Chocolate Espresso Vegan Cheesecake

Chocolate Espresso Vegan Cheesecake Dessert Recipe 



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:


Vegan
Egg-Free
Dairy-Free
Soy-Free Optional (use soy-free vegan chocolate chips)
Gluten-Free


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




Ingredients:

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

Filling:
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


Method:

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.

Enjoy!




Vegan Cheesecake, Chocolate Espresso Dessert, Chocolate Coffee Recipe
Yield: 12 Servings
Author: Alexandra Tugade | The Home Baked Vegan
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Chocolate Espresso Vegan Cheesecake

Chocolate Espresso Vegan Cheesecake

Try this Gluten-Free Recipe for Vegan Espresso Cheesecake style Dessert with Chocolate Ganache Topping.

Ingredients:

Crust
  • 1 Cup Rolled Oats
  • 1 Cup Shredded Coconut
  • 4 Tbsp Coconut Oil, melted
Filling
  • 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

Instructions:

  1. Preheat the oven to 350' F
Prepare the Crust
  1. In a food processor, or high powered blender, pulse together the oats, shredded coconut, and the melted coconut oil.
  2. Press the crumbs into the bottom of a spring form pan. Set Aside.
Prepare the Filling
  1. In a blender, blend together the cashews, sugar, instant coffee, coconut milk, vanilla, lemon juice, and corn starch. Blend until smooth.
  2. Pour the filling into the spring form pan.
  3. Bake for 50 - 60 minutes, or until slightly golden on edges.
Prepare the Chocolate Ganache
  1. In a small saucepan, heat the chocolate chips, coconut oil and coconut milk, over medium-low heat until melted and smooth.
  2. Pour on top of the cheesecake, and use a rubber spatula to spread it evenly over the top.
  3. Refrigerate for at least 5 hours.
Did you make this recipe?
Tag @TheHomeBakedVegan on instagram and hashtag it #HomeBakedVegan
Created using The Recipes Generator

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