Mini Chocolate & Oreo Vegan Cheesecakes

Creamy and chocolatey mini vegan cheesecakes are the perfect fun-sized dessert for all chocolate lovers! These no-bake cuties have both a crunchy cookie crust and a smooth choco cheesecake layer that make them an easy and indulgent sweet treat.

Summer is unofficially officially here in Toronto and we thought it was the perfect opportunity to share a dessert that is cold and refreshing as well as chocolatey and so indulgent! If that’s not enticing enough for you, these little treats are also no-bake and super simple to make. Mini chocolate and Oreo vegan cheesecakes are a staple dessert for all occasions for us; whether we’re craving something sweet or want to bring treats to friends or family, these lil cuties come through for us time and time again. It’s become such a popular staple in our social circle that we already have so many requests to make them when we can finally see friends this summer!

No-bake desserts are so perfect for summer because there is no need to heat up your kitchen with the oven and these cheesecakes are also best enjoyed straight from the fridge or even freezer. What allows them to be no-bake you ask? The crust couldn’t be any easier to make. With a combination of just two ingredients, crushed Oreos and melted butter, it sets in just minutes in the freezer. The cheesecake filling uses soaked cashews for creaminess as well as coconut cream, which is thick enough to set in the fridge or freezer and hold up while you enjoy the cheesecake. With only a few other ingredients and a quick whiz in the blender, the filling comes together in minutes and is ready to be poured over the set crust. We like to get creative with topping each fun-sized cake before chilling them with Oreo crumbs, halves, or extra chocolate chips, and we encourage you to have fun with the toppings too!

You can make the cheesecakes the day before and keep them in the fridge or if you’re impatient like us, pop them in the freezer for a couple hours and then dive into the creamy, rich, chocolatey goodness that is mini chocolate and Oreo vegan cheesecakes! 

What are your go-to cold treats for the summer?

Don’t forget to tag us in your creations – @smallkitchenbigplates

Mini Chocolate & Oreo Vegan Cheesecakes

  • Servings: 6 mini cheesecakes
  • Print

Creamy and chocolatey mini vegan cheesecakes are the perfect fun-sized dessert for all chocolate lovers! These no-bake cuties have both a crunchy cookie crust and a smooth choco cheesecake layer that make them an easy and indulgent sweet treat.

Ingredients

    Cookie Crust
  • 6 double-stuffed Oreos
  • 2 tablespoons vegan butter, melted
    Chocolate Cheesecake
  • 1/2 cup raw, unsalted cashews, soaked in boiling water for an hour
  • 1/3 cup semisweet vegan chocolate chips
  • 2 tablespoons vegan butter
  • 1/3 cup coconut cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Oreo halves or crumbs, for topping

Instructions

1. Make the crust. Grease a muffin tin (or mini cheesecake pan) with a little bit of vegan butter and set aside. Add melted butter and Oreos to a food processor and pulse until well combined. Divide it between the muffin cups and press it down firmly into each one. Freeze for at least 10 minutes while you make the filling.
2. Make the cheesecake filling. Melt the chocolate chips and butter in a small saucepan over medium heat and then add to a blender. Drain and rinse the soaked cashews and add them to the blender along with the coconut cream, maple syrup, vanilla, and salt and blend until the mixture is smooth.
3. Remove the muffin or cheesecake tin from the freezer. Divide the cheesecake mixture into each cup, smoothing out the tops with a spoon. Press half an Oreo or sprinkle Oreo crumbs on top of each cheesecake and place them in the fridge for at least 4 hours or overnight.
4. To remove the cheesecakes, run a sharp knife around the edge of each one and they should easily pop out of the tin.

Notes

  1. Make sure to use vegan butter sticks rather than spreadable butter from a tub.
  2. If you want to speed up the process you can freeze the cheesecakes for an hour and remove them a few minutes before serving (unless you like them frozen on a super hot day like us!)
  3. It’s important to use coconut cream, not coconut milk so the cheesecakes will set firmly.

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