Mocha Chocolate Vegan Cheesecake (No-Bake)

CREAMY NO-BAKE MOCHA CHOCOLATE VEGAN CHEESECAKE
This heavenly Mocha Chocolate Vegan Cheesecake is a truly mind-blowing dessert made with only wholesome ingredients!

While I was in Costa Rica, there were a few things I really missed. One of them was tofu—call me weird, but I love the stuff. It’s hard to find there, and their firm tofu is like our silken tofu, which isn’t great for cooking. The other thing I missed was baking and creating delicious desserts! I never found myself in a proper setup for that.

I got back home just before my birthday, and then Easter was only a few days later. With cheesecake being my favorite dessert—and the only one I truly miss since going vegan—and chocolate and Easter being inseparable, I decided to whip up a Vegan Chocolate Cheesecake for the occasion.

The plan was to make the cake for my birthday, which I spent confined at home, and then share the recipe in time for Easter. But life got in the way, and I had to fix my water pump instead (fun, right?). So, plans changed!

But I still made the cake—and thank goodness I did! I’m sharing the recipe with you today, just in time for next year’s Easter. Joking aside, you can make this cake for any occasion—no need to wait for your birthday or Easter. It might look complicated and time-consuming, but it’s not that hard and comes together quickly.

The main thing to know is that this cake is sinfully delicious. And yes, you can totally use the words heavenly and sinfully together for this cake! You’ll never believe it’s made with nothing but healthy ingredients. Whoever you share it with will love you forever!

FOR THE CRUST

Start by lining the bottom of an 8″ springform pan with parchment paper. Remove the ring and cover the plate with parchment paper. Fold the excess paper back under the plate and, while holding it in place, put the ring back. Bring the excess paper back from under the pan but don’t cut it off.

Combine the ground rolled oats, almond flour, cocoa powder, cinnamon, and salt in a large mixing bowl. Add the melted coconut oil, maple syrup, and vanilla extract.

Mix with a large spoon or rubber spatula until well combined.

Transfer the crust mixture to the prepared pan and press it at the bottom, going slightly up the sides. Place the pan in the fridge for the crust to set.

NOTE: To press the crust, use a flat-bottomed glass or a similar flat object. If the crust sticks to your glass, dip it lightly in cold water.

FOR THE CREAMY MOCHA FILLING

Now, let’s work on the filling. Start by placing the raw cashews and hot coffee in a high-speed blender.

NOTE: If you don’t have a high-speed blender, you can use a conventional blender or a food processor, but your cake won’t be as creamy.

Process the cashews and coffee until smooth and creamy. Start on low speed and gradually increase to high, stopping to scrape the sides once or twice.

Once smooth, add the date paste, coconut milk (use the full-fat kind), coconut oil (no need to melt it this time), maple syrup, lime juice, vanilla, and salt.

Process until well combined, smooth, and creamy, stopping to scrape the sides as needed.

Pour in the melted unsweetened chocolate and blend until fully incorporated.

NOTE: My favorite method for melting chocolate is to chop it finely and melt it in a small saucepan over very low heat, stirring constantly until about half the chocolate is melted. Then, remove from heat and keep stirring until all the chocolate is melted, returning to the heat briefly if needed.

Transfer every last bit of the creamy mocha chocolate mixture into the chilled crust. Every last bit—don’t leave some at the bottom of the container just to lick it clean later! What? Who, me? No! Okay, you got me… I did. But it was just a little teaspoon, I swear!

Gently tap the sides of the pan or bang it a few times on the counter to even out the top and eliminate any air bubbles.

Smooth the top with a small offset spatula and place the cake in the fridge until it’s completely set, at least 4 hours, but overnight is even better.

FOR THE CHOCOLATE TOPPING

Once your cake is set, place the chopped dark chocolate, coconut milk (again, use full-fat), coconut oil, and a pinch of salt in a small saucepan.

Melt over very low heat, stirring constantly until about half the chocolate chunks are melted. Remove from heat and keep stirring until fully melted and silky, returning to the heat only if needed. Do not let the mixture get hot.

Take your cake out of the fridge and slowly pour the melted chocolate mixture over it.

Gently tap the side of your pan and give it a little shake to help the chocolate settle evenly. Transfer your cake to the fridge to set, from 10 to 30 minutes, depending on whether you plan to garnish the top with chocolate shavings. If you didn’t have any chocolate shavings and want to make your own, check out this post to find out how I make mine.

If you’re going to garnish your cake, do so while the chocolate topping is still soft, after about 10 minutes of refrigeration; this way the shavings will adhere. Then, return the cake to the fridge for another 20 minutes or so until the chocolate topping is fully set. If you’re not going to garnish it, simply leave the cake in the fridge until fully set, about 30 minutes.

