilling, the layers set beautifully, making this indulgent no-bake dessert rich, decadent, and perfect for sharing with family and friends - Nutella spread layer
To finish, the tiramisu is generously topped with a silky layer of vegan Nutella, adding an extra burst of chocolate and hazelnut flavour in every bite. After chilling, the layers set beautifully, making this indulgent no-bake dessert rich, decadent, and perfect for sharing with family and friends
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
No-Bake Vegan Nutella Tiramisu
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
Enjoy a delicious No-Bake Vegan Nutella Tiramisu made with chocolate cookies and a creamy mascarpone for a delightful treat.
Ingredients
Ingredients for the mascarpone
- 170g of dairy-free butter
- 350g of silken tofu
- 160g of caster sugar
- 100g of plain / vanilla yogurt
- 1 teaspoon of vanilla extract / vanilla bean paste
- 1 tablespoon of vegan Nutella
- 2 tablespoons of cocoa powder
- 220ml of dairy-free whipping cream
+
- Brewed espresso / coffee
- Chocolate biscuits / cookies ( I used 3 packs of vegan friendly Bourbon biscuits)
- 1 jar of vegan Nutella (I use Natures Store Chocolate Hazelnut Spread)
Instructions
Method (mascarpone)
- Add the dairy-free butter, silken tofu, sugar, yogurt, vanilla, vegan Nutella and cocoa powder into a high speed blender. Blend this for at least 5 minutes until super smooth and creamy. You may need to stop and scrape the sides of your blender down a few times to make sure everything is incorporated.
- Pour the dairy-free whipping cream into a stand mixer fitted with balloon whisk attachment, whip on high speed until thick. You can also do this by hand with an electric hand whisk.
- Pour the mixture over the whipped cream, use a spatula to fold the two together. Don’t over mix! Place in the fridge while you begin the assembly.
Method (assemble)
- Brew some espresso / coffee. Allow it to cool down as you don’t want to burn your fingers while dunking the cookies.
- Dip the bourbon cookies one by one fully into the espresso or coffee and lay down in the dish in a single layer. I use a 10×9 inch rectangular dish (this uses appropriately 2 packs of bourbon cookies).
- Spoon some of the mascarpone on top in a generous layer. Spread it evenly with an off set spatula. (Refer to video for example). Optional: drizzle some melted vegan Nutella over the top. Repeat until you’ve used up all the coffee dunked biscuits and chocolate mascarpone cream.
- Place the Nutella tiramisu into the fridge for 6 hours to set. Alternatively leave it in the fridge overnight to set for best results.
- Once it’s set, pour over a generous layer of vegan Nutella and spread out into an even layer.
- Return back to the fridge to set (at least 2-4 hours).
- Use a sharp knife to cut the tiramisu into squares, serve and enjoy!
Notes
To store: Store this no-bake tiramisu in a sealed container in the fridge. Allow to come to room temperature before enjoying. Best enjoyed within 3 days of making.
What vegan block butter to use? My two favourites are Naturli Vegan Block and Flora Plant Based Block.
What dairy-free whipping cream to use? My go-to is The Coconut Collaborative Double Cream. Use a vegan / plant base cream that whips to stiff peaks as this will hold the shape of the mascarpone. Anything to soft will make the mascarpone runny.
- Prep Time: 5 minutes
- Category: tiramisu
- Method: No-Bake
- Cuisine: American
