What’s better than a chocolate cheesecake? A miniature vegan chocolate cheesecake, so you don’t have to share!
This Meatless Monday I shared a super easy, super rich vegan cheesecake recipe over at Ecokaren’s blog. With Mother’s Day coming up on Sunday, this was a great chance to show off how decadently delicious vegan desserts can be.
More of My Ecokaren Recipes: 7 Meatless Monday Recipes and More to Come
These little guys contain no refined sugar at all and are completely dairy free, but don’t worry. This vegan cheesecake is not diet food. The coconut oil and cashew cream in these suckers makes them super rich, and they’re topped with berries to balance out the whole situation a bit.
But the best part about this vegan cheesecake recipe is that it’s actually really simple. It’s easier to make than a traditional cheesecake and has a pretty short ingredients list. Get the recipe below!
Mini Vegan Chocolate Cheesecake
- 1 cup almonds or walnuts
- 1 cup pitted dates, soaked overnight in enough water to cover, then drained
- 3 cups raw cashews, soaked overnight in enough water to cover, then drained
- 1 cup coconut oil, melted (measure, then melt) – If you don’t like a coconut taste in your desserts, use refined coconut oil.
- 1/2 cup water
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- mixed fruits of your choice
- Puree the almonds or walnuts until you have a coarse meal and set aside. Puree 1/3 cup of the dates, then mix the dates and almond meal to create a sticky dough. Divide the dough between 12 lined muffin tins, pressing it down into the bottom. The dough will fill the cups about 1/4 of the way.
- Combine all of the remaining ingredients except for the berries in your blender or food processor. Puree until totally smooth. If the mixture seems grainy, give your blender a break, then puree some more. Keep pureeing and taking breaks until you have a creamy mixture. Divide this between the cups.
- Top with your berries, and chill for 1 hour or until you’re ready to serve.