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Chocolate Mocha Cheesecake

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Today’s creation was completely inspired for a dear friend of mine, Gina. She shared with me some time ago that she loved chocolate.  Say no more my dear friend…your wish is my inspiration!  This cheesecake turned out amazing.  The rich flavor of chocolate danced a beautiful duet with a hint of espresso on the back of your palate. The smooth, creamy, texture was luxurious as your lips swept across the fork.  It was an explosion of flavor that  just melted in your mouth.

For decoration I used a raw chocolate recipe that hardens once it is chilled.  I put the chocolate into a piping bag and with a free-hand technique I created the triangles.  I then chilled them in the fridge, placing them on parchment paper and once hardened I peeled them off.  What a gorgeous way to dress up a dessert.  This was my first attempt and I am really excited about playing around with this technique in the future.

Gina and I shared a lunch at Zinburger. Their food is fresh and amazing, the atmosphere is welcoming and  the service is top-notch!  They were so kind to keep the cheesecake in their fridge while we ate.  I got there before Gina and asked them to keep it a secret.  After we were done eating they brought the cheesecake out as a surprise, and they even put a few candles in it all on their own accord.  What a special touch!  The waitress was so impressed with the cheesecake that she took a piece and shared it with the staff in the back.  We got several compliments and rave reviews on it.  Thank you Gina for creating a wonderful memory for me…your birthday celebration.

Recipe inspired by Cafe Gratitude, slightly modified by Amie Sue

Ingredients:

Chocolate Almond Crust:

  • 1 3/4 cup raw almonds, soaked & dehydrated
  • 5 Tbsp raw cacao powder
  • 3 1/2 oz date paste (weight) = 1/4 cup
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Cheesecake batter:

  • 3 cups raw cashews, soaked 2+ hours
  • 1 1/4 cup espresso (see the bottom of the post)
  • 3/4 cup almond milk
  • 1 cup raw agave syrup
  • 2 oz raw cacao powder (weight) – approx. 3/4 cup
  • 1/4 cup liquid vanilla
  • 1/4 tsp sea salt
  • 3 Tbsp lecithin, powdered or liquid
  • 1 1/4 cup raw coconut butter, softened (I used cacao butter)

Preparation:

Crust:

  1. You will be using your food processor for the crust.
  2. Add to the food processor, the nuts, salt, vanilla and 1/2 the amount of date paste.
  3. Process all ingredients until the crust starts to rise on the sides of the bowl.  Be sure to stop and scrap the sides down.
  4. Repeat a few times until the nuts are broken down well.
  5. Add the remaining date paste and continue processing until the mixture is consistent.  The final crust dough should hold together when you pinch it between your fingers.
  6. Assemble the Springform pan with the bottom facing up.  Opposite way from how it comes assembled.  This will help you when removing the cheesecake from the pan, not having to fight with the lip).  Lightly grease the pan with coconut oil.
  7. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure.  If you press to hard it might stick, making it hard to remove slices.  You can either just make the crust on the bottom of the pan or you can also bring it up the sides.  It is up to you.
  8. Set aside while you make the cheesecake batter.

Cheesecake batter:

  1. After soaking the cashews, drain and rinse before adding to the recipe.
  2. To make liquid vanilla: Chop up 3 vanilla beans.  Put in a blender with 1 cup of water and blend for a couple of minutes… long enough until the blender craft starts to feel a little warm and the vanilla beans are broke down.  Store in a glass container in the fridge.  It should keep for several weeks.
  3. Add to the blender all of the ingredients except for the coconut butter and lecithin.  These will be added towards the very end.
  4. Blend until nice a creamy.  This can take 3-5 minutes.
  5. Stop the blending and add the coconut butter and lecithin .
  6. Resume blending until all is well incorporated.
  7. Pour the batter into the Springform pan.  Fill to the top.
  8. Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
  9. Storage and life shelf:  This cheesecake will keep for at least 4 days. Store in fridge, covered.

To make the chocolate decorations you can use this hardening chocolate recipe.

I made a special little dessert for my sweetheart as he was a wonderful helper with the dishes….

