Vegan Mini Cheesecakes
180kcal
Ingredients
Crust
- 1 cup chocolate digestive biscuits, crushed Can substitute with graham crackers for a different flavor.
- 4 tablespoons vegan butter, melted
Cheesecake Filling
- 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
Toppings
- to taste Vegan Kit Kats For topping
- to taste chocolate sauce For drizzling
Method
Preparation
- 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.
Cheesecake Filling
- 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.
Baking
- Bake for 15-20 minutes, then let cool at room temperature before refrigerating for at least 2 hours to set properly.
Serving
- Once chilled, carefully remove the cheesecakes from the tin, top with vegan Kit Kats, and drizzle with chocolate sauce. Enjoy!
Nutrition
Serving1gCalories180kcalCarbohydrates22gProtein3gFat10gSaturated Fat7gSodium30mgFiber2gSugar8g
Notes
Ingredient Substitutions: Use graham crackers instead of chocolate digestive biscuits for a different flavor. For a nut-free version, try using silken tofu instead of cashews. Optional Variations: Blend in raspberries or strawberries into the cheesecake filling. Experiment with flavored extracts like almond or mint. Store leftovers in an airtight container in the refrigerator for up to 5 days. These mini cheesecakes can be enjoyed cold directly from the fridge.