Vegan Cheesecake Recipe : Mini Mint Chip Cheese Cakes
Prep time
Total time
This Vegan recipe brings you a solution to a problem Vegans world-wide have faced for years, not being able to eat cheesecake. This vegan cheesecake recipe is as rich and decadent as you would expect a traditional cheesecake to be!
Author: The Edgy Veg
Recipe type: Dessert
Cuisine: American
Serves: 12 mini cakes
Ingredients
- Chocolate Crust
- 1 cup raw pecans
- ¼ cup unsweetened coconut flakes
- 6-8 medjool dates, pitted
- ½ Tbsp cacao powder
- ½ tsp vanilla
- ⅛ tsp Himalayan pink salt
- Mint Chocolate Cake Filling:
- 1 ½ cups cashews (soaked overnight)
- 1 cup almond milk
- ½ cup agave or maple syrup
- 2 Tbsp lemon juice
- 1 tsp mint extract
- 1 Tbsp vanilla extract
- 1 tsp liquid chlorophyll
- ⅛ tsp Himalayan pink salt
- 3 Tbsp Cacao butter (melted)
- ½ cup coconut oil(melted)
- Reserve ⅓ of the cake filling at add:
- 1 tbsp cacao powder
- ½ Tbsp vanilla extract
Instructions
Chocolate Crust
- Place all ingredients, except the dates in a food processor and pulse about 6 times to get crumbles.
- Add the dates and process until the mixture is sticking together on it's own. Add more dates as necessary to create a nice sticky crust. The mixture should stick together easily when pressed between your fingers.
- Line each muffin tin with a 3-4 inch strip of parchment paper.
- Press about 1- 1½ Tbsp of the pecan mixture onto the bottom of each muffin tin-on top of the paper strip- to form a nice crust.
- Once you have filled each tin with crust- place in the fridge or freezer to harden while you work on your cake filling.
Mint Chocolate Cake Filling
- Drain cashews from the soaking water and rinse well.
- Add them, along with all the remaining ingredients except the coconut oil and cocoa butter, to a high speed blender and blend until smooth.
- While the blender is running, add the melted cacao butter and coconut oil and blend until well incorporated.
- Pour the filling into muffin tins on top of the prepared crusts, leaving some space at the top, reserving ⅓ of the filling.
- Blend the reserved filling with cacao powder and vanilla until smooth.
- Pour the reserved chocolate filling into each cup with the mint filling you just added. Pour with conviction.
- Using a chopstick swirl the chocolate filling with the mint to get a marbled effect.
- Freeze the cheesecakes for 1-2 hours until solid.
- Remove the cheese cakes from the muffin trays.
- Allow them to thaw for 15 minutes before serving, or serve them cold as a nice cool ice cream treat!
Recipe by The Edgy Veg at https://www.theedgyveg.com/2016/05/03/vegan-cheesecake-recipe-mini-mint-chip-cheese-cakes-gluten-free/