If you love a creamy dessert but prefer to skip the dairy, this Espresso “Cheesecake” is a dream. Made with a cashew base and naturally plant-based and paleo, it’s a recipe I’ve made countless times for friends and family. It’s quick to prepare, freezer-friendly and endlessly adaptable.
There’s something comforting about returning to a kitchen ritual you’ve missed. It’s been a while since I’ve shared a recipe here, but this one felt like the perfect way to ease back in: a long-time favourite in my home and a guaranteed crowd-pleaser, my Espresso “Cheesecake.”
I say “cheesecake” loosely because there’s actually no dairy involved. The base is made from soaked cashews, which blend into the creamiest, silkiest filling, a dream for anyone who’s dairy-sensitive or simply prefers plant-based desserts. It also happens to be paleo-friendly, which makes it one of those rare treats that checks a lot of boxes without feeling like a compromise.
I’ve made this recipe more times than I can count for friends, family, and any gathering where I need something reliable and universally loved. No one ever misses the cream cheese, and most people don’t even realize it’s not the real thing until I tell them.
It’s super simple to make too. You can pour the filling into silicone muffin cups for perfect little individual portions, or go classic with a springform pan. And if you don’t finish it all in one sitting, which is entirely possible but not guaranteed, it freezes beautifully.
If you’ve been looking for a dessert that feels indulgent but still aligns with a plant-based or paleo way of eating, this one might become a staple in your kitchen the way it has in mine.
Tips, Variations, and Little Secrets for this Espresso “Cheesecake” …
- If you’re not a fan of coffee, you can easily change the flavour. Leave out the coffee and add a tablespoon of matcha for a vibrant matcha cheesecake, stir in one to two tablespoons of cocoa for a chocolate version, or brighten it up with a teaspoon of lemon zest for a fresh, citrusy twist.
- If you want a crustless cheesecake, simply skip the crust. I’ve done this many times out of pure laziness and it still turns out great.
- When removing the cheesecake from silicone muffin liners or a springform pan, make sure it’s frozen or partially frozen. The filling is very soft when fully thawed, and unmolding it when fully thawed can ruin the shape.
- This dessert is perfect for making ahead. You can prepare it days in advance and store it in the freezer. Move it to the fridge a few hours before serving to let it thaw. A full cake will take longer to soften than individual portions.
- Feel free to decorate your cheesecake any way you like. For this espresso version, I love sifting cocoa powder over the top or adding chocolate shavings. Simple and so pretty.
What you need for Espresso “Cheesecake”:
- Dates
- Walnuts and/or pecans
- Cashews
- Espresso
- Coconut oil
- Coconut milk
- Maple syrup
Looking for more healthy dessert recipes? You’re going to love these …
- Tiger Nut Lemon Cheesecake Bars
- Flourless Brownie Bites
- Chocolate Banana Chia Pudding
- Creamy Matcha Bars
- Ferrero Rocher Date Balls
Espresso “Cheesecake”
Equipment
- Blender
- Silicone muffin liners
Ingredients
CRUST
- 1 cup dates, pitted
- 1 cup raw walnuts or pecans
FILLING
- 1.5 cups raw cashews, soaked and rinsed*
- 1/4 cup brewed espresso
- 1/3 cup raw coconut oil, melted
- 2/3 cup full-fat coconut milk
- 1/2 cup maple syrup
TOPPING
- Cocoa powder or shaved dark chocolate
Instructions
- Add walnuts and/or pecans and a pinch of sea salt to food processor and process until nuts are chopped into small pieces.
- Add dates in and continue to process until ingredients start to stick together. If mixture is too dry, add a couple more dates at a time until mixture becomes sticky when you press it together. If it's too wet, add more nuts.
- Place silicone muffin liners into muffin tray or on a flat tray.
- Scoop in 1 tbsp of crust into each muffin slot and press with down with fingers or spoon.
- Add all filling ingredients to a high-powered blender and mix until filling is smooth. Taste and adjust if needed.
- Divide filling evenly among the muffin liners. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – roughly 4-6 hours.
- Once set, peel silicone liners down to remove cheesecake. They should pop right out. Let them thaw out in a container on the counter or in the fridge before serving. Store leftovers in the freezer.
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