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This no-bake espresso cheesecake with a raw chocolate almond crust is divinely light and simple. Naturally sweetened with maple syrup and dates, it will be the no-bake dessert you turn to time and time again. | Naturally Sweet Kitchen | Coffee dessert | Coffee cheesecake recipe | no-bake cake recipe | Refined sugar free #espressocheesecake #nobakedessert

No-Bake Espresso Cheesecake

This no-bake espresso cheesecake with a raw chocolate almond crust is divinely light and simple. Naturally sweetened with maple syrup and dates, it will be the no-bake dessert you turn to time and time again.

Category Cake
Keyword Espresso Cheesecake
Prep Time 20 minutes
Chilling 8 hours
Author Amanda | Naturally Sweet Kitchen

Ingredients

Chocolate Almond Crust

  • 150 g whole raw almonds
  • 25 g butter melted
  • 90 g soaked, pitted dates about 5 dates
  • ¼ tsp fine sea salt
  • 1 tbsp raw cacao powder

Cheesecake Filling

  • 300 ml double cream
  • 465 g cream cheese
  • 200 ml pure maple syrup
  • 4 tsp powdered gelatine dissolved in 80 ml boiling water
  • 1 tbsp espresso powder
  • 1 tsp pure vanilla extract

Method

Chocolate Almond Crust

  1. Lightly grease an 8-inch springform cake pan and set aside.
  2. Tip the almonds into a food processor and whizz them around until they form a semi-fine meal. You still want a bit of crunch, so don’t blitz them into powder.
  3. Add the butter, dates, sea salt, and cacao powder to the food processor and blitz until fully combined.
  4. Empty the contents into the prepared pan and very firmly press the mixture down to form the crust. Freeze the crust for at least 20 minutes while you prepare the filling.

Cheesecake Filling

  1. Fit a stand mixer with the whisk attachment or grab your electric whisk and beat the double cream on medium speed until it reaches stiff peaks. Set aside.
  2. In a clean bowl, beat together the cream cheese and maple syrup until smooth. Gently fold in the reserved whipped cream, taking care not to knock all of the air out.

  3. Whisking on a medium speed, very slowly pour in the liquified gelatine. Stop mixing once you have added all the gelatine.

  4. Divide the mixture into two separate bowls – there should be about 500 grams of batter in each.

  5. To the first bowl, add the espresso powder and fold in gently. Add the vanilla extract to the second bowl and fold in gently.

Assembly

  1. Remove your crust from the freezer and scrape in the espresso batter, making sure to level the top. Place the pan back in the freezer for 30-45 minutes to firm up slightly.
  2. Once the espresso layer has hardened, pour in the vanilla batter and level the top. Chill in the refrigerator for at least 8 hours, or overnight for best results.
  3. Dust the top of the cheesecake with cacao powder right before serving and serve immediately.

Notes

The cheesecake will keep refrigerated, sealed in an airtight container, for up to 3 days.