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).