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.
- 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
- 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.
- Spoon into silicone cupcake molds and fill them up 1/3 of the way. Place them into the freezer until set.
- 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.
- Once the vanilla layer has set add on the chocolate layer and repeat with the coffee layer.
- 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.