I love the holidays because it means time in the kitchen with my family. Most fancy dinner parties and holiday events, I remember my mom would always make this beautiful cheesecake but I never really ate it because I didn’t like cheesecake, until I discovered that I’m a pretty big fan of dairy free cheese cake. These mini cheesecakes have a chocolate coffee almond flour crust and a cheesy vanilla filling topped with mint ganache. These two bite delights are basically little lattes, but better.
For this recipe I used almond flour and cacao powder from Healthworks, they are a superfood company focused on a healthy lifestyle. Plus, they source their products from small sustainable farms, which I love. They’ve got a special deal on their unblanched almond flour for all of you guys right now. Simply enter discount code: almond15 at checkout on healthworks.com, to enjoy 15% off on Healthworks Almond Flour 2lb*
*Limited-time offer only
This Crust is made of some of my favorite ingredients like coffee, cacao, and maple syrup. The filling is as creamy and fluffy as its non-vegan counterpart, made with chickpeas, cashews, and coconut milk. What could be better than a healthier remake of a holiday classic?
I used this really cute Tosnail pan which allowed the cakes to bake quickly and they are super cute mini cheesecake bars, perfect for holiday parties and potlucks.
This baked vegan cheesecake is dreamy. Vegan, gluten free, and takes under an hour active time.
FOR THE CRUST
2 cups Healthworks almond flour
2 tbsp Healthworks cacao powder
2 tbsp finely ground coffee
FOR THE FILLING
2 cups soaked raw cashews
1 can chickpeas, rinsed and drained
1 lemon, juiced and 1/2 of the zest
2 tablespoons arrowroot powder
½ cup maple syrup
2 tablespoons tahini
1 can full fat coconut milk
½ teaspoon salt
1/2 tsp cinnamon
3 tablespoons apple cider vinegar
3 tsp cacao powder
FOR THE CHOCOLATE GANACHE
28 grams 72% dark chocolate
2 tbsp coconut oil
1/4 cup coconut cream
1/8 tsp mint extract
DIRECTIONS
- Place all of the crust ingredients, except maple syrup, in a food processor. Pulse until a sticky dough-like lump forms. Do not over blend, it can become too creamy from getting hot. Once the dough looks like it could be pressed into a pan add maple and pulse a few short times.
- Press dough into a greased pan and set into fridge.
- Put all filling ingredients into a blender or food processor. Blend until smooth. If you do not have a high speed blender, you may need to blend slowly in batches.
- Once smooth, separate a small amount (maybe 1/2 cup total) t of the filling for the marbling on top. With the separated filling ad 3 tsp cacao powder and whisk. Pour the vanilla mix into the prepared pan. Then top with the chocolate filling. For this, I recommend spooning some mixture into “random” parts of the cake. Then take a skewer and draw patterns into the chocolate.
- Bake for 10 minutes or until it starts to crack and the edges are golden but the middle is jiggly. Don’t over bake, the cheesecake will continue to cook while the pan is cooling. If you are using an 8 inch springform pan, it will take 50 minutes.
- Allow to cool and store in fridge, preferably overnight. Then top with mint ganache and serve.
- To make mint ganache warm coconut cream and coconut oil on the stove top using a low heat. Pour over chocolate and stir.
- Drizzle, spread, or dollop the ganache on top of the cheesecakes.