Mini No-Bake Chocolate Cheesecake for Mother’s Day

Mini No Bake Chocolate Cheesecake for Mothers Day

Instead of dairy, this mini no-bake chocolate “cheesecake” uses raw cashews for creaminess. The best part? It’s actually easier to make than a conventional cheesecake!
Mother’s Day is this weekend, and if you’re looking for a way to treat your mom, this healthy spin on a traditional cheesecake is a great option! This mini no-bake chocolate cheesecake is sweet, creamy, and delicious, but it contains no refined sugar. Instead, it gets its sweetness from a whole fruit: dates.

This is a perfect recipe for a Mother’s Day brunch or a spring potluck. Instead of one large cheesecake, this recipe makes 12 single-serving mini cheesecakes. What can I say? I love a miniature version of things!

Mini No-Bake Chocolate Cheesecake Ingredients

Health Benefits of Cocoa Powder

There’s a funny e-card making the rounds lately touting “Chocolate is Salad!”

Chocolate E Card

The thing is, that’s actually kind of true. Cocoa is a plant, and it’s got lots of health benefits, especially in a recipe like this with less refined sugar. Cocoa on its own isn’t unhealthy. It’s all of the animal fat and proteins from milk and empty calories from sugar in most chocolate that are the problems.

There is actual science backing up chocolate’s health benefits, and all of the research recommends dark chocolate. That’s because dark chocolate contains the highest concentrations of cocoa powder. You can’t eat a Hershey bar and say you did something good for your body, but a few squares of high quality dark chocolate or a recipe like this made with cocoa powder and whole food ingredients does come with health benefits.

The beneficial compounds in chocolate – flavinoids – protect your heart, prevent diabetes and obesity, and may even reduce stroke risk. When you avoid conventional chocolate that’s packed with refined sugar and animal fats, you

Mini No-Bake Chocolate Cheesecakes

Ingredients

  • 1 cup almonds or walnuts
  • 1 cup pitted dates, soaked overnight in enough water to cover, then drained
  • 3 cups raw cashews, soaked overnight in enough water to cover, then drained
  • 1 cup coconut oil, melted (measure, then melt)
  • 1/2 cup water
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • mixed fruits of your choice

Directions

  1. Puree the almonds or walnuts until you have a coarse meal and set aside. Puree 1/3 cup of the dates, then mix the dates and almond meal to create a sticky dough. Divide the dough between 12 lined muffin tins, pressing it down into the bottom. The dough will fill the cups about 1/4 of the way.
  2. Combine all of the remaining ingredients except for the berries in your blender or food processor. Puree until totally smooth. If the mixture seems grainy, give your blender a break, then puree some more. Keep pureeing and taking breaks until you have a creamy mixture. Divide this between the cups.
  3. Top with your berries, and chill for 1 hour or until you’re ready to serve.

Karen: THIS is the easiest way to become your mom’s favorite child! Make them today! Make your mom happy!

Mini No-Bake Chocolate Cheesecake for Mother's Day
 
Author:
Recipe type: Dessert
Cuisine: vegan, vegetarian,
Ingredients
  • 1 cup almonds or walnuts
  • 1 cup pitted dates, soaked overnight in enough water to cover, then drained
  • 3 cups raw cashews, soaked overnight in enough water to cover, then drained
  • 1 cup coconut oil, melted (measure, then melt)
  • ½ cup water
  • ⅓ cup cocoa powder
  • 1 teaspoon
  • vanilla extract
  • mixed fruits of your choice
Instructions
  1. Puree the almonds or walnuts until you have a coarse meal and set aside. Puree ⅓ cup of the dates, then mix the dates and almond meal to create a sticky dough. Divide the dough between 12 lined muffin tins, pressing it down into the bottom. The dough will fill the cups about ¼ of the way.
  2. Combine all of the remaining ingredients except for the berries in your blender or food processor. Puree until totally smooth. If the mixture seems grainy, give your blender a break, then puree some more. Keep pureeing and taking breaks until you have a creamy mixture. Divide this between the cups.
  3. Top with your berries, and chill for 1 hour or until you're ready to serve.

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