Mini No-Bake Vegan Chocolate Cheesecake

These Mini No-Bake Vegan Chocolate Cheesecakes are a breeze to put together!

THE RECIPE

INGREDIENTS

Oreo Crust (Paleo & refined-sugar free version in the notes section):

• 2 cups chocolate cookie crumbs Oreos or gluten-free option
• ¼ cup coconut oil melted

Chocolate Cheesecake Filling:

• ½ cup coconut cream
• 6 TBS pure maple syrup
• 1 cup roasted unsalted cashews, soaked for at least 1 hour
• ¼ cup coconut oil melted
• ½ cup unsweetened chocolate or semi-sweet chocolate chips, melted
• 1 tsp pure vanilla extract
• ¼ tsp sea salt

INSTRUCTIONS

1. First, boil 2 cups of water. Place cashews in a glass container and pour boiling water over nuts until they are completely covered. Let soak for 1 hour.

Make the Crust:

1. Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
2. Mix melted coconut oil and cookie crumbs together until well combined.
3. Drop 1 TBS portions of the crust into each well of your mini cheesecake pan. Use your finger to press the crumbs evenly around the bottom of the well.
4. Repeat with each well until all the cookie mixture has been used.
5. Put the mini cheesecake pan in the freezer for the crusts to harden.

Make the Filling:

1. Drain the cashews.
2. Put all the ingredients in the order listed into your Vitamix (or high powered blender).
3. Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
4. Putting it together.
5. Remove pan from the freezer (make sure crusts are hardened).
6. Add 2 TBS of chocolate filling to each well.
7. Smooth with your finger and press the air out of each well.
8. Refrigerate for at least 3 hours (or overnight). You can also freeze these pies to hurry the process along, but be sure to remove them from the freezer before serving!
9. Top with extra melted chocolate chips if desired!

Source: joyfoodsunshine.com

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