Tiny Mocha Cheesecakes Will Make You Rethink This Classic Dessert

By
Steve S
-

Cheesecake is a pretty straightforward dessert that comes with cookie crust, smooth cheesy layer, and fruit-covered topping – or at least it was. Australian food blogger Cherie Tu turned the recipe for this sweet treat on its head with her adorable mini cheesecakes.

She shared a series of irresistible recipes on her blog, using all sorts of ingredients that usually don’t cross our mind when we’re making cheesecake. The one we’re bringing you today is her recipe for mocha cheesecake, perfect for all coffee lovers.

Instead of making them in classic cake form, Cherie Tu scaled things down by using silicone cupcake molds. Her decorations always look picture-perfect, but even if you don’t manage to nail every detail, great taste is all that matters.

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MOCHA CHEESECAKES 😍🍫☕️ 👉 Vanilla layer, choc layer & a choc coffee layer… Hmm what more could you possibly want in a dessert?! 🤤 . ✨HERES THE RECIPE✨ 1️⃣ Blend 1 cup @thesourcebulkfoods soaked raw cashews, 1/2 cup maple syrup, pinch of salt, 1/4 cup melted cacao butter, 1/4 cup melted coconut oil, 1/4 cup @purecocobella vanilla coconut yogurt & 2 tsp vanilla extract until smooth and creamy. 2️⃣ Spoon into cupcake moulds (I use silicone/non-stick) 1/3 of the way up & place in the freezer. 3️⃣ In the meantime, add 2 tbsp cocoa powder to the batter & blend. Once plain vanilla layer has set, spoon half of the mixture in to fill it up 2/3 of the way. 4️⃣ Add 3 tsp ground coffee + an extra 1 tbsp cocoa to the remaining mixture and blend again. Once choc layer has set, fill the moulds up all the way! 5️⃣ Place into the freezer then once set, remove from moulds, decorate (I used @loving_earth chocolate!) then devour!!!! Enjoy 🤭👌🏼 . Do you have any other flavour requests/combinations for next time?! I’m thinking something fruity…? LET ME KNOW DOWN BELOW 💛✨

A post shared by CHERIE TU (@thrivingonplants) on

Ingredients:

  • 1 cup raw cashews, soaked overnight & drained
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup cacao butter, melted  
  • 1/4 cup coconut yogurt or cream
  • 2 tsp vanilla extract
  • 3 tbsp cocoa powder
  • 3 tsp ground coffee

Instructions:

  1. Combine all the ingredients except for the cocoa powder and coffee into a blender. Blend until smooth and creamy. If needed, add in a splash of warmed coconut milk to help blend it.
  2. Spoon into silicone cupcake molds and fill them up 1/3 of the way. Place them into the freezer until set.
  3. Split the remaining batter evenly into two bowls. In one, stir through 2 tbsp cocoa powder. In the other, stir through the remaining 1 tbsp cocoa powder + the ground coffee.
  4. Once the vanilla layer has set add on the chocolate layer and repeat with the coffee layer.
  5. When the cheesecake is completely set, remove from molds and decorate with your favorite ingredients. Leave at room temperature for 10-15 minutes before serving.