Gluten-Free Vegan No-Bake Chocolate Marbled Mini Cheesecakes
These No-Bake Chocolate Marbled Mini Cheesecakes are an easy and healthy recipe made with clean, real food ingredients. They're the perfect plant-based dessert that is individually sized for portion control and can be prepared in about 15 minutes!{ Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | No-Bake | No Refined Sugar | Paleo-Friendly }
Add all ingredients for the crust to a food processor and process until well combined and the mixture has a wet and crumbly texture.
Divide the crust mixture evenly into a 12-cavity mini cheesecake pan and press down firmly.
Transfer the cheesecake pan to the freezer to firm the crust while you prepare the cheesecake filling.
Prepare the cheesecake filling:
Add all ingredients for the cheesecake filling to a Vitamix and blend until smooth and creamy.
Remove the cheesecake pan from the freezer and evenly distribute the filling on top of each crust.
Prepare the chocolate swirl topping:
Add all the ingredients for the chocolate swirl topping to a small bowl and stir or whisk until creamy and smooth.
Assembly:
Add a small dollop of approximately (1) tablespoon of the topping on each cheesecake and swirl it in a circular shape using the tip of a knife.
Transfer the cheesecake pan back to the freezer for approximately 2-4 hours, or until the cheesecake hardens.
Store in an air-tight BPA-free container in the refrigerator or freezer until ready to serve because they will become soft and lose their shape if left out at room temperature.
Notes
Recipe slightly adapted from: https://detoxinista.com/2011/02/raw-chocolate-swirl-cheesecake-bars/Pecans: This can be substituted with another nut such as walnuts or almonds.CacaoPowder. I used raw cacao powder to keep the recipe 100% raw, but you can substitute with regular cocoa powder.Coconut Oil. If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste or smell.Dates: In the crust only, the dates could be substituted with 1/4 organic maple syrup, but not in the cheesecake filling or the chocolate swirl topping.Vanilla Bean Powder. It can be substituted with organic pure vanilla extract in the same amount.Cashews. Make sure you use "raw" cashews and not "salted" or "roasted" cashews for this recipe. In addition, if time permits, you can soak your cashews in advance which will make the cheesecake filling extra creamy and smooth.
Add the cashews to a medium-size mixing bowl and fill it with filtered/purified water. Allow the cashews to soak for 30-60 minutes which will soften them. Drain and rinse with filtered/purified water before adding them to your Vitamix.
Zucchini. Although this ingredient adds a little extra nutritional boost to the recipe, it can be omitted.Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrition since it hasn't been pasteurized, but you could also use store-bought organic lemon juice.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea saltServing Size: This recipe will make approximately (12) mini cheesecakes. Nutritional information is calculated for (1) mini cheesecake which is (1) serving.