Mini Mocha Cheesecakes | Dietitian Debbie Dishes

It’s exhausting to beat the scrumptious mixture of chocolate and occasional. These mini mocha cheesecakes made with cashews, cocoa powder, and immediate espresso are the proper, no-bake dessert for any event.

Put up initially printed August 2015; up to date April 2024.

Let’s rejoice Friday with these scrumptious dairy free mini mocha cheesecakes! (I do know I will probably be!) After I had lengthy demolished my stash of those vegan mini blueberry cheesecakes in my freezer, it was time to restock my provide.

Certainly one of my absolute favourite issues is espresso, so I believed I might incorporate a little bit of espresso and chocolate on this latest model. This chocolate vegan cheesecake is likely to be the model that I perpetually remake on repeat! This cute mini vegan cheesecake recipe is made with only a handful of pantry staples like cashews, cocoa powder, and maple syrup.

Mini Mocha Cheesecake Elements

• Cashews: uncooked, unsalted cashews are what you’ll want for the filling of those dairy free mini cheesecakes. Soak them for a pair hours on the counter so they’re mushy sufficient to puree easily.
• Milk: to assist the cashews mix, you’ll want a bit of milk for the mixing step. We often use soy milk, however any non-dairy milk will work nicely.
• Cocoa Powder: provides the chocolate taste to the filling.
• Maple Syrup: naturally sweetened these cheesecakes.
• Coconut Oil: helps the vegan cheesecake filling agency up when chilled.
• Espresso Powder: provides a delicate espresso taste to the non dairy cheese cake filling for this vegan dessert recipe.
• Oats: quaint oats create the bottom for these mini vegan cheesecakes. To make this recipe gluten free, merely use gluten-free licensed oats.
• Dates: to assist the crust stick collectively, you’ll use a couple of medjool dates.

Easy methods to Make Vegan Cheesecake

Soak the Cashews: Put your cashews in a big bowl and canopy with water. Allow them to soak for a minimum of 2-3 hours. Drain the soaking water from the cashews after which you’re prepared to make use of them on this vegan mini cheesecake recipe.

Mix the Filling: Mix all the cashew vegan cheesecake filling substances in a blender and puree till easy. (The completed consistency ought to resemble hummus.) Begin with 1/3 cup of soy milk and add extra milk by the tablespoon full to skinny out the puree if wanted. Retailer the completed cashew puree within the fridge till you end the crusts.

Make the Crust: To make the crusts, puree the oats and almonds collectively in a meals processor till floor right into a breadcrumb consistency. Now add the dates, coconut oil and salt. Puree till the combination sticks collectively.

Assemble: Evenly divide the crust combination into 9 of the muffin cups. Use your fingers to press the crust combination into the underside of every muffin cup. Spoon the cashew filling over the crusts. Sprinkle with chocolate chips, gently urgent them into the highest of the vegan no-bake cheesecake in every muffin cup.

Chill & Serve: Cowl and freeze for 3 hours or in a single day till the frozen mocha cheesecake is agency. To serve, slide a knife alongside the sting of a cheesecake and pop it out of the muffin tin. Let stand at room temperature for five minutes and revel in!

Suggestions for Making this Frozen Mocha Cheesecake Recipe

• Be certain that to soak the cashews for a minimum of 2 hours. The longer you soak the cashews the better it’s to attain a easy puree.
• For a smoother cashew puree, I discovered the simplest instrument was the one serving cup of my blender.
• It’s possible you’ll discover that it’s worthwhile to add a bit of bit of additional soy milk to get the cashews began within the blender. I’ll often begin by including 1/3 cup of soy milk and add 1 tablespoon at a time to skinny the puree a bit. Your aim is to get to a hummus-like consistency.
• Be certain that to make use of a non-stick muffin tin for this mini no bake mocha cheesecake recipe. I grease the within of every cup nicely with cooking spray earlier than including the cheesecake. You can even lay strips of parchment paper into every cup to create pull “tabs” to carry the cheesecakes out of the muffin tin. The well-greased muffin tin route has labored for me to this point so I often skip the parchment paper strips. 

Vegan Mocha Cheesecakes

Created by: Deborah Murphy

It’s exhausting to beat the scrumptious mixture of chocolate and occasional. These vegan mocha cheesecakes are the proper, no-bake dessert for any event.

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Directions

• Put your cashews in a big bowl and canopy with water. Allow them to soak for a minimum of 2-3 hours. Drain the soaking water from the cashews after which you’re prepared to make use of them on this recipe.

• Mix all the cheesecake filling substances in a blender and puree till easy. (The completed consistency ought to resemble hummus.) Begin with 1/3 cup of soy milk and add extra milk by the tablespoon full to skinny out the puree if wanted. Retailer the completed cashew puree within the fridge till you end the crusts.

• To make the crusts, puree the oats and almonds collectively in a meals processor till floor right into a breadcrumb consistency. Now add the dates, coconut oil and salt. Puree till the combination sticks collectively.

• Evenly divide the crust combination into 9 of the muffin cups. Use your fingers to press the crust combination into the underside of every muffin cup.

• Spoon the cashew filling over the crusts. Sprinkle with chocolate chips, gently urgent them into the highest of the cheesecake. Cowl and freeze for 3 hours or in a single day till cheesecakes are agency.

• To serve, slide a knife alongside the sting of a cheesecake and pop it out of the muffin tin. Let stand at room temperature for five minutes and revel in!

Notes

Retailer prepped cheesecakes within the freezer in an hermetic container. 

Diet

Serving: 1Cake | Energy: 309kcal | Carbohydrates: 28.2g | Protein: 7.3g | Fats: 20g | Saturated Fats: 8.7g | Polyunsaturated Fats: 11.3g | Sodium: 34.4mg | Fiber: 3.4g | Sugar: 15.5g

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