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.
Whisking on a medium speed, very slowly pour in the liquified gelatine. Stop mixing once you have added all the gelatine.
To the first bowl, add the espresso powder and fold in gently. Add the vanilla extract to the second bowl and fold in gently.
The cheesecake will keep refrigerated, sealed in an airtight container, for up to 3 days.