If you adore the rich flavors of coffee and chocolate but want to keep things completely plant-based and chilled to perfection, then you’re going to be absolutely thrilled by this Vegan Mocha Cheesecake (No-Bake) Recipe. This dessert is an absolute showstopper, combining creamy layers of velvety cashew-based vanilla and espresso fillings atop a crunchy cacao and walnut crust. The final crowning glory is a luscious mocha frosting that perfectly balances sweetness and bold coffee notes, making it irresistibly decadent yet light. Trust me, once you try this no-bake delight, it will quickly become your go-to recipe for any occasion where you want to impress without heating the oven.
Ingredients You’ll Need
The simplicity of these ingredients is what makes this Vegan Mocha Cheesecake (No-Bake) Recipe so incredibly accessible and special. Each one plays an essential role—from adding texture and natural sweetness to delivering that unmistakable mocha flavor and creamy consistency.
- Walnuts: Provide a crunchy, nutty base that supports the cheesecake layers perfectly.
- Cacao powder: Adds a rich chocolate depth to the crust and frosting.
- Instant coffee granules: Essential for that authentic espresso kick infused throughout the dessert.
- Salt: Balances the sweetness and enhances all other flavors.
- Medjool dates: Natural sweeteners that also act as a binder in the crust.
- Cashew butter and cashews: These create the creamy, dreamy texture in the cheesecake layers.
- Chilled canned full fat coconut milk: Adds richness and helps with the silky smooth consistency.
- Pure maple syrup (or agave syrup): A natural sweetener that blends flawlessly without overpowering.
- Vanilla soya or coconut yoghurt (or plain with vanilla bean paste): Brightens the flavors and adds a subtle tanginess.
- Lemon juice: Provides a gentle acidity that lifts the taste profile.
- Vanilla bean paste: Offers an intense vanilla aroma that complements the mocha beautifully.
- Coconut oil (solid) or melted cacao butter: Helps the cheesecake set perfectly while adding a hint of tropical richness.
- Dark chocolate (melted): Used in the mocha frosting to deepen the chocolaty mocha experience.
- Freeze-dried raspberries and coffee beans (optional): For a vibrant and elegant garnish that adds a pop of color and texture.
How to Make Vegan Mocha Cheesecake (No-Bake) Recipe
Step 1: Prepare the Base
Start by lining a 7.5 or 8-inch cake tin with parchment paper. This will make it so much easier to remove the cheesecake later without any mess. Then, blend the walnuts, cacao powder, instant coffee granules, and salt in a food processor until you get a crumbly texture. Adding medjool dates and cashew butter next transforms this crumb into a sticky, dough-like base, perfect for pressing into the pan. This mixture sets the flavor foundation and provides a satisfyingly crunchy texture to contrast with the silky cheesecake layers.
Step 2: Form the Crust
Press the walnut and date dough evenly into the bottom of your prepared cake tin using a spatula. Don’t be shy about packing it tightly; a firm base is crucial to holding all those luscious layers. Once smooth and even, pop the base into the freezer to chill while you whip up the cheesecake fillings.
Step 3: Make the Vanilla Layer
In a high-speed blender, combine soaked cashews, chilled coconut milk, maple syrup, vanilla yoghurt, lemon juice, vanilla bean paste, and coconut oil. Blend for several minutes until the mixture becomes deeply creamy and perfectly smooth without a trace of grittiness. This vanilla layer adds a subtle sweetness and creamy texture that contrasts beautifully with the bold espresso layer that follows. Pour this luscious mixture on top of the chilled crust and freeze for at least an hour to let it solidify properly.
Step 4: Prepare the Espresso Layer
To ensure maximum coffee flavor, dissolve instant coffee granules in boiling water first to create a concentrated coffee shot. Blend this shot with soaked cashews, chilled coconut milk, maple syrup, plain or vanilla yoghurt, coconut oil, and a touch of vanilla bean paste until gloriously smooth. Pour this espresso cream over the firm vanilla layer in your tin. The dramatic coffee taste will excite your palate, introducing a more complex flavor profile that pairs perfectly with the chocolate undertones. Freeze the entire cheesecake for at least 4 hours or overnight for best results.
Step 5: Whip Up the Mocha Frosting
Blend melted dark chocolate, instant coffee granules, maple syrup, vanilla bean paste, lemon juice, coconut oil, soaked cashews, coconut milk, and yoghurt until the mixture is incredibly smooth and creamy. This mocha frosting is going to be the icing on your masterpiece, rich with chocolate and coffee flavors. Transfer it into a piping bag to make decorative swirls or dollops. Chill it in the fridge for at least one hour so it firms up nicely before applying.
