Chocolate Espresso Vegan Cheesecake

Chocolate Espresso Vegan Cheesecake is a baked cheesecake-style vegan dessert made with cashews. This vegan cheesecake is baked like a traditional style cheesecake - with an added hint of espresso flavor - and topped with chocolate ganache. I have been on a bit of a coffee chocolate baking kick these last couple weeks, if you are looking for some more vegan coffee desserts, try these:

This Chocolate Espresso Vegan Cheesecake is:




Soy-Free Optional (use soy-free vegan chocolate chips)


Here is the recipe for The Home Baked Vegan's Chocolate Espresso Vegan Cheesecake:


1 Cup Rolled Oats
1 Cup Shredded Coconut
4 Tbsp Coconut Oil, melted

3 Cups Raw Cashews
3/4 Cup Sugar
3 Tbsp Instant Coffee
2 Cups Coconut Milk
1 tsp Vanilla
1 tsp Lemon Juice
3 Tbsp Corn Starch

Chocolate Ganache:
1/2 Cup Semi-Sweet Dairy-free Chocolate Chips
3 Tbsp Coconut Oil
1/4 Cup Coconut Milk


Preheat the oven to 350' F

Prepare the crust:

In a food processor, or high powered blender, pulse together the oats, shredded coconut, and the melted coconut oil. 

Press the crumbs into the bottom of a spring form pan. Set Aside. 

Prepare the filling:

In a blender, blend together the cashews, sugar, instant coffee, coconut milk, vanilla, lemon juice, and corn starch. Blend until smooth. 

Pour the filling into the spring form pan. 

Bake for 50 - 60 minutes, or until slightly golden on edges.

While the dessert cools, prepare the chocolate topping:

In a small saucepan, heat the chocolate chips, coconut oil and coconut milk, over medium-low heat until melted and smooth.

Pour on top of the cheesecake, and use a rubber spatula to spread it evenly over the top.

Refrigerate for at least 5 hours.



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