Vegan Mocha Cheesecake
Indulge your sweet tooth with this rich and creamy Vegan Mocha Cheesecake, the perfect no-bake dessert that’s as decadent as it is dairy-free. Made with a luscious blend of soaked cashews, vegan cream cheese, and coconut cream, this cheesecake delivers a smooth, velvety texture that pairs perfectly with the bold flavors of espresso and cocoa. The crust, crafted from crushed vegan chocolate sandwich cookies and coconut oil, provides a delightful crunch to balance the silky mocha filling. Sweetened naturally with maple syrup and finished with melted dark chocolate, this guilt-free treat is freezer-set for ultimate convenience and can be prepared in just 20 minutes of active time. Whether you’re hosting a dinner party or satisfying your personal chocolate cravings, this plant-based masterpiece will leave everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Vegan chocolate sandwich cookies
- 60 ml Coconut oil, melted
- 300 grams Raw cashews, soaked overnight
- 225 grams Vegan cream cheese
- 240 ml Coconut cream
- 120 ml Maple syrup
- 30 grams Cocoa powder
- 2 tablespoons Instant espresso powder
- 1 teaspoon Vanilla extract
- 100 grams Dark chocolate, melted
Instructions
Prepare the crust: In a food processor, pulse the vegan chocolate sandwich cookies until they form fine crumbs.
Add the melted coconut oil to the crumbs and pulse until the mixture resembles wet sand.
Press the crumb mixture into the bottom of an 8-inch springform pan to form an even crust. Set aside.
Rinse and drain the soaked cashews, then add them to a blender along with the vegan cream cheese, coconut cream, maple syrup, cocoa powder, espresso powder, and vanilla extract.
Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
Pour in the melted dark chocolate and blend again until fully incorporated.
Pour the mocha cashew filling over the prepared crust and smooth the top with a spatula.
Place the cheesecake in the freezer for 4-6 hours, or until firm.
Before serving, remove the cheesecake from the freezer and allow it to thaw at room temperature for 15-20 minutes.
Slice and serve chilled. Store any leftovers in the freezer.
Nutrition Facts
Calories |
5873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.2 g | 485% | |
| Saturated Fat | 203.5 g | 1018% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 591.2 g | 215% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 398.7 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 3535 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
