Vegan mini cookies and cream cheesecakes are rich, sweet, and the perfect decadent treat. Super simple and no baking necessary, 6 healthy ingredients, gluten and grain free, and naturally sweet!
Your girl turned 28 yesterday, so we just have to have an extra fun treat here on the blog, right?
I knew you guys would agree.
Honestly, chocolate cake was my absolute favorite special occasion dessert for longer than I can remember. And I def won’t be turning down a fat slice of my chocolate cake (or cupcakes!) anytime soon.
BUT.
There’s a new favorite dessert in my life. It all started with these mini cheesecakes, which quickly led to mini chocolate cheesecakes (I also have a blueberry lemon version for you fruity friends). While chocolate cake will forever hold a special place in my sweets loving heart, cheesecake is here to stay as my new number one.
When my birthday was coming up, I started brainstorming a fun new flavor for my favorite sweet to celebrate. Immediately my mind went to cookies and cream, so I went with it. As a child I was obsessed with Oreos, as well as those tooth-achingly sweet cookies and cream chocolate bars.
I made it my mission to get that classic chocolate + cream flavor in healthy, cheesecake form. And if I do say so myself, I freaking did that, and you NEED these in your life.
Let’s talk about vegan mini cookies and cream cheesecakes!
These cheesecakes have a chocolate, cookie-inspired crust, then a super lush and creamy vanilla cheesecake on top. All of that gets sprinkled with plenty of chocolate cookie crumbs to really drive home the cookies + cream combo.
Ingredients for vegan mini cookies and cream 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.
- Cacao powder: cacao powder gives the crust chocolate flavor and is full of antioxidants.
- 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.
- 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.
- Vanilla extract: a little vanilla helps bring out the flavor of the filling to balance all the chocolate in the crust and cookie topping.
Tips for making vegan mini cookies and cream cheesecakes
- Start with the crust, then move on to the filling. First you’ll blend the almonds, cacao powder, and dates in the food processor, and press that slightly crumbly, sticky mixture into a lined cupcake pan. Don’t forget to set some aside for the cookie crumb topping before you move on to making the filling!
- Use silicone liners for easy removal. I use these silicone liners and HIGHLY recommend something similar (or lining with parchment paper), because it makes removal later super easy.
- Freeze for at least 2 hours. Right after you layer them, the cheesecakes will need to freeze for at least 2 hours (longer is great, too). This helps them to set up.
- Store in the fridge or freezer, depending on the texture you prefer. After the initial 2 hours of freezing, take them out for about 15 minutes to thaw at room temperature before eating. From there you can store in the fridge or freezer, depending on the texture you like. I prefer mine pretty soft so I like the fridge, my husband loves them more firm so we keep a few for him in the freezer.
These vegan mini cookies and cream cheesecakes were the absolute best decadent, special birthday treat. The chewy, chocolatey crust with the super creamy, rich cheesecake is the best combination, and the chocolate crumb on top really helps with the cookies and cream vibe.
I already can’t wait for my birthday next year just to have one of these gems again.
Xo,
Sara
Vegan Mini Cookies and Cream Cheesecakes
Ingredients
Crust + Cookie Crumb Topping
- 3/4 cup raw almonds
- 1/4 cup cacao powder (regular unsweetened cocoa powder also works)
- 8 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 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 1/4 cup water
Instructions
- To make the crust, pulse the almonds and cacao in the food processor until the almonds are mostly broken down, then add the 8 dates and blend until they form a sticky, slightly crumbly dough, about 3-5 minutes.
- Set aside 6 tbsp of the mixture for the crumb topping.
- Press 2 tbsp of the 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, apple cider vinegar, vanilla extract, 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.
- Sprinkle 1 tbsp of the saved cookie crumb topping over each cheesecake and gently press into the filling slightly so it sticks, 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 before you enjoy!
- 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.
