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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.

Vegan Cheesecake

Serves 8

Ingredients:

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  • 1-1/2 cups chocolate wafers, crushed
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  • 5 tablespoons warm coconut oil
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  • 1 cup whole unsalted cashews, soaked in strong brewed coffee for a few hours, drained
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  • 4 ounces firm tofu
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  • 4 ounces vegan cream cheese
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  • 4 ounces vegan sour cream
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  • 1/3 cup granulated sugar
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  • 1/3 cup maple syrup
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  • 2 teaspoons pure almond extract
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  • Dairy-free whipped topping
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  • Generous handful dark chocolate covered espresso beans

Directions:

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  1. Preheat oven to 350 degrees F.
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  3. 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).
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  5. In a food processor, combine cashews, tofu, cream cheese, sour cream, sugar, syrup, and almond extract. Puree until smooth.
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  7. Transfer filling to the springform pan and spread evenly.
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  9. Bake for 40 minutes. Remove from the oven and allow to cool.
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  11. USe a knife to run around the springform pan and side of cheesecake. Loosen ring but don’t remove. Refrigerate overnight.
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  13. Remove cheesecake from the oven and remove the ring.
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  15. Serve cheesecake topped with whipped topping and chocolate covered espresso beans.

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