MINI NO-BAKE VEGAN CHOCOLATE CHEESECAKE

MINI NO-BAKE VEGAN CHOCOLATE CHEESECAKE

MINI NO-BAKE VEGAN CHOCOLATE CHEESECAKE

 

Mini No-Bake Vegan Chocolate Cheesecake is a simple, elegant dessert! Vegan & dairy-free with a paleo & gluten-free option!

This recipe for Mini No-Bake Vegan Chocolate Cheesecake will make any celebration sweeter {literally} while still being healthy! These beauties are vegan and easily made gluten-free, refined sugar free AND paleo! Plus they are so stinkin’ cute that they’re perfect to serve at an elegant brunch or afternoon tea!

HOW TO MAKE THIS NO-BAKE VEGAN CHOCOLATE CHEESECAKE RECIPE
These Mini No-Bake Vegan Chocolate Cheesecakes are a breeze to put together!

1. SOAK THE CASHEWS!
Be sure to start soaking your cashews 1 hour before you’re ready to make the filling! It only takes 5 minutes or less to make the filling, but that’s only if you have the cashews presoaked!

2. MAKE THE CRUST.
Make the crust, press it in the pan and toss in the freezer to harden. While it’s hardening, make the filling. Then put it all together and let them set up in the fridge or freezer {faster}!

3. KITCHEN TOOLS NEEDED TO MAKE THESE VEGAN CHEESECAKES!
There are two kitchen tools that ensure this dessert turns out perfect every time:

Vitamix. These beauties are made with the help of my absolute favorite kitchen appliance, my Vitamix. I only recommend using a Vitamix or other super high-powered blender, because it will ensure that your filling is irresistibly silky and smooth, which is what all of your chocolate dreams are made of.
Mini Cheesecake Pan: I use this Norpro Nonstick Mini Cheesecake pan to make all of my cute mini desserts. Thanks to the nonstick coating and the removable bottoms, these mini cheesecakes come out perfect every. single. time. I guess you could make them in mini muffin tins, but I suggest lining them for easy removal.
Front view of a stack of three Mini No-Bake Vegan Chocolate Cheesecakes with a blackberry and powdered sugar on top

NO-BAKE VEGAN CHOCOLATE CHEESECAKE: SUBSTITUTIONS
FILLING:
I do not recommend any substitutions in the filling of this cheesecake! It is absolute silky smooth chocolatey perfection, and I wouldn’t want to tamper with it in any way

CRUST
I used a combination of crushed Oreo cookies and coconut oil for the crust because it’s easy and delicious! If you would like to keep these Mini No-Bake Vegan Chocolate Cheesecakes completely refined sugar free AND paleo, then I recommend using this recipe for the crust:
Ingredients:
1 cup pecans (can use walnuts but not as highly recommended)
1 cup dates
3 TBS cocoa powder
4 TBS unsweetened coconut
2 TBS maple syrup (or honey)
¼ tsp salt
Instructions:
Combine all ingredients in your Vitamix or food processor fitted with the “S” blade and blend/process until the mixture turns a dark chocolatey brown, is still crumbly, but will form clumps when pinched together. Stop processing before it gets too buttery/moist.

Mini Vegan Chocolate Cheesecakes
Mini No-Bake Vegan Chocolate Cheesecakes are a simple, elegant dessert! Vegan & dairy-free with a paleo & gluten-free option!

INGREDIENTS

Oreo Crust (Paleo & refined-sugar free version in the notes section):
▢2 cups chocolate cookie crumbs Oreos or gluten-free option
▢¼ cup coconut oil melted
Chocolate Cheesecake Filling:
▢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

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.
Make the Crust:
Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
Mix melted coconut oil and cookie crumbs together until well combined.
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.
Repeat with each well until all the cookie mixture has been used.
Put the mini cheesecake pan in the freezer for the crusts to harden.
Make the Filling:
Drain the cashews.
Put all the ingredients in the order listed into your Vitamix (or high powered blender).
Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
Putting it together.
Remove pan from the freezer (make sure crusts are hardened).
Add 2 TBS of chocolate filling to each well.
Smooth with your finger and press the air out of each well.
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!
Top with extra melted chocolate chips if desired!