Mini No-Bake Vegan Chocolate Cheesecake
Posted Apr 25, 2017, Updated Sep 02, 2020
This post may contain affiliate links. Please read our disclosure policy.
Mini No-Bake Vegan Chocolate Cheesecake is a simple, elegant dessert! Vegan & dairy-free with a paleo & gluten-free option!
It’s almost Mother’s Day! And there really is no better way to celebrate the moms of the world than with chocolate. {am I right}?!
This recipe for Mini No-Bake Vegan Chocolate Cheesecake will make any celebration sweeter {literally} while still being healthy! These beauties are vegan and easily made gluten-free, refined sugar free AND paleo! Plus they are so stinkin’ cute that they’re perfect to serve at an elegant brunch or afternoon tea!
I feel super emotional because this will be my first Mother’s Day as a momma of four beautiful babies. Of course the fact that I’m less than 2 weeks postpartum doesn’t make controlling my hormones any easier…LOL! 😉 But really, the word that keeps filling my heart and mind is grateful. I cannot express how much I absolutely adore being a mom, and how thankful I am for my sweet little family.
I’m currently working on a post all about Mara’s entrance into this world and her first week with us! I hope to share it with you in the next couple of days!
Anywho, if you see my hubby, tell him that if he wanted to make this Vegan Chocolate Cheesecake for me on Mother’s Day {or any day for that matter} I definitely wouldn’t object!
How to make this No-Bake Vegan Chocolate Cheesecake recipe
These Mini No-Bake Vegan Chocolate Cheesecakes are a breeze to put together!
1. Soak the Cashews!
Be sure to start soaking your cashews 1 hour before you’re ready to make the filling! It only takes 5 minutes or less to make the filling, but that’s only if you have the cashews presoaked!
2. Make the crust.
Make the crust, press it in the pan and toss in the freezer to harden. While it’s hardening, make the filling. Then put it all together and let them set up in the fridge or freezer {faster}!
3. Kitchen tools needed to make these vegan cheesecakes!
There are two kitchen tools that ensure this dessert turns out perfect every time:
- Vitamix. These beauties are made with the help of my absolute favorite kitchen appliance, my Vitamix. I only recommend using a Vitamix or other super high-powered blender, because it will ensure that your filling is irresistibly silky and smooth, which is what all of your chocolate dreams are made of.
- Mini Cheesecake Pan: I use this Norpro Nonstick Mini Cheesecake pan to make all of my cute mini desserts. Thanks to the nonstick coating and the removable bottoms, these mini cheesecakes come out perfect every. single. time. I guess you could make them in mini muffin tins, but I suggest lining them for easy removal.
No-Bake Vegan Chocolate Cheesecake: Substitutions
Filling:
I do not recommend any substitutions in the filling of this cheesecake! It is absolute silky smooth chocolatey perfection, and I wouldn’t want to tamper with it in any way!
Crust
I used a combination of crushed Oreo cookies and coconut oil for the crust because it’s easy and delicious! If you would like to keep these Mini No-Bake Vegan Chocolate Cheesecakes completely refined sugar free AND paleo, then I recommend using this recipe for the crust:
Ingredients:
1 cup pecans (can use walnuts but not as highly recommended)
1 cup dates
3 TBS cocoa powder
4 TBS unsweetened coconut
2 TBS maple syrup (or honey)
¼ tsp salt
Instructions:
Combine all ingredients in your Vitamix or food processor fitted with the “S” blade and blend/process until the mixture turns a dark chocolatey brown, is still crumbly, but will form clumps when pinched together. Stop processing before it gets too buttery/moist.
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Mini Vegan Chocolate Cheesecakes
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
- 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:
- Grease a mini cheesecake pan (or line and grease a muffin tin). Set aside.
- Mix melted coconut oil and cookie crumbs together until well combined.
- 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.
- Repeat with each well until all the cookie mixture has been used.
- Put the mini cheesecake pan in the freezer for the crusts to harden.
Make the Filling:
- Drain the cashews.
- Put all the ingredients in the order listed into your Vitamix (or high powered blender).
- Turn blender on low, gradually increasing to high speed. Blend until all ingredients are combined and mixture is smooth (about 1 minute).
Putting it together.
- Remove pan from the freezer (make sure crusts are hardened).
- Add 2 TBS of chocolate filling to each well.
- Smooth with your finger and press the air out of each well.
- 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!
- Top with extra melted chocolate chips if desired!
Notes
Ingredients:
1 cup pecans (can use walnuts but not as highly recommended)
1 cup dates
3 TBS cocoa powder
4 TBS unsweetened coconut
2 TBS honey
¼ tsp salt
Instructions:
Combine all ingredients in your Vitamix or food processor fitted with the "S" blade and blend/process until the mixture turns a dark chocolatey brown, is still crumbly, but will form clumps when pinched together. Stop processing before it gets too buttery/moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Vitamix Giveaway NEXT WEEK!
I NEED to give you guys a heads up! Next week I will be hosting a giveaway with my friends from Vitamix for Mother’s Day! You can win the ferrari of belenders…a Vitamix A3500! It’s going to be awesome! Click on the link below to explore the new A Series and GET EXCITED!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Followed the recipe and they were amazing! I first mixed the batter in a food processor but found it to be gritty. Once I moved it to the blender it was much better.
I’m so glad you loved them Rachelle!
Hi! I made these as written, tasted delicious! And, need some help please, my crust did not hold together. When pulling them out of the pan they crumbled.
Also when left out at room temp for an hour the filling was too soft to pick up and eat. Is that normal?
I need to make these into a 9″ cake. Can you suggest how to alter the recipe for this? Thanks so much!
Outrageously delicious adorable little morsels!!! Thank you for posting this recipe. One note, my Vitamix does not have an “s” blade and everything got stuck under the blade that came with my Vitamix model, because not enough liquid. Would I get the same result if the base was made in a food processor?
Can I use homemade cashew milk instead of the whole cashews?
I do not recommend cashew milk, as it does not have the same consistency as cashews. You could use cashew butter.
Hi can these be left out at room temperature for a party or will they melt? or do they need to be served from the fridge?
Hi! I just wanted to let you know that Oreo cookies aren’t vegan friendly. I wasnt aware of this until a year ago. Just wanted to pass along the message! These cheesecakes look amazing by the way!
I do explain this in the article! I recommend using the alternative crust that is healthier (it’s paleo and vegan)!
I made these as written and they were amazing. I’d like to bring them in to work, but I work at a nut-free school. I’m wondering what I could substitute for the cashews… maybe avocado? Do you have any other suggestions or recommendations?
Can these be made in advance and frozen?
Yes! Absolutely!
Could i just make 1 big/normal size cheese cake following using the same method and would i need to increase the quantities?
Thanks
Yes you can! I recommend a 6 or 8″ cake pan!
I made these with a couple of subs. I didnt have any actual chocolate, so I added the juice of one lemon amd about 4 tablespoons of cocoa. They turned out amazing!