Vegan Mocha Cheesecake Bites

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.

Course Dessert

Cuisine American, Gluten-Free, Vegan

Prep Time 20

Freezing Time 4

Total Time 4 20

Servings people

Calories 361kcal

Author Melissa Huggins

Equipment

Food Processor
High-Powered Blender
Standard Muffin Pan
Standard Muffin Liners

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)

US Customary - Metric

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