Mini Vegan Chocolate Cheesecakes

Vegan Chocolate Cheesecake

These decadent little beauties are like vegan heaven in a dessert. Being gluten and dairy-free means kissing all your favorite desserts goodbye, for the most part. It’s even more difficult if you’re the only one at a party that can’t eat the dessert, especially when you have a sweet tooth like mine. Then just bring your own and enjoy dessert with everyone else (not just the vegan, gluten-free & dairy-free crew)! That is if you can resist the temptation of eating them all beforehand. These have always been a great hit for me at parties. They are fancy, decadent, and, if you’re the least bit shy like myself, they make for great conversation starters too.

They are not difficult to make, but might take a little practice and some patience in getting that perfect little soft serve ice cream swirl. Even with all that soft serve pouring expertise developed over the span of a summer as a teenager, I still had to practice on a plate before getting it right on the graham crusts. But with a couple of practice runs, you should be good to go.

Heres the recipe:

Vegan Chocolate Cheesecake

Mini Vegan Chocolate Cheesecakes

Servings 16 mini cheesecakes

Ingredients
  

Crust Ingredients

  • 1 1/2 cups gluten-free graham cracker crumbs or, (1x220g package of graham crackers)
  • 1/3 cup brown sugar
  • 1/3 cup oil coconut

Cheesecake Ingredients

  • 1 1/2 cups raw cashews (soaked in boiling water for 1 hour)
  • 2 tbsp lemon juice
  • 1/4 cup olive or melted coconut oil (or any neutral-flavored oil)
  • 14 oz can full-fat coconut milk
  • 1/2 cup vegan dark chocolate+ ½ cup (melted in the microwave in 15-second increments)
  • ¼ cup cup maple syrup
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ Cup cocoa nibs

Instructions
 

  • Soak cashews in boiling water for 1 hr.
  • Preheat oven to 375°F. Mix together the graham cracker crumbs, brown sugar, and coconut oil until well blended. The texture should resemble wet sand.
  • Cut circles and tabs from a piece of parchment paper and place the tabs in an "X" shape at the base of the muffin mold then top with circle shape. This makes removing the crust much easier. Press mixture covering the bottom of the mold 1 inch thick. Bake 7 minutes.
  • Add soaked cashew, lemon juice, coconut cream, ½ cup of melted chocolate chips, to blender and pulse until very smooth.
  • Empty contents of the blender into a bowl and place in the fridge for 2-3 hrs or until the mixture has fully hardened. Your mix should not be runny and hold its shape if you shape peaks.
  • Take a large piping bag and fill up the chocolate cashew mixture. Alternatively, you can also use a large Ziplock bag and cut a small hole at one of the ends.
  • Remove crusts from tins and place them onto a surface where they won't slide around. I would suggest a cookie sheet with a paper towel underneath.
  • This next part is slightly tricky. In order to make the cheese twists, I would suggest practicing a few times squeezing out the contents of the ziplock bag while making a soft-serve ice cream motion on an empty plate until you get the hang of it.
  • Top with cocoa nibs, and the leftover melted chocolate. Enjoy!

Video



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