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Author:
Franco Salzillo
Coffee cheesecakes are in vogue, and it’s easy to see why. I mean, coffee and cheesecake? That’s a match made in heaven!
Now, what if you could make them with no animal products? Vegan desserts are not always the best, but these indeed are something special, mainly because we’re making individual cheesecakes in a muffin tin, and yes, it’s as fun as it sounds.
So get your taste buds ready, because today we’re making an easy, yet delicious, vegan no-bake coffee cheesecake!
To make vegan cheesecakes, you have to substitute the butter in the crust and the dairy in the filling; that’s basically it.
To achieve it, we’re using almond flour and coconut oil for our crust and flavoring it with cocoa powder and instant coffee. Brown sugar will help keep the crust compact and not overly crumbly.
For the filling, we’re using vegan cream cheese, which is usually based on tofu and plant oils — it’s actually quite tasty, and it’s more available than ever.
When mixing the cream cheese with cornstarch, sugar, vanilla and a whole espresso shot, you end with the loveliest and creamiest cheesecake filling ever — you can’t even tell it has no dairy.
Now, combining the vegan crust and the filling in muffin liners, you can easily refrigerate the cheesecakes until solid.
The only thing left to do is decorating them with chocolate syrup or melted chocolate for a sweet cheesecake that’s worthy of the finest restaurants.
Let’s check out the recipe and make a batch of these fantastic non-dairy cheesecakes. They keep very well in the fridge, by the way, so you can make a batch and enjoy them the whole week!
For the crust:
For the filling:
Line a muffin tray with muffin liners and set it aside.
In a food processor, pulse the almond flour with coconut oil, brown sugar, cocoa powder and instant coffee to form the crust. Press the mixture into the liners with your fingers firmly.
In a mixing bowl, using a hand mixer, combine the cream cheese, cornstarch, sugar, vanilla extract and espresso until smooth. The mixture should be thick and creamy; if too runny, add a bit more cornstarch and combine.
Scoop the filling into the muffin liners and refrigerate for four hours or overnight if possible. Remove the muffin liner, serve and garnish with drizzled chocolate syrup.
