No-Bake Mocha Cheesecake (vegan)

A heavenly no-bake vegan mocha cheesecake perfect for chocolate and coffee lovers! This delicious cake consists of a raw brownie base and layers of creamy vanilla, espresso and mocha cheesecake.
Prep Time: 40 minutes
Set Time: 4 hours
Total Time: 4 hours 40 minutes
4.75 from 4 votes
mocha cheesecake with freeze dried raspberries on top on a light grey background.

One of the very first recipes that I posted on the blog (back in 2017!) were my creamy no-bake mocha slices. I still remember to this day how they would melt in the mouth, that irresistible aroma of freshly brewed coffee all wrapped up in a dreamy creamy dessert! So I decided a recipe update was well overdue! So here it is, it’s even better, creamier and richer in flavour! This full-size layered no-bake cheesecake is ideal for anyone who loves mocha, chocolate or coffee in general!

The layers of this cake are made up of a raw brownie base that’s sweetened with dates, creamy vanilla cheesecake, full flavoured espresso cheesecake and piped mocha cheesecake to top it off. I know, I know, drool worthy! The freeze dried raspberries on top are completely optional, I just love how their bright colour contrasts against the muted colours of this almost raw cheesecake.

no bake mocha cheesecake

WHAT DO I NEED TO MAKE THIS NO-BAKE CHEESECAKE?

Walnuts: These will form the brownie crust. I love using walnuts as the base for most brownie recipes as they have a rather neutral flavour which won’t overpower the other ingredients in the recipe.

Cacao powder: Be sure to use real, 100% cacao powder, not the cocoa powder kind that has added dairy and/or sugar.

Instant coffee granules: You can’t have a mocha cheesecake without some coffee, so we’ll be using it throughout the recipe to add that intense espresso flavour.

Sea salt: You’ll be pressed to find a recipe on here that doesn’t involve a pinch or two of salt. I talk about it all the time, but in case you’re new here and have just landed on this page.. I always add salt to desserts as it helps to balance the sweetness as well as enhancing the flavour!

Medjool dates: Aka, nature’s candy, these nutrient rich dried fruits help to sweeten the brownie base as well as helping to bind all the ingredients together and form a dough.

Cashew butter: A little cashew butter helps to bind the brownie base ingredients together. You can actually use any nut butter of your choice in it’s place also.

Cashews: The star of the show when it comes to no-bake cheesecakes, cashews give an ultra creamy consistency and slightly “cheesy” flavour to raw cakes.

Canned full fat coconut milk: That’s right, you do need the FULL FAT variety here. Low/reduced fat will not work, as the main job of the coconut milk in this recipe is to add creaminess and help the cake to set once cooled.

Pure maple syrup: I always recommend pure maple syrup (the Canadian one), but you can also use agave syrup as a liquid sweetener if you prefer.

Dairy free yoghurt: This is the secret to the creamiest cheesecake filling that won’t be too heavy or thick like some coconut/cashew based recipes. Although you can use either soya or coconut yoghurt depending on your preference, if you can get your hands on it I’d recommend a vanilla flavoured one to really enhance the vanilla cheesecake flavour. Otherwise, plain will do, and you can always add an extra teaspoon of vanilla bean paste to that vanilla layer for some added intensity.

Lemon juice: A little lemon juice adds the perfect hint of tanginess that every cheesecake needs.

Vanilla bean paste: Where would we be without vanilla hey? My personal preference is vanilla bean paste as it’s the most accessible and flavourful other than real vanilla pods. The downside of real vanilla pods is that they can be very pricey, but if you have them to hand you can also use them by scraping out the seeds from the vanilla pod. Vanilla extract is another option, but it’s not to be confused with vanilla essence or castoreum aka “natural flavouring.”, which isn’t real vanilla at all, and is often made by a cruel procedure using beavers! I always recommend checking the labels of vanilla extract to be sure it’s vegan-friendly.

Coconut oil or cacao butter: Yes, you can use either! But you do need to use one as the recipe needs that solid fat content in order to set.

Dark chocolate: You can go as dark as you like with the chocolate, just make sure you check that it’s free from dairy.

raw vegan mocha cheesecake

LET’S MAKE THIS NO-BAKE LAYERED MOCHA CHEESECAKE

BROWNIE BASE

To prepare the brownie base you’ll first add the dry ingredients to a food processor and blitz for a few minutes until you have a light crumb consistency. Then you’ll add in the wet ingredients and blend further until you have a dough consistency. Next press the ingredients into the base of a lined cake tin and set aside.

VANILLA LAYER

For the vanilla layer, you’ll simply add all of the ingredients to your high speed blender and blitz for several minutes until completely smooth and creamy. You’ll then pour the vanilla filling into the cake tin and place in the freezer to set for one hour.

ESPRESSO LAYER

For the espresso layer, you’ll want to prepare the coffee by mixing the granules with 2 tablespoons of boiling water. Next add the coffee shot to your high speed blender with the remaining espresso layer ingredients and blitz until smooth and creamy. Then you’ll pour the espresso filling onto the set vanilla layer and place back in the freezer to set for a minimum of 4 hours. I like to leave it set overnight and decorate in the morning!

MOCHA CHEESECAKE FROSTING

For the mocha frosting, you’ll add all of the ingredients to your high speed blender and blitz until smooth and creamy. Transfer the mocha filling into a piping bag with a pastry nozzle of your choice (you may divide it between two bags with 2 different nozzles if you wish), and secure the end closed with a clamp or peg. Place in the fridge to set for a minimum of one hour.

