Bold Vegan Espresso Cheesecake With Rich Coffee Flavor

I baked this vegan espresso cheesecake for my book club last week. The espresso made the cheesecake bold, and three people asked for the recipe before the meeting ended.

Delicious Vegan Espresso Cheesecake Recipe

This cheesecake features a smooth filling made with cashews, coffee, and dairy-free yogurt, all atop a crunchy nut-based crust. It takes about 4 hours to set in the fridge, making it ideal for preparing ahead of time, and serves 8 people.

Ingredients

• 1 1/2 cups raw cashews, soaked for at least 4 hours
• 1/2 cup dairy-free yogurt or coconut cream
• 1/2 cup pure maple syrup
• 1/3 cup strong brewed espresso or coffee, cooled
• 1/4 cup melted coconut oil
• 1 tablespoon vanilla extract
• 1 cup dates, pitted
• 1 cup walnuts or almonds
• 1/4 teaspoon salt
• Cocoa powder for dusting (optional)
• Fresh berries for serving (optional)

Instructions

1. Make the Crust: In a food processor, combine the dates, nuts, and salt. Pulse until a crumbly mixture forms. Press the mixture firmly into the bottom of a springform pan to create an even crust.
2. Prepare the Filling: Drain and rinse the soaked cashews. In a blender, combine cashews, dairy-free yogurt, maple syrup, espresso, melted coconut oil, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
3. Assemble the Cheesecake: Pour the filling over the crust in the springform pan, smoothing it out with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
4. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until it is set.
5. Serve: Carefully remove the cheesecake from the springform pan. Dust the top with cocoa powder if desired, and serve with fresh berries.

Cook and Prep Times

• Prep Time: 30 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 30 minutes

Nutrition Information

• Servings: 8 slices
• Calories: 300kcal
• Fat: 18g
• Protein: 5g
• Carbohydrates: 32g

I store the cheesecake in the fridge for up to five days. The coffee flavor deepens over time, and I serve slices chilled.