Description
Deliciously decadent Vegan Mini Cheesecakes that even non-vegans will love.
Ingredients
- Chocolate digestives
- Plant-based cream cheese
- Vegan Kit Kats
- Cocoa powder
- Sweetener (maple syrup or similar)
- Vanilla extract
- Coconut oil
Instructions
- Crush the chocolate digestives using a food processor or a rolling pin. Mix the crushed digestives with melted coconut oil.
- Press the mixture into the base of mini cheesecake molds to create a solid foundation.
- Blend the plant-based cream cheese, cocoa powder, sweetener, and vanilla extract until smooth in a separate bowl.
- Stir in the chopped Vegan Kit Kats.
- Pour the cream cheese mixture over the crust in each mold, leaving some space for a chocolate swirl.
- Add a chocolate swirl on top and sprinkle with more chopped Kit Kats.
- Refrigerate for at least 240 minutes or until set.
- Remove from molds and serve chilled.
Notes
For best results, make sure to use room temperature ingredients and refrigerate for at least 4 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, mini cheesecakes, vegan cheesecakes, easy vegan recipe