Mocha Cheesecake on Charcuterie Board
This vegan mocha cheesecake layers creamy texture with bold espresso flavor, making your charcuterie board the center of delicious drama.
Ingredients
Crust:
- 1 cup crushed vegan graham crackers
- ¼ cup melted coconut oil
- 2 tbsp maple syrup
Filling:
- 1½ cups soaked cashews overnight or 1 hour in hot water
- ½ cup coconut cream
- ¼ cup brewed espresso or strong coffee
- ⅓ cup maple syrup
- ¼ cup melted coconut oil
- 2 tbsp cacao powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Combine graham crackers, oil, and syrup in a bowl.
- Press crust mixture into the bottom of a springform pan. Chill while prepping filling.
- Blend cashews, coconut cream, coffee, syrup, oil, cacao, vanilla, and salt until creamy.
- Pour filling over the crust, smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours (or overnight).
- Slice and serve on your board with espresso beans and berries for drama.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 23g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Iron: 10%
- Calcium: 6%
- Magnesium: 8%
- Vitamin B12: 5%
- Folate: 7%
Additional Notes/Tips to Enhance Flavor
- Add a swirl of vegan dark chocolate on top for flair.
- Use espresso powder if you want a stronger coffee hit.
- Serve with fruit, nuts, or extra sass.
- Store leftovers in the fridge—if you have any.
- This freezes beautifully, unlike your last situationship.