If you’ve ever looked at a burger and thought, “You know what this needs? A hit of espresso,” congratulations—you’re my kind of woman.
These coffee-stuffed plant-based patties come loaded with smoky, rich flavor, like they just got back from a retreat in Tuscany.
And for dessert? Espresso cheesecake so creamy, it whispers sweet nothings to your soul—without a single drop of dairy.
This combo is bold, caffeinated, and definitely not salad.
You’ll feel powerful. You’ll feel caffeinated.
And most importantly, you’ll finally eat something that matches your inner energy: strong, layered, and a little dramatic.
Coffee-Stuffed Burgers with Espresso Cheesecake
Savory vegan coffee-stuffed burgers and creamy espresso cheesecake—balanced like your favorite rom-com: one part fire, one part sugar.
Ingredients
Coffee-Stuffed Vegan Burgers:
- 1 tbsp olive oil
- 1 can black beans drained and rinsed
- ½ cup cooked quinoa
- 1 tbsp espresso powder
- 1 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp cumin
- ¼ tsp liquid smoke optional but fabulous
- 2 tbsp flour any kind
- Salt and pepper to taste
- 4 burger buns
- Lettuce tomato, and onion for garnish
Espresso Cheesecake (Vegan):
- 1½ cups raw cashews soaked for 4 hours
- ⅓ cup maple syrup
- ½ cup coconut cream
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp instant espresso
- ¼ tsp salt
- ½ cup crushed graham crackers vegan
- 2 tbsp melted vegan butter
Instructions
Coffee-Stuffed Vegan Burgers:
- Mash black beans in a bowl until mostly smooth with a few chunks.
- Add cooked quinoa, espresso powder, soy sauce, garlic, cumin, liquid smoke, salt, pepper, and flour.
- Mix well until firm. Shape into 4 patties with your hands.
- Heat oil in skillet, cook patties 5–7 minutes per side until crispy and heated through.
- Toast burger buns, then assemble with veggies and your favorite vegan sauce.
Espresso Cheesecake:
- Blend soaked cashews, maple syrup, coconut cream, lemon juice, vanilla, espresso, and salt until silky.
- Mix crushed crackers with melted vegan butter. Press into springform pan to form a crust.
- Pour cheesecake filling on top and smooth it out.
- Bake at 325°F (160°C) for 40 minutes. Let cool completely, then refrigerate for at least 2 hours.
- Slice and serve like you own the place.
Notes
📈 Nutritional Values (Per Serving: 1 Burger + 1 Cheesecake Slice)
- Calories: 510
- Total Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Iron: 14%
- Calcium: 7%
- Magnesium: 11%
- Folate: 9%
- Potassium: 10%
💁♀️ Additional Notes & Tips
- Add a pinch of cinnamon to the cheesecake filling for an extra layer of warm flavor.
- Use cold leftover burgers in wraps the next day, if they survive that long.
- If your crust crumbles a little, so do we. It’s still perfection.
- Store cheesecake in the fridge for up to 5 days—if you don’t eat it for breakfast.
- Coffee and chocolate make everything better. Even Mondays.
