This creamy paleo and vegan cheesecake has a chocolate cookie crust topped with a rich cashew based espresso chocolate chip cheesecake layer. It’s a rich and decadent yet healthy dessert made with good for you, real food ingredients. Dairy-free, gluten-free, refined sugar free.
This might just be my favorite vegan cheesecake yet – I cannot get over the flavor! I am definitely a coffee lover but don’t use espresso powder in my dessert recipes often.
I started craving an espresso cheesecake about a month ago and knew I had to make my idea a reality. It came out even better than expected with rich, creamy, thick texture (just like a real cheesecake!) and sweet but not too sweet flavor, with just the right amount of coffee flavor.
Oh, and let’s not forget about the chocolate! Dark chocolate chip and a thick chocolate cookie crust perfectly complement the espresso flavor.
Let’s start with the crust. The crust is the only part of this recipe that’s baked – and it’s super simple. The dough is mixed in one bowl and pressed into the bottom of your springform pan. I used a 9″ pan but you can definitely use an 8″ as well.
The crust baked for just about 10 minutes, and you can get started on the filling in the meantime. I wouldn’t pour the filling over a hot crust, but you also don’t have to wait for it to cool completely – a warm crust is fine.
The filling is similar to most of my other cheesecake recipes. It uses cashews as a base because cashews create the absolutely best “fakeout” cheesecake. Macadamias may work as well, but they are pricer, and I also haven’t tested it with macadamias.
The cashews will need to soak in water for about 2-4 hours prior to blending up the filling. The soaking softens them and makes them easier to blend. Nothing fancy is required with the soaking, I simply put mine in a bowl, cover with water, and leave it out on the countertop.
Aside from the cashews, the filling uses coconut oil, coconut cream, vanilla, espresso powder, and is sweetened with pure maple syrup. I recommend using a high speed blender like a Vitamix, but a food processor should work too. Depending on what you’re using to blend, the filling should take about 1-3 minutes to get to that nice thick and creamy consistency.
Once the filling is done, it’s time to stir in about half of the chocolate chips. I saved the rest for gently stirring in after I poured the filling into the crust, to make sure they don’t sink straight down to the bottom.
I recommend chilling the cheesecake for at least 4 hours in the refrigerator, but overnight will give you the best results. If you want to speed up the setting time, it’s totally fine to use the freezer! If the cake freezes completely, you’ll need to either allow it to thaw on the countertop for about 30 minutes or in the refrigerator for an hour or two.
I hope you’re ready for an extra-special healthy dessert that will no doubt WOW anyone who takes a bite! Grab your blender and get those cashews soaking, because it’s time to make this espresso chocolate chip cheesecake – let’s go!
Espresso Chocolate Chip Cheesecake {Paleo, Vegan}
Espresso Chocolate Chip Cheesecake {Paleo, Vegan}
Ingredients
Crust:
- 1/2 cup smooth almond butter
- 2 Tbsp organic coconut oil refined melted and cooled to almost room temp
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup blanched almond flour
- 1/2 cup raw cacao powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
Cheesecake:
- 2 cups raw cashews soaked for at least 4 hours, or overnight, rinsed well and gently dried with paper towel
- 1/3 cup refined coconut oil soft but solid
- 1/3 cup coconut cream
- 1/2 cup pure maple syrup
- 2 Tbsp fresh lemon juice
- 2 tsp pure vanilla extract
- 2 Tbsp espresso powder
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
Whipped Cream {Optional}
- 1 cup coconut cream chilled overnight
- 1 Tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
Instructions
For the Crust:
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Preheat your oven to 350 degrees. I recommend using either a 9” or 8” springform pan. The photos were taken after using a 9” pan.
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Mix all ingredients together with a spoon until a thick cookie dough forms. Press into bottom of the springform pan. Bake 10-12 minutes until just set, then remove and cool while you prepare the cheesecake layer.
For the Cheesecake Layer:
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Add all ingredients (except for the chocolate chipto a high powdered blender (I used a vitamior food processor and blend, gradually increasing the speed, until thick and creamy. Stir in half of the chocolate chips.
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Pour the filling into partially cooled crust and top with remaining chocolate chips, swirling some in and leaving some on top. Refrigerate at least 4 hours to set. You can also freeze this cake if preferred to make it set faster.
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I like to chill it overnight in the refrigerator for the best, creamiest results before serving. If frozen, allow it to thaw for 30 minutes at room temperature before serving. Store leftovers covered in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.
For the Whipped Cream {Optional}:
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In a mixing bowl, beat the chilled whipped cream with an electric hand mixer until creamy. Add in the syrup and vanilla and beat on low to incorporate. Top cheesecake right away, or refrigerate immediately to use later. Enjoy!
Recipe Notes
Prep Time does not include the time needed to soak your cashews.
Nutrition
Shop Products and Ingredients:
Want More Vegan + Paleo Cheesecake Recipes? Try One of These!
Chocolate Cheesecake with Chocolate Cookie Crust
Paleo + Vegan Pumpkin Chocolate Cheesecake
Chocolate Chip Cookie Vanilla Cheesecake
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Hi,
I’m drooling, I just can’t wait to try this at home.
I love choco chip and cherry on this cake is that it is vegan which is amazing.
Thank you for sharing this recipe. Keep sharing 🙂
Hi 🙂
This recipe looks scrumptious! My question is, instead of the espresso powder, can I sub cacao powder, same amount? Love the chocolate flavor, just not the coffee flavor.
This looks like your best cheesecake yet! I love the coffee and dark chocolate flavors together. Definitely making this!
This looks and sounds absolutely DREAMY. I love coffee desserts!
This recipe is wonderful and so easy to put together if you think ahead just a smidge! My husband and I both loved it! Thanks so much, Michele!
Was such a hit!
I used peanut butter in the shell and swirled chocolate in the top. Everyone loved it!
Now with the help of this recipe I’m gonna bake same cake for my son’s birthday. Thank you.
Do you think the “cheesecake” portion of this would set if I substituted butter for the coconut oil, and heavy cream for the coconut cream? Same amounts.
Loving your recipes using cashews because I got an IP blender for Christmas!! It blends everything so great; can’t wait to make your ice cream this summer! But I have a question about the crust…you say to mix it until it’s the consistency of cookie dough. Mine was more like batter…so I added more almond flour. When I removed it from the oven after 10 mins and I touched the top, it was still very soft. Is that OK? Or should I bake it longer? Maybe my almond butter was oily enough and I didn’t need to add the extra coconut oil. Just wondering your thoughts and thanks, Michele!