Nutella Mini Cheesecake
Prep time
Cook time
Total time
Nutella Mini Cheesecakes made from homemade sugar-free nutella
Recipe type: vegan,vegetarian,refined sugar-free,oil-free,gluten-free,soy-free
Cuisine: Italian
Serves: 7 cheesecakes
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
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.
The above quantity makes 7 mini-cheesecakes. If you have extra cream, pour in a mould and you could eat it as it is.
Recipe by Yes, I am Vegan at