Let’s celebrate Friday with these delicious vegan mocha cheesecakes! (I know I will be!) After I had long demolished my stash of these vegan mini blueberry cheesecakes in my freezer, it was time to restock my supply. One of my absolute favorite things is coffee, so I thought I would incorporate a bit of coffee and chocolate in this newest version. Ummm… this might be the version that I forever remake on repeat! This girl loves her chocolate and coffee!!
Before you get started, here are a few tips for making these mini vegan mocha cheesecakes. Make sure to soak the cashews for at least 2 hours. The longer you soak the cashews the easier it is to achieve a smooth puree. Also, since I don’t have a high-powered blender, I find that I get a smoother cashew puree when I puree them in batches in the single serving cup of my blender. You may find that you need to add a little bit of extra soy milk to get the cashews started in the blender. I will usually start by adding 1/3 cup of soy milk and add 1 tablespoon at a time to thin the puree a bit. Your goal is to get to a hummus-like consistency. Make sure to use a non-stick muffin tin for the cheesecakes. I grease the inside of each cup well with cooking spray before adding the cheesecake. You can also lay strips of parchment paper into each cup to create pull “tabs” to lift the cheesecakes out of the muffin tin. The well-greased muffin tin route has worked for me so far so I usually skip the parchment paper strips.
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It’s hard to beat the delicious combination of chocolate and coffee. These vegan mocha cheesecakes are the perfect, no-bake dessert for any occasion.
Ingredients
- For the Filling:
- 1 1/2 cups raw cashews (soaked or 2–3 hours)
- 1/3 cup + up to 4 tablespoons soy milk
- 2 teaspoons instant espresso
- 2 tablespoons coconut oil
- 2 tablespoons cocoa powder
- 2–3 tablespoons maple syrup (adjust to your liking)
- For the Crust:
- ¼ cup oats
- ½ cup almonds
- ½ cup dates (~5 dates), soaked 10 min in warm water
- 2 tablespoons coconut oil
- Dash of salt
- Garnish:
- 1/4 cup vegan chocolate chips
Instructions
- Put your cashews in a large bowl and cover with water. Let them soak for at least 2-3 hours. Drain the soaking water from the cashews and then you are ready to use them in this recipe.
- Combine all of the cheesecake filling ingredients in a blender and puree until smooth. (The finished consistency should resemble hummus.) Start with 1/3 cup of soy milk and add more milk by the tablespoon full to thin out the puree if needed. Store the finished cashew puree in the fridge until you finish the crusts.
- To make the crusts, puree the oats and almonds together in a food processor until ground into a breadcrumb consistency. Now add the dates, coconut oil and salt. Puree until the mixture sticks together.
- Evenly divide the crust mixture into 9 of the muffin cups. Use your fingers to press the crust mixture into the bottom of each muffin cup.
- Spoon the cashew filling over the crusts. Sprinkle with chocolate chips, gently pressing them into the top of the cheesecake. Cover and freeze for 3 hours or overnight until cheesecakes are firm.
- To serve, slide a knife along the edge of a cheesecake and pop it out of the muffin tin. Let stand at room temperature for 5 minutes and enjoy!
Nutrition
- Serving Size: 1 Cake
- Calories: 309 kcals
- Sugar: 15.5 g
- Sodium: 34.4 mg
- Fat: 20 g
- Saturated Fat: 8.7 g
- Unsaturated Fat: 11.3 g
- Carbohydrates: 28.2 g
- Fiber: 3.4 g
- Protein: 7.3 g
- Cholesterol: 0 mg
Cheesecake is one of my favorite desserts so I can’t wait to give this version a try.
Wow so my mind is a little blown with how healthy these are…and the photos are just stunning! A great dessert idea for end of summer 🙂
I have a party tomorrow I need a delicious dessert for and this just might be the ticket! They sound devine!
Just used that exact jar of espresso for a mocha treat yesterday 😉
Oooh – I’ll have to check out your blog for that recipe!
I’ve been stalking the interwebs for vegan cheesecake recipes the past few days, and I’m SO GLAD I stumbled on these!! Coffee + chocoalte = heaven!! 😀
Agreed!!! Coffee and chocolate = divine. I’m so glad you stumbled across these as well. 🙂
anything mocha and cheesecake is a winner in my book!
These look beyond delicious, and so pretty! I think I need to plan a party so I have an excuse to make these! 🙂
Thanks Kalee! Honestly – I’ve been able to come up with plenty of excuses to make these. Lol. They are so good! 🙂
These bites look fantastic! I haven’t made vegan cheesecakes in a while, but this is a great reminder that I need to soon!
These look amazing and I am so ready to make this recipe this weekend! The filling and the crust look easy and that’s my kind of recipe!
Can’t wait to try these, Debbie!! 🙂 They look amazing!
I’m a coffee fiend so these mocha cheesecakes are calling my name right now 😉
Hi. I made these today and they turned out great. The only thing is that the cashew filling remained soft and did not get as solid as I thought it looked in your photo. Is that the way it should be?
Hi Nandita,
I found that the longer you leave them in the freezer, the more firm they become. So, if yours are still a little soft, I would just leave them to chill a couple more hours.
Thanks much Debbie! I stuck them in the freezer for a few hours and voila, they were just great…