Coffee Cheesecake

I don’t know if there’s a thing that I don’t like about this coffee cheesecake. It’s vegan, gluten free, raw, refined sugar free and paleo. Besides all these nutritional benefits; it’s looks and tastes great!
You can find the recipe on this page and you can also scroll down to see my DIY video on how to make this coffee cheesecake.

vegan coffee cheesecake annetravelfoodie
Ingredients:
For the base:
125 gr (1 cup) walnuts
65 gram (2/3 cup) shredded coconut
25 gram (1⁄4 cup) raw cacao powder
2 tbs. coconut oil
1 tbs. maple syrup

For the filling:
300 gram (2 cups) raw cashews (soaked in water overnight or for at least 2 hours)
1 small can (200 ml/1 cup) coconut milk
4 tbs coconut oil
2 tbs. maple syrup
1 tsp vanilla
2 tbs. coffee
2 tbs raw cacao powder

raw coffee cheesecake

Mix all the ingredients for the base in a food processor. Line the base of a cake tin with baking paper and cover with the mixture. Let it cool in the freezer while you make the filling.
Mix all the ingredients except the coffee and cacao powder in a food processor and mix it for a couple of minutes until you have a smooth mixture. Divide the mixture in 2 bowls. Add the coffee to one of the bowls and the cacao powder to the other bowl.

Put the chocolate mixture over the base in the cake tin. Cover with the coffee mixture. I’ve made a light swirl with a knife, but of course you don’t have to do that.
Put the cake in the freezer overnight or for at least 3 hours to set.

You can keep the vegan coffee cheesecake in the freezer until serving, so you can also just take one slice.

Check the video to see how easy it is to make this coffee cheesecake (you can find more videos on my YouTube Channel)