Print Recipe
5 from 2 votes

Espresso Cheesecake

Prep Time20 mins
Total Time20 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Raw, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings: 12 -15 cheesecakes



  • 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.