Mocha Cheesecake

To all the coffee lovers out there, this recipe is for you! I’ve personally never been a huge fan of coffee (I do enjoy sneaking in a few sips of my boyfriend’s soy latte lol) but I actually love using ground coffee in my desserts to bring out a really aromatic flavour! This baby has got three epic creamy layers for you to enjoy (vanilla, choc & choc coffee)… What more could you ask for?!


Layers of vanilla, chocolate and choc coffee cheesecake filling… Oh boy!!! Brace yourselves because this is a recipe to get excited about.




  • 1 cup raw cashews, soaked overnight & drained

  • 1/2 cup maple syrup

  • 1/4 cup coconut oil, melted

  • 1/4 cup cacao butter, melted *

  • 1/4 cup coconut yogurt or cream

  • 2 tsp vanilla extract

  • 3 tbsp cocoa powder

  • 3 tsp ground coffee


  1. Combine all the ingredients except for the cocoa powder & coffee into a blender. Blend until smooth and creamy. If needed, add in a splash of warmed coconut milk to help blend it.

  2. Spoon into silicone cupcake moulds and fill them up 1/3 of the way. Place into the freezer until set.

  3. Split the remaining batter evenly into two bowls. In one, stir through 2 tbsp cocoa powder. In the other, stir through the remaining 1 tbsp cocoa powder + the ground coffee.

  4. Once vanilla layer has set add on the choc layer & repeat with the coffee layer.

  5. When the cheesecake is completely set, remove from moulds and decorate with your favourite ingredients. Leave at room temperature for 10-15 minutes before serving.

* If you cannot find cacao butter in stores, sub with coconut oil.

DessertCherie TuComment