Um….can you freaking believe the decadence you see before you? I hope not. Cos that’s what I was going for with these mini vegan chocolate cheesecakes.
I wanted to make them as rich and decadent and delicious as it was possible to get.
So I used melted chocolate for the chocolate cheesecake part. Why use regular cocoa when you can use melted slabs of veganĀ dark chocolate?
And why settle for two indulgent layers when you can have three? The top layer being more melted chocolate and crushed oreo cookies!
It was heaps of fun making these I tell you. I’m totally into the little cakes thing at the moment, I mean I’m going through a cupcake craze right now, and I just may be into a mini cakes of all descriptions craze too.
In the pics above you’ll see I used little tabs of parchment paper under the base of the mini vegan chocolate cheesecakes and this is a tip I’ve picked up from numerous blogs and let me tell you – it works like a charm!
Once your mini cheesecakes are set, you just loosen them with a knife and then gently pull on the parchment paper tag and it pops right out!
Much easier than trying to grease each cupcake holder individually.
Alternatively you could do these in cupcake liners, but I like the parchment paper tag idea. The only tricky thing is holding it still with one hand while you spoon out the crust ingredients with the other. If you have someone to do it with you, it helps. They hold the parchment paper tag in place, while you spoon out and then pat down the oreo crust.
You will love these mini vegan chocolate oreo cheesecakes, they are:
- Rich
- Layered
- Smooth
- Creamy
- Dark chocolatey
- Decadent
- Super easy to make!
And what’s more – you can keep them in your freezer, like permanently, they don’t freeze solid and you can bite into one straight out the freezer, so they’re a perfect dessert to make anytime, even if there isn’t a pressing need for all 12 of ’em!
Any comments or questions about these gorgeous little mini cheesecakes post them down below. And if you happen to make them, do us a favor and rate this recipe and let us know how it went. Take a pic too and tag it #lovingitvegan on instagram and share the vegan love!
Mini Vegan Chocolate Oreo Cheesecakes
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 12
Description
Rich dark chocolate mini vegan chocolate cheesecakes. 3-layers of decadent bliss! Crunchy oreo crust, creamy chocolate cheesecake center, topped with melted chocolate and crushed oreos.
Ingredients
- For the Crust:
- 22 Oreos
- 1/3 cup (75g) Vegan Butter
- For the Chocolate Cheesecake:
- 2 cups (300g) Raw Cashews (soaked for 1 hour)
- 1/2 Lemon (juiced)
- 1 tsp Vanilla Extract
- 1/2 cup (120ml) Date Honey or Maple Syrup
- 1/2 cup (120ml) Coconut Milk (Full Fat)
- 7oz (200g) Vegan Dark Chocolate
- For the Topping:
- 3.5oz (100g) Vegan Dark Chocolate
- 6 Oreos (Crushed)
Instructions
- Place the cashew nuts into a bowl and cover with water. Leave to soak for 1 hour.
- Add the oreos to a food processor and process into fine crumbs.
- Melt the vegan butter and pour into the food processor while it’s running, so that it mixes evenly with the oreo crumbs.
- Cut 12 strips of parchment paper to use on the bottom of a cupcake tray.
- Holding the strip down with one hand, spoon out some of the oreo crust mix out on top.
- Pat it down with a spoon.
- When all 12 are done, place the tray into the freezer to set.
- When your cashews are finished soaking, drain them and rinse with fresh water.
- Add the cashews, lemon juice, vanilla extract and date honey or maple syrup to your blender jug.
- Place the coconut milk into a pot and heat on the stove till it reaches a simmer.
- Break up the 7oz of dark chocolate into a bowl, and when the coconut milk is simmering, pour it out over the chocolate, allowing to sit for a minute to give it a chance to melt.
- With a hand whisk, whisk the chocolate sauce until smooth. If a few lumps of chocolate remain, that’s okay as it will all be blended anyway.
- Pour this out into the blender jug with your other ingredients.
- Blend until very smooth and until no graininess remains.
- Spoon this out on top of the oreo crust and smooth down with the back of a spoon.
- Return to the freezer to set completely. This can take around 4 hours.
- When you’re ready to serve, melt the remaining 3.5oz dark chocolate over a double boiler or in the microwave by microwaving for 30 seconds at a time then taking it out to stir and then repeating until melted.
- Spoon this on top of the cheesecakes and immediately add some crushed oreos so that it sticks onto the melted chocolate. Due to the coldness of the cheesecakes the chocolate will harden quickly.
- Using a knife, run it along the sides of the cheesecakes to loosen them, and then tug gently on the parchment paper tags, and they will pop out perfectly.
- Store any leftovers in the freezer, where they can remain permanently. No need to thaw them out before serving, they are ideal straight out the freezer.
