Today, I had a serious problem. I really wanted chocolate. And cookie dough. And cheesecake. And something a little salty. (I also wanted pie- but that problem will have to wait another day for a solution.) I know I'm not the only one who feels this way sometimes. Or all the time. And the solution seemed simple enough. Cookie Dough Cheesecake! Yum! Except, then I found out I had one more problem.
If you've ever made vegan cheesecake before, you know that most recipes require soaked cashews. I didn't have any of those because I eat a whole bag in three days. So, I messed around with the recipe so that there are no nuts required! Yay!
The recipe is pretty much just like making regular cheesecake. I just made them cupcake sized because I wanted to eat them sooner. The recipe will work just the same if you decide to make it full size, it just may need to chill longer. Another option is to use canning lids like mini spring form pans like we did in this post.
So the first step is to make your crust and fill the cupcake liners with it. Be sure to press the crust down evenly the whole way around.
Next, you will stick that in the freezer. While it's chilling, you can mix together the filling. You can find lots of vegan friendly chocolate chips. For a non dairy alternative to cream cheese, I used Daiya brand plain cream cheese spread. For non dairy milk, I used flax milk. (Flax milk is my new obsession. I think it's sooo good!) But, these are just my preferences and you can use whichever brands and products you prefer!
Once the filling is finished, it will be a little bit sticky and look almost whipped. I scooped it into each liner on top of the crust using a cookie scoop. There was about 1 tablespoon in each cup. Then I added some more chocolate on top. Stick that in the freezer for another couple hours.
After that is done firming up, they're ready to eat! I think these came out tasting so good, and they look so cute. They would be fun to have for a party or just if you want to control your portion sizes! (Just kidding, I ate like three of them.) This one batch made twelve mini cheesecakes. Try them out and let me know what you think in the comments!
Wouldn't these be cute to use to display your Hot Cocoa Bombs or these delicious cheesecakes? You can order them from Beau-coup!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!