Raw Tiramisu Cheesecake - a history lesson and a recipe.

One of my mom's favourite treats is Tiramisu.

I'd have to agree with her. It's super tasty.

However what neither of us knew until only a couple of weeks ago was the meaning of said dessert.

This tasty treat of coffee layered sweetness supposedly originates from the bordellos in Treviso, Italy, as a way to keep the clients going.

Tira - To Pull or to pick (up)

Mi - Me

Su - Up or on

What we know as a lovely Italian treat, they know as a natural aphrodisiac and Viagra.

No wonder there's so much passion in the air over there.

Now, not because of the history lesson, but rather due to the fact I can't have a traditional Tiramisu, I decided to do some experimenting on my own once I got back home, and I've got to say it's pretty good.

I choose to make mine in muffin cases so it's perfectly portioned to share between two people (or have it all by yourself).

My recipe is inspired by a combination of this easy vegan cheesecake by Minimalist Baker and this Tiramisu recipe by The Unconventional Baker . Both are super delicious and worth a try on their own.


Serves 12+ (Depending on the way you choose to serve it.)


1 Cup Hazelnuts/Nuts of choice.

3/4 Cup Pitted Medjool Dates

1 strong shot decaf coffee (I wanted something that wouldn't make me stay awake all night, but go full caff for the proper experience)

2 Tbsp Extra Virgin Organic Coconut Oil

Sprinkle of Sea Salt

1 tsp Vanilla Extract


1 Cup Cashews, Soaked for 1 hour in Boiling Water

1/2 Cup GF Oats, Soaked for 1 Hour in Boiling Water (you'll have to keep adding water as they will absorb it all and we want a silky texture, not porridge)

1/3 Cup Melted Extra Virgin Coconut Oil

1 Can Full Fat Organic Coconut Milk

1/2 Cup Brown Rice Syrup (or homemade date syrup)

1 Pack Rebel Kitchen Chocolate Mylk (Admittedly I was being lazy but you can equally make your own with 2-3 tbsp cacao powder and 1 cup mylk of choice)


Vitamix/Thermomix or other strong blender

1 large lined cake tin OR muffin cases + muffin form.

1. Start by processing the dates in a strong blender (I use a thermomix), until the texture is that of a thick ball. If your blender is strong you can add nuts straight to this, otherwise make two separate batches by first grinding nuts and then dates, and add together.

2. Add all other base ingredients to blender and mix until it has created a spongy like texture. Play around with the amount of coffee/salt/vanilla until desired flavour comes through.

3. Line either cake tin with baking paper or place the cases into the muffin form. Place base layer in and press down with fingers or back of spoon until it's an even layer. Soak your fingers or spoon in ice water firs to stop it from sticking to you. Place in freezer.

4. Without rinsing out the blender*, add the strained cashews and oats in and blend until very smooth.

5. Spoon out the creamy part of the coconut milk and use that, then all other ingredients into blender EXCEPT the chocolate mylk and mix until very smooth.

6. Divide the mixture into two halves, leaving one half in the blender. Add the chocolate mylk to this and mix until fully incorporated.

7. Take the cake/muffin form out and fill half way up with the chocolate layer. Put back into freezer for another 20-30 minutes and then add the natural layer on top.

6. Let stand in freezer for another hour or so.

Place in fridge 30 minutes before serving.

Serve with some strawberries or drizzle some melted chocolate on top for extra vavavoom.

Question Time: Who would you want to share a piece of this tiramisu with? ;)

Let me know in the comments!


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