DECORATE

To decorate the cake, pipe the mocha frosting on top of the cheesecake and sprinkle with freeze dried raspberries and coffee beans if using.

vegan mocha cheesecake

RECIPE FAQS

CAN I REPLACE THE COCONUT OIL?

Yes you can! You can opt for cacao butter in it’s place if you really can’t stand coconut oil. You can also opt for an odourless coconut oil if you don’t like the flavour. Although I personally don’t notice the coconut taste coming through due to the intense mocha flavour of this dessert, I get that it’s different for everyone. You can use some cacao butter, just melt it over a double boiler before adding it to the blender.

HOW LONG DO I NEED TO DEFROST THIS CAKE BEFORE SERVING?

This cake should be thawed at room temperature for about an hour before serving. Be sure to remove the cake from the tin right out of the freezer while it’s still frozen, otherwise it will stick to the sides of the pan. Use a damp warm cloth to wipe around the outside of the cake tin to help loosen the edges of the frozen cake and it will slide right out!

HOW SHOULD I STORE THIS NO BAKE CHEESECAKE?

Once defrosted, this cake needs to be chilled as it will melt if kept out at warmer temperatures for a longer period of time. Store any unused cake in an airtight container and refrigerate. You can also cut it into individual portions and freeze them, thawing them out before serving as required!

RECOMMENDED TOOLS TO MAKE THIS NO-BAKE CHEESECAKE

 

layered mocha cheesecake

HERE ARE SOME More no-bake vegan cheesecake recipes

mocha cheesecake with freeze dried raspberries on top on a light grey background.

Vegan Mocha Cheesecake (No-Bake)

4.75 from 4 votes
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A heavenly no-bake vegan cake perfect for chocolate and coffee lovers! This delicious cheesecake consists of a brownie base and layers of vanilla, espresso and mocha cheesecake.
Prep Time 40 mins
Set Time 4 hrs
Total Time 4 hrs 40 mins

INGREDIENTS

BASE

  • 1 ¾ cups walnuts
  • ¼ cup cacao powder
  • 1 ½ tsp instant coffee granules
  • Pinch salt
  • 7 medjool dates pitted
  • 1 tbsp cashew butter or other nut butter

VANILLA CHEESECAKE LAYER

  • 1 ⅛ cups cashews soaked *see notes
  • ½ cup chilled canned full fat coconut milk *see notes
  • ¼ cup pure maple syrup or agave syrup
  • cup vanilla soya or coconut yoghurt or plain with 1 tsp vanilla bean paste
  • 1 tbsp lemon juice
  • 1 tsp vanilla bean paste
  • ¼ cup coconut oil (solid) or melted cacao butter

ESPRESSO CHEESECAKE LAYER

  • 1 ⅛ cups cashews soaked *see notes
  • ½ cup chilled canned full fat coconut milk *see notes
  • ¼ cup pure maple syrup or agave syrup
  • cup plain or vanilla soya or coconut yoghurt
  • 3 tbsp instant coffee granules
  • ¼ cup coconut oil (solid) or melted cacao butter

MOCHA CHEESECAKE FROSTING

  • 1 ⅛ cups cashews soaked *see notes
  • ½ cup chilled canned full fat coconut milk *see notes
  • 2 ½ oz dark chocolate melted
  • 1 tbsp instant coffee granules
  • 2 tbsp pure maple syrup or agave syrup
  • 1 tsp vanilla bean paste or vanilla extract
  • ½ tsp lemon juice
  • 1 tbsp coconut oil (solid) or melted cacao butter

GARNISH

  • Freeze dried raspberries optional
  • Coffee beans optional

INSTRUCTIONS

  • Line the bottom of a 7" cake tin with removable base with some parchment paper.
  • To make the base, add the walnuts, cacao powder, coffee and salt to your food processor. Blitz for a minute or so until the ingredients break down into a rough crumb consistency. Then add the dates and cashew butter and blitz again until the ingredients stick together to form a dough.
  • Press the brownie dough into the base of the cake tin and smooth it out using a spatula. Set aside in the freezer while you prepare the next layer.
  • For the vanilla layer, add all of the ingredients to your high speed blender and blitz for several minutes until completely smooth and creamy, with no lumps or grit. The mixture should be silky smooth. Pour the vanilla filling into the cake tin and place in the freezer to set for one hour.
  • For the espresso layer, prepare the coffee by mixing the granules with 2 tablespoons of boiling water. Add the coffee shot to your high speed blender with the remaining espresso layer ingredients and blitz until smooth and creamy. Pour the espresso filling onto the set vanilla layer and place back in the freezer to set for a minimum of 4 hours (or overnight if preferred).
  • Meanwhile, to make the mocha frosting, add all of the ingredients to your high speed blender and blitz until smooth and creamy, with no grit or lumps. Transfer the mocha filling into a piping bag with a pastry nozzle of your choice (you may divide it between two bags with 2 different nozzles if you wish), and secure the end closed with a clamp or peg. Place in the fridge to set for a minimum of one hour.
  • Remove the set cheesecake from the freezer and take it out of the cake tin whilst still frozen.
  • Pipe the mocha frosting on top of the cheesecake and sprinkle with freeze dried raspberries and coffee beans if using.
  • Allow to defrost at room temperature for one hour before serving. Store any unused cake in an airttight container in the fridge (up to 3 days) or freeze.

RECIPE NOTES

* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain.
* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.
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