This mocha cashew butter cheesecake is what happens when dessert says, “I’m elegant, energized, and absolutely not here for your nonsense.” It’s creamy, bold, coffee-kissed, and loaded with nutty attitude—just like you on a Monday morning with a fresh mani. No dairy, no drama, just pure indulgence packed into every velvety bite. Cashew butter brings the silky flair, espresso keeps you awake, and cocoa adds mood-boosting depth. It’s basically a spa day for your tastebuds. So plug in your blender, love—because this is the kind of cheesecake that doesn’t ghost, flake, or disappoint your standards.
Mocha Cashew Butter Cheesecake
This no-bake vegan mocha cashew butter cheesecake combines espresso, cocoa, and creamy cashew butter into a decadent, plant-powered dessert worth canceling plans for.
Ingredients
Crust:
- 1 cup rolled oats
- 1/2 cup dates pitted, obviously
- 2 tbsp cocoa powder
- 2 tbsp coconut oil melted
- Pinch of salt
Filling:
- 1 1/2 cups raw cashews soaked for 4 hours or overnight
- 1/3 cup maple syrup
- 1/4 cup brewed espresso strong enough to handle your issues
- 1/3 cup cashew butter unsweetened, smooth
- 1/4 cup coconut oil melted
- 1/4 cup unsweetened almond milk
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- Pinch of sea salt
Optional Toppings:
- Shaved dark chocolate
- Crushed coffee beans
- Cashew drizzle if you’re that kind of extra
Instructions
- Blend oats, dates, cocoa powder, salt, and coconut oil until a sticky crust forms. If it looks like cookie dough, you’re winning.
- Press the crust into a lined springform pan. Use fingers or a spoon—whichever has fewer snack crumbs on it.
- In a blender, add soaked cashews, espresso, maple syrup, cashew butter, almond milk, coconut oil, cocoa, vanilla, and sea salt.
- Blend until smooth and criminally creamy. Taste-test more than once (you deserve joy).
- Pour filling over crust and smooth the top like a boss.
- Freeze for 4 hours or until firm enough to slice without a therapy session.
- Remove, thaw slightly, top with whatever extra chaos you desire, and serve cold.
Notes
🔬 Nutritional Info (Per Slice)
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
🌱 Vitamins & Minerals (Per Serving)
- Magnesium: 12%
- Iron: 10%
- Vitamin E: 6%
- Folate: 5%
- Zinc: 5%
💡 Tips & Notes
- Always soak your cashews—dry ones don’t blend, they bully.
- For stronger coffee flavor, add 1/2 tsp espresso powder to the filling.
- Chill in fridge for a softer texture or freeze for clean slicing.
- Pairs well with actual coffee, rage-texting, or ignoring red flags.
- Store in fridge up to 5 days or freeze for 3 weeks—if it survives that long.
