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These Vegan Mocha Cheesecake Bites are creamy, chocolatey, and infused with coffee flavor. Made with a no-bake chocolate almond crust and layers of vanilla cheesecake and mocha filling, they're the perfect bite-sized dessert for coffee and chocolate lovers.
Sometimes you just need coffee. Or chocolate. Or cheesecake. And sometimes you need all three at once! These Vegan Mocha Cheesecake Bites deliver all those flavors in one rich, creamy, bite-sized dessert.
They start with a chocolate-almond crust that's naturally sweetened with dates and has just the right amount of crunch. The middle layer is smooth, creamy vanilla cheesecake made with cashews and coconut cream, and the top is a rich mocha layer with deep chocolate flavor and a hint of espresso.
Despite their impressive layers, they're surprisingly easy to make with simple, wholesome ingredients like cashews, coconut milk, almonds, dates, maple syrup, cocoa powder, and espresso powder. No baking required!
Enjoy them straight from the freezer, or top each bite with a swirl of dairy-free whipped cream and a light dusting of cocoa powder for an extra-special treat. They're perfect when you're craving something cool, creamy, chocolatey, and just a little coffee-kissed.
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
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Recipe
Vegan Mocha Cheesecake Bites
Ingredients
Chocolate Almond Crust:
- ½ cup raw almonds
- ½ cup dates , pitted (*see note)
- 2 tablespoons unsweetened cocoa powder (or raw cacao powder)
- A pinch of salt
Cheesecake Base:
- 1 ½ cups raw cashews (*see note)
- 1 cup coconut cream (*see note)
- ½ cup pure maple syrup
- ⅓ cup coconut oil , melted
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Additional Ingredients for Mocha Layer:
- 1 ½ teaspoons espresso powder (*see note)
- 2 tablespoons unsweetened cocoa powder (or raw cacao powder)
Recommended Equipment
- Standard Muffin Pan
- Standard Muffin Liners
Instructions
Crust
- Place the almonds, dates, cocoa powder, and salt in a food processor. Process until the mixture forms a loose dough that sticks together when pressed between your fingers. If it's too dry, add another date. If it's too sticky, add a few more almonds.
- Line a muffin pan with standard-size liners. Put about 1 heaping tablespoon of crust at the bottom of each liner. Press firmly down. Place in the freezer while you make the filling
Vanilla Cheesecake Base
- Add cashews, coconut cream, maple syrup, coconut oil, vanilla, and salt to a high-powered blender. Blend until completely smooth and creamy.
- Spoon 2½ tablespoons of filling over each crust (measurements don't have to be exact, but try to keep it close so you'll have enough for the mocha layer). Place back in the freezer for about 20 minutes to firm up the layer a bit.
Mocha Layer
- Place the cocoa powder and espresso powder into the remaining filling. Blend until smooth and fully incorporated. Add 2 ½ tablespoons of filling on top of the vanilla layer.
- Freeze for 4 to 6 hours, or until firm. Let sit at room temperature for 3 to 5 minutes before serving. Top with homemade or store-bought whipped cream if preferred. Enjoy!
Notes
- Cashews: A high-powered blender, such as a Vitamix or Blendtec, works best for creating a silky-smooth cheesecake filling. If you're using a standard blender, soak the cashews in very hot water for 15 to 20 minutes (or cool water for 4 hours) to help them blend smoothly. Otherwise, the filling may have a slightly grainy texture.
- Dates: If the dates aren't soft and somewhat moist, soak them in water for 15 minutes before using. Drain well, and pat dry before use.
- Crust: If the crust sticks to your fingers and is difficult to press into the liners, use a small round jar lined with plastic wrap to press it down. I used the tamper from my food processor, and it worked perfectly.
- Coconut Cream: If you don't have it, use a can of full-fat coconut milk instead. Refrigerate it overnight without shaking, then scoop out the thick cream from the top. If needed, add a little of the liquid to reach 1 cup. Some brands don't separate well, but the recipe will still work-the cheesecake bites just won't be quite as rich and creamy. I recommend Native Forest, Trader Joe's, or Thai Kitchen.
- Mocha Layer: If you'd like a stronger coffee flavor, add ½ to 1 teaspoon more of espresso powder, depending on your taste.
- Storage: Store the cheesecake bites in an airtight container in the freezer for up to 2 months. Let them sit at room temperature for 3 to 5 minutes before serving.
