This Espresso Cheesecake was created by combining two of my favourite desserts from this site, Espresso Ice Cream and Lemon Cheesecake with Blueberry Sauce. By taking the delicious espresso flavor from the ice cream and combining it with the lusciously smooth cheesecake, placing it on a hazelnut & coconut base and then topping it with crunchy caramelized hazelnuts you end up with one seriously good dessert.
Crowd-pleasing desserts don’t get much easier then this. These cheesecakes take less then 20 minutes to prepare and there is no fancy equipment required, just a blender or food processor and a muffin tin. If I’m serving these to guests I like to make them in normal sized muffin tins but they can also be made into mini muffins and served as finger food for dessert. SA is a massive fan of these espresso cheesecakes so I keep a Ziploc bag of mini ones in the freezer for him to enjoy whenever he craves something sweet (which happens a lot more then he would care to admit based on the number of time I need to restock the bag).
Be sure to use very strong espresso so the flavor comes through and taste test the filling as you go to ensure the espresso flavor is strong enough, and if not then add more. If you are not a fan of the taste of coffee you could substitute the espresso for cocoa powder which would also result in a delicious cheesecake.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 1/2 cup dates
- 2 tbsp shredded coconut
- 1 cup hazelnuts toasted
- 1 1/2 cups cashew soaked for minimum 4 hours
- 1 1/2 cups macadamia nuts soaked for minimum 4 hours
- 1 tsp vanilla extract
- 3 tbsp honey or other sweetener
- 2/3 cup coconut oil
- 1/3 cup very strong espresso or 1/3 cup water + 3 tbsp espresso powder
- 1/3 cup hazelnuts or pecans, chopped
- 3 tbsp honey or other sweetener
- 3 tbsp coconut oil or butter
Cut cling wrap into 5 x 5 inch squares and line each cup of a 12 cup muffin tin with a square (this will make the cheesecakes easier to remove once frozen). Alternatively you can use a silicone muffin tin which does not need to be lined with cling wrap.
In a food processor combine all of the base ingredients and pulse until the hazelnuts and dates are broken into small pieces and it clumps together into a ball
Place a heaping tablespoon of the base mixture into each muffin cup and press down with your fingers as hard as possible to create a compact and even base.
In the food processor add all of the filling ingredients and blend until the nuts have completely broken down and formed a smooth mixture. Make sure there are no large pieces of nut, the entire mixture needs to be smooth and creamy.
Fill each cup to the top with the filling. Place in the freezer and allow to freeze completely through which should take a approximately 2-3 hours.
In a sauce pan on medium heat cook the chopped hazelnuts or pecans in the coconut oil and honey until they begin to caramelize, it should take approximately 5 minutes, keep watching the nuts to ensure they do not burn. Once caramelized, remove from the heat and top each cheesecake with a spoonful of nuts before serving.
Serve the cheesecake straight from the freezer. They can be stored in the freezer for up to 3 weeks.