How long do I need to soak the cashews for the cheesecake filling?

For the creamiest cashew cheesecake filling, you will need to soak the raw cashews for at least 2 hours prior to blending.

What is the best way to ensure a smooth cheesecake filling?

To achieve a perfectly smooth cheesecake filling, blend the ingredients in a food processor for a long time, up to 10 minutes. Test by rubbing a small amount between your fingers; if you feel grit, continue blending.

How long does it take for the cheesecake layer to set?

After pouring the cheesecake filling over the chocolate layer, place the tray in the freezer. It will take about an hour to set completely, though you can pull them out to top after 30-45 minutes.

Can I use a different sweetener for the cashew cheesecake filling?

Yes, the recipe suggests using 1/2 cup of agave nectar, but you can substitute it with maple syrup or 1/3 cup of granulated sugar instead.

What should I do if my chocolate ganache seems too thin or won't melt properly?

If your ganache appears too thin, add more chocolate chips and stir until smooth. If it sets up or won't melt, microwave it in short 15-30 second intervals, stirring well after each, until smooth.

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Single Serving Samoa Cheesecakes
[Vegan]

LR By: Laura Ryan

Author Bio

Laura is a vegan food blogger and restaurant manager. She spends her free time crafting,... Read More

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A close-up of a single serving vegan Samoa cheesecake, showcasing its layers of shortbread crust, creamy filling, chocolate drizzle, caramel, and toasted coconut flakes.

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Single Serving Samoa Cheesecakes [Vegan]

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Ingredients You Need for Single Serving Samoa Cheesecakes [Vegan]

Shortbread Cookie Crust:

1/2 cup vegan butter, cold
1/4 cup sugar
1/2 teaspoon vanilla extract
1 cup flour

Chocolate Ganache:

1/4 cup almond milk
1/2 to 3/4 cup chocolate chips
1 teaspoon coconut oil

Cashew Cheesecake Filling:

1 1/2 cups raw cashews, soaked for 2+ hours
1/3 cup coconut oil, melted
1/2 cup agave nectar (or maple syrup or 1/3 cup sugar)
1/2 cup cold canned coconut milk, just the solid part
1 teaspoon vanilla extract

Caramel:

1/4 cup vegan butter
1/4 cup brown sugar
1/4 cup canned coconut milk
pinch of salt
1 teaspoon vanilla

Toasted Coconut:

1 cup shredded, unsweetened coconut

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How to Prepare Single Serving Samoa Cheesecakes [Vegan]

Preheat oven to 350F.
Use an electric mixer to cream the cold earth balance and the sugar together. Add the vanilla.
With the mixer on low, add the flour 1/4 cup at a time. Mix until just combined.
Line a cupcake tin with cupcake papers or spray it with spray oil. Place 1 1/2 to 2 tablespoons of the cookie dough in each paper. Use your thumb the spread the dough into an even layer. Bake for 9-12 minutes. The cookies are done when they’re golden around the edges.
Ganache: Heat the milk up in the microwave for about a minute and a half. Pour it over the chocolate chips and the coconut oil and stir until all the chocolate chips are melted. If the ganache looks thin, add some more chocolate chips and stir until everything is melted and smooth. Set aside. If the chocolate sets up or won’t melt you can microwave it, but only do so for 15-30 second intervals and stir really well when it comes out of the microwave.
Make the filling. Combine all the ingredients in a food processor and blend. Blend super well – I clocked mine at 10 minutes. If you have an old food processor you may want to do only a couple minutes at a time so it doesn’t over heat. To test to see if the filling is blended enough, dip a finger in and rub it against your thumb. If you can feel grit (from the cashews) you need to keep blending.
Once your cookies are cool, use a standard table spoon (like one you eat with) to “paint” a layer of chocolate on them. Simply spoon the chocolate on the cookie and use the back of the spoon to swirl it around. Each cookie should get about a teaspoon or two.
Pour about 1/4- 1/3 cup of your cheesecake filling on top of the chocolate layer and place the whole tray in the freezer to set the cheesecake. It takes about an hour to set completely, but after about 30 or 45 minutes you can pull them out and top them off.
Caramel: In a small saucepan heat (medium heat) the earth balance and the brown sugar. Stir well until the earth balance is melted and the mixture starts to bubble and look like one cohesive mixture. Pull the pan off the burner and carefully add the the coconut milk. Return the pan to the burner and stir really well until the coconut milk is mixed in. Let the caramel bubble for 3-5 more minutes, stirring occasionally. Remove from the heat and stir in the vanilla and salt. Let cool at room temperature until ready to use.
Toasted Coconut: Heat the coconut in a small saute pan over medium heat. Keep a careful eye on it, as it will go from raw to burnt really quickly.
To finish off the cheesecakes (yay) pull them out of the freezer and use the same method used for spreading the chocolate with the caramel. Only this time, use 1 tablespoon of caramel. Then, apply a large pinch of toasted coconut to the caramel. Finally, drizzle the chocolate ganache on top of the coconut.