MINI NO-BAKE VEGAN CHOCOLATE CHEESECAKE #desserts #cake

MINI NO-BAKE VEGAN CHOCOLATE CHEESECAKE #desserts #cake

Small No-Bake Vegan Chocolate Cheesecake is a basic, rich treat! Vegetarian and without dairy with a paleo and sans gluten choice!

It's nearly Mother's Day! What's more, there truly is no better method to praise the mothers of the world than with chocolate. {am I right}?!

This formula for Mini No-Bake Vegan Chocolate Cheesecake will make any festival better {literally} while as yet being sound! These marvels are veggie lover and effectively made without gluten, refined sugar free AND paleo! Furthermore they are so incredibly charming that they're flawless to serve at an exquisite early lunch or evening tea!

Also Try Our Recipe : Ding Dong Cake

MINI NO-BAKE VEGAN CHOCOLATE CHEESECAKE #desserts #cake

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

  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.

Make the Crust:

  1. Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
  2. Mix melted coconut oil and cookie crumbs together until well combined.
  3. 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.
  4. Repeat with each well until all the cookie mixture has been used.
  5. Put the mini cheesecake pan in the freezer for the crusts to harden.

Make the Filling:

  1. Drain the cashews.
  2. Put all the ingredients in the order listed into your Vitamix (or high powered blender).
  3. Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
  4. Putting it together.
  5. Remove pan from the freezer (make sure crusts are hardened).
  6. Add 2 TBS of chocolate filling to each well.
  7. Smooth with your finger and press the air out of each well.
  8. 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!
  9. Top with extra melted chocolate chips if desired!

For More Details : bit.ly/3byWA0W

Read More Our Recipe : VIETNAMESE ICED COFFEE (CAFE SUA DA)

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