I know most people love a good cheesecake, Becky, of Glue and Glitter fame has taken it one step further with mini NO bake cheesecakes. Becky has contributed before with her Easy Peasy Kale Salad Recipe, Almost Raw Vegan Truffles and Orange Ginger Dream Green Smoothie and Mexican Hot Chocolate Milkshake for Cinco de Mayo.
Here she is in her own words, “My name is Becky Striepe (rhymes with “sleepy”), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission is to make vegan food and crafts accessible to everyone! My new cookbook, Bowls, is a collection of easy, mix-and-match vegan comfort food recipes.” Welcome back Becky!
Mini No-Bake Chocolate Cheesecakes
Instead of one large cheesecake, this recipe makes 12 single-serving mini cheesecakes. What can I say? I love a miniature version of things!
These mini cheesecakes are a spin on my all-time favorite dessert recipe: Teaslies.
This is a perfect recipe for Thanksgiving or Christmas dinner. It comes together quickly, and these suckers transport well in a shallow container with a lid. Just stack them in a single layer and make sure they’re chilled before you head out.
Mini No-Bake Chocolate Cheesecakes
Ingredients
- 1 cup almonds or walnuts
- 1 cup pitted dates, soaked overnight in enough water to cover, then drained
- 3 cups raw cashews, soaked overnight in enough water to cover, then drained
- 1 cup coconut oil, melted (measure, then melt)
- 1/2 cup water
- 1/3 cup cocoa powder
- 1 teaspoon vanilla extract
- mixed fruits of your choice
Directions
- Puree the almonds or walnuts until you have a coarse meal and set aside. Puree 1/3 cup of the dates, then mix the dates and almond meal to create a sticky dough. Divide the dough between 12 lined muffin tins, pressing it down into the bottom. The dough will fill the cups about 1/4 of the way.
- Combine all of the remaining ingredients except for the berries in your blender or food processor. Puree until totally smooth. If the mixture seems grainy, give your blender a break, then puree some more. Keep pureeing and taking breaks until you have a creamy mixture. Divide this between the cups.
- Top with your berries, and chill for 1 hour or until you’re ready to serve.
