Yes, I am Vegan

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Nutella Mini Cheesecake

by 36 Comments

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After a whooping success with my homemade nutella, I made a huge batch I had some left over that couldn’t fit into my jar (let’s say around 1/4 cup). Yep made a super huge amount. Decided to make some cheesecakes. Have to warn you these are super delicious.

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You need:

For the base

  • Medjool dates-9
  • Almonds-1/2 cup
  • Salt-a pinch
  • Raw Cacao powder-1 heaped Tbsp

For Filling

  • Cashews-1/2 cup (soaked overnight)
  • Nutella-1/3 cup + 1 Tbsp
  • Cacao-1 Tbsp + 2 tsp
  • Concentrated Vanilla extract-1 tsp
  • Water-1/2 cup + 1 Tbsp
  • Melted Coconut oil-1 Tbsp
  • Agave/Coconut Nectar-2 Tbsp
  • Salt-a pinch

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Method:

For the base

  • In the food processor, throw in the ingredients for the base and process until they come together as a dough.
  • Press couple of Tbsp of the dough into mini-silicone moulds dishes arranged on a tray. It should be less than half of the height of the mould.
  • Refrigerate for 30 minutes.

For Filling

  • In a high speed blender, add all the ingredients for the filling and process until you have a creamy pourable cream.
  • Take the moulds out, pour them over the base
  • Keep frozen until you serve.

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Nutella Mini Cheesecake
 
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Nutella Mini Cheesecakes made from homemade sugar-free nutella
Author:
Recipe type: vegan,vegetarian,refined sugar-free,oil-free,gluten-free,soy-free
Cuisine: Italian
Serves: 7 cheesecakes
Ingredients
For the base:
  • Medjool dates-9
  • Almonds-1/2 cup
  • Salt-a pinch
  • Raw Cacao powder-1 heaped Tbsp
For Filling:
  • Cashews-1/2 cup (soaked overnight)
  • Nutella-1/3 cup + 1 Tbsp
  • Cacao-1 Tbsp + 2 tsp
  • Concentrated Vanilla extract-1 tsp
  • Water-1/2 cup + 1 Tbsp
  • Melted Coconut oil-1 Tbsp
  • Agave/Coconut Nectar-2 Tbsp
  • Salt-a pinch
Instructions
For the base:
  1. In the food processor, throw in the ingredients for the base and process until they come together as a dough.
  2. Press couple of Tbsp of the dough into mini-silicone moulds dishes arranged on a tray. It should be less than half of the height of the mould.
  3. Refrigerate for 30 minutes.
For Filling:
  1. In a high speed blender, add all the ingredients for the filling and process until you have a creamy pourable cream.
  2. Take the moulds out, pour them over the base
  3. Keep frozen until you serve.
Notes
The above quantity makes 7 mini-cheesecakes. If you have extra cream, pour in a mould and you could eat it as it is.

 

 

 

Comments

  11. These look seriously dangerous Charanya! Dates, almond meal, homemade nutella & coconut cream!!! Whoa! Thanks for bringing these beauties to FF! I could polish off the whole lot 😀

    Reply

  13. Happy Fiesta Friday, Charanya! Hahaha!! I’m totally blaming you when I eat this whole thing! It looks fabulous… and homemade nutella? Oh yeah, I’m totally interested in that…and will be checking it out! Thank you so much for sharing… awesome post! <3

    Reply

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