Mini No-Bake Vegan Chocolate Cheesecake is a simple, elegant dessert! Vegan & dairy-free with a paleo & gluten-free option!
Servings: 12 mini cheesecakes
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

Recipe Notes

Paleo & Refined Sugar Free Crust:
1 cup pecans (can use walnuts but not as highly recommended)
1 cup dates
3 TBS cocoa powder
4 TBS unsweetened coconut
2 TBS honey
¼ tsp salt
Combine all ingredients in your Vitamix or food processor fitted with the “S” blade and blend/process until the mixture turns a dark chocolatey brown, is still crumbly, but will form clumps when pinched together. Stop processing before it gets too buttery/moist.

Nutrition Facts
Mini Vegan Chocolate Cheesecakes
Amount Per Serving (1 cheesecake)
Calories 279.3Calories from Fat 198
% Daily Value*
Total Fat 22g34%
Saturated Fat 12.9g65%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 60mg3%
Potassium 129mg4%
Total Carbohydrates 20.6g7%
Dietary Fiber 1.6g6%
Sugars 12.1g
Protein 2.9g6%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published.