One of the very first recipes that I posted on the blog (back in 2017!) was 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 flavor! 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-flavored 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 color contrasts against the muted colors of this almost raw cheesecake.

no bake mocha cheesecakePin

Ingredients needed

Walnuts: These will form the brownie crust. I love using walnuts as the base for most brownie recipes as they have a rather neutral flavor that 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 flavor.

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 enhance the flavor!

Medjool dates: Aka, nature's candy, these nutrient-rich dried fruits help to sweeten the brownie base as well as help 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 its place also.

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

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 yogurt: 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 soy or coconut yogurt depending on your preference, if you can get your hands on it I'd recommend vanilla flavored one to really enhance the vanilla cheesecake flavor. 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 flavoring.", 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 cheesecakePin

How to make this recipe

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 them 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 it 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 it 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 layer

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.

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

vegan mocha cheesecakePin

Frequently asked questions

Can I replace the coconut oil?

Yes, you can! You can opt for cacao butter in its place if you really can't stand coconut oil. You can also opt for odorless coconut oil if you don't like the flavor. Although I personally don't notice the coconut taste coming through due to the intense mocha flavor 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 cheesecake before serving it?

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 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!

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More vegan coffee desserts

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Vegan Mocha Cheesecake (No-Bake)

4.84 from 6 votes
PREP TIME: 40 mins
Set Time: 4 hrs
TOTAL TIME: 4 hrs 40 mins
Servings: 14
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Description

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.

Ingredients

Base

  • 1 ¾ cups (200 g) walnuts
  • ¼ cup (21.5 g) cacao powder
  • 1 ½ tablespoons (7.5 g) instant coffee granules
  • Pinch salt
  • 7 medjool dates, pitted
  • 1 tablespoon (15 g) cashew butter, or other nut butter

Vanilla Cheesecake

  • 1 ⅛ cups (150 g) cashews, soaked *see notes
  • ½ cup (113 g) chilled canned full fat coconut milk , *see notes
  • ¼ cup (60 ml) pure maple syrup , or agave syrup
  • cup (82 g) vanilla soya or coconut yoghurt, or plain with 1 tsp vanilla bean paste
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 ml) vanilla bean paste
  • ¼ cup (55 g) coconut oil (solid), or melted cacao butter

Espresso Cheesecake

  • 1 ⅛ cups (150 g) cashews, soaked *see notes
  • ½ cup (113 g) chilled canned full fat coconut milk , *see notes
  • ¼ cup (60 ml) pure maple syrup, or agave syrup
  • cup (82 g) plain or vanilla soya or coconut yoghurt
  • 3 tablespoons (45 g) instant coffee granules
  • ¼ cup (55 g) coconut oil (solid), or melted cacao butter

Mocha Cheesecake

  • 1 ⅛ cups (150 g) cashews, soaked *see notes
  • ½ cup (113 g) chilled canned full fat coconut milk , *see notes
  • 2 ½ oz (70 g) dark chocolate, melted
  • 1 tablespoon (15 g) instant coffee granules
  • 2 tablespoons (30 ml) pure maple syrup, or agave syrup
  • 1 teaspoon (5 ml) vanilla bean paste, or vanilla extract
  • ½ teaspoon (2.5 ml) lemon juice
  • 1 tablespoon (15 g) coconut oil (solid), or melted cacao butter

Garnish

  • Freeze dried raspberries, optional
  • Coffee beans, optional

Instructions

  • Line the bottom of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.
  • To make the base, add 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 it 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 them.

Storage

  • 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.

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.

Nutrition

Calories: 520kcal | Carbohydrates: 37g | Protein: 10g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 562mg | Fiber: 4g | Sugar: 21g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg
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