Why do I need to soak the cashews for these mini cheesecakes?

Soaking the cashews in boiling water for an hour helps to soften them, ensuring a super smooth and creamy texture for the cheesecake filling when blended.

What is the purpose of the parchment paper tabs in the muffin mold?

The parchment paper tabs, placed in an 'X' shape at the base of the muffin mold, make it much easier to remove the baked graham cracker crusts from the tins.

How do I create the 'cheese twists' for the cheesecake topping?

After the chocolate cashew mixture has hardened in the fridge, fill a piping bag and practice a soft-serve ice cream motion on an empty plate until you achieve the desired 'cheese twist' shape.

Why does the cheesecake mixture need to chill in the fridge for 2-3 hours?

Chilling the blended chocolate cashew mixture allows it to fully harden and set, ensuring it holds its shape when piped and is not runny.

Are these mini cheesecakes truly gluten-free?

Yes, the recipe specifically calls for gluten-free graham cracker crumbs for the crust, making these mini cheesecakes suitable for a gluten-free diet.

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Mini Vegan Chocolate Cheesecakes
[Vegan, Gluten Free]

KM By: Katia Martin

Author Bio

In her struggles with her health, Katia Martin has been exploring a wide variety of... Read More

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A close-up of two mini vegan chocolate cheesecakes, each with a golden graham crust, creamy piped chocolate cashew filling, topped with cocoa nibs and a drizzle of melted chocolate, served on a white plate.

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Mini Vegan Chocolate Cheesecakes [Vegan, Gluten Free]

320

Dairy Free

Vegan

These decadent little beauties are like vegan heaven in a dessert. They are not difficult to make but might take a little practice and some patience in getting that perfect little soft serve ice cream swirl.

Ingredients You Need for Mini Vegan Chocolate Cheesecakes [Vegan, Gluten Free]

Graham Crust Ingredients:

1 1/2 cups gluten-free graham cracker crumbs or, (1x220g package of graham crackers)
1/3 cup brown sugar
1/3 cup oil coconut

For the Cheesecake Ingredients:

1 1/2 cups raw cashews (soaked in boiling water for 1 hour)
2 tablespoons lemon juice
1/4 cup olive or melted coconut oil (or any neutral-flavored oil)
1 14-ounce can full-fat coconut milk
1/2 cup vegan dark chocolate+ 1/2 cup (melted in the microwave in 15-second increments)
1/4 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup of cocoa nibs

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How to Prepare Mini Vegan Chocolate Cheesecakes [Vegan, Gluten Free]

Soak cashews in boiling water for 1 hr.
Preheat oven to 375°F. Mix together the graham cracker crumbs, brown sugar, and coconut oil until well blended. The texture should resemble wet sand.
Cut circles and tabs from a piece of parchment paper and place the tabs in an "X" shape at the base of the muffin mold then top with a circle shape. This makes removing the crust much easier. Press mixture covering the bottom of the mold 1 inch thick. Bake 7 minutes.
Add soaked cashew, lemon juice, coconut cream, ½ cup of melted chocolate chips, to blender and pulse until very smooth.
Empty contents of the blender into a bowl and place in the fridge for 2-3 hrs or until the mixture has fully hardened. Your mix should not be runny and hold its shape if you shape peaks.
Take a large piping bag and fill up the chocolate cashew mixture. Alternatively, you can also use a large Ziplock bag and cut a small hole at one of the ends.
Remove crusts from tins and place them onto a surface where they won't slide around. I would suggest a cookie sheet with a paper towel underneath.
This next part is slightly tricky. In order to make the cheese twists, practice a few times squeezing out the contents of the ziplock bag while making a soft-serve ice cream motion on an empty plate until you get the hang of it.
Top with cocoa nibs, and the leftover melted chocolate. Enjoy!