Description
Delicious vegan cheesecakes layered with a crunchy biscuit base, gooey caramel, and smooth chocolate ganache.
Ingredients
Scale
- 100g golden Oreo cookies (or vegan shortbread cookies)
- 40g dairy-free butter, melted
- 125g raw cashew nuts (soaked overnight)
- 250g vegan cream cheese
- 75g icing sugar
- 50g coconut cream
- 1 teaspoon pure vanilla extract
- 3 tablespoons vegan caramel sauce
- 100g dairy-free dark chocolate
- 90ml dairy-free cream
- 220ml dairy-free whipping cream
- 50g melted dairy-free dark chocolate
- 3 tablespoons unsweetened cocoa powder
- Vegan shortbread biscuits (for garnish)
Instructions
- Grease a 6-hole loose-base tin with dairy-free butter.
- Melt 40g of dairy-free butter in a saucepan.
- Pulse 100g of cookies in a food processor until fine crumbs.
- Mix crumbs with melted butter until the texture resembles wet sand.
- Pack mixture into the bottoms of each hole in the tin.
- Drain soaked cashews and blend with cream cheese, icing sugar, coconut cream, vanilla, and caramel sauce until smooth.
- Divide cheesecake mixture among the holes, adding layers of caramel if desired.
- Refrigerate overnight to set.
- Unmold cheesecakes and prepare ganache by melting dark chocolate with dairy-free cream.
- Whip dairy-free cream with melted chocolate and cocoa powder until stiff peaks form.
- Pipe whipped chocolate cream on top and drizzle with ganache.
Notes
For best results, soak cashews overnight and ensure chocolates are at room temperature when mixing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Modern Plant-Based Pastry
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan dessert, mini cheesecake, no-bake cheesecake, Twix cheesecake, plant-based dessert