To make cold brewed espresso:

  1. They make cold- processing kits but you can just use a French press.
  2. To make in your French press: (this makes 1 cup)
  3. Start with 1/2 cup freshly ground coffee.
  4. Put in the French press with 1 1/2 cups of filtered water.
  5. Stir to break apart any chunks and let it sit for 24-48 hours.

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29 thoughts on “Chocolate Mocha Cheesecake

  1. I am still in total awe about this entire experience. This creation made for me was a work of art. I was totally surprised and speechless – a rarity for me. And the cheesecake was OVER the top delicious. Amie Sue – you are amazing and I feel so blesse to call you my friend. Thank you, thank you, thank you.

  2. Annie says:

    Oh, this was just fabulous! I made this for a friend’s birthday. I was originally going to try the chocolate cake with ganache frosting but found out she had an allergy to walnuts. I was a bit hesitant because it looks too good to be easy, but really, all I did was follow the recipe. My biggest concern was that it wouldn’t set up and look as good as this one, but it came out perfect! I finished off with some fresh raspberries and drizzled chocolate. My only regret is that I didn’t make two! Thank you for this!

    • amie-sue says:

      Isn’t this dessert divine?!! A person would never know that it was raw! I am so glad you made this. :) These desserts freeze well too so next time makes several and freeze one! Thanks for letting me know how this went for you. amie sue

  3. amie-sue says:

    I made this cake for a client and I just got an email from her….

    “Dessert ever AmieSue!

    The dinner gathering was great, the Chocolate Mocha Cheesecake… AMAZING!

    Everyone thrilled. Taste and texture amazing, flavors spot on! So glad Eric recommended you for this event!

    Thank you thank you thank you,

    Your link is going out to everyone this am.

    Blessings and prosperity be yours!”

  4. Linda says:

    Hi there. I just made the lemon poppy cake and it was deslish!. I wanted to make the Mocha cheesecake and noticed that it takes 1 1/4 cup of expresso. For clarification, do you make expresso coffee already made or instant granules? Thanks so much for your beautiful website and recipes.

    • amie-sue says:

      Hello Linda,

      I am so happy to hear that the lemon poppy cake turned out delis! Regarding the expresso coffee, I made that myself, but not from instant. You can either brew it or make a cold pressed espresso which is suppose to be less acidic to your body. Making cold pressed is a lengthier process. I added directions to the bottom of the post. Thank you for asking that question, so it could be addressed for others. I would love to hear how it goes for you.

      Many blessings, amie sue

  5. Stephanie says:

    Wow! What a gorgeous cheesecake! I definitely want to give this a try.

  6. Diane Henry says:

    This recipe , and so many more of your other recipes are FANTASTIC! you are amazing at what you do, and I am so thankful I found you!! Please keep doing what you are doing :) I can’t tell you how many people I have made happy with your recipes!! ;-)

    Diane Henry

  7. jen says:

    I was wondering if you would mind sharing the recipe for the hardened chocolate pieces you put on top?
    thanks

  8. cristina says:

    just coming across for site and it is TDF! what gorgeous raw creations you make! i have a quick question about the soaked cashews — do you rinse the goop off of them before blending? please let me know! thanks!

    • amie-sue says:

      Cristina,
      Wash that goop off! hehe Always, always rinse nuts and seeds (except chia and flax) after soaking. Have a great evening!

  9. Elaine says:

    Hi Amie Sue,

    I have a question for you. I noticed you mentioned that you used cacao butter instead of coconut butter. Can you share the what the difference you found between the consistency?

    Lane

    • amie-sue says:

      Elaine, these are two different products. Coconut butter is make from the flesh of coconuts. Cacao butter is made from the cacao bean which is chocolate in its purist form. The cacao butter is much more firm. The coconut butter does firm up but not as much. Have a great evening!

