A dairy free cheesecake recipe guaranteed to be a fan favorite.
This vegan chocolate espresso cheesecakes recipe is dedicated to people who just like damn good food. These cheesecakes are decadent, rich and naturally sweetened! As an added bonus they provide quality nutrients and are actually filling. We enjoy them as dessert or even a sweet breakfast treat.
What’s in them?
The crust is made with nuts and pitted dates–thats it! The dates work to bind everything together and add natural sweetness to the cheesecake as a whole. They also provide a dose of antioxidants which are beneficial to protecting your cells from damage. Damaged cells are linked to signs of aging so I guess this crust is good for anti-aging. 😉
The base is created with cashews, coconut cream, coconut oil, maple syrup, and a little lemon juice. Together they create a convincing mimic of actual cheesecake!
The flavor comes from cocoa powder and instant espresso. Chocolate naturally has some caffeine and then of course, so does coffee. That is why having a cheesecake in the morning may not actually be a bad idea. Since they are filling and give a burst of energy with caffeine and the carbs, this can hold you over until an early lunch.
Eating dairy free or vegan can seem daunting but you do not have to sacrifice your favorite treats. Save this vegan chocolate espresso cheesecakes recipe to Pinterest for your next special occasion!
Want inspiration for some other vegan cheesecake flavors? Check out my post HERE.
Vegan Chocolate Espresso Cheesecake Recipe
- high speed blender (I use a Vitamix)
- Food processor
- parchment paper
- 1 cup pitted dates
- 1 cup pecans (or walnuts)
- 1/4 cup almonds
The Cheesecake Base
- 1 cup soaked cashews I soak for 3-4 hours
- 1/2 tsp lemon juice
- 1/3 cup coconut oil
- 2/3 cup coconut cream cream not milk!
- 1/2 cup pure maple syrup
- 1 tbsp dark cocoa powder
- 1 tbsp instant espresso
- In a food processor blend the dates until they form a ball. Then take that out & just blend the nuts into a meal. After that, throw the ball of dates back in and blend until it’s formed a crumbly dough.
- In a muffin pan, grease each slot & add strips of parchment paper to help you lift the cheesecake out later.
- Now pack the crust dough in the bottom of each slot to form the base. Try to make it about 1 cm thick.
- Blend everything in a quality high speed blender. The batter should be super creamy and taste AMAZING.
- Pour the filling into each slot of the tin. I start by filling them half way and then go back and even them out with whatever batters left.
- Tap the pan down against the counter to release air bubbles in the batter
- Place in the freezer for 3-4 hours until the center is solidified
- Before you're ready to serve, place them in the fridge to thaw a little. When you're ready to remove them from the pan, use the parchment paper strips to lift them out.