Vegan Mini Cheesecakes
Indulging in a decadent dessert doesn’t have to mean sacrificing your dietary choices. These Vegan Mini Cheesecakes are the perfect way to enjoy a rich and creamy treat without any animal products. Made from wholesome ingredients, these mini cheesecakes are not only delicious but also a guilt-free option for sweet cravings. With their luscious chocolate flavor and a pleasantly crumbly biscuit base, these treats are perfect for any occasion – be it a family gathering, a cozy night in, or even a celebration with friends!
What makes this recipe special is the combination of creamy cashews and rich coconut cream that create a texture so smooth, you’ll forget they’re vegan! Topped with crunchy Vegan Kit Kats and a drizzle of chocolate sauce, these mini cheesecakes deliver a delightful balance of sweetness and chocolatey goodness. Whether you’re serving them at a dinner party or enjoying them on a sunny afternoon, your friends and family will love these delightful little bites!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup chocolate digestive biscuits, crushed
- 4 tablespoons vegan butter, melted
- 1 cup cashews, soaked for 4 hours and drained
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Vegan Kit Kats, for topping
- Chocolate sauce, for drizzling
Here are the key ingredients for your Vegan Mini Cheesecakes, ready for preparation.
Directions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, combine crushed chocolate digestive biscuits and melted vegan butter. Mix well until evenly coated.
- Press the biscuit mixture firmly into the bottom of each cupcake liner to form the base. Use the back of a spoon or your fingers to ensure it’s compact.
- In a blender, combine soaked cashews, coconut cream, maple syrup, cocoa powder, and vanilla extract. Blend until the mixture is smooth and creamy.
- Pour the chocolate cheesecake filling over the biscuit bases in the muffin tin, filling each liner almost to the top.
- Bake for 15-20 minutes, then let cool at room temperature before refrigerating for at least 2 hours to set properly.
- Once chilled, carefully remove the cheesecakes from the tin, top with vegan Kit Kats, and drizzle with chocolate sauce. Enjoy!
Tips & Variations
- Ingredient Substitutions: You can use graham crackers instead of chocolate digestive biscuits for a different flavor profile. For a nut-free version, try using silken tofu instead of cashews.
- Optional Variations: For a fruity twist, blend in some raspberries or strawberries into the cheesecake filling. You could also experiment with flavored extracts like almond or mint.
- Storage or Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 5 days. These mini cheesecakes can be enjoyed cold right from the fridge!
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes (including chilling time)
- Servings: 12 mini cheesecakes
- Difficulty Level: Easy
Image description or alt-text for Vegan Mini Cheesecakes, ideal for visual content and accessibility.
Vegan Mini Cheesecakes
Ingredients
- 1 cup chocolate digestive biscuits, crushed Can substitute with graham crackers for a different flavor.
- 4 tablespoons vegan butter, melted
- 1 cup cashews, soaked for 4 hours and drained Soak cashews for best results.
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- to taste Vegan Kit Kats For topping
- to taste chocolate sauce For drizzling
Method
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, combine crushed chocolate digestive biscuits and melted vegan butter. Mix well until evenly coated.
- Press the biscuit mixture firmly into the bottom of each cupcake liner to form the base. Use the back of a spoon or your fingers to ensure it’s compact.
- In a blender, combine soaked cashews, coconut cream, maple syrup, cocoa powder, and vanilla extract. Blend until the mixture is smooth and creamy.
- Pour the chocolate cheesecake filling over the biscuit bases in the muffin tin, filling each liner almost to the top.
- Bake for 15-20 minutes, then let cool at room temperature before refrigerating for at least 2 hours to set properly.
- Once chilled, carefully remove the cheesecakes from the tin, top with vegan Kit Kats, and drizzle with chocolate sauce. Enjoy!