Raw Vegan No-Bake Triple Chocolate Mini Cheesecakes
These No-Bake Triple Chocolate Mini Cheesecakes are an easy and healthy recipe made with clean, real food ingredients. They're the perfect no-bake plant-based desserts that have 3 layers of chocolate and can be prepared in under 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 pulse until well combined. The mixture should be wet and crumbly.
Divide the crust mixture evenly between the 12-cavities of the cheesecake pan (approximately (1) tablespoon each), press it down firmly, then set aside.
Prepare the filling:
Add all ingredients for the filling to a Vitamix and blend until creamy and smooth.
Divide the filling mixture evenly between the 12-cavities of the cheesecake pan, pouring it on top of the crust.
Transfer the cheesecake pan to the freezer for approximately 30-60 minutes or until completely hardened.
Prepare the topping:
Add all ingredients for the topping to a small mixing bowl and whisk or stir until well combined and smooth.
Assembly:
Remove the cheesecake pan from the freezer and gently spread the topping over the top of each cheesecake before serving.
Optional: garnish with chopped pecan pieces.
Store in an air-tight BPA-free container in the freezer until ready to serve because the cheesecakes will get soft and lose their shape if left out at room temperature.
Notes
Recipe inspired by and slightly adapted from: http://purelytwins.com/2012/02/03/raw-mini-triple-chocolate-cream-cake-recipe/Serving Size: This recipe will make approximately (12) mini cheesecakes. Nutritional information is for (1) mini cheesecake which is (1) serving.