No-Bake Vegan Chocolate Chip Cookie Dough Cheesecakes
In these No-Bake Vegan Chocolate Chip Cookie Dough Cheesecakes, vanilla cashew cheesecake tops a gluten-free chocolate chip cookie dough crust. Topped with dark chocolate ganache, these mini cheesecakes make a decadent treat you'll make again and again!
Servings 8 cheesecakes
Ingredients
For the crust
- ¼ cup (50g) coconut oil use refined for no coconut flavor
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 1 tablespoon dairy-free milk of choice
- 1 cup (96g) blanched almond flour
- ⅓ cup (2 oz) mini chocolate chips or chopped dark chocolate
For the filling
- 2 cups raw cashews soaked in water for 4 to 12 hours, drained and rinsed before using
- ⅓ cup (112g) pure maple syrup
- ¼ cup canned full-fat coconut milk use the coconut cream on top
- ¼ cup (50g) coconut oil melted (use refined for no coconut flavor)
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- ⅛ teaspoon sea salt
For the topping
- ½ cup (3 oz) dark chocolate in chips or chopped finely
- ¼ cup full-fat coconut milk
- Mini chocolate chips to garnish
Instructions
- Line a muffin pan with 8 muffin/cupcake liners. You can also use a 6-inch springform pan for a larger cheesecake. Set aside.
- For the crust, combine the coconut oil and coconut sugar in a small mixing bowl. Stir until combined. Add the vanilla extract, salt, and milk and stir in incorporate. Mix in the almond flour and chocolate chips.¼ cup (50g) coconut oil, ¼ cup coconut sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon sea salt, 1 tablespoon dairy-free milk of choice, 1 cup (96g) blanched almond flour, ⅓ cup (2 oz) mini chocolate chips
- Divide evenly between the pans and press into the bottom. Set aside.
- In a food processor or high-powered blender, combine all of the ingredients in the filling. Turn the food processor or blender on medium-high and blend for about three minutes or until the mixture is silky smooth and creamy.2 cups raw cashews, ⅓ cup (112g) pure maple syrup, ¼ cup canned full-fat coconut milk, ¼ cup (50g) coconut oil, 2 tablespoons lemon juice, 1 tablespoon vanilla extract, ⅛ teaspoon sea salt
- Divide the filling between the prepared crusts. Place in the refrigerator for at least 2 hours to set completely. If you make one large cheesecake, you will need at least 4 hours to set.
- For the chocolate topping, place the dark chocolate in a bowl. Heat the coconut milk in the microwave for about 30 seconds, or until steaming. Pour over the chocolate and let it sit for a minute, and then whisk until smooth. Garnish each of the cheesecakes with the chocolate ganache and a sprinkle of mini chocolate chips, if desired.½ cup (3 oz) dark chocolate, ¼ cup full-fat coconut milk, Mini chocolate chips
- Serve chilled, and store in the refrigerator or freezer. The cheesecakes will soften if left at room temperature - these are meant to stay cold! Enjoy :)
