Posted Apr 25, 2017, Updated Sep 02, 2020
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!
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:
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.
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!