  10. [...] Now, for the last part of the night: CAKE! I was a little nervous about this. This was my first time making a “Raw” Vegan dessert, and one that I was going to be serving to other people! I came across this awesome site called Nouveau Raw. Her food is so beautiful and so creative! When I saw the picture of this cake I just had to make it! It is actually super easy and it requires NO baking at all, which is the best part! I changed a couple of things around because some of the ingrediants I didnt have, but it turned out great. Everyone was shocked when I told them that it was made from cashews!! It is also nice to eat a dessert that I feel like is actually healthy for me! This dessert is no gluten, eggs, dairy, oils, or refined sugars!! To make the awesome Chocolate Mocha Cheesecake head on over to here–> Cake Recipe [...]

  11. Lesley says:

    I noticed in the preparation you said to add all the ingredients to the blender except for the coconut oil and lecithin.
    Did you mean the raw coconut butter? Just want to make sure I get the right thing. It looks fantastic.

  12. Stephanie Tinch says:

    Hi! I’m going to make this cheesecake tonight and I’m wondering about the liquid vanilla. Is there a difference in vanilla extract and liquid vanilla? 1/4 cup seems like a lot and I don’t want to get it wrong. Thanks so much!

    • amie-sue says:

      Oh Stephanie!! I am sorry that I missed this comment, it got lost in the shuffle. I hope that I am not to late in helping you out.

      They are two different things. To make vanilla liquid…

      Chop up 3 vanilla beans. Put in a blender with 1 cup of water and blend for a couple of minutes… long enough until the blender craft starts to feel a little warm and the vanilla beans are broke down. Store in a glass container in the fridge. It should keep for several weeks.

      Have a great day!!! amie sue

  13. Linda says:

    Hi amie-sue. Just discovered your fabulous website. I, also, want to make this cake this coming week. I have raw ground up vanilla beans from Sunfood. It is called vanilla powder. If you were doing this, would you just measure some powder out into the blender, add water and blend the same way you would vanilla beans? Or would you just add some of the powder to the recipe?

    By the way, I am so excited to try many of your recipes. just got back on raw~~hopefully to stay this time!!! Looking forward to some of your snack recipes. Thanks much.:)

    • amie-sue says:

      Good morning Linda…

      Pure ground vanilla is much more potent than vanilla extract, and I recommend that you use about half the amount of extract called for in most recipes. From there, you can taste test and see if you need to add more.

      I am very excited for you healthy journey. Slowly add in raw foods to allow your body to adjust and at the same time your emotions can adjust as well. That is an important key in eating healthy more successfully. We often forget that there is an emotional aspect to eating. Good luck and many blessings! amie sue

      • Linda says:

        Good Morning Amie-Sue~~thanks so much for the reply. I think one of the things I found most difficult about going raw was so many of the snack recipes I found were for sweet snacks. I also struggled with breakfasts. I am taking it slow this time around re-entering the world of raw and hopefully better health to follow. It is a blessing for us all that you have shared your recipes so we all can enjoy the raw journey we are on. My mouth waters when I see the photo’s of your food~~makes me want to run to the store, come home and get busy in the kitchen….believe me, this is a first~~ha-ha

        • amie-sue says:

          That is wonderful to hear Linda… in time if you find yourself craving a food that you would like to see “healthified”, let me know. I am always up for challenges. Have a wonderful day! amie sue

  14. Gordon Bishop says:

    Hi Amie,
    My son seems to have some dairy allergies and I love to make rich and creamy desserts (and we all love to EAT them). We’ve had a few nice ones from Cafe Gratitude. I’m excited to make something that creamy and rich like those and I think this is it. One question came up, in the recipe, what kind of lecithin do you mean? Most people probably know what you mean, but I have used granules and the thick liquid and I’m not sure which you mean here. Thanks for the recipe (and in advance for your reply)

    • amie-sue says:

      Hello Gordon,

      This cheesecake is rich and creamy so it will be great for your son and everyone else who partakes of it. :) You can use powdered or liquid lecithin, same measurement for either one. I attached links to the ones I use or recommend. I hope this helps. Merry Christmas. amie sue

  15. Esther Kafka says:

    Hi Amie Sue, I’m just wondering if you used a 9″ round or an 8″ pan? Please advise.
    Thank you, Esther

    • amie-sue says:

      You could use either size Esther. I can’t recall now what I had used for this dessert. Have a great day, amie sue

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