No-Bake Sticky Mocha & Jujube Fruit Cheesecakes


Gluten and dairy-free, these creamy cheesecakes are ideal for a healthier dessert when your sweet tooth strikes.

For the base:
1 1/2 cup oats
1 tbsp cacao powder
2 tbsp brown rice syrup
Tsp coconut oil
1/2 cup Abakus Dried Jujube Fruits

For the cheesecake layer:
1 cup cashews- soaked for 4 hours 2 tbsp cacao powder
2 tbsp brown rice syrup/honey
2 tbsp coconut butter
5 tbsp fresh brewed espresso 2 tbsp coconut cream Almond milk

For the coffee cream:
3 tbsp fresh brewed espresso
2 heaped tbsp coconut cream 1 tbsp honey/brown rice syrup Abakus Jujube Crisps to garnish


1 To make the base for your cheesecake, add the oats into a food processor and blend for a few seconds until they’re slightly more finely ground.
2 Add in the remaining base ingredients and blend again so that everything is well combined and sticks together.
Transfer this into a baking dish/container and press down to create a smooth cake base. Pop the dish into the freezer to allow the base to set whilst you make the filling.
3 Drain and rinse your cashews and add them into the food processor or a high-speed blender along with the coconut butter, espresso, coconut cream, rice syrup, cacao powder and blend. Add a little almond milk to help everything mix and continue to blend this until you’re left with a really smooth and creamy consistency.
4 Spread this evenly over the cake base and allow the cheesecake to set in the freezer for around 4 hours.
5 For your coffee cream, combine the coconut cream, sweetener and coffee together in a bowl and mix well. Slice your cake into portions and garnish with some of the Jujube Crisps and a drizzle of the cream.


Recipe courtesy of Abakus Foods. See more here 

Share Button

About The Author

Web Editor

Web Editor for Good Things