Name: Healthy Coffee Cheesecake (Blender Recipe)
Prep time: 50 min
Total time: 350 min
Ingredients: 150 g digestive biscuits (regular or low fat (see Notes below), approx. 10 biscuits); 60 g butter (melted); 380 g cream cheese (low fat, I used Philadelphia); 250 g cashew nuts; 140 g dates (regular dates, not Medjool, chopped); 6 g instant coffee granules (use regular or decaf, approx. 1 tablespoon); 1 tbsp water (warm); 2 tbsp maple syrup; Cacao or cocoa powder for dusting (optional)

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This delicious, no-bake coffee cheesecake is made using a combination of cream cheese and cashew nuts and is sweetened with dates. This blender cheesecake recipe comes together very quickly and there is no need to wait for the filling to set overnight.

This no-bake coffee cheesecake is creamy, rich and delicious and super easy to make. Simply place all the filling ingredients in a high-speed blender and puree until smooth. This healthy cheesecake contains cashew nuts instead of classic heavy cream and the filling is sweetened with dates along with 2 tablespoons of maple syrup.

Dates are high in sugar, which makes them an ideal natural sweetener. They also have a delicious flavour which pairs fantastically with the coffee in this recipe adding a hint of caramel into the mixture. (I also used these 2 ingredients in mocha quinoa energy balls).

Thanks to the dates this cheesecake also has a lovely rich colour and holds its shape really well. Together with the cashew nuts (also naturally quite sweet) they add goodness without compromising on flavour.

Another healthy cheesecake recipe you might like is baked chocolate ricotta cheesecake.

Equipment you’ll need

Kitchen scale/measuring cup and measuring spoons
Chopping board and knife
3 mixing bowls, spoon and spatula
Small microwavable dish for melting the butter
Glass for pressing the biscuit mixture into the pan and creating an even layer
High speed blender
20 cm (8 inch) spring form pan and parchment paper
Plastic bag and rolling pin for crushing the biscuits (or use the blender)
Medium baking sheet for drying the cashews

How to make healthy coffee cheesecake: step-by-step

Prepare the cashews by soaking in water for at least 4 hours then drying the nuts using paper towel and finally spreading over a baking sheet and popping in a hot oven (420 F) for 10 minutes to get rid of excess moisture. You can do this the night before.

1. In a bowl dissolve the coffee in 1 tablespoon of warm water. Combine with the chopped dates and set aside for 15 minutes stirring occasionally and squashing the dates with the back of a spoon.

2. Blitz the biscuits to fine crumbs. You can also do this by placing the biscuits in a plastic bag and crushing using a rolling pin. Place the crumbs in a mixing bowl, combine with the melted butter and stir thoroughly ensuring the crumbs are completely coated.

3. Line the base of a 20 cm (8 inch) spring form pan with parchment paper. Press the biscuit mixture firmly into the bottom of the pan. Finish off by pressing gently with the bottom of a glass to create an even surface. Place the pan in the freezer for 30 minutes. After 25 minutes start making the filling.

4. Place the cashew nuts, dates (along with any liquid that hasn’t been absorbed), cream cheese and 2 tablespoons of maple syrup in a high speed blender and puree until very smooth (but do not overblend).

5. Remove the cake pan from the freezer and pour in the filling mixture spreading evenly. Gently tap the pan against the counter to remove any air bubbles. Place the cheesecake in the freezer for about an hour.

6. Remove from the freezer, run a spatula around the cheesecake and carefully remove the ring. Remove the base and place the cheesecake on top of a large plate.

7. Dust with the cacao/cocoa powder and serve!

Top tips for making no-bake coffee cheesecake

Use either regular or decaffeinated coffee.
I used regular (small) dates, not Medjool.
Use regular or low fat digestive biscuits. I discovered that low fat biscuits often contain marginally less fat but more sugar so decided to use regular biscuits. Personal choice. You can also use another base recipe if you like.
Make ahead: You can make this cake ahead but do not dust with the cocoa powder until you are ready to serve it. To save time I also recommend soaking and drying the cashews ahead (the night before).
Storing: Keep refrigerated, loosely covered, for up to 3 days.
Freezing: After you’ve removed the side ring place the cake back in the freezer for 2-3 hours (do not dust with the cocoa). Remove the bottom of the pan and either place the cheesecake back in the freezer until completely frozen or cut in half or into quarters and freeze smaller pieces. Once completely frozen place in a freezer bag or plastic container and freeze for up to 3 months. To serve either defrost completely or remove from the freezer about 40 minutes before serving to soften it a little without fully defrosting. Sprinkle with the cocoa just before serving.

Serving suggestions

I like this coffee cheesecake with a dusting of cacao powder (use cocoa if you prefer) but you can omit this step or use another topping, such as whipped cream.

You can also serve this recipe in the form of mini coffee cheesecakes. Simply place a small amount of biscuit mixture in desert pots (or espresso cups), press into the base of the dish and top with the cheesecake filling. Serve chilled.

I used a classic cheesecake base of crushed biscuits and melted butter but you could use any base you like.

If you like this coffee cheesecake recipe you might also like Tia Maria cheesecake pots with dark chocolate.

You might also like this collection of 27 everyday healthy cacao recipes.

Keep in touch!

Have you made this easy cheesecake recipe? I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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