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This is potentially one of the most delicious recipes on the blog!

No joke! It’s creamy and flavour packed. It was a hit on New Years Eve with everyone (all non vegan friends!).

 

 

Not a coffee fan? Just leave it out!

In my opinion this cheesecake is best served straight out of the fridge with some berries for a pop of sweet to contrast the chocolate.

 

Print Recipe
Chocolate Coffee Cheesecake
Course sweets
Prep Time 10 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Course sweets
Prep Time 10 minutes
Passive Time 2 hours
Servings
slices
Ingredients
Instructions
  1. The night before, soak your cashews and place in the fridge.
  2. Place hot water over the dates to soften. Line a removable bottomed cake tin with baking paper (or use a silicone one).
  3. In a food processor place almond meal, soaked dates and cacao powder and process until a dough forms.
  4. Press the dough into the cake tin and place in the freezer while you make the filling.
  5. In a high speed blender, place all filling ingredients and blend on high for 2 minutes until perfectly creamy,
  6. Pour filling into the base and return to the freezer for another 2 hours minimum.
  7. Remove from the freezer when you wish to serve it and leave it for 15 minutes to thaw before slicing and serving immediately.
Recipe Notes

*best kept in the fridge and will last for 7 days *