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.
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.