Mini Vegan Cheesecakes

Mini vegan cheesecakes are made with an Oreo cookie crust, chocolate cheesecake center and a melted chocolate and crushed Oreo topping.

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 powder when you can use melted 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.

How To Make Mini Vegan Cheesecakes

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• The crust is a mix of Oreo cookie crumbles and vegan butter and that is pressed down into the partitions of a cupcake tray to form the base.

• The filling is a mix of raw cashews (soaked and drained), vanilla extract, maple syrup, coconut milk and melted vegan chocolate blended until smooth and then spread out on top of the Oreo cookie base.

• When the filling has set, top with melted chocolate and crushed Oreo cookies.

Recipe Tips

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.

Storing Instructions

You can keep them stored 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 ahead, even if there isn’t a pressing need for all 12 of ’em right away.

More Vegan Chocolate Desserts

1. Vegan Chocolate Popsicles
2. Vegan Chocolate Pie
3. Vegan Chocolate Truffles
4. Vegan Chocolate Muffins
5. Vegan Chocolate Donuts
6. Vegan Chocolate Bark

Did you make this recipe? Be sure to leave a comment and rating below!

Mini Vegan Cheesecakes

Mini vegan cheesecakes are made with an Oreo cookie crust, chocolate cheesecake center and a melted chocolate and crushed Oreo topping.

5 from 15 votes

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Course: Dessert

Cuisine: American

Diet: Vegan

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 470kcal

Author: Alison Andrews

Ingredients

For the Crust:

• ▢ 22 Oreo Cookies
• ▢ ⅓ cup Vegan Butter (75g)

For the Chocolate Cheesecake:

• ▢ 2 cups Raw Cashews (300g) Soaked for 1 hour
• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ cup Maple Syrup (120ml)
• ▢ ½ cup Canned Coconut Milk (120ml) Full Fat, Unsweetened
• ▢ 7 ounces Vegan Chocolate (200g) Melted and cooled*

For the Topping:

• ▢ 3.5 ounces Vegan Chocolate (100g) Melted
• ▢ 6 Oreo Cookies Crushed

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Instructions

• Place the cashew nuts into a bowl. Pour over boiling hot water from the kettle and leave to soak for 15 minutes. Then drain and rinse.
• 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.
• Add the cashews, vanilla extract, maple syrup, coconut milk and melted vegan chocolate to your blender jug and blend until very smooth.
• 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 3.5 ounces vegan chocolate and spoon this on top of the cheesecakes. Immediately add crushed Oreos so that they stick onto the melted chocolate.
• 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.

Notes

1. The vegan chocolate should be melted and then cooled before adding it to the blender. The reason being if warm chocolate hits cold ingredients it will start to set. So you want it to be cool to the touch, but still melted before you add it to the blender and blend it with the other ingredients. 
2. 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.

Nutrition

Serving: 1Cheesecake | Calories: 470kcal | Carbohydrates: 51g | Protein: 7g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 155mg | Potassium: 266mg | Fiber: 3g | Sugar: 33g | Vitamin A: 240IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 7mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan