While you’re craving cheesecake and also you’re craving it now, look no additional! These NO-BAKE chocolate cheesecake cups come collectively quick with easy strategies and simply 7 substances you might have round proper now!
This decadent dessert has alllll the wealthy, chocolaty taste you recognize and love (swoon!), however it comes collectively in simply 5 minutes. Plus, it’s vegan and optionally gluten-free. What are you ready for?! Let’s make cheesecake!
We’ve made EASY chocolate cheesecakes earlier than (displays A and B), however this one takes the cake for the simplest but!
Merely mix cashews (for a creamy, wealthy texture) with coconut yogurt and lemon juice (for cheesecake-like tang), maple syrup (for sweetness), and a pinch of salt to reinforce all of it.
Then add in melted darkish chocolate to present it an expensive richness and chocolate taste!
For a extra traditional cheesecake outcome, you may select to make a chocolate cookie “crust” by blitzing Oreo-style cookies in a blender. However this step is non-obligatory as a result of the creamy, decadent cheesecake filling is swoon-worthy all by itself!
Add the “crust” and filling to jars or glasses and prime with contemporary raspberries or raspberry compote! Then you’re in for one severely magical deal with.
We are able to’t wait so that you can do this cheesecake! It’s:
DecadentChocolatyCrave-worthyQuick & easyOh-so scrumptious& Good for sharing!
Whether or not it’s raspberry season, the birthday of a cheesecake fanatic, Valentine’s Day, otherwise you simply want a fast chocolaty deal with, that is the dessert to make.
Extra Should-Strive Chocolate Desserts
Prep Time 5 minutes minutes
Whole Time 5 minutes minutes
Servings 6 (~6 oz. jars)
Course Dessert
Delicacies Gluten-Free, Vegan
Freezer Pleasant 1 month
Does it preserve? 2-3 Days
Cook dinner ModePrevent your display screen from going darkish
CRUST optional1 heaping cup Oreo-style cookies (guarantee vegan/gluten-free as wanted — home made or store-bought // embrace the cream filling)CHEESECAKE1 ½ cups uncooked cashews3/4-1 cup plain, unsweetened coconut yogurt (or store-bought // we like Culina, Cocojune, and Coyo)1/3 cup maple syrup2-3 tsp lemon juice (freshly squeezed)1/8 heaped tsp sea salt1/2 cup darkish chocolate chips, melted (guarantee vegan/dairy-free as wanted // we like Get pleasure from Life // or use bittersweet chocolate chips when you desire much less sweetness)
For those who’re serving with the raspberry compote, start making ready it at the moment, utilizing this recipe. Put aside.CRUST (non-obligatory): Place the chocolate cookies in a high-speed blender and pulse a number of occasions till no giant items stay.
Divide the crushed cookie crumbs evenly between ~6 oz. jars or glasses, including ~2-3 tablespoons of cookie crumbs per container. Rinse your blender if mandatory.
CHEESECAKE: Soften the chocolate chips in a heat-proof bowl within the microwave in 15-second increments. You may as well do that on the stovetop by including the chocolate chips to a small glass or metallic bowl and punctiliously inserting the bowl on prime of a saucepan with simmering water. Warmth, stirring sometimes with a spatula or spoon, till melted (~5 minutes).
To the rinsed high-speed blender*, add cashews, coconut yogurt (beginning with the lesser quantity), maple syrup, lemon juice, and salt and mix on excessive for 1-2 minutes, utilizing the tamper to combine and scraping down the edges and beneath the blades as wanted. If the combination is having bother mixing, you may add the melted chocolate in now (you simply don’t wish to add it to very chilly substances as a result of it could trigger the combination to grab up). In any other case, mix till clean earlier than including the melted chocolate. If it’s nonetheless struggling to mix, you may add extra coconut yogurt, maple syrup, or lemon juice! Style and alter as wanted, including extra coconut yogurt for fluffiness, maple syrup for sweetness, or lemon juice for a tangy cheesecake taste.
To assemble your cheesecake cups, prime the cookie crumb layer in every jar/glass with ~1/4 cup of the cheesecake combination and 1 Tbsp of the raspberry compote (if utilizing).
Serve at room temperature or refrigerate for half-hour to 1 hour earlier than serving (our desire). The filling will thicken because it cools. When able to serve, prime the cheesecake with contemporary raspberries (if not together with the raspberry compote).
Retailer lined cheesecakes within the fridge for as much as 2-3 days or within the freezer for as much as 1 month. If not having fun with them inside a number of hours, we recommend including the berries proper earlier than serving! If frozen, let thaw earlier than having fun with. The feel shall be barely much less creamy after freezing however nonetheless very scrumptious!
*There’s no must soak the cashews for this recipe. Nevertheless, a high-speed blender is important for getting them utterly creamy.*If utilizing a Vitamix container with a large base, chances are you’ll must double the recipe to get it to mix. We just like the Vitamix 5200, which has a slim base and doesn’t require as a lot quantity to mix till creamy.*If utilizing a NutriBullet or similar-style blender, chances are you’ll want extra liquid to encourage mixing. After we examined with a NutriBullet, we would have liked the total quantity of coconut yogurt to encourage mixing.*Prep time and complete time don’t embrace any non-obligatory steps (making the crust, compote, and chilling the cheesecakes).*Tailored from our No-Bake Vegan Cheesecake Cups (5 Minutes!) and No-Bake Chocolate Cheesecakes.*Vitamin info is a tough estimate calculated with out the crust (which is non-obligatory) or raspberries.
Serving: 1 cheesecake cup Energy: 334 Carbohydrates: 29.3 g Protein: 6.8 g Fats: 25.9 g Saturated Fats: 11.3 g Polyunsaturated Fats: 2.6 g Monounsaturated Fats: 7.7 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 27 mg Potassium: 424 mg Fiber: 3 g Sugar: 17.2 g Vitamin A: 0 IU Vitamin C: 0.8 mg Calcium: 39 mg Iron: 2.4 mg
