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
Scale
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.
