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5 from 1 vote

Chocolate / Coffee Cheesecake - Vegan, No-Bake

This is a classic combo. You can't go wrong with Chocolate and Coffee! This Chocolate - Coffee Cheesecake is the perfect treat, it makes a perfect dessert idea! Nothing beats a healthy no bake cheesecake! The best baked cheesecake recipe for coffee lovers!
Course Dessert
Cuisine American
Keyword Coffee cheesecake, no bake cheesecake, vegan cheesecake
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 5
Calories 560kcal
Author Penelopi


For the Base

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

For the Chocolate cream

  • 1/2 cup coconut cream
  • 1/2 Tbsp coconut oil
  • 1/4 tsp 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


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


  • 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 in the fridge.

Chocolate Layer

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

Caramel Layer

  • Clean your blender and blend all your caramel ingredients, until the texture is smooth. Add coconut milk accordingly if it's 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 in the fridge overnight or in 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 in the fridge or freezer. Enjoy!


  • 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.
  • 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.
  • 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.
  • The blender type will determine how well your ingredients will mix together. For a smooth cream it's better to invest in a good quality blender. I just have a small "Moulinex" and it's 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.


Serving: 1g | Calories: 560kcal | Carbohydrates: 56g | Protein: 11g | Fat: 37g | Saturated Fat: 17g | Sodium: 7mg | Potassium: 777mg | Fiber: 7g | Sugar: 38g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 4mg