Vegan Mocha Cheesecakes | Dietitian Debbie Dishes

Vegan Mocha Cheesecakes

  • Author: Deborah Davis
  • Prep Time: 5 hours
  • Total Time: 5 hours
  • Yield: 9 1x
  • Category: Dessert
  • Cuisine: Vegan


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.


  • For the Filling:
  • 1 1/2 cups raw cashews (soaked or 23 hours)
  • 1/3 cup + up to 4 tablespoons soy milk
  • 2 teaspoons instant espresso
  • 2 tablespoons coconut oil
  • 2 tablespoons cocoa powder
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!


  • 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