Step 6: Assemble and Decorate
Remove your cheesecake from the freezer while it is still frozen to avoid any damage during transfer. Carefully take the cheesecake out of the tin and place it on your serving plate. Pipe the mocha frosting generously on top, taking advantage of your piping nozzles to create beautiful designs. To add a pop of color and a little crunch, sprinkle freeze-dried raspberries and scatter a few coffee beans on top. Voilà , your Vegan Mocha Cheesecake (No-Bake) Recipe is ready to delight!
How to Serve Vegan Mocha Cheesecake (No-Bake) Recipe
Garnishes
Adding garnishes like freeze-dried raspberries not only brightens the look with a burst of color but also provides a lovely tart contrast against the mocha sweetness. Coffee beans elevate the coffee theme visually and subtly enhance aroma with every slice served. You can also sprinkle a light dusting of cacao powder or dusted cinnamon for an extra flavor twist and an elegant finish.
Side Dishes
Pair this cheesecake with a freshly brewed cup of your favorite coffee or a creamy plant-based latte to complement the mocha notes. A side of fresh berries or vanilla coconut whipped cream offers a fresh, fruity, and creamy counterbalance that enhances the dessert without overwhelming it.
Creative Ways to Present
For a party or special occasion, serve the slices on individual plates decorated with zigzags of chocolate sauce or a drizzle of maple syrup. You could also create mini versions in small jars or ramekins for an adorable, portion-controlled treat that guests will absolutely love. Using edible flowers or mint leaves adds a touch of sophistication and freshness that will wow your crowd.
Make Ahead and Storage
Storing Leftovers
This Vegan Mocha Cheesecake (No-Bake) Recipe stores excellently in the freezer to maintain its structure and freshness. Wrap it tightly in plastic wrap or keep it in an airtight container to avoid absorbing any unwanted fridge odors. When refrigerated, it’s best eaten within 3 to 4 days to enjoy its optimal texture and flavor.
Freezing
Perfect for meal prep or making ahead for holidays, this cheesecake freezes beautifully. After assembling, freeze for up to 1 month. When you’re ready to serve, simply transfer it to the refrigerator overnight to thaw gradually, ensuring the layers stay intact and creamy.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating is not recommended. Instead, let it sit out for about 10–15 minutes after removing it from the fridge to soften slightly before slicing. This way, the texture remains delectably creamy without becoming runny.
FAQs
Can I use a different nut instead of cashews?
Cashews are ideal for creating that creamy, smooth texture, but if you have allergies or preferences, soaked macadamia nuts or blanched almonds can be alternative choices. Keep in mind, texture and flavor may vary slightly.
Do I need a high-speed blender for this recipe?
While a high-speed blender makes the filling silky smooth and helps fully blend the nuts, a powerful food processor can work if you blend for longer. You may notice a bit more graininess, but the flavor will still be excellent.
How do I soak cashews properly?
Soak your raw cashews in hot water for 1 to 2 hours or cold water overnight. This softens them enough for blending into creamy layers without any gritty texture.
Can I make this cheesecake nut-free?
This particular recipe relies heavily on cashews and walnuts, so completely making it nut-free is tricky. However, experimenting with soaked sunflower seeds or pumpkin seeds could be a start, but expect changes in flavor and texture.
How long does the mocha frosting keep?
The mocha frosting keeps well in the fridge for up to 3 days in an airtight container. If it firms too much, bring it to room temperature before piping to get that perfect creamy consistency again.
Final Thoughts
This Vegan Mocha Cheesecake (No-Bake) Recipe is genuinely a gem worth making again and again. It combines the best of plant-based creaminess with that beloved mocha flavor in a way that’s both sophisticated and comforting. Whether you’re serving it at a gathering or indulging on a quiet evening, it’s sure to impress anyone lucky enough to get a slice. Go ahead and treat yourself – you’ll thank me later!
Print
Vegan Mocha Cheesecake (No-Bake) Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes
- Yield: 14 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan, Gluten Free
Description
This Vegan Mocha Cheesecake is a decadent, no-bake dessert layered with a crunchy walnut base, creamy vanilla cashew filling, rich espresso layer, and topped with smooth mocha frosting. Perfect for coffee lovers, this plant-based cheesecake combines the bold flavors of coffee and chocolate without any dairy or gluten, making it a delightful treat for vegan and gluten-free diets.
