Mini Vegan Cheesecakes

5 from 14 votes

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

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 470kcal

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.

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.
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.