Savor these delightful Mini Vegan Chocolate Cheesecakes, with a rich and velvety filling on top of a crunchy Oreo crust, adorned with fresh strawberries for a touch of elegance.
Ingredients:
For the Crust:
- 5.3 oz (150g) vegan Oreos or similar cookies
- ¼ cup (50g) vegan butter, melted
- ½ tsp sea salt
For the Filling:
- 0.69 cups (120g) dark chocolate, at least 70% cocoa
- ½ cup (120g) coconut cream, or soy/oat cream
- 1 ½ cups (350g) vegan cream cheese
- ⅘ cup (200g) vegan Greek-style yogurt
- 0.83 cups (100g) powdered sugar, sifted
- ¼ cup (50g) hazelnut butter (optional)
- Fresh strawberries (optional, for garnish)
Instructions:
- For the crust, blitz cookies and salt in a food processor until finely ground. Blend in vegan butter until the mixture is cohesive.
- Press the mixture into the base of mini cake tins with removable bases. Smooth out and chill in the fridge.
- For the ganache, chop the chocolate finely and place it in a bowl. Heat the coconut milk until simmering, then pour over the chocolate. Let sit for 5 minutes, then stir until smooth.
- Whisk together the vegan cream cheese and yogurt until fluffy. Add powdered sugar and hazelnut butter, if using, and whisk again. Incorporate the ganache gradually, whisking to combine.
- Pipe the filling into the chilled crusts and smooth the tops. Freeze for 4 hours to set.
- To serve, remove the cheesecakes from the molds and let them defrost for an hour at room temperature. Garnish with fresh strawberries before serving.
These Mini Vegan Chocolate Cheesecakes are a perfect indulgence, with layers of textures and flavors that come together for a luxurious treat. Enjoy these at your next special event or as a sophisticated finish to a plant-based meal.