Ingredients
Base
- 1 ¾ cups walnuts
- ¼ cup cacao powder
- 1 ½ tablespoons instant coffee granules
- Pinch salt
- 7 medjool dates (pitted)
- 1 tablespoon cashew butter (or other nut butter)
Vanilla Layer
- 1 â…› cups cashews (soaked for at least 4 hours or overnight)
- ½ cup chilled canned full fat coconut milk
- ¼ cup pure maple syrup (or agave syrup)
- â…“ cup vanilla soya or coconut yoghurt (or plain yoghurt with 1 tsp vanilla bean paste)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste
- ¼ cup coconut oil (solid) or melted cacao butter
Espresso Layer
- 1 â…› cups cashews (soaked for at least 4 hours or overnight)
- ½ cup chilled canned full fat coconut milk
- ¼ cup pure maple syrup (or agave syrup)
- â…“ cup plain or vanilla soya or coconut yoghurt
- 3 tablespoons instant coffee granules
- ¼ cup coconut oil (solid) or melted cacao butter
Mocha Frosting
- 1 â…› cups cashews (soaked for at least 4 hours or overnight)
- ½ cup chilled canned full fat coconut milk
- 2 ½ oz dark chocolate (melted)
- 1 tablespoon instant coffee granules
- 2 tablespoons pure maple syrup (or agave syrup)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ teaspoon lemon juice
- 1 tablespoon coconut oil (solid) or melted cacao butter
Optional Garnishes
- Freeze dried raspberries
- Coffee beans
Instructions
- Prepare the Cake Tin: Line the bottom of a 7.5 or 8-inch springform cake tin with parchment paper to ensure easy removal of the cheesecake later.
- Make the Base: In a food processor, combine the walnuts, cacao powder, instant coffee granules, and a pinch of salt. Pulse until the mixture forms a rough crumb texture. Add the pitted dates and cashew butter, then process again until the ingredients come together into a sticky dough.
- Form the Crust: Press this walnut brownie dough firmly and evenly into the bottom of the prepared cake tin using a spatula. Place the tin in the freezer to chill and set while preparing the next layers.
- Prepare the Vanilla Layer: In a high-speed blender, combine the soaked cashews, chilled coconut milk, maple syrup, yoghurt, lemon juice, vanilla bean paste, and solid coconut oil or melted cacao butter. Blend on high until the mixture is perfectly smooth and creamy with no lumps. Pour this filling evenly over the set base in the cake tin. Freeze for at least one hour to set.
- Prepare the Espresso Layer: Dissolve the instant coffee granules in 2 tablespoons of boiling water to make a strong coffee shot. Add this coffee shot and the soaked cashews, chilled coconut milk, maple syrup, yoghurt, and coconut oil or melted cacao butter to the blender. Blend until silky smooth. Pour this espresso filling gently over the set vanilla layer and freeze for a minimum of four hours or preferably overnight.
- Make the Mocha Frosting: Blend soaked cashews, chilled coconut milk, melted dark chocolate, instant coffee granules, maple syrup, vanilla bean paste, lemon juice, and coconut oil until smooth and creamy. Transfer the mocha frosting to a piping bag fitted with your preferred nozzle(s), seal securely, and chill in the refrigerator for at least one hour to firm up for piping.
- Unmold the Cheesecake: Remove the set cheesecake from the freezer and carefully remove it from the cake tin while still frozen to prevent smudging or damage.
- Decorate: Pipe the mocha frosting decoratively on top of the cheesecake. Sprinkle with freeze-dried raspberries and coffee beans if desired for an elegant finish.
- Serve and Enjoy: Slice the cheesecake while still firm from the freezer for clean cuts and enjoy the intensively flavored layers of this vegan mocha dessert.
Notes
- Soak cashews in water for at least 4 hours or overnight to achieve a creamy texture in the cheesecake layers and frosting.
- Use full-fat canned coconut milk chilled beforehand to help maintain firmness and creaminess.
- The cheesecake must be kept frozen or refrigerated until serving to preserve its texture.
- Substitute agave syrup for maple syrup to make it a little lighter or depending on sweetness preference.
- Use a high-speed blender for the smoothest filling texture, or a powerful food processor if necessary, blending longer.
- Freeze-dried raspberries and whole coffee beans add a beautiful contrast and flavor flair but are optional.
- For best results, allow the cheesecake to thaw slightly at room temperature for 10-15 minutes before serving.
