Description
This Vegan Mocha Cheesecake is a decadent no-bake dessert featuring layers of rich coffee-infused cashew cream atop a walnut and cacao crust. With its smooth, creamy texture and bold mocha flavors, this cake is an indulgent treat perfect for coffee lovers and those seeking a luscious, plant-based dessert that requires no baking. The cake is topped with a silky mocha frosting and optional freeze-dried raspberries and coffee beans for an elegant finish.
Ingredients
Scale
Base
- 1 ¾ cups walnuts
- ¼ cup cacao powder
- 1 ½ tablespoons instant coffee granules
- Pinch salt
- 7 medjool dates (pitted)
- 1 tablespoon cashew butter (or other nut butter)
Vanilla Layer
- 1 â…› cups cashews (soaked for at least 4 hours or overnight)
- ½ cup chilled canned full-fat coconut milk
- ¼ cup pure maple syrup (or agave syrup)
- â…“ cup vanilla soya or coconut yoghurt (or plain with 1 tsp vanilla bean paste)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste
- ¼ cup coconut oil (solid) or melted cacao butter
Espresso Layer
- 1 â…› cups cashews (soaked for at least 4 hours or overnight)
- ½ cup chilled canned full-fat coconut milk
- ¼ cup pure maple syrup (or agave syrup)
- â…“ cup plain or vanilla soya or coconut yoghurt
- 3 tablespoons instant coffee granules
- ¼ cup coconut oil (solid) or melted cacao butter
Mocha Frosting
- 1 â…› cups cashews (soaked for at least 4 hours or overnight)
- ½ cup chilled canned full-fat coconut milk
- 2 ½ oz dark chocolate (melted)
- 1 tablespoon instant coffee granules
- 2 tablespoons pure maple syrup (or agave syrup)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- ½ teaspoon lemon juice
- 1 tablespoon coconut oil (solid) or melted cacao butter
- Freeze dried raspberries (optional, for garnish)
- Coffee beans (optional, for garnish)
Instructions
- Prepare the Cake Tin: Line the bottom of a 7.5 or 8-inch cake tin with a removable base using parchment paper to prevent sticking.
- Make the Base: In a food processor, combine walnuts, cacao powder, instant coffee granules, and a pinch of salt. Blitz until the mixture breaks down into a rough crumbly texture. Add the pitted medjool dates and cashew butter, then process again until the mixture forms a sticky dough. Press this dough firmly and evenly into the base of the prepared cake tin. Smooth it out with a spatula and place in the freezer while preparing the next layer.
- Prepare the Vanilla Layer: Add soaked cashews, chilled full-fat coconut milk, pure maple syrup, vanilla soya or coconut yoghurt, lemon juice, vanilla bean paste, and solid coconut oil (or melted cacao butter) to a high-speed blender. Blend for several minutes until the mixture becomes completely smooth, creamy, and silky with no lumps. Pour this vanilla filling over the set base layer in the cake tin. Return to the freezer and allow to set for one hour.
- Prepare the Espresso Layer: Dissolve the 3 tablespoons of instant coffee granules in 2 tablespoons boiling water to make a coffee shot. Add the coffee shot to the blender along with soaked cashews, chilled coconut milk, maple syrup, yoghurt, and coconut oil. Blend until smooth and creamy. Pour this espresso filling over the set vanilla layer and freeze for at least 4 hours or overnight for best results.
- Make the Mocha Frosting: Combine soaked cashews, chilled coconut milk, melted dark chocolate, instant coffee granules, maple syrup, vanilla bean paste, lemon juice, and coconut oil in the blender. Blitz until very smooth and creamy without any grit or lumps. Transfer the mocha frosting to a piping bag fitted with your chosen nozzle(s) and refrigerate for a minimum of one hour to set.
- Assemble the Cheesecake: Remove the cheesecake from the freezer and carefully take it out of the tin while still frozen to keep its shape intact.
- Decorate: Pipe the chilled mocha frosting on top of the firm cheesecake layer in decorative patterns. Optionally, sprinkle with freeze-dried raspberries and coffee beans for a sophisticated garnish.
- Storage and Serving: Allow the cheesecake to defrost at room temperature for about one hour before serving for the best texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Notes
- Soak the cashews for at least 4 hours or overnight to ensure a creamy, smooth texture in the layers and frosting.
- Use full-fat canned coconut milk chilled in the fridge for best consistency.
- If you prefer a stronger coffee flavor, adjust the amount of instant coffee granules accordingly.
- This cheesecake is best kept frozen until ready to serve and requires some defrosting time for optimal texture.
- For a nut-free alternative, walnuts and cashews would need to be substituted with seeds, but texture and flavor will differ.
