Dessert

Vegan Nutella Espresso Cheesecake Mousse Recipe

Name: Vegan Nutella Espresso Cheesecake Mousse Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-490423H25M24S
Cuisine: Vegan
Ingredients: 1 1/4 cups raw cashews (soaked for 8 hours or overnight and drained); 1/2 cup canned full-fat coconut milk; 3 tablespoons coconut nectar or maple syrup; 3 tablespoons fresh lemon juice; 1.5 teaspoons pure vanilla extract; 1 teaspoon espresso powder; A pinch of fine sea salt; 2 cups hazelnuts; 1 teaspoon pure vanilla extract; 1/4 – 1/2 teaspoon fine sea salt (to your taste); 2/3 cup oat milk (or another creamy plant-based milk); 4 ounces 60% dark chocolate, chopped; Ground cinnamon; Flaky sea salt

ByLana Polati December 7, 2025December 7, 2025

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Introduction

This Vegan Nutella Espresso Cheesecake Mousse is a luscious, dairy-free dessert that combines rich espresso flavors with creamy cashew mousse and homemade hazelnut chocolate spread. Perfect for special occasions or a delightful treat, it’s both indulgent and plant-based.

There are two small glass jars filled with a dessert that has two clear layers: the bottom layer is thick and dark brown, smooth in texture, and the top layer is a creamy light beige color, also smooth. Each jar is topped with a swirl of white whipped cream sprinkled with a bit of brown powder. The jars are placed on a white plate with some small hazelnut pieces and a silver spoon holding a dollop of the dark brown layer. The setting has a white marbled surface and a soft blurred dark blue cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups raw cashews, soaked for 8 hours or overnight and drained*
1/2 cup canned full-fat coconut milk
3 tablespoons coconut nectar or maple syrup
3 tablespoons fresh lemon juice
1.5 teaspoons pure vanilla extract
1 teaspoon espresso powder
A pinch of fine sea salt
2 cups hazelnuts
1 teaspoon pure vanilla extract
1/4–1/2 teaspoon fine sea salt, to your taste
2/3 cup oat milk or another creamy plant-based milk
4 ounces 60% dark chocolate, chopped
Ground cinnamon, for topping
Flaky sea salt, for topping

Instructions

Step 1: Prepare the espresso cheesecake mousse by adding the soaked cashews to a food processor or high-powered blender. Blend for 30 seconds until broken down. Add coconut milk, coconut nectar or maple syrup, lemon juice, vanilla extract, espresso powder, and a pinch of sea salt. Blend for 2-3 minutes until the mixture is smooth, thick, and creamy, scraping down the sides as needed.
Step 2: Refrigerate the mousse to thicken while you prepare the Nutella.
Step 3: Preheat the oven to 350°F (176°C). Spread hazelnuts evenly on a rimmed baking tray and roast for 10 minutes until lightly browned and fragrant. Let cool slightly.
Step 4: Place the hazelnuts on a clean kitchen towel, wrap them into a bowl, and rub vigorously to remove the skins. It’s fine if some skins remain.
Step 5: Transfer hazelnuts to a food processor or blender and blend until they turn into nut butter. This may take 6-10 minutes depending on your equipment.
Step 6: Prepare a double boiler by simmering a few inches of water in a saucepan. Set a heatproof glass bowl on top without touching the water. Add chopped chocolate, oat milk, vanilla extract, and sea salt to the bowl. Stir frequently until the chocolate melts smoothly.
Step 7: Pour the melted chocolate mixture into the food processor with the hazelnut butter. Blend briefly until fully incorporated and creamy.
Step 8: To serve, spoon some Nutella into glasses, layer the chilled espresso cheesecake mousse on top, and finish with a sprinkle of ground cinnamon and flaky sea salt if desired.

Tips & Variations

For a sweeter mousse, add a bit more maple syrup or coconut nectar to taste.
Use a quality food processor to achieve smooth nut butter more quickly.
Try substituting oat milk with almond or cashew milk depending on your preference.
Garnish with fresh berries for added color and flavor contrast.

Storage

Store any leftover mousse and Nutella separately in airtight containers in the refrigerator for up to 3 days. Before serving leftovers, let them sit at room temperature for 10-15 minutes to soften, or stir gently. This dessert is best enjoyed fresh for optimal texture and flavor.

How to Serve

Three small glass jars sit on a round white plate placed on a white marbled surface. Each jar has two clear layers: the bottom layer is thick, dark brown, and chocolatey, while the top layer is creamy, light tan, and smooth. On top of each jar is a dollop of white whipped cream sprinkled lightly with a touch of brown powder. A woman's hand is holding a spoon scooping some whipped cream from one jar. There are some small pieces of nuts scattered on the plate next to the jars, and a spoon with a bit of chocolate powder rests on the plate, adding texture and detail. The background is softly blurred with neutral tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert nut-free?

This particular recipe relies heavily on cashews and hazelnuts, which are essential for the creamy texture and Nutella flavor. For a nut-free version, consider alternative recipes using seeds like sunflower or pumpkin, but the flavor and texture will differ.

Do I need to soak the cashews overnight?

Soaking cashews softens them and helps create a smooth mousse. If you’re short on time, soak them in hot water for at least 1-2 hours, but overnight soaking is best for optimal creaminess.