These are one of my favourite desserts! You can't go wrong with a vegan chocolate cheescake mini!
Of course, like all my recipes, I had the whole family taste it and no one had any complaints! They loved it! My 1 year old wanted to keep eating more and kept asking me for it.
My cheesecake minis are light, amazingly tasty, and so so easy to make!
They look professional and are sure to impress anyone who tries them!
Ingredients
Crust:
120g Chocolate Biscuits (see my recipe https://marisasveganrecipes.wixsite.com/mysite/post/vegan-chocolate-biscuits )
3 tbsp Butter (melted)
Cream:
200g moo free chocolate
1 400g tin of coconut milk (full fat)
Method
* Break the biscuits down into crumbs. You can do this in many ways but I would say the easiest is to put your biscuits into a zip-loc bag and use your rolling pin to crush them.
You can also use a food processor if you have one.
Or if like me you don't tend to have either of those things, you can put your biscuits in a bowl and use the end of a wooden spoon.
* Add the melted butter to the biscuit crumbs and mix until combined. Set aside until needed
* In a large mixing bowl, whisk the coconut milk for about 5 minutes with an electric whisk (or 10 minutes if you are whisking by hand like me.)
* In a glass dish place the moo free chocolate, and place over a pan of boiling water, and stir until all the chocolate has melted, then add the chocolate to the coconut milk and again whisk until combined.
* In mini cake tins, or the mould of your choice, place the biscuit crumb mix in the base, and flatten with a spoon until smooth and even.
* Finally, pour coconut chocolate mix over the top of your base(s) and place in the fridge to set (1-2 hours)
Optional: you can add a topping of your choice, such as fruit, more chocolate or even vegan squirty cream.
Serve
Enjoy!
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