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Mini Chocolate Cheesecakes
These Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned for when you want a decadent treat without overdoing it. Made completely vegan, they’re the ultimate bite-sized dessert for chocolate lovers!
Servings
6 mini cheesecakes
Ready In:
1 hr
Mini Chocolate Cheesecakes
By: Naysha Rivera
These Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned for when you want a decadent treat without overdoing it. Made completely vegan, they’re the ultimate bite-sized dessert for chocolate lovers!
Ingredients
Crust:
- 12 Oreo cookies (about 1 row)
- 1/2 tsp vegan butter (can use coconut oil)
Cheesecake:
- 1 1/2 cups soaked cashews ( overnight or 2 hrs in hot water)
- 1/2 cup of coconut cream
- 1/2 cup of melted chocolate of choice (make sure it’s vegan of course) ( I used semi-sweet)
- 1/4 cup of cocoa powder of choice (this will add a depth of flavor to the chocolate- see notes for explanation)
- 1/4 cup maple syrup
- 1/4 cup of melted coconut oil
- 2 TBSP lemon juice
- 1 tsp of vanilla
- 1 tsp cinnamon (optional)
- TOPPINGS: (optional) Oreos, strawberries, coconut whipped cream, fresh mint leaves, extra chocolate chips
Notes:
Picking the Right Vegan Chocolate for Your Cheesecake
Melted Chocolate Options
-
Dark Chocolate (70–85%): Rich and a little bitter — great for deep, bold flavor.
-
Semi-Sweet Chocolate (50–60%): A nice balance — perfect for a classic chocolate taste.
-
Vegan Milk Chocolate (30–50%): Sweet and creamy — ideal for a lighter, kid-friendly dessert.
-
Vegan White Chocolate: Buttery and sweet — adds a fun twist, especially with fruity toppings.
Cocoa Powder Options
-
Natural Cocoa Powder: Strong chocolate flavor — works well in lighter cheesecakes.
-
Dutch-Processed Cocoa: Smooth and rich — gives that deep, velvety chocolate vibe.
-
Raw Cacao Powder: Earthy and naturally sweet — great for a wholesome dessert.
Step by Step Instructions
Cheesecake:
Prepare the Cookies: Place the Oreo cookies in a food processor and blend until fine crumbs form.
Add the Butter: Melt the vegan butter or coconut oil and mix it into the cookie crumbs until the mixture resembles wet sand.
Form the Crust: Press the mixture evenly into the bottom of a cupcake pan. Use the back of a spoon or a flat-bottomed glass to pack it tightly. Place the pan in the freezer while you make the filling.
Soak the Cashews: If you haven’t soaked the cashews overnight, soak them in hot water for 2 hours. Drain and rinse.
Blend the Filling: Add the soaked cashews, coconut cream, melted chocolate, cocoa powder, maple syrup, melted coconut oil, lemon juice, vanilla extract, and cinnamon (if using) to a high-speed blender or food processor. Blend until completely smooth and creamy.
Taste and Adjust: Taste the filling and adjust sweetness or flavor as needed. Add a bit more maple syrup for sweetness or a pinch of salt to enhance the flavors.
Pour the Filling: Pour the creamy filling over the chilled crust, spreading it out evenly with a spatula.
Chill the Cheesecake: Cover the pan and place it in the freezer for at least 4-6 hours, or until fully set.
Remove the cheesecake from the freezer about 15 minutes before serving to let it soften slightly.
Carefully release the cheesecake from the pan.
Garnish with chocolate shavings, fresh berries, or a drizzle of melted chocolate.
Click Image Below For Video Turtorial
Mini Chocolate Cheesecakes
These Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned for when you want a decadent treat without overdoing it. Made completely vegan, they’re the ultimate bite-sized dessert for chocolate lovers!
Servings
6 mini cheesecakes
Ready In:
1 hr
Mini Chocolate Cheesecakes
By: Naysha Rivera
These Mini Chocolate Cheesecakes are rich, creamy, and perfectly portioned for when you want a decadent treat without overdoing it. Made completely vegan, they’re the ultimate bite-sized dessert for chocolate lovers!
Ingredients
Crust:
- 12 Oreo cookies (about 1 row)
- 1/2 tsp vegan butter (can use coconut oil)
Cheesecake:
- 1 1/2 cups soaked cashews ( overnight or 2 hrs in hot water)
- 1/2 cup of coconut cream
- 1/2 cup of melted chocolate of choice (make sure it’s vegan of course) ( I used semi-sweet)
- 1/4 cup of cocoa powder of choice (this will add a depth of flavor to the chocolate- see notes for explanation)
- 1/4 cup maple syrup
- 1/4 cup of melted coconut oil
- 2 TBSP lemon juice
- 1 tsp of vanilla
- 1 tsp cinnamon (optional)
- TOPPINGS: (optional) Oreos, strawberries, coconut whipped cream, fresh mint leaves, extra chocolate chips
Notes:
Picking the Right Vegan Chocolate for Your Cheesecake
Melted Chocolate Options
-
Dark Chocolate (70–85%): Rich and a little bitter — great for deep, bold flavor.
-
Semi-Sweet Chocolate (50–60%): A nice balance — perfect for a classic chocolate taste.
-
Vegan Milk Chocolate (30–50%): Sweet and creamy — ideal for a lighter, kid-friendly dessert.
-
Vegan White Chocolate: Buttery and sweet — adds a fun twist, especially with fruity toppings.
Cocoa Powder Options
-
Natural Cocoa Powder: Strong chocolate flavor — works well in lighter cheesecakes.
-
Dutch-Processed Cocoa: Smooth and rich — gives that deep, velvety chocolate vibe.
-
Raw Cacao Powder: Earthy and naturally sweet — great for a wholesome dessert.
Step by Step Instructions
Cheesecake:
Prepare the Cookies: Place the Oreo cookies in a food processor and blend until fine crumbs form.
Add the Butter: Melt the vegan butter or coconut oil and mix it into the cookie crumbs until the mixture resembles wet sand.
Form the Crust: Press the mixture evenly into the bottom of a cupcake pan. Use the back of a spoon or a flat-bottomed glass to pack it tightly. Place the pan in the freezer while you make the filling.
Soak the Cashews: If you haven’t soaked the cashews overnight, soak them in hot water for 2 hours. Drain and rinse.
Blend the Filling: Add the soaked cashews, coconut cream, melted chocolate, cocoa powder, maple syrup, melted coconut oil, lemon juice, vanilla extract, and cinnamon (if using) to a high-speed blender or food processor. Blend until completely smooth and creamy.
Taste and Adjust: Taste the filling and adjust sweetness or flavor as needed. Add a bit more maple syrup for sweetness or a pinch of salt to enhance the flavors.
Pour the Filling: Pour the creamy filling over the chilled crust, spreading it out evenly with a spatula.
Chill the Cheesecake: Cover the pan and place it in the freezer for at least 4-6 hours, or until fully set.
Remove the cheesecake from the freezer about 15 minutes before serving to let it soften slightly.
Carefully release the cheesecake from the pan.
Garnish with chocolate shavings, fresh berries, or a drizzle of melted chocolate.
Click Image Below For Video Turtorial