No-bake Cappuccino Chocolate Cheesecake

It’s been a summer to remember and this cake was the highlight. Creamy, nutty, rich chocolatey and coffee flavored no-bake vegan cheesecake brings back the summer mood. It’s a holiday and festival-friendly inspired recipe that needs to be shared and enjoyed. I could make it from scratch at a digital nomad festival in Pyrenees, Spain in the middle of nowhere for an amazing friend’s birthday and then for a picnic party at the beach in Costa Brava. Last August I traveled for a month in Spain with all the ingredients – always cake ready, creating magic from my “kitchen in a suitcase”. This vegan gluten-free treat takes 30 minutes to prepare. No experience in preparing raw cakes needed. No blender involved, but you can use if you feel like.
In case you have any doubts, I must say that this delicious cake tastes the best with friends on the beach. The sun, the beach, all the danger coming from the sand and breeze…

ready in 30 min.
makes 8 servings

All you need

200g chocolate oatmeal cookies (I use Cacao nibs & walnuts Kookie Cat)
1 tbsp (25ml) coconut oil, melted

cashew filling:
1 cup (200g) fine cashew butter (you can substitute with 200g presoaked raw cashews, blended)
1/2 cup coconut oil, melted
1/2 coconut blossom nectar or agave
1/4 water, lukewarm
1 tbsp cacao powder, sifted
1 tbsp coffee, liquid


Sprinkle some Magic

1/2 tsp sea salt handful of hazelnuts
dark chocolate chips
flowers & friends


How to make it

Prepare a round cake ring. I use a ring around 15-16cm in diameter for this recipe (it’s a resizable one, so I can be flexible how big I wanna make it). Make the cookies into a fine crumble and add the still warm melted coconut oil. Press to form the base by hands.

Add all filling ingredients in a bowl, except for the cacao powder and coffee. By gradually adding the water you allow the filling cream to be fluffy and smooth. You can use a blender or mix by hand, remember it’s a holiday-friendly cake. Put 1/3 of the ready cream aside, add the cacao powder and mix well, this will be your top layer. Add coffee to the other 2/3 of the cream, we call it the main cappuccino layer. Yumm.

Pour the cappuccino layer first, use a spatula to even the surface and keep in the freezer for 10 minutes until surface is firm and chilled. Add the second layer carefully – the chocolate one and freeze for another 10 minutes.

Bring the cake out and decorate with the chocolate chips and a handful of hazelnuts on top.

Keep it in a cool place, a refrigerator or freezer.

Enjoy the view!


No-bake Cappuccino Chocolate Cheesecake

Anita Klasanova

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