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Vegan Cheesecake with Chocolate Covered Espresso Beans

I love cheesecake. I love coffee. I really love chocolate covered espresso beans. So it's only natural that I had to bring all of these things together in a dessert. This vegan cheesecake is a yummy way to get a little extra caffeine.

I love cheesecake. I love coffee. I really love chocolate covered espresso beans. So it's only natural that I had to bring all of these things together in a dessert. This vegan cheesecake is a yummy way to get a little extra caffeine.
I love cheesecake. I love coffee. I really love chocolate covered espresso beans. So it's only natural that I had to bring all of these things together in a dessert. This vegan cheesecake is a yummy way to get a little extra caffeine.

Vegan Cheesecake

Serves 8

Ingredients:

  • 1-1/2 cups chocolate wafers, crushed

  • 5 tablespoons warm coconut oil

  • 1 cup whole unsalted cashews, soaked in strong brewed coffee for a few hours, drained

  • 4 ounces firm tofu

  • 4 ounces vegan cream cheese

  • 4 ounces vegan sour cream

  • 1/3 cup granulated sugar

  • 1/3 cup maple syrup

  • 2 teaspoons pure almond extract

  • Dairy-free whipped topping

  • Generous handful dark chocolate covered espresso beans


Directions:

  1. Preheat oven to 350 degrees F.

  2. In a well-greased 8-inch springform pan, combine chocolate wafers and coconut oil. Press wafers onto the bottom and up the side of the pan (about 1 inch up).

  3. In a food processor, combine cashews, tofu, cream cheese, sour cream, sugar, syrup, and almond extract. Puree until smooth.

  4. Transfer filling to the springform pan and spread evenly.

  5. Bake for 40 minutes. Remove from the oven and allow to cool.

  6. USe a knife to run around the springform pan and side of cheesecake. Loosen ring but don't remove. Refrigerate overnight.

  7. Remove cheesecake from the oven and remove the ring.

  8. Serve cheesecake topped with whipped topping and chocolate covered espresso beans.


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