Espresso No-Bake Vegan Cheesecake

Espresso No-Bake Vegan Cheesecake is a delicious, creamy, rich dessert that is sure to be a crowd pleaser. It is gluten-free, dairy-free, and egg-free. I made this vegan cheesecake with coconut based cream cheese. I also added raw cashews, coconut oil, coconut cream, instant coffee grounds, and a special ingredient. Spoiler alert: it’s vegan marshmallows! This extra little ingredient really helps with the texture and flavor.

The first time I made a vegan cheesecake this way, was on a whim, when I was short of ingredients. I used a combination of the ingredients I had on hand, which included coconut cream cheese, cashews, Dandies marshmallows, dairy free milk, and coconut oil. I was so happy with how it turned out, I had to re-create this ‘random’ cheesecake (and actually write down the ingredients).

How to make Vegan Espresso Cheesecake:

Ingredients

• 3/4 Cup Granola
• 3/4 Cup Shredded Coconut
• 1/4 Cup Vegan Butter
• 1/4 Cup Coconut Oil
• 1 1/2 Cup Vegan Marshmallows
• 1 Cup Raw Cashews
• 1 Cup Coconut Cream
• 1 tsp Vanilla
• 1 Tbsp Instant Coffee
• 1/4 Cup Sugar
• 1/2 Cup Vegan Cream Cheese

Instructions

1. Blend together the granola and shredded coconut, to make fine crumbs
2. Melt the vegan butter, then stir it into the crumbs
3. Press the crumbs into the bottom of a spring form pan.
4. Boil the cashews, for 10 minutes, then drain the water from the cashews. Set aside.
5. Microwave the coconut oil and marshmallows, in 30 second increments, until they are melted.
6. Blend together the cashews, melted coconut oil and marshmallows, coconut cream, vanilla, instant coffee, sugar, and vegan cream cheese. Blend until smooth.
7. Pour the filling into the spring form pan. Carefully tap the pan on the counter a couple times to remove excess air bubbles.
8. Refrigerate the dessert overnight, or for at least 6 hours before serving.

Yield: 8 - 12 Servings

Espresso No-Bake Vegan Cheesecake

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This Espresso No-Bake Vegan Cheesecake is rich and creamy, and sure to be a crowd pleaser. This recipe for no-bake vegan cheesecake is made with ingredients like cashews, coconut, and vegan cream cheese, and of course, coffee! Espresso No-Bake Vegan Cheesecake is dairy-free, egg-free, and gluten free.

Prep Time 15 minutes

Additional Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 3/4 Cup Granola
• 3/4 Cup Shredded Coconut
• 1/4 Cup Vegan Butter
• 1/4 Cup Coconut Oil
• 1 1/2 Cup Vegan Marshmallows
• 1 Cup Raw Cashews
• 1 Cup Coconut Cream\
• 1 tsp Vanilla
• 1 Tbsp Instant Coffee
• 1/4 Cup Sugar
• 1/2 Cup Vegan Cream Cheese

Instructions

1. Blend together the granola and shredded coconut, to make fine crumbs
2. Melt the vegan butter, then stir it into the crumbs
3. Press the crumbs into the bottom of a spring form pan.
4. Boil the cashews, for 10 minutes, then drain the water from the cashews. Set aside.
5. Microwave the coconut oil and marshmallows, in 30 second increments, until they are melted.
6. Blend together the cashews, melted coconut oil and marshmallows, coconut cream, vanilla, instant coffee, sugar, and vegan cream cheese. Blend until smooth.
7. Pour the filling into the spring form pan. Carefully tap the pan on the counter a couple times to remove excess air bubbles.
8. Refrigerate the dessert overnight, or for at least 6 hours before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 10mgSodium: 82mgCarbohydrates: 23gFiber: 2gSugar: 15gProtein: 4g

Nutritional value is an estimate only, based on 12 servings.