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Cultured Mocha Cheesecake

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Cultured Mocha Cheesecake served on parchment paper

I have never been a straight-up coffee drinker, but I do love all things coffee-flavored.  And the aroma of coffee… oh man… I could almost brew a pot of coffee daily just so I could smell it.  Take a quick moment and check out this video.  It made me giggle.  Anyway, sorry about that, I got sidetracked.

This particular cheesecake is infused with probiotics and prebiotic powders, making it a gut-healthy dessert, quite different from the typical gut-bomb treats.  Let me share a little bit as to why I added them.


Broken down, the word probiotic means “for life” or “promoting life.”  Probiotics hold the key not just for better health, a stronger immune system, and help to heal digestive issues…they are great at detoxing the body by controlling the bad bacteria in our gut.

Prebio Plus

I am not new to using probiotics in my recipes, but I recently started adding prebiotics.  “By adding a prebiotic (which is food for your bacteria,) it will make the good bacteria grow like crazy and supercharge your probiotics. They are just as important as probiotics, and you should use them together. Prebiotics naturally reside in all kinds of fruits, vegetables, and some nuts & other foods. However, we found some of the strongest sources of prebiotics and placed them in an easy to use powder form.

Without prebiotics, your good bacteria could never grow like it’s supposed to. Eating cultured probiotic foods adds colonies of bacteria to your gut. Adding prebiotics to your diet makes these colonies grow and grow, crowds out pathogens, and helps to reestablish the balance of good bacteria in strong numbers.  Essentially, prebiotics serves as fertilizer for the bacteria in your colon. This can help strengthen your immune system to resist infections and viruses. It also helps to remove toxins and a host of other things that your bacteria is designed to do. But if you don’t have the healthy strains of good bacteria from cultured foods, as well as the prebiotics to make them grow, your gut flora can’t change into what it needs to be.” (1)

The culturing step and the adding of prebiotic powder are completely optional, but I highly recommend them.  It’s time to take our foods to another level of healing! I hope you enjoy this recipe.  Please leave a comment below. Many blessings, amie sue

a single slice being removed from Cultured Mocha Cheesecake Ingredients:

Yields 7″-9″ Springform pan




Topping (optional):


  1. Assemble a Springform pan with the bottom facing up, the 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.
    • Wrap the base with plastic wrap.  This will make it easier to remove the cheesecake when done unless you plan to serve on the bottom of the pan.
  2. In the food processor, fitted with the “S” blade, pulse the almonds into small pieces, then add the coconut, cacao, and salt.
    • Be careful that you don’t over-process the nuts and head towards making a nut butter.  Nothing wrong with that… just not our goal at the moment.
    • This ensures that the dry ingredients (spices) get well distributed so you don’t end up with concentrated pockets of flavors.
  3. Add the sweetener and vanilla, pulsing it together. Test the batter by pinching it between your fingers. If it holds, it is ready.
  4. Distribute the crust evenly on the bottom of the pan, using gentle pressure.  If you press too hard, it might really stick to the base of the pan, 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.  If you go up the sides, double the recipe.
  5. Set aside while you make the cheesecake batter.

Culturing step:

  1. First and foremost, make sure all of the utensils and pieces of equipment you use for culturing are sterilized to avoid growing bad bacteria.
    • If at any time you see mold–fuzzy, black, or pink–it will need to be tossed.
  2. Drain the soaked cashews and discard the soak water.
  3. In a high-speed blender, blend the coconut milk and cashews until they are creamy smooth.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm, stop the machine and let it cool.  Then proceed once cooled.
  4. Add the probiotic and prebiotic powders.  Blend just long enough to mix the powders in well.
    • These are added last just in case the cashew batter gets too warm, which could possibly damage the probiotics.
  5. Pour into a glass bowl, cover, and allow to culture/ferment.
    • The bowl can be left on the counter for 24  -/+ hours.  This process could happen in less time or may take longer than 24 hours. It all depends on how cool or warm your house is.
    • To speed up the process, or if your house runs cool, you can place the bowl in the cavity of your dehydrator. Turn the machine on the lowest setting, around 80 degrees. Check the culture flavor after 6 hours and see if it needs to go longer.
  6. Once done, proceed with adding the remaining ingredients.

