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.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

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

Directions

Step 1

Prepare the crust: In a food processor, pulse the vegan chocolate sandwich cookies until they form fine crumbs.

Step 2

Add the melted coconut oil to the crumbs and pulse until the mixture resembles wet sand.

Step 3

Press the crumb mixture into the bottom of an 8-inch springform pan to form an even crust. Set aside.

Step 4

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.

Step 5

Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.

Step 6

Pour in the melted dark chocolate and blend again until fully incorporated.

Step 7

Pour the mocha cashew filling over the prepared crust and smooth the top with a spatula.

Step 8

Place the cheesecake in the freezer for 4-6 hours, or until firm.

Step 9

Before serving, remove the cheesecake from the freezer and allow it to thaw at room temperature for 15-20 minutes.

Step 10

Slice and serve chilled. Store any leftovers in the freezer.

Nutrition Facts

Serving size	(1310.5g)

Amount per serving	% Daily Value*
Calories	5872.8

Total Fat 378.2g	0%
Saturated Fat 203.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2354.4mg	0%
Total Carbohydrate 591.2g	0%
Dietary Fiber 24.7g	0%
Total Sugars 398.7g
Protein 85.8g	0%

Vitamin D 0IU	0%
Calcium 331.1mg	0%
Iron 42.7mg	0%
Potassium 3534.8mg	0%

*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.

Source of Calories

Fat: 55.7%

Protein: 5.6%

Carbs: 38.7%