- Category: Dessert
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Cheesecake (of 12)
- Calories: 473
- Sugar: 23.6g
- Sodium: 166mg
- Fat: 32.3g
- Saturated Fat: 10.9g
- Carbohydrates: 40.7g
- Fiber: 3.5g
- Protein: 8.4g
Made this using Date Honey and Alpro Sweetened Soya Milk instead of Coconut Milk and they turned out absolutely DIVINE.
Oh. My. Goodness.
The entire family were shell-shocked, and my brother (who is quite hard to please food-wise) said it was the best dessert he’d tasted in a long while.
100% recommend!
★★★★★
Fantastic! Thanks for sharing Janaki!
May i ask what the lemon juice is for? What does it do or itās significance? But i love these mini vegan cheesecake. I had a little left over so Iām freezing it and will eat it like ice cream lol
★★★★★
It creates the cheesecake flavor, lemon juice + cashews equals a ‘cheesiness’ factor. š
Absolutely delicious!
★★★★★
Where is the recipe iv used it before and was great but can’t find it to use it again! ? It’s no where on the page HELP!
Hi Max, sorry the site was temporarily down today and we were having some issues with the recipe card not displaying, but you should be able to see the recipe at the bottom of the post once again. š
Hi, will this be suitable to make as 1 full sized cheesecake? Or will it not set right?
Hi Carrie, I think it would work great! All the best! š
Alison, I LOVE YOU
Your recipes are amazing .
Yet to try this one but I will because just looking at it, I screamed “GET IN MY MOUTHHHH.” I swear it’s not just because I’m pregnant either.
I want cheesecake so bad, hubby thinks I’m silly.
Can’t wait to try this. ??
Hahaha thank you Maja! And congrats on your pregnancy! Hope you’ll love this recipe, and we do have another cheesecake recipe you might like too… š
These were so yum, can’t go wrong and can make them well in advance!
★★★★★
Yay! So glad you enjoyed them, thanks for the great rating! š
Wow this looks yummy my sister is vegan who tagged me in your recipe I am catering a vegan wedding and thought of making this for one of the desserts for that wedding I will update you when Iām finished with it
I absolutely LOVE these!!! I was amazed at how well they came out they are incredible!
★★★★★
Yay! So glad to hear that, thanks for your great review Sarah! š
These were super yummy and enjoyed by all, however i was unable to get the mixture super creamy, it was still a little grainy. Any suggestions for get a smoother mixture would be great
Hi Kate! So glad you enjoyed them! It can just be a case of blending for longer, even if you have a stronger blender like a vitamix, it can still take a little while to get it really smooth, so it can just be a case of stopping it and taste testing and then blending a bit longer until it’s really smooth. Thanks for posting! š
i love you these were so good my taste buds be tingling and my heart be throbbing honey
★★★★★
Hahaha, that sounds awesome! So glad you enjoyed the recipe! š
Hello, I was wondering how long you can leave them out of the freezer before they melt and get totally ruined? I’m making these for my Dad but have to take them on the train with me so they’ll be out for 3 hours or so.
I’m not entirely sure how long before they would melt, it would depend on the weather a lot I guess, but the best thing would be to keep them cold, like packing ice around the container or using a cooler bag so they stay as cold as possible.
When you say full fat coconut milk do you mean the milk that comes in a carton or the denser cream/milk that comes in a can?
Definitely the one from a can. š
When blending oreos in food processor, do I discard the icing from the middle of each biscuit and just use the actual cookie parts themselves or do I leave the icing in for blending?
You throw them in whole, icing and all!
Easy and super yummy! I used my mum’s cheap $20 food processor, and couldn’t get the cashews to be super creamy… but as long as t hey were frozen, soooooo goood
★★★★★
Awesome Cam! I’m so glad you liked the recipe! Thanks for posting! š
Do the cashews need to be raw?
Yes definitely! Thanks for asking, I’ll update the recipe.
How is this vegan? Oreos are not vegan nor are Lindt chocolate….
★★★
Hi Christina – Oreos are technically vegan. Though apparently in some countries they are not. In the USA they are vegan and so are the ones I use. Just check the ingredients list. Some of Lindt’s dark chocolate slabs are also vegan. Not all of them, so again you just have to check the ingredients list.
As a vegan I’m opposed to using palm fruit oil which oreos contain. Is there an alternative?
Any hard, crunchy vegan cookie that you can process into crumbs will work.
Hi Ina, I agree with you there. I had made vegan digestive biscuits using coconut oil. I crushed those in the blender along with maple syrup and cocoa powder and added more coconut oil to mix it all up. It worked a treat!
That sounds great! Thanks for sharing Maria! š
Unbelievable!
★★★★★