As you can see in the pictures, I topped mine with a mountain of shavings and tossed a few roasted coffee beans on top!

Once the chocolate topping is fully set, carefully remove the cake from the pan and place it on a cake plate.

NOTE: To release the cake cleanly, slightly warm up the side of the pan. The best way is to delicately heat it with a propane torch or warm cloth. If using a propane torch, keep a good distance from the pan and don’t stay in the same spot for more than a few seconds. Keep the flame moving to avoid melting the cake!

Keep your finished cake in the refrigerator, but if time permits, let it sit at room temperature for about an hour before serving. Trust me, your taste buds will thank you!

INGREDIENTS

For the crust

• 1-1/2 cups rolled oats, ground*
• 3/4 cup almond flour
• 1/4 cup cacao powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract

For the creamy mocha filling

• 2-1/2 cups raw cashews
• 1 cup hot very strong coffee, I used espresso
• 1 cup date paste
• 1 cup full fat coconut milk
• 1/2 cup coconut oil
• 1/2 cup maple syrup
• 3 tbsp lime juice
• 1 tbsp pure vanilla extract
• 1/2 tsp salt
• 1 cup unsweetened chocolate, melted **

For the chocolate topping

• 1-1/4 cups finely chopped dark chocolate
• 1/2 cup full fat coconut milk
• 1/4 cup coconut oil
• pinch salt

Optional garnish

• Chocolate shavings, ***
• Whole roasted coffee beans

EQUIPMENT

• Springform pan
• High Speed Blender

INSTRUCTIONS

For the crust

1. Line the bottom of an 8″ springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper; Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
2. Combine the ground rolled oats, almond flour, cacao powder, cinnamon and salt in a large mixing bowl. Add the melted coconut oil, maple syrup and vanilla extract and mix until well combined.
3. Transfer the mixture to the prepared pan and press it delicately at the bottom, going slightly up the sides; place in the fridge to set.

For the creamy mocha filling

1. Put the raw cashews and hot coffee in the container of a high speed blender and process until smooth and creamy; start on low and progressively increase the speed to high, and stop to scrape the sides once or twice to be sure that every last bit is incorporated.
2. Once smooth, add the date paste, coconut milk, coconut oil (no need to melt it this time), maple syrup, lime juice, vanilla and salt and again, process until well combined, smooth and creamy, stopping to scrape the sides as needed.
3. Pour in the melted chocolate and blend until fully incorporated.
4. Transfer the mixture into the prepared crust, tap the sides a few times to even out the top and eliminate air bubbles, then smooth the top with a small offset spatula.
5. Place the cake in the fridge until completely set, at least 4 hours.

For the chocolate topping

1. Place all the ingredients in a small saucepan and melt over very low heat, stirring almost constantly until about half of the chocolate chunks are melted. Remove from heat and keep stirring until fully melted and silky, returning the pan to the heat source briefly only if and as needed. It is very important that you do not let the mixture become hot.
2. Take the cake out of the fridge and pour the melted chocolate mixture over it, then gently tap the side of your pan and give it a little shake to help the chocolate settle and get really smooth.
3. Delicately transfer the cake to the fridge to set, about 30 minutes total. However, if are going to garnish the top with chocolate shavings, you should do so while the chocolate topping is still on the soft side, after about 10 minutes of refrigeration, and then return the cake to the fridge for another 20 minutes; this will ensure that the shavings adhere well to the chocolate topping. If you’re not going to garnish that top, simply leave the cake in the fridge until fully set, about 30 minutes.
4. Once set, carefully remove the cake from the pan**** and place it on a cake plate.
5. Keep your finished cake in the refrigerator but if time permits, leave it at room temperature for about an hour before serving.

NOTES:

*Use a coffee grinder or small food processor to grind the oats

**Melt the chocolate using your favorite method. Me, I like to chop it super finely and then melt it in a small saucepan over very low heat, stirring almost constantly until about half of the chocolate is melted. I then kill the heat and keep stirring until all the chocolate bits are melted, returning to the heat briefly if and as needed.

***If you want to make your own chocolate shavings, check out this post to find out how I make mine

****To release the cake real cleanly, it helps to slightly warm up the side of the pan. I find the best way to do this is by delicately heating it with a propane torch or warm cloth. If you choose to use a propane torch, make sure that you maintain a good distance from that pan and that you don’t stay in the same spot for more than a few seconds; keep that flame moving, or you may end up melting the cake!

NUTRITION INFORMATON: calories: 180kcal, carbohydrates: 6g, protein: 15g, fat: 11g, saturated fat: 1g, sodium: 729mg, potassium: 337mg, fiber: 1g, sugar: 2g, vitamin a: 52iu, calcium: 53mg, iron: 2mg

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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