No-Bake Vegan Mocha Cheesecake

I promised myself I would become a better baker—which I understand would actually involve using the oven—but one thing at a time. This no-bake vegan mocha cheesecake is perfect for oven-phobes like myself. You really can’t fail with this raw vegan cheesecake. It also happens to be gluten-free and full of chocolatey coffee goodness.

The top, “cheesy” layer is made with a blend of cashews, coffee, sweetener, and coconut oil—the texture is light and melt-in-your mouth velvety. Walnut, pecans, figs, and chocolate chips compose the crust, making a hearty, slightly crunchy companion to the soft filling.

May be served with a side of banana “nicecream” or fresh raspberries.

No-Bake Vegan Mocha Cheesecake

Ingredients:

Crust:

¾ cup raw pecans

1 cup raw walnuts

¼ cup dried figs, pitted dates, or raisins

3 tbsp. maple syrup, coconut nectar, or other sweetener of choice

¼ vegan chocolate chips

pinch of sea salt

1/8 tsp. almond extract

¼ tsp. vanilla extract

Filling:

1 cup strong brewed coffee

1/3 cup maple syrup, coconut nectar, or other sweetener of choice

1 tsp. stevia

2 cups raw cashews

3 tbsp. coconut oil

½ tsp. vanilla extract

Directions:

1. Place all of the crust ingredients except chocolate chips in a high-speed blender or food processor. Process until ingredients are mostly uniform in texture. (You may add a few spoonfuls of water if the crust is too dry to cohere. Place into a large bowl and stir in chocolate chips. Spread mixture in a 9-inch pie pan. Using the back of a spoon, press and flatten crust. Make sure you’ve created an even layer. Set aside.

2. Process all of the filling ingredients until smooth and creamy, and pour over crust. Smooth into an even layer.

3. Cover and place in the freezer for at least four hours before serving. Allow the cheesecake to sit at room temperature for at about 10 minutes before serving.