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.




  • 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



  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