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a hazelnut espresso cheesecake in a wide horizontal shot, mocha-toned slice topped with chopped toasted hazelnuts on a nut crust, on a dark plate beside a coffee cup, natural light, shallow depth of field, landscape orientation

Hazelnut Espresso Cheesecake

Mocha-like finished and no-cook recipe cashew cheesecake with cashew and burnt hazelnut.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups hazelnuts toasted
  • 1 cup Medjool dates pitted
  • 2 cups cashews soaked
  • 2 tbsp instant espresso
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil melted
  • 0.33 cup plant milk

Method
 

  1. Blend the hazelnuts and dates into a crust and press into a pan.
  2. Dissolve the espresso in the warm plant milk.
  3. Blend the cashews, espresso milk, maple syrup, and coconut oil until smooth.
  4. Pour the filling over the crust and smooth the top.
  5. Freeze for at least 4 hours until firm.
  6. Thaw 15 minutes and top with chopped hazelnuts before slicing.

Notes

Adjust the espresso up or down depending on how bold you like your coffee.