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Mocha Cashew Butter Cheesecake

moka coffee pot
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.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 320 kcal

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.