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Vanilla, Mocha Lil Baby Cheesecakes


  • 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 Cocobella vanilla coconut yoghurt 
  • 2 tsp vanilla extract
  • 3 tbsp cocoa powder
  • 3 tsp ground coffee


  1. Combine all the ingredients except for the cocoa powder & coffee into a blender. Blend until smooth and creamy. If needed, add in a splash of warmed coconut milk to help blend it.
  2. Spoon into silicone cupcake moulds and fill them up 1/3 of the way. Place into the freezer until set.
  3. 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.
  4. Once vanilla layer has set add on the choc layer & repeat with the coffee layer.
  5. When the cheesecake is completely set, remove from moulds and decorate with your favourite ingredients. Leave at room temperature for 10-15 minutes before serving.

* If you cannot find cacao butter in stores, sub with coconut oil.

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