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.
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.