Mini Vegan Cheesecakes
150kcal
Ingredients
For the crust
- 1 cup chocolate digestive biscuits, crushed
- 1/4 cup coconut oil, melted
For the filling
- 1 cup vegan cream cheese
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Vegan Kit Kats, chopped for mixing in and garnishing
- Chocolate sauce for swirling on top
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine the crushed biscuits with the melted coconut oil, stirring until the mixture is well combined.
- Press the biscuit mixture firmly into the bottom of each cupcake liner to form a base.
- In another mixing bowl, beat together the vegan cream cheese, powdered sugar, cocoa powder, and vanilla extract until the mixture is smooth and creamy.
- Fold in the chopped Vegan Kit Kats to add a delicious crunchy texture.
- Pour the cheesecake filling into the prepared bases, smoothing the tops with a spatula.
- Drizzle chocolate sauce over the filling and use a toothpick to create a decorative swirl effect.
Baking
- Bake for 15-20 minutes, or until the cheesecakes are set.
- Allow them to cool before refrigerating for at least 2 hours to firm up.
Serving
- Serve chilled, garnished with additional chopped Kit Kats if desired.
Nutrition
Serving1gCalories150kcalCarbohydrates15gProtein2gFat8gSaturated Fat6gSodium50mgFiber1gSugar8g
Notes
Ingredient substitutions: If you can't find vegan cream cheese, substitute with blended silken tofu and some added coconut or almond cream for richness. Optional: Try adding a layer of fruit puree or a sprinkle of nuts for added texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days.