This isn’t your average cheesecake—it’s rich, dramatic, and powered by espresso. Basically, it’s you in dessert form, minus the patience.
Dark chocolate swirls with bold coffee flavor like a caffeine-fueled romance that didn’t ghost you.
This vegan stunner is creamy, decadent, and completely dairy-free—because who needs milk when you’ve got plant-based sass?
It’s indulgent enough to impress guests but easy enough to make in yoga pants while judging reality TV.
Serve it chilled, slice it thick, and watch your problems melt like your willpower around chocolate.
Now let’s get baking, goddess.
Dark Chocolate Coffee Cheesecake
This vegan cheesecake combines dark chocolate and strong coffee into a smooth, dreamy dessert with zero animal products and maximum attitude.
Ingredients
Crust:
- 1½ cups vegan chocolate cookie crumbs
- ¼ cup melted coconut oil
- 2 tbsp maple syrup
Filling:
- 1½ cups raw cashews soaked 4 hours or overnight
- ½ cup strong brewed espresso cooled
- ¾ cup melted vegan dark chocolate
- ⅓ cup maple syrup
- ¼ cup full-fat coconut milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Pinch of salt
- Topping optional but highly recommended:
- Extra shaved dark chocolate or espresso powder
Instructions
- Preheat oven to 325°F. Line the base of your springform pan with parchment. Because cheesecake deserves luxury too.
- Mix cookie crumbs, melted coconut oil, and maple syrup. Press firmly into the pan to form your crust. Chill for 10 minutes.
- Drain and rinse cashews. Blend them with espresso, coconut milk, maple syrup, lemon juice, vanilla, and salt until super smooth.
- Add melted dark chocolate to the blender and mix again. Don’t lick the blade. Yes, it’s tempting.
- Pour the filling over the crust and smooth it out. Tap the pan to release air bubbles (or stress).
- Bake for 55–60 minutes until the center barely jiggles. Cool for 30 minutes, then chill in the fridge for at least 4 hours.
- Garnish with shaved chocolate or a dusting of espresso powder before serving.
- Slice, serve, and ignore anyone who asks if it’s “real” cheesecake.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 24g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
🌱 Vitamins and Minerals (Per Serving)
- Iron: 15%
- Magnesium: 10%
- Calcium: 6%
- Folate: 5%
- Potassium: 8%
💡 Additional Notes / Tips
- Soak your cashews longer for ultra-smooth filling (unlike your skincare routine, this one actually delivers).
- Use espresso, not regular coffee—flavor matters, darling.
- Add 1 tbsp cocoa powder to the filling for a deeper chocolate vibe.
- Store leftovers in the fridge for 5 days or freeze slices for future heartbreaks or celebrations.
- Pair it with iced coffee, or eat it straight from the pan in fluffy socks. Chef’s choice.
