Vanilla Mocha Zebra Cheesecake

Vegan cheesecakes are definitely among my very favorite desserts. They are extremely easy make, and you get a sophisticated looking dessert that is absolutely delicious and satisfying, not to mention a big time crowd pleaser. No cooking involved, and made with wholesome ingredients, give it a try and you might have a new favorite as well.

See the picture and video below for how to get the zebra and marbling effects. The full recipe is at the end of the post.

#vagan #plantbased #cheesecake #dessert #cake #vanilla #mocha

Vanilla Mocha Zebra Cheesecake
Prep Time
20 mins
Total Time
20 mins
Course: Dessert
Cuisine: Vegan
Author: Maya Sozer
  • 10 medjool dates pitted
  • 1 cup hazelnuts
  • pinch of salt
Vanilla Cream
  • 1 cup raw cashews preferably soaked 4 hours or overnight
  • 1/3 cup coconut cream
  • ½ tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup maple syrup
Mocha Cream
  • 1 cup raw cashews preferably soaked 4 hours or overnight
  • ¼ cup espresso or 3 teaspoons instant coffee mixed with ¼ cup hot water
  • 1 1/2 tablespoon cocoa
  • ¼ cup maple syrup
  1. Put the dates, hazelnuts and salt in a food processor and grind until you get a sticky dough-like consistency. Don't over-process though, make sure you retain some texture.
  2. Line a cake mold with parchment paper (I used a 6" (15cm) diameter round mold with release).
  3. Lay the crust mix on the bottom of the mold and press with your hand to make it firm.
  1. Put all the vanilla cream ingredients ingredients in a high speed blender. Blend until smooth.
  2. Transfer to a container.
  3. Blend all the mocha cream ingredients until smooth, no need to clean the blender in between.
  4. Now you have two cream fillings: vanilla and mocha.
  5. Pour about 1/4th cup of vanilla filling into the mold over the crust.
  6. Repeat the process with alternating mocha and vanilla layers until you use up the filling.
  7. Tap the mold on the counter a few times to release any trapped air bubbles.
  8. See the video in post for marbling the top layer.
  9. Loosely wrap with stretch film and place in the freezer for 4 hours.
  10. You can store it in the freezer for up to 1 month.
  11. Thaw at room temperature for 15 minutes before serving.


Did you like this post?
Like our facebook page
Receive future posts by email

Leave a Reply

Your email address will not be published. Required fields are marked *