Description
Delightful, rich, and satisfying mini cheesecakes that are entirely plant-based and perfect for any occasion.
Ingredients
- Chocolate digestives
- Plant-based cream cheese
- Vegan Kit Kats
- Cocoa powder
- Sweetener (maple syrup or similar)
- Vanilla extract
- Coconut oil
Instructions
- Start by crushing the chocolate digestives. You can use a food processor or place them in a zip-lock bag and smash them with a rolling pin.
- Mix them with melted coconut oil to create a lovely richness.
- Press this mixture firmly into the base of your mini cheesecake molds.
- Blend the plant-based cream cheese, cocoa powder, sweetener, and vanilla extract until you achieve a smooth mixture.
- Stir in the chopped Vegan Kit Kats, distributing them evenly throughout the filling.
- Pour the creamy cheesecake mixture over the base in each mold, leaving a little space at the top.
- Add a chocolate swirl on top and sprinkle more chopped Kit Kats for decoration.
- Refrigerate for at least 4 hours or until set.
- Remove the cheesecakes from the molds and serve them chilled.
Notes
Serve with a dollop of whipped coconut cream and fresh berries for added flavor and contrast.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan, mini cheesecakes, dessert, plant-based, sweets