Chocolate / Coffee Cheesecake – Vegan, No Bake


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No Bake Coffee Cheesecake

My Love affair with vegan / no bake desserts was started last year, during my 2 months in Sri Lanka and Cambodia. Generally on those countries, I was avoiding meat and dairy products, the taste of the majority of them, was horrible for me. One day I was badly craving for a chocolate cake, I went to a vegetarian restaurant and I ordered a chocolate tart which was one of the best I ever had!!! The texture was so smooth, fluffy, fresh and it was not so sweet. On my way out, the owner(a lovely Australian lady) asked me whether I enjoyed their vegan / no bake desserts and I just looked at her with a surprise! What is vegan / no bake  dessert????? For me it tasted like the baked ones. She explained to me that this cake was not baked and it was without sugar, milk, eggs and flour! Do these cakes exist??? Oh yes they do! Since then, I visited their place several times, tasted all their vegan desserts and as soon as I returned back home I started experiments with my new Love affair! Yummy! You will not believe how easy it is to make them. 

Today, that place, on that hot evening came to my memory…I had a strong desire for a vegan Cheesecake….So I start searching for relevant dessert recipes. There are a quite a few recipes out there. This recipe is a combination of 3 bloggers and my own inspiration – the “My vibrant Kitchen”, the “Damyhealth” and the “Unconventionalbaker”. It’s healthy, vegan, no bake – gluten – refined sugar – dairy free and super easy to make! 

I firstly collected all my ingredients, soaked my cashews overnight, snapped some photos of my ingredients and here we go!

Chocolate & Coffee Cheesecake Recipe:


Chocolate Coffee Cheesecake - Vegan, No Bake


Base ingredients

The blender type, will determine how well your ingredients will mix together. For a smooth cream its better to invest in good quality blender. I just have a small “Moulinex” and its quite difficult to achieve the best result. The best and the dream blender for me is Vitamix! Hope one day I will be able to buy it. 


Chocolate Coffee Cheesecake - Vegan, No Bake 

Chocolate ingredients

Chocolate Coffee Cheesecake - Vegan, No Bake


Caramel ingredients

Chocolate Coffee Cheesecake - Vegan, No Bake


Chocolate layer over the base

Chocolate Coffee Cheesecake - Vegan, No Bake


Top Layer over the chocolate layer

Be careful when you are transferring your cake from your tin to the plate. For the bottom part use a good spatula and move it a little bit all around the bottom of the cake and with the help of a big knife from the other side, place it on your plate. 


Chocolate Coffee Cheesecake - Vegan, No Bake


The cake texture is so fluffy and smooth that you will not believe it! Personally I love the taste of coffee and the combination of coffee with the cashews / chocolate cream is to die for! If you do not like the coffee you can omit it from the recipe. Also if you like the very sweet ones, just increase slightly the amount of the agave syrup or stevia or add 3-4 more dates. This cake is so rich in flavour that just 1 piece will satisfy your cravings to the maximum. 

Chocolate Coffee Cheesecake - Vegan, No Bake

Chocolate Coffee Cheesecake - Vegan, No Bake


For decoration, I just made a chocolate mix of cacao, little bit olive oil and agave syrup, I spread it all over the cake, added some raw almonds and for the final touch some dash of grated coconut. It serves 5 people, you can double or triple the portions accordingly, using a bigger tin. 

Bon Appetite!



Chocolate / Coffee Cheesecake - Vegan, No Bake

A rich delicious vegan, no bake Cheesecake.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 5


For the Base

  • 1/2 cup dates soaked in water for 10 minutes.
  • 1/2 cup almonds
  • 1/4 tbsp espresso powder

For the Chocolate cream

  • 1/2 cup coconut cream
  • 1/2 Tbsp coconut oil
  • 1/4 tbsp espresso powder
  • 1 cup cashews soaked overnight
  • 1.5 Tbsp maple syrup or stevia
  • 1/2 tsp vanilla extract
  • 1.5 Tbsp cacao powder
  • 1 Tbsp lemon juice

For the caramel Layer

  • 1/4 cup coconut cream
  • 1/2 Tbsp coconut oil
  • 1 cup dates soaked for 10 minutes
  • 1/4 cup cashews soaked overnight
  • 1/2 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 Tbsp maple syrup or stevia
  • little bit of salt


  1. Soak the cashews over night, strain and are ready for use

For the base

  1. Mix the dates and the coffee for around 10 minutes, in order the dates to absorb the coffee and this will enhance the taste. Blend the dates / coffee mix and the almonds in a high speed blender until you get a quite sticky base. If it is too sticky and your blender is struggling just add some water. Choose a small tin, spread some oil and place the base. Water a little bit your fingerprints and press the base on the tin. Put it on the fridge.

For the chocolate layer

  1. Clean the blender and blend all the chocolate layers ingredients until you get a fluffy and smooth texture. If its too thick, just add some coconut milk. Place it on the top of the base and put it back to the fridge.

For the caramel layer

  1. Clean your blender and blend all your caramel ingredients, until the texture is smooth. Add coconut milk accordingly if its needed. Place it very carefully above your chocolate layer, and with a slightly wet spoon, make the top part smooth all around. Place the sweet on the fridge overnight or on the freezer for 1 hour. When its time to remove the tin, put it on the room temperature for 15 minutes, take a wet knife and turn it around the internal of the cake carefully. Remove your tin. Decorate it as you like and keep it on the fridge or freezer. Enjoy!

Recipe Notes

* Do not forget to remove the stem of all the dates - Tbsp: Table spoon - tbsp: Tea spoon

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