Vegan Cheesecake with Chocolate Covered Espresso Beans

I love cheesecake. I love coffee. I really love chocolate covered espresso beans. So it’s only natural that I had to bring all of these things together in a dessert. This vegan cheesecake is a yummy way to get a little extra caffeine.
I love cheesecake. I love coffee. I really love chocolate covered espresso beans. So it’s only natural that I had to bring all of these things together in a dessert. This vegan cheesecake is a yummy way to get a little extra caffeine.

Vegan Cheesecake

Serves 8

Ingredients:

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• 1-1/2 cups chocolate wafers, crushed

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• 5 tablespoons warm coconut oil

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• 1 cup whole unsalted cashews, soaked in strong brewed coffee for a few hours, drained

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• 4 ounces firm tofu

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• 4 ounces vegan cream cheese

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• 4 ounces vegan sour cream

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• 1/3 cup granulated sugar

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• 1/3 cup maple syrup

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• 2 teaspoons pure almond extract

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• Dairy-free whipped topping

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• Generous handful dark chocolate covered espresso beans

Directions:

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1. Preheat oven to 350 degrees F.

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2. In a well-greased 8-inch springform pan, combine chocolate wafers and coconut oil. Press wafers onto the bottom and up the side of the pan (about 1 inch up).

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3. In a food processor, combine cashews, tofu, cream cheese, sour cream, sugar, syrup, and almond extract. Puree until smooth.

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4. Transfer filling to the springform pan and spread evenly.

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5. Bake for 40 minutes. Remove from the oven and allow to cool.

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6. USe a knife to run around the springform pan and side of cheesecake. Loosen ring but don’t remove. Refrigerate overnight.

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7. Remove cheesecake from the oven and remove the ring.

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8. Serve cheesecake topped with whipped topping and chocolate covered espresso beans.

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