No Bake Vegan Cashew Coffee Cheesecake

No Bake Vegan Cashew Coffee Cheesecake

This deliciously light cheesecake recipe swaps out all dairy with cashews and coconut cream. 

Using our rich Monsoon Malabar beans to give a dark chocolatey flavour, and best of all, no oven is required.

 

 

Ingredients

  • 200g unsalted cashews

  • 2 shots of double espresso

  • 100g coconut cream

  • 15ml vanilla essence

  • 2 tbsp caster sugar

  • 1 pack of rich tea biscuits

  • 100g walnuts

  • 1 tbsp coconut oil

  • Dark chocolate for decoration


     

Steps

  1. Soak the cashews overnight in the espresso, be sure to cover with a cloth

  2. Blend the soaked cashews with the coconut cream, vanilla essence and sugar until a creamy consistency, leave to one side

  3. For the base, blend together the biscuits and walnuts until a crumb consistency.

  4. Mix in coconut oil until it feels like damp sand

  5. Push biscuit mixture into a cheesecake tin and then top with the cashew cream mix.

  6. Freeze for 4-5 hours or until solid

  7. Top with walnuts and dark chocolate before serving 

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