Because sometimes you want dessert and caffeine, and no one’s got time to choose. Enter: the mocha cheesecake of your dreams. This isn’t your grandma’s cheesecake—unless she’s a sassy plant-based queen with killer taste. We’ve blended rich chocolate, bold espresso, and silky vegan creaminess into a slice of pure “don’t talk to me till I’ve had dessert.” It’s decadent, smooth, and gives off “I woke up like this” vibes. No animals, no drama, just flavor. Honestly, it’s a full-on mood. Grab your apron, bring your sass, and let’s bake something that puts lattes and basic cake to shame.
Mocha Cheesecake
This mocha cheesecake is rich, creamy, coffee-kissed, and entirely dairy-free. A showstopper dessert that says "I’m extra" with every bite.
Ingredients
Crust:
- 1 ½ cups vegan chocolate cookie crumbs
- ¼ cup melted coconut oil
- 1 tbsp maple syrup
- Pinch of salt
Filling:
- 1 ½ cups raw cashews soaked overnight
- ½ cup full-fat coconut milk
- ½ cup strong brewed espresso cooled and fierce
- ½ cup melted vegan chocolate chips
- ⅓ cup maple syrup
- 2 tbsp cocoa powder
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Breathe deeply, channel your inner barista-baker.
- Mix cookie crumbs, melted coconut oil, maple syrup, and salt. Press into your springform pan like it owes you money.
- Bake the crust for 10 minutes. Let it cool while you work on the creamy magic.
- In a blender, add soaked cashews, coconut milk, maple syrup, lemon juice, cocoa powder, vanilla, salt, and brewed espresso.
- Blend until smooth and velvety—no chunks allowed. Add melted chocolate and blend again until the mixture looks sinfully perfect.
- Pour that luscious filling over the cooled crust. Smooth the top like it’s your skincare routine.
- Bake for 40 minutes until the center is just set. It should still jiggle—like confidence in cake form.
- Let it cool on the counter for an hour, then refrigerate for at least 4 hours (or overnight for peak deliciousness).
- Slice, serve, and try not to eat it straight from the pan (we know you want to).
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 19g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
Vitamins & Minerals (Per Serving, % Daily Value)
- Iron: 12%
- Calcium: 6%
- Magnesium: 10%
- Vitamin A: 8%
- Folate: 9%
Notes and Flavor Tips
- Don’t skip soaking the cashews—unless you like cheesecake that tastes like regret.
- Add a swirl of melted chocolate on top before chilling for that Pinterest moment.
- Feeling fancy? Sprinkle espresso powder and sea salt before serving. Instant goddess status.
- Use high-quality coffee. Weak brew = weak flavor = why even bother?
- Keep leftovers chilled—if they last more than a day (spoiler: they won’t).