Complete the filling:

  1. In the blender, place all the liquid ingredients in the carafe first: coconut oil, maple syrup, lemon juice, stevia, and vanilla. Follow with the cacao powder, instant coffee, salt, and cultured cashew batter.  Blend until well mixed.  Don’t let it get too warm.
  2. Pour the batter into the prepared Springform pan.
  3. Gently tap the pan on the counter to remove any air bubbles.
  4. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.
  5. Pour the chocolate ganache on top and spread it from one edge to the other.
  6. Store the cheesecake in the fridge for 3-5 days or up to 3 months in the freezer.  Be sure that it is well sealed to avoid fridge odors.
a springform pan lined with plastic wrap

Amie Sue’s tricks and tips: Always line the base of a Springform pan with plastic wrap.  This way you can remove the cake from the base with grace and ease when serving.  I also use a straight-edged measuring cup to create a smooth base and edges.

spreading and pressing the crust in the springform pan
a close of a slice of Cultured Mocha Cheesecake

25 thoughts on “Cultured Mocha Cheesecake

  1. Dada says:

    Just waw!! You are such an artist Amie Sue❣Beautiful , awesome , perfect …

  2. Nicole says:

    This looks amazing Amie Sue! I’ve been wondering for a little while now, my naturopath has told me to stay off cashews for a little while, which makes it hard to make a lot of your delicious looking desserts! Living in Australia, I generally use macadamias to make my nut milk, do you think I could used the strained macadamia nut mixture (much like the almond mixture leftover from straining almond milk) to make these recipes? I haven’t tried it yet of course, but would like your opinion on this substitution, both in terms of texture and fermentability.

    • amie-sue says:

      Good afternoon Nicole,

      I am sorry that you are having a reaction to cashews, but in general it’s always good to rotate your ingredients so this is good time to reinforce that. :) You could use soaked macadamia nuts but I would first go to Young Thai coconut meat. Do you have access to that? If you plan on using the mac nuts, I would use them whole and make sure they are soaked. Then blend and proceed as normal. :) Keep me posted if you give it a try. Blessings, amie sue

  3. Yolanda says:

    Hello Amie Sue,
    This cake is a beautiful work of art, as is all your work. You never cease to amaze me with your wonderful creativity. Your pictures are always gorgeous and the extra information you give is a treat. I hope to find time soon to try this cake and some of your other recipes. Blessings! Yolanda

    • amie-sue says:

      Thank you so much Yolanda.I have been sharing my cultured cheesecakes with non-raw/health eaters and they are loving it. Sometimes I don’t even bother to share with them that it is raw… and probiotic rich… at least until they are done polishing off their plate and raving about it. Sometimes, “health words” can turn a persons taste buds off before the fork even reaches their lips. I learned this lesson many years ago. hehe

      Keep me posted if you can squeeze some cheesecake making time in. Blessings, amie sue :)

  4. Lile says:

    Hi Amie Sue,

    Thank you for this beautiful recipe :)

    I got couple of questions for you:

    1. For the crust, could I substitute almonds with hazelnuts?
    2. What do you mean by “dried shredded coconut”? Is that the same as coconut flakes?
    3. What do you mean by “100% vanilla”? Is it liquid or it needs to be right out of the vanilla stick?

    • amie-sue says:

      Hello Lile,

      Let’s see if I answer all your questions. :)

      Q – For the crust, could I substitute almonds with hazelnuts?
      A – Yes, you can use any nut as a replacement.

      Q – What do you mean by “dried shredded coconut”? Is that the same as coconut flakes?
      A – Yes, there are many forms of dried coconut, some in the size of larger shreds and some smaller. I started off with a really small shred that I had purchased. If you have larger shredded pieces, you might want to break them down the food processor first so the crust will have an over all fine texture.

      Q – What do you mean by “100% vanilla”? Is it liquid or it needs to be right out of the vanilla stick?

      A – I used liquid vanilla without alcohol added. That is what I mean by that. You can always use; vanilla extract, vanilla paste, or vanilla bean seeds.