- This recipe yields about 10 cheesecake bites.
Nutrition
victoria
this is amazing! i had a question though, instead of dates can I use dried figs?
Melissa Huggins
Hi Victoria, thank you so much! I haven't tried it, but I think it could work. They might not be as sticky as the dates though. I wish I could be more help. I'd love to hear how it turns out for you. 🙂
Frances
I would love to make these in a regular cheesecake pan, do the measurements change?
Melissa Huggins
Hi Frances, I'm sorry for the late reply. This comment was in my spam folder 🙁 Yes, you can use a standard pan or two mini pans. Thank you for stopping by 🙂
Amber
Are you using Medjool Dates, or will any pitted work?! Thank you!
Melissa Huggins
Hi Amber, any dates will work 🙂
Shelly
Do these have to stay frozen or can they be stored in a cooler without melting?
Melissa Huggins
Hi Shelly, I keep them in the freezer. They'll be too soft otherwise, like ice cream. Hope this helps. Thanks for stopping by 🙂
Nicole
Is there anyway to make these with almond milk instead of coconut?
Melissa Huggins
Hi Nicole, you can use almond, but it won't be as creamy as the full-fat coconut milk. It will still be delicious though 🙂
Marina
My first attempt at these I mixed up" coconut cream" with "cream of coconut" which apparently comes already sweetened. Thankfully I cut the maple syrup in half so that helped but it was still too sweet for my taste. Can't wait to try these again with the right kind of cream! 🙂
Melissa Huggins
Hi Marina, Thank you for trying them out. Darn, sorry you mixed up the coconut cream. I've done this in the past, too. Were you able to find the regular coconut cream? Trader Joe's, Sprouts and Whole Foods all carry one. 🙂
Nora
Hello, can i substitute cashews for another nuts?
Thanks!
mhuggs
Hi Nora, I haven't tried this with another nut, but I've seen many "cheesecake" recipes made with macadamia nuts. Do you have an allergy?
Anne
Hi, I get confused with coconut cream. I have something called coconut goodness in a jar also I can buy coconut cream in a block is that what I should use.
mhuggs
Hi Anne, I don't believe the coconut cream block is the same. I think it's more like coconut butter. The coconut goodness is also like a butter. If you don't have coconut cream, you can use a regular can of full-fat coconut milk (in most stores). Don't shake the can before use, just scoop out & use most of the creamier, hardened part. You might need some of the liquid part to make up 1 full cup for the recipe and that's totally fine.
Tyra
Hi Melissa. For the cheesecake base, do you drain the cashews, or do you include the water in the mix?
mhuggs
Hi Tyra, The soaking water should be discarded. Thank you for alerting me...I included the note in the recipe now. I'd love to hear how they turn out for you. 🙂
Jess
These look so yummy Melissa! Keep seeing them all over Pinterest! I can't wait to make them 🙂
mhuggs
Thank you, Jess! I have a big stack in my freezer right now. I've been enjoying one every morning. Helps give me a kick start 🙂
Gregg
How many calories, grams of fat, etc?
mhuggs
Hi Gregg, I don't have the nutritional information for this recipe. There is a great app called Calorie Count and you can plug in the recipe there. It's free to sign up and no obligation. Thank you for stopping by 🙂
Kimberly/TheLittlePlantation
Ahhh you did so well with these shots! My biggest food photography nightmare is melted chocolate. SO messy. Oh and brown sauce. Looks gross 🙂
Thanks for sharing.
K
mhuggs
Hi Kimberly, thank you so much. Melted chocolate drives me nuts too. Yes, I agree, brown sauce can really look gross. Some delicious foods just aren't photogenic. 🙂
Kim | UnrefinedRD
You had me at cheesecake, but then coffee and chocolate added on makes it a must-try!
mhuggs
Thank you, Kim! Yeah, these three things are hard to pass up. Especially, when they are together 🙂
Anna
They look awesome Melissa!!! I can totally relate to you on this post 🙂 sometimes, despite having it all planned, things will go not the way I expected, and it's sooooooo frustrating! especially with frozen noms:) but these babies look just perfect! That mocha layer sounds ahh-mayyzingg!!! xxx
mhuggs
Thank you, Anna. Yeah, the frozen items can be little brats. 🙂
Amy Katz from Veggies Save The Day
Looks amazing, Melissa! You sure are talented.
mhuggs
Thank you, Amy! They really are easy 🙂