Vegan Coffee Cheesecake
Indulge in this silky, rich, and 100% plant-based Vegan Coffee Cheesecake that's perfect for any occasion.
Ingredients
For the crust
- 1 ½ cups almond flour (or gluten-free crushed cookies)
- ½ cup coconut oil, melted
- 2 tbsp maple syrup
For the filling
- 2 cups vegan cream cheese (coconut- or cashew-based)
- 1 cup coconut cream (full-fat, chilled)
- ¾ cup organic cane sugar (or coconut sugar for a caramel-like flavor)
- ½ cup strong brewed coffee, cooled
- 3 tbsp cornstarch (egg replacer)
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
- In a bowl, mix almond flour, coconut oil, and maple syrup until combined. Press firmly into the pan to form the base.
- Blend vegan cream cheese, coconut cream, and sugar until smooth and creamy.
- Mix in cooled coffee, cornstarch, vanilla, and salt. Blend until fully incorporated.
Baking
- Pour the filling over the crust, smooth the top, and bake for 45–50 minutes, until the edges are set and the center has a slight jiggle.
Cooling & Chilling
- Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
- Then refrigerate for at least 6 hours (overnight is best).
Serving
- Garnish with chocolate shavings or coffee beans for a beautiful finish and enjoy.
Notes
Pro Tips: Make it soy-free by choosing cashew-based vegan cream cheese. For a no-bake option, skip the oven and add a little extra cornstarch or agar-agar to help the filling set in the fridge. Add a splash of almond or hazelnut extract for a nutty coffee note.
Nutrition
Serving: 1gCalories: 360kcalCarbohydrates: 33gProtein: 5gFat: 24gSaturated Fat: 2gFiber: 20g