Indulge in a creamy, vegan, and gluten-free espresso cheesecake that’s rich in flavor and perfect for dessert lovers. A guilt-free delight!
Deliciously Rich and Creamy Dessert for Every Occasion
This delicious vegan dessert features a unique crust made from a blend of flours and natural sweeteners. The crust starts with vegan butter, dark sugar, and maple syrup, combined with brown rice, millet, and tapioca flours. A touch of xanthan gum and mesquite powder—or cocoa or carob powder—adds depth to the flavor, while cinnamon enhances the overall taste. The mixture is completed with melted vegan butter, ensuring a rich and satisfying base for the filling.
The filling is a creamy delight, utilizing chilled coconut milk and a substantial amount of sugar to create a sweet, luscious texture. Coconut oil and lemon juice contribute to the filling’s richness, while lactic acid and espresso powder add a complexity that pairs wonderfully with the natural sweetness. Agar agar powder is included to help set the filling firmly, and soaked cashews blend into a smooth consistency, resulting in a delightful contrast to the crust.
For the topping, a blend of coconut butter, sugar, and mesquite powder or cocoa/carob powder provides a finishing touch that complements the dessert beautifully. Using the remainder of the coconut milk from the can ensures that every element of the ingredients is utilized, enhancing the overall flavor and texture of this delectable vegan treat.
Indulge in a Decadent Delight: A Creamy Vegan Twist on Classic Cheesecake with a Bold Espresso Kick!
Hey everybody, it’s Jerry and today I’m going to show you how to make an espresso cheesecake. This is going to have a cashew cheese filling and then the crust is going to be using mosquite powder which is something I’m experimenting with uh as sort of a chocolate replacement. Um so you could.
Also use cocoa powder or carob powder um which I had been using in the past. Uh and it’s also got a mosquite uh ginache on the top. So it’s kind of a three layer cheesecake. Um but let me show you how to do it. We’re going to start off by making the graham cracker crust. So, we’re going to take two tablespoons of vegan butter.
Along with 2 tablespoon of dark sugar. Uh, this is sucinat that I’m using. And 2 tablebspoon of maple syrup. And then cream everything together. Then we’re going to add 1/4 cup of brown rice flour, 1/4 cup of millet.
Flour, 1/4 cup of tapioca flour, and 1/4 teaspoon of zanthan gum, as well as 2 tbsp of mosquite powder. And you can uh also substitute cocoa powder or carob powder. And they just mix everything together. And once it’s all mixed together, you can with your hands bring it together to form a.
Dough. And just work it with your hands for a bit until it’s nice and smooth. And then we’re going to press it onto a baking sheet covered with parchment paper. Cover it with plastic wrap and then roll it out to about a 16th of an inch thickness. Somewhere between an eighth of an inch and a 16th.
Inch. and then remove the plastic and we’re going to bake it at 350 degrees for about 10 to 12 minutes. Once it’s completely cooled, we can break it up into smaller pieces, place it in a food processor, and then just pulse the food processor to grind.
Up the graham crackers into small crumbs. and then pour the crumbs into a mixing bowl. We’re going to add 1 tbsp of sugar and 1/4 teaspoon of cinnamon. Just mix that together. And then add in 1/3 of a cup of melted vegan.
butter. And mix that till it’s all well combined. And then we’re going to pour that into a 9 in spring form pan which has been sprayed with oil. And just get it all nice and even and just press it into the bottom.
And then we’re going to bake that at 350° for about 15 minutes. Now we’re going to make the filling. So we’re going to take a can of coconut milk, which has been chilled overnight. And just scoop out about half the can of the thick cream on top. And we’re.
Going to add uh 1 and 1/2 cups of sugar. A half a cup of coconut oil. The juice of a half a lemon. Two teaspoons of lactic acid, 1 and 1/2 teaspoon of espresso powder, 4 teaspoon of agar agger powder, And then finally, we’re going to add.
Four cups of cashews, which have been soaked overnight and then rinsed off. And we’re just going to blend everything together until it’s nice and smooth. It’ll take a while to just kind of work everything together, but once it’s all nice and.
Smooth, we’re going to transfer that into the baked uh graham cracker crust. And smooth the filling out until it’s nice and even. And then we’re going to chill that until it’s completely set. Now for the ganache on the top, we’re.
Going to take 1/3 of a cup of coconut butter, place it in the saucepan along with 3 tablebspoon of sugar. 3 tablebspoon of mosquite powder and again you can use cocoa powder or carob powder. and the remainder of the coconut milk can along with the liquid on the.
Bottom. And we’re going to heat that up over medium heat. And just keep stirring everything together until it comes together and it’s nice and even and everything is completely dissolved. And then we’re going to pour that over.
The set cheesecake. Let that cool and then we’re going to chill that until that is completely set. Then we can remove the sides of the spring form pan and transfer it onto our serving dish or.
surface. And it’s ready to serve. Thanks everybody for watching. Please tune in next time for some more recipes and remember to like and subscribe and I’ll see you next time.
