While you’re craving cheesecake and also you’re craving it nowlook no additional! These NO-BAKE chocolate cheesecake cups come collectively quick with easy strategies and simply 7 components you might have round proper now!
This decadent dessert has allllt the wealthy, chocolaty taste you recognize and love (swoon!), nevertheless 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 (reveals A and B), however this one takes the cake for the best 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 opulent richness and chocolate taste!
For a extra basic cheesecake outcome, you’ll be able to select to make a chocolate cookie “crust” by blitzing Oreo-style cookies in a blender. However this step is elective 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 high with contemporary raspberries or raspberry compote! Then you’re in for one critically magical deal with.
We will’t wait so that you can do that cheesecake! It’s:
Decadent
Chocolaty
Crave-worthy
Fast & simple
Oh-so scrumptious
& Excellent 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-Attempt Chocolate Desserts
Should you do that recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 6 (~6 oz. jars)
Forestall your display screen from going darkish
CRUST elective
- 1 heaping cup Oreo-style cookies (guarantee vegan/gluten-free as wanted — selfmade or store-bought // embrace the cream filling)
CHEESECAKE
- 1 ½ cups uncooked cashews
- 3/4-1 cup plain, unsweetened coconut yogurt (or store-bought // we like Culina, Cocojune, and Coyo)
- 1/3 cup maple syrup
- 2-3 tsp lemon juice (freshly squeezed)
- 1/8 heaped tsp sea salt
- 1/2 cup darkish chocolate chips, melted (guarantee vegan/dairy-free as wanted // we like Take pleasure in Life // or use bittersweet chocolate chips in the event you favor much less sweetness)
-
Should you’re serving with the raspberry compote, start getting ready it right now, utilizing this recipe. Put aside.
-
CRUST (elective): Place the chocolate cookies in a high-speed blender and pulse a number of occasions till no massive 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 needed.
-
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 steel bowl and thoroughly putting the bowl on high of a saucepan with simmering water. Warmth, stirring often 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 perimeters and beneath the blades as wanted. If the combination is having bother mixing, you’ll be able to add the melted chocolate in now (you simply don’t need to add it to very chilly components as a result of it could possibly trigger the combination to grab up). In any other case, mix till easy earlier than including the melted chocolate. If it’s nonetheless struggling to mix, you’ll be able to 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, high 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 choice). The filling will thicken because it cools. When able to serve, high the cheesecake with contemporary raspberries (if not together with the raspberry compote).
-
Retailer coated 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 can be barely much less creamy after freezing however nonetheless very scrumptious!
*If utilizing a Vitamix container with a large base, you could have to 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, you could want extra liquid to encourage mixing. Once 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 elective steps (making the crust, compote, and chilling the cheesecakes).
*Tailored from our No-Bake Vegan Cheesecake Cups (5 Minutes!) and No-Bake Chocolate Cheesecakes.
*Diet data is a tough estimate calculated with out the crust (which is elective) 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
