Vegan mini chocolate cheesecakes are rich, creamy, and full of chocolate flavor! Made with just 5 ingredients, gluten and grain free, and naturally sweet.
Sooo…remember those mini cheesecakes? I’ve been dreaming of them ever since the first batch, because cheesecake has officially overtaken chocolate cake as my favorite dessert.
Of course, I loved those original minis so much, I kinda just HAD to make a chocolate version, right? The chocolate-obsessed girl in me could hardly wait to make them again, but with plenty of cacao flavor.
And, surprise surprise, I love them EVEN MORE than those originals, which I was already obsessed with. So, fellow chocoholics, this one’s for you. Let’s make some vegan mini chocolate cheesecakes!
Ingredients for vegan mini chocolate cheesecakes
- Raw almonds: raw almonds are the base of the crust for the cheesecake, and they’re super nutrient-dense and a great healthy fat source.
- Medjool dates: dates give both the crust and the filling sticky, caramel-like, totally natural fruit sweetness.
- Raw cashews: you’ll soak the cashews in water which helps them blend into a super lush, rich and creamy filling.
- Cacao powder: cacao powder gives the filling chocolate flavor and is full of antioxidants.
- Apple cider vinegar: just a bit of apple cider vinegar makes a HUGE difference and really rounds out the cheesecake filling with just a bit of tang.
Tips for making vegan mini chocolate cheesecakes
Spread the filling mixture over the crusts, freeze, and that’s it! Top with some cacao nibs, vegan chocolate chips, or if you’re feeling super fancy, some melted chocolate.
These vegan mini chocolate cheesecakes are seriously SO good, you need them in your life! I can’t stress it enough. Especially if you love chocolate, and if you love cheesecake, these will satisfy every sweet craving you’ve ever had. The fact that they’re made with 5 healthy ingredients is just the cherry (chocolate chip? I’d prefer a chocolate chip) on top.
SO, so good.
Xo,
Sara
Vegan Mini Chocolate Cheesecakes
Ingredients
Crust
- 1 cup raw almonds
- 6 pitted medjool dates
Filling
- 1 cup raw cashews – soaked for at least 2 hours or overnight in water, then drained
- 8 pitted medjool dates
- 1/4 cup cacao powder
- 1 tbsp apple cider vinegar
- 1/4 cup water
Instructions
- To make the crust, pulse the almonds in the food processor until they're mostly broken down, then add the 6 dates and blend until they form a sticky, slightly crumbly dough.
- Press 2 tbsp of the crust mixture into the bottom of 6 lined cupcake tins – I highly recommend using silicone liners for easy removal – then set aside while you make the filling.
- To make the filling, add the soaked cashews, dates, cacao powder, apple cider vinegar and water to the food processor and blend until totally smooth and creamy, stopping occasionally to scrape down the sides with a spatula to make sure everything is incorporated.
- Put about 3 tbsp of the filling mixture on top of each crust, then set in the freezer for at least 2 hours. When you're ready to eat, set them out for 15 before so they can soften a bit.
- Store leftovers in the refrigerator or freezer depending on the texture you like – fridge will make them much softer, keeping in the freezer keeps them more firm but you'll have to set them out to thaw before you eat them.