      I hope this helps, let me know. Blessings, amie sue

  5. Teresa says:

    I thoroughly enjoyed making this! What a delicious and healthy dessert to share! One friend said, “This is so good, that I feel really good eating it!” I had to convince a few that I had not bought it, but made it by myself…. How funny! What a marvelous way to incorporate probiotics into a tasty ‘cheesecake’.

    • amie-sue says:

      Music to my ears Teresa. I loved what you shared. I don’t think that I will ever make another cheesecake without culturing it first ever again. I love how you had to convince them that you made it. haha Thank you coming back and sharing this. Have a glorious afternoon. Blessings, amie sue

  6. Judy says:

    “Weeeee did it!” (Henry Higgins here…lol)

    I created this so that Art (my husband) would never want to order a killer chocolate dessert in a restaurant, because, this Chocolate Mocha Cheesecake has spoiled him for good. (Used a 7″ springform.)

    Question: Is it possible for you to ever create a viscous shiny liquid like agave but with no sweetness at all, or very very light sweetness – maybe out of seaweed or something?

    • amie-sue says:

      lol Judy… that is music to my years! Yay for Art!!! hehe You’re so funny.

      Hmm, this viscous shiny liquid that you are asking for… I need more info… but before we get into that here… can I ask that you make your request in the forums? I created a thread for recipe requests. And be sure to read the criteria so I can give it my all. :)

      Many blessings, amie sue

  7. sabrinat says:

    This is an amazing cake. Even my non raw foodie husband likes it. I did substitute the chocolate with carob, because I don’t eat chocolate. I haven’t found a recipe yet that I don’t enjoy! You have been blessed with a wonderful talent. Thank you for sharing.

    • amie-sue says:

      Thank you Sabrinat for sharing your experience with me. Thrilled to hear that your non foodie honey enjoyed it too. :) And thank you for the kind words. So happy that you are enjoying the recipes. Have a wonderful evening, amie sue

  8. RADUGA says:

    Hello,Amie-sue! My name is Svetlana and I am from Russia.Thank you for creating this site and sharing your beautiful recipes with us!!!!
    I have a few questions .in the recipe of a Culture for Mocha Cheesecake it says ( 1 3/4 cups of thick coconut milk ) please explain the amount and if I do not have prebiotic would that be ok if I will put in the recipe only probiotic powder
    Warm Regards !

    • amie-sue says:

      Good afternoon Svetlana :) Welcome and it’s so wonderful to hear from you. Let me see if I can answer your questions.

      Q – in the recipe of a Culture for Mocha Cheesecake it says ( 1 3/4 cups of thick coconut milk ) please explain the amount.
      A – I don’t understand what the question is. You asked for me to explain the measurement, but it states the amount. How can I better help you?

      Q – if I do not have prebiotic would that be ok if I will put in the recipe only probiotic powder
      A – hmm, I don’t understand this question. Are you asking me if you don’t have probiotic powder, is it ok to skip it? If that is the question, yes. Just skip the culturing process all together.

      Let me know if you need further help. Blessings, amie sue

  9. RADUGA says:

    Dear, Amie-sue. I figured out the measurement . Its ok now ))))) the second question in the recipe it says (1 tsp probiotic powder
    2 scoops prebiotic powder) I have only probiotic powder and do not have prebiotic powder . Is it ok if i add only probiotic powder and skip prebiotic powder. Sorry if you question it is a silly question )))

    Regards .

    • amie-sue says:

      Never apologize for the questions.. it’s all good. :) It’s how we all learn together. Yes, you can leave the prebiotics out, they were added for the additional health benefits. Blessings, amie sue

  10. salferg says:

    After 12 hours of culturing, the batter expanded to twice the original size with lots of bubbles. Is this safe to consume? I used a different probiotic than previous times of making this recipe.
    Thank you

    • amie-sue says:

      Good morning Salferg,

      Yep, that is completely normal. The bubbles are a result of culturing. Once you start to stir it, the air will be released and it will shink back down in volume. :) Let me know how the cheesecake turns out. blessings! amie sue

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