- 1 cup (90 g) ground oats (oat flour), gluten-free if needed
- 5/8 cup (60 g) almond flour
- 1/2 cup (100 g) soft dried fruit e.g. dates or figs
- 1 tsp vanilla extract
- 2 tbsp (30 ml) canned coconut milk or use oil
Coffee Cheesecake Cream
- 1 (12.3 oz) package (350 g) silken tofu drained
- 1/3 cup (80 g) canned coconut milk
- 1/3 cup (105 g) maple syrup
- 1/4 cup (60 g) nut butter of choice
- 2 tsp vanilla extract
- 1/4 cup very strong (60 ml) coffee or espresso
- 3 tbsp (24 g) cornstarch
- 3 tbsp (50 g) nut butter of choice
- 1.7 oz (50 g) dairy-free chocolate
- 1/4 tsp of instant coffee granules
You can watch the video in the post for visual instructions.
Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius). Line the bottom of a 6 or 7-inch (I used 6) springform with parchment paper and grease the sides with a little oil. I recommend doubling the recipe if using a 9-inch pan.
Process all crust ingredients in a large food processor for about 20 seconds, or until the dough sticks together. Transfer the dough into the lined springform and press it down with your fingers. Set aside and wipe down the food processor with a tissue and give it a quick rinse with water.
Coffee Cheesecake Cream
Blend all ingredients for the cheesecake cream in the food processor until super creamy and lump-free (about 30-60 seconds). You can also use a blender.
Pour the cream into the springform and tap it gently against the table-top several times to remove any air bubbles.
Bake in the oven for about 40-50 minutes. The baking time depends on your oven and the size of the springform (a smaller pan yields to a taller cake and longer baking time). When the edges of the cheesecake are golden brown and the middle of the cake is still a little wobbly, then you can turn off the oven. If the cake is also wobbly on the edges, you need to bake it longer.
Turn off the oven, but leave the cake in the oven for a further 10 minutes. Then open the oven door a little and leave it in the oven for a further 10 minutes. Finally, take it out of the oven and let it cool for about 1 hour, then transfer it to your fridge to set (a couple of hours). It’s possible to speed up the process in the freezer (45-60 minutes).
Add the chocolate and nut butter to a medium bowl and place it over a saucepan filled with hot/boiling water. Let it melt, stirring occasionally.
Pour the ganache over the cheesecake and chill it in the fridge for about 25-30 minutes. Slice and enjoy!