Mini Vegan Chocolate Cheesecakes
Mini No-Bake Vegan Chocolate Cheesecakes are a simple, elegant dessert! Vegan & dairy-free with a paleo & gluten-free option!
- Prep time
- 10 min
- Cook time
- 2 hr 27 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups chocolate cookie crumbs (Oreos or gluten-free option)
- ¼ cup coconut oil (melted)
- ½ cup coconut cream
- 6 TBS pure maple syrup
- 1 cup roasted (unsalted cashews, soaked for at least 1 hour)
- ¼ cup coconut oil (melted)
- ½ cup unsweetened chocolate (or semi-sweet chocolate chips, melted)
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
Instructions
- 1
First, boil 2 cups of water. Place cashews in a glass container and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.
- 2
Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
- 3
Mix melted coconut oil and cookie crumbs together until well combined.
- 4
Drop 1 TBS portions of the crust into each well of your mini cheesecake pan. Use your finger to press the crumbs evenly around the bottom of the well.
- 5
Repeat with each well until all the cookie mixture has been used.
- 6
Put the mini cheesecake pan in the freezer for the crusts to harden.
- 7
Drain the cashews.
- 8
Put all the ingredients in the order listed into your Vitamix (or high powered blender).
- 9
Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
- 10
Remove pan from the freezer (make sure crusts are hardened).
- 11
Add 2 TBS of chocolate filling to each well.
- 12
Smooth with your finger and press the air out of each well.
- 13
Refrigerate for at least 3 hours (or overnight). You can also freeze these pies to hurry the process along, but be sure to remove them from the freezer before serving!
- 14
Top with extra melted chocolate chips if desired!