07 Oct No-bake Cappuccino Chocolate Cheesecake
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
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!