MINI CHOCOLATE CHEESECAKES

by | Dec 3, 2024 | All Recipes, Deserts

Something for all my chocolate lovers, or someone looking to satisfy their sweet tooth

Serves 6 (depends on size of cupcake tray)

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

DIRECTIONS:

  1. Prepare the Cookies: Place the Oreo cookies in a food processor and blend until fine crumbs form.
  2. Add the Butter: Melt the vegan butter or coconut oil and mix it into the cookie crumbs until the mixture resembles wet sand.
  3. 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.
  4. Soak the Cashews: If you haven’t soaked the cashews overnight, soak them in hot water for 2 hours. Drain and rinse.
  5. 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.
  6. 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.
  7. Pour the Filling: Pour the creamy filling over the chilled crust, spreading it out evenly with a spatula.
  8. Chill the Cheesecake: Cover the pan and place it in the freezer for at least 4-6 hours, or until fully set.
  9. Remove the cheesecake from the freezer about 15 minutes before serving to let it soften slightly.
  10. Carefully release the cheesecake from the pan.
  11. Garnish with chocolate shavings, fresh berries, or a drizzle of melted chocolate.

NOTES:

Choosing the Right Vegan Chocolate for Your Cheesecake: The type of chocolate you use will completely change the flavor of your vegan cheesecake. Here’s a quick guide to help you decide!

Melted Vegan Chocolate Options

  1. Dark Chocolate (70-85% cacao):
  • Flavor: Rich and slightly bitter.
  • Best For: Bold, sophisticated cheesecakes.
  1. Semi-Sweet Chocolate (50-60% cacao):
  • Flavor: Balanced, not too bitter or sweet.
  • Best For: Classic chocolate cheesecake.
  1. Vegan Milk Chocolate (30-50% cacao):
  • Flavor: Creamy and sweet.
  • Best For: Lighter, kid-friendly cheesecakes.
  1. Vegan White Chocolate:
  • Flavor: Sweet, buttery, and mild.
  • Best For: A unique twist with fruity toppings.

Cocoa Powder Options

  1. Natural Cocoa Powder: Strong, slightly tangy chocolate flavor. Great for lighter cheesecakes.
  2. Dutch-Processed Cocoa Powder: Smooth and rich for a deep, velvety flavor.
  3. Raw Cacao Powder: Bold and earthy with a natural sweetness, perfect for wholesome desserts.

How to Choose:

  • For bold flavor, use dark chocolate and Dutch-processed cocoa.
  • For balanced sweetness, try semi-sweet chocolate and natural cocoa.
  • For a light, fun twist, go with vegan milk or white chocolate.