Go Back

No-Bake Vegan Coffee Cheesecake

A rich and creamy no-bake cheesecake infused with coffee goodness, perfect for dessert lovers looking for a quick and easy treat without the need for an oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Dessert, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup oats Use gluten-free oats for a gluten-free option.
  • 1/2 cup cocoa powder
  • 1/2 cup coconut oil Melted before adding.
  • 1/4 cup maple syrup Adjust sweetness as desired.
For the filling
  • 1 cup soaked cashews Soak for at least 2 hours for a creamy texture.
  • 1/2 cup brewed coffee Use strong coffee for richer flavor.
  • 1/4 cup coconut cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Blend the oats and cocoa powder in a food processor until finely ground.
  2. Add the melted coconut oil and maple syrup, then blend until well combined.
  3. Press the mixture into the bottom of a springform pan to form the crust.
  4. In a blender, combine the soaked cashews, brewed coffee, coconut cream, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
  5. Pour the coffee filling over the crust and spread evenly.
  6. Chill in the refrigerator for at least 4 hours or until set.
  7. Slice and serve, optionally topping with chocolate shavings or coffee beans.

Notes

Store in the fridge for up to 5 days or freeze for up to 3 months in an airtight container. Add spices or nuts to customize texture and flavor.