My Vegan Chocolate Chip Cheesecake Cups were decadent and creamy, and so delicious. Some key ingredients included coconut milk, vegan butter, sugar free maple syrup, and peanut butter, to name a few. They had a tasty and lite crust and a rich and creamy cheesecake topping. I drizzled some melted nondairy chocolate on the cups to top them off.
Vegan Chocolate Chip Cheesecake Cups
Ingredients:
Cookie Dough:
1 Cup of gluten free organic oat flour
1/4 Cup of organic peanut butter
1/8 to 1/4 cup of coconut oil, melted
2 Tablespoons of sugar free maple syrup or a maple syrup of your choice
1 Teaspoon of vanilla extract
1/8 Teaspoon of Himalayan salt
1/2 Cup of nondairy vegan chocolate chips
Cheesecake Filling
3 Cans of full fat organic coconut milk at room temperature
1/4 Cup of organic peanut butter
3 Tablespoons of sugar free maple syrup or a maple syrup of your choice
1/8 Teaspoons of Himalayan salt
1 Teaspoon of vanilla extract
1/2 Cup plus 2 Tablespoons of vegan cream cheese
Melted Chocolate Topping
1/3 Cup of nondairy chocolate chips
Directions:
-To make cookie dough, mix together all the ingredients in a bowl, and begin to press into the bottoms of a round silicone pan for each cheesecake cup. You can also use a 8 inch silicone pan. Place in the freezer, then make the filling.
To prepare the filling, combine all the ingredients in a blender and blend until smooth. Pour the filling over the cookie dough cups and individually, place in the freezer to firm up for about an hour or overnight covered with foil or plastic wrap. -Then melt the chocolate for the topping in the double boiler until smooth. Remove the cheesecakes from the silicone pan and place on a tray with parchment paper or foil. Drizzle chocolate over the finished cheese cakes. Place them in the freezer until the chocolate has set for about 5 minutes then enjoy!
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