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Vegan no-bake coffee cheesecakes


Vegan no-bake coffee cheesecakes with thanks to Nadia's Healthy Kitchen

Makes - 12 mini cheesecakes

Ingredients

For the base

  • 140g oat flour – rolled oats blended into a flour in the food processor (use gluten-free oats if necessary)
  • 60g cocoa powder
  • 6 tbsp coconut oil, melted
  • 4 tbsp maple syrup
  • Pinch of salt

For the cheesecake

  • 250g raw cashews, soaked for 4 hours
  • 150ml Planted almond drink with coffee
  • 65g almond butter
  • 4 tbsp coconut oil, melted
  • 4 tbsp maple syrup
  • 2 tbsp instant coffee
  • Pinch of salt

Method

In a bowl mix together all the base ingredients, then press into silicon cupcake/muffin moulds. Freeze for 15 minutes while you make the cheesecake layer.

Drain and rinse the cashews, then transfer into a food processor along with the rest of the cheesecake ingredients. Blend on high until smooth, then divide between the muffin moulds and freeze again for 4 hours or overnight.
Top with melted chocolate and decorate with coffee beans or chopped nuts.

Enjoy!