Imagine a dessert so rich, creamy, and sinfully delicious that you won't believe it's completely vegan. These Mini Vegan Chocolate Cheesecakes are about to revolutionize your dessert game, proving that plant-based treats can be just as luxurious and mouth-watering as traditional recipes. Whether you're a committed vegan, a health-conscious foodie, or simply someone who loves incredible chocolate desserts, these mini cheesecakes will transport your taste buds to pure bliss without any dairy or animal products.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 6 mini cheesecakes
Ingredients
- 1 cup cashews, soaked
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 1/2 cup crushed graham crackers (vegan)
- 2 tbsp coconut oil, melted (for crust)
Instructions
- Begin by soaking the cashews in water for at least 2 hours, or overnight if possible. This will help soften them and make them easier to blend into a creamy texture.
- Once the cashews are soaked, drain and rinse them thoroughly under cold water. Set aside.
- Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- In a mixing bowl, combine the crushed graham crackers and 2 tablespoons of melted coconut oil. Mix well until the graham crackers are fully coated and the mixture resembles wet sand.
- Line a muffin tin with 6 cupcake liners. Evenly distribute the graham cracker mixture into the bottom of each liner, pressing down firmly to create a compact crust. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool.
- While the crust is cooling, prepare the cheesecake filling. In a high-speed blender or food processor, combine the soaked cashews, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and almond milk.
- Blend on high until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender or processor a few times to ensure everything is well combined.
- Taste the filling and adjust sweetness or chocolate flavor as desired, adding more maple syrup or cocoa powder if needed.
- Once the crust has cooled, evenly distribute the chocolate cheesecake filling over the crusts in the muffin tin. Smooth the tops with a spatula or the back of a spoon.
- Place the muffin tin in the freezer for at least 2 hours, or until the cheesecakes are firm and set.
- Once set, carefully remove the mini cheesecakes from the muffin tin by peeling off the liners. If they are difficult to remove, let them sit at room temperature for a few minutes to soften slightly.
- Serve the mini vegan chocolate cheesecakes chilled. You can garnish them with fresh fruit, a drizzle of chocolate sauce, or a sprinkle of cocoa powder if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for longer storage.
Tips
- Soaking Cashews: For the smoothest, creamiest texture, soak your cashews for at least 2 hours or overnight. The longer they soak, the more easily they'll blend.
- Blending Technique: Use a high-speed blender or food processor and blend thoroughly, stopping to scrape down the sides. This ensures a silky-smooth filling with no cashew chunks.
- Freezing is Key: Don't skip the freezing step - it's crucial for setting the cheesecakes and achieving the perfect texture.
- Room Temperature Serving: While these are best served chilled, let them sit at room temperature for 5-10 minutes before serving for the most luxurious, melt-in-your-mouth experience.
- Customization: Feel free to experiment with toppings like fresh berries, coconut flakes, or a drizzle of melted dark chocolate to make these cheesecakes uniquely yours.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 0mg
