No-Bake Mocha Cheesecake

Name: No-Bake Mocha Cheesecake
Total time: 50 min
Yield: Makes: one 9-inch (23 cm) round cake
Ingredients: 1 tablespoon agar flakes; 12 chocolate sandwich cookies, such as Newman-O’s (OF: 4 medium bananas, sliced); ¼ cup (60 ml) water; One 13.5-ounce (400 ml) can full-fat coconut milk; 1 tablespoon plus 1 teaspoon instant coffee; ½ teaspoon vanilla extract; 2 tablespoons unsweetened cocoa powder; 1 cup (120 g) raw cashews, soaked in hot water for at least 10 minutes, then drained; ¼ cup (80 g) maple syrup

Preparation info

Makes:
one
9 inch round cake

Difficulty
Easy
Ready in
50 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

No-bake vegan cheesecakes typically use a lot of coconut oil, and, as a result, they can feel heavy and coat the mouth. This version uses agar to aid the firming process instead of coconut oil. The result is a lighter yet still creamy mocha cake, definitely a special-occasion treat.

Ingredients

Crust

12 chocolate sandwich cookies, such as Newman-O’s (OF: 4 medium bananas, sliced)

Dessert
Vegan

Method

To make the crust, place the cookies in the bowl of a food processor. Pulse until roughly chopped, then process until they resemble crumbs. Pour into a 9-inch (23 cm) pie plate and press the crumbs to form a crust. Freeze it while you make the filling. (OF: Layer the sliced bananas in the bottom of the pie pan. Freezing is not necessary.)
To make the filling, t