This Vegan Coffee Cacao Cheesecake is literally one of the best recipes I have ever created…
Perhaps a bold statement but give it a try and let me know if you feel the same.
Alright, let’s get in to all the details about this vegan coffee cheesecake
Raw cashews make up the base of this cheesecake. This allows the vegan cheesecake to be made without cream cheese while still be incredibly creamy. The raw cashews need to be soaked before blending in order to give the best texture. More information about soaking cashews below.
Make up a large base of the crust. Cacao nibs are actually pieces of cocoa beans that have been fermented and then crushed into small pieces. They have a really rich chocolate flavor and are also high in many minerals and antioxidants. Cacao nibs give this coffee cheesecake crust so much flavor and texture.
The other main component of this vegan coffee cheesecake crust. The pecans give the crust its main structure and also provides a nutty flavor that pairs perfectly with the coffee.
The last part of this cacao nib cheesecake crust. Chia seeds primarily act as a binder in this recipe helping to give this crust good texture and structure.
Can’t have a coffee cheesecake without it! You want to use a strong coffee in this vegan cheesecake so the flavor really comes through. I usually use a strong cold brew coffee, or I use my espresso machine to pull 2 shots and then water them down some. Both ways work great so use what is easier for you.
Helps provides texture and flavor to the vegan cheesecake. The oil helps create a super creamy consistency and then once chilled it helps the cheesecake hold its texture.
The primary sweetener in this coffee cheesecake. I love the flavor of maple and coffee so it was a no brainer for me that maple syrup would be used to sweeten this vegan cheesecake.
There are two ways to prepare raw cashews for cheesecake.
First, place the cashews in a bowl and fill with water. Let them soak for 2-4 hours (or overnight). Strain and rinse the cashews before using.
Second, if you have forgotten to soak the cashews and need them quickly you can fill a saucepan with cashews and water and bring to a boil. Once the water is boiling, take the pan off the heat and let the cashews soak for one hour or until soft.
Strain and rinse the cashews before using.
Alright, let’s get cooking…..
Start by preheating the oven to 350 and grabbing an 8-inch springform pan and greasing it.
In a food processor, combine the pecans, cacao nibs, chia seeds, baking soda and salt and pulse until the pecans and cacao nibs are a semi-fine meal.
Add in the maple and vanilla extract and pulse until the crust starts to form into a loose ball.
Place the dough in the bottom of the springform pan and press on the bottom and up the sides some. The dough will be sticky, and you can always oil your hands some if too sticky.
Bake for 14 minutes and then let cool while you prepare the cheesecake filling.
Add all of the ingredients to a high-speed blender and blend until smooth and creamy.
Pour the mixture on top of the crust and place in the freezer for 6-8 hours or until cheesecake has set.
When you are ready to serve the vegan cheesecake make the ganache and then spread it on top of the frozen cheesecake and top with pecans and cacao nibs. Let the coffee cheesecake thaw for 10-15 minutes and then serve.
Yes, you do need to freeze this vegan coffee cheesecake. The texture will not be firm enough if you just let it sit in the refrigerator.
Not for this recipe. Roasted cashews will not impart the same texture and flavor as raw.
You can find cacao nibs at most local health foods stores but they are also readily available on amazon. I love THIS brand
A strong cold brew coffee is a great option for this vegan cheesecake, but I use my espresso machine to pull 2 shots and then water the espresso down until I have the ¾ cup I need for the recipe. Both ways work great so use what is easier for you.
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Vegan Coffee Cacao Cheesecake
- Prep Time: 15
- Cook Time: 14
- Total Time: 1 hour 10 minutes
- Yield: 1 cheesecake 1x
- Category: Dessert
- Method: Freezer
- Diet: Gluten Free
Creamy vegan coffee cheesecake made with raw cashews, bold coffee and crunchy cacao nibs. All topped with a decadent vegan ganache.
Cacao Nib Crust
- 1.5 cups pecan halves and pieces (158g)
- ½ cup cacao nibs (58g)
- 3 tsp chia seeds (12g)
- ¼ cup maple syrup
- 1 tsp vanilla
- ½ tsp baking soda
- ¼ tsp sea salt
Vegan Coffee Cheesecake Filling
- 1.5 cups raw cashews (195g)
- ½ cup maple syrup (155g)
- ¼ cup oat milk or other non-dairy milk (62g)
- 1/3 cup coconut oil, melted (65 g)
- 3/4 cup strong coffee (180g)
- 2 tsp vanilla
- ¼ tsp sea salt
- 1/2 cup full-fat coconut milk (120g)
- 3.5 oz dark chocolate
- Soak the cashews by placing them in a bowl and then top with water. Let soak for 2-4 hour or until soft. See notes above for how to quick soak the cashews.
- Preheat oven to 350 and grease an 8-inch springform pan.
- In a food processor, combine the pecans, cacao nibs, chia seeds, baking soda and salt and pulse until the pecans and cacao nibs are coarse meal.
- Add in the maple and vanilla extract and pulse until the crust starts to form into a loose ball.
- Place the dough in the bottom of the springform pan and press on the bottom and up the sides some. The dough will be sticky, and you can always oil your hands some if too sticky.
- Bake for 14 minutes and then let cool while you prepare the cheesecake filling.
- Add all of the ingredients to a high-speed blender and blend until smooth and creamy.
- Pour the mixture on top of the crust and place in the freezer for 6-8 hours or until cheesecake has set.
- When you are ready to serve the cheesecake make the ganache.
- Heat the coconut milk in a bowl and add the dark chocolate. Let the chocolate sit in the warm milk for 1-2 minutes and then use a whisk to combine the coconut milk and melted chocolate.
- Pour the ganache on top of the frozen cheesecake and spread it to the sides of the cheesecake.
- Top with pecans and cacao nibs. Let the cheesecake thaw for 10-15 minutes and then serve.
- You do need to freeze this vegan coffee cheesecake. The texture will not be firm enough if you just let it sit in the refrigerator. When you are ready to eat the cheesecake just pull it out of the freezer 10-15 minutes before serving.
Keywords: Vegan Coffee Cacao Cheesecake, Vegan Coffee Cheesecake, Vegan Cacao Nib Cheesecake, how to make vegan coffee cheesecake,
This is one of the best desserts I’ve EVER made!! My boyfriend calls it ice cream cake, haha because we eat it almost frozen out of the freezer and the coffee filling tastes exactly like coffee ice cream! It’s SO good. We will be making this a lot, thank you for the recipe!