Mini Vegan Chocolate Cheesecake

I made you some vegan chocolate cheesecake. 🙂  Yes that is right.  Cheesecake can be vegan, and this vegan chocolate cheesecake recipe proves it.  It’s the perfect little bite sized portion that will not leave you feeling guilty.

Mini Vegan Chocolate Cheesecakes - My Whole Food Life

In addition to being vegan, these cheesecakes are also gluten free.  The chocolate part is very rich and delicious so a little will satisfy your sweet tooth.  If you don’t want to make these into mini cheesecakes, you can most certainly make 1 large cheesecake.  You may have to double the batch though.

Vegan Chocolate Cheesecake

Yields 12 mini chocolate cheesecakes

Mini Vegan Chocolate Cheesecake

10 minPrep Time

10 minTotal Time

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Ingredients

Instructions

  1. In a food processor , combine the crust ingredients until a loose dough starts to form.
  2. Press the mixture down into some lined muffin cups. I used silicone muffin cups and standard muffin pans .
  3. Stick the muffin cups in the fridge for 10 minutes to firm up.
  4. While the crust is firming, make the filling.
  5. Drain and rinse the cashews and add the to a food processor with the rest of the cheesecake ingredients.
  6. Blend well until the mixture is smooth.
  7. Pour the chocolate mixture on top of the crust in the standard muffin cups.
  8. Give these at least 24 hours to set. You can eat them before then, but keep in mind they will not be fully firm until at least 24 hours in the fridge.

Notes

These vegan cheesecakes need to be stored in the fridge. They should last at least 7 days. You can probably also freeze them for longer storage. Enjoy!

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http://mywholefoodlife.com/2014/07/27/mini-vegan-chocolate-cheesecake/

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8 thoughts on “Mini Vegan Chocolate Cheesecake

  1. These look great! I'm making them right now. Going to try putting them in freezer for a little while to speed up setting process. thanks!
  2. Thank you for the recipe! Would paper liners would work instead of silicone, or would the filling stick to the paper?
  3. Another quick and easy recipe that my teenage son likes.!! I soak extra cashews and then freeze them in a single layer so I can make recipes like this without waiting several hours.

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