Mini No-Bake Vegan Chocolate Cheesecake is a simple, elegant dessert! Vegan & dairy-free with a paleo & gluten-free option!
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:
- 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:
- Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
- Mix melted coconut oil and cookie crumbs together until well combined.
- 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.
- Get full recipe==>>joyfoodsunshine.com
