When you want cheesecake and you want it NOWDo not look further! This chocolate without cooking Cheesecake cuts meet fast with simple methods and Just 7 ingredients You can have around now!
This decadent dessert has alllllt The rich and chocolate flavor you know and love (swoon!), But it just meets 5 minutes. In addition, it is vegan and possibly gluten -free. What are you waiting for?! Let’s make cheese cake!
We have already made easy chocolate cheese cakes (present A and B), but it takes the cake for the the simplest Again!
Simply mix cashew nuts (for a creamy and rich texture) with coconut yogurt and lemon juice (for the Tang cheesecake) ,, maple syrup (for sweetness), and a pinch of salt To improve everything.
Then add in molten dark chocolate To give it a luxurious richness and a chocolate flavor!
For a more classic cheesecake result, you can choose to make a “Crust” chocolate cookie By blitzing Oreo style cookies in a mixer. But this step is optional because the creamy and decadent garnish of cheese cake is worthy of passing by itself!
Add the “crust” and the filling to jars or glasses and garnish with fresh raspberries or raspberry compote! So you are for a seriously Magic treatment.
We can’t wait for you to try this cheesecake! It is:
Decadent
Chocolate
Wishes
Fast and easy
Oh-sigious
& Perfect for sharing!
Whether it’s raspberry season, the birthday of a cheese cake fanatic, Valentine’s Day, or you just need fast chocolate treat, it’s the dessert to do.
No more essential chocolate desserts
If you try this recipe, let us know! Leave a comment, assess it and don’t forget to mark a photo @Minimalistbaker on Instagram. Well done, friends!
Portions 6 (~ 6 oz.
Prevent your screen from becoming dark
CRUST optional
- 1 cup Oreo style cookies (Make sure vegan / gluten -free if necessary – house or purchased in store // Include the cream filling)
CHEESECAKE
- 1 ½ cups Raw cashews
- 3/4-1 cup simple and unwell coconut yogurt (or bought in store // we love Culina, Cocojune and Coyo)
- 1/3 cup maple syrup
- 2-3 teaspoon lemon juice (freshly in a hurry)
- 1/8 TSP raised sea salt
- 1/2 cup Dark chocolate chips, melted (Make sure vegan / without dairy products if necessary // we like to enjoy life // or use soft-soft chocolate chips if you prefer less sweetness)
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If you serve with the raspberry compote, start preparing it at this time, using this recipe. Cancel.
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Crust (Optional): Place the chocolate cookies in a high -speed mixer and pulse several times until there are no big pieces left.
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Uniformly divide the crumbs of crushed cookies between ~ 6 oz. Bars or glasses, adding ~ 2-3 tablespoons of cookie crumbs per container. Rinse your mixer if necessary.
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Gake with cheese: Melt the chocolate chips in a waterproof bowl in the microwave by 15 seconds. You can also do it on the stove by adding the chocolate chips to a small glass or metal bowl and carefully placing the bowl on a saucepan with simmering water. Heat, stirring from time to time with a spatula or a spoon, until it is founded (~ 5 minutes).
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With a rinsed high-speed mixer *, add the cashew nuts, the coconut yogurt (starting with the smallest quantity), maple syrup, lemon juice and salt and mix on top for 1-2 minutes, using the hoof to mix and scrape the sides and below the blades if necessary. If the mixture is struggling to mix, you can add the melted chocolate now (you just don’t want to add it to very cold ingredients because it can cause the mixture of the mixture). Otherwise, mix until smooth before adding the melted chocolate. If it is still difficult to mix, you can add more coconut yogurt, maple syrup or lemon juice! Taste and adjust if necessary, adding more coconut yogurt for the plush, maple syrup for softness or lemon juice for a tangled cheese cake flavor.
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To assemble your cheese cake cup cups, garnish the layer of cookie crumbs in each jar / glass with ~ 1/4 cup of the cheese cake mixture and 1 tablespoon of raspberry compote (if you use).
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Serve at room temperature or refrigerate for 30 minutes to 1 hour before serving (our preference). The garnish will thicken as it cools. When you are ready to serve, garnish the cheese cake with fresh raspberries (without including the raspberry compote).
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Keep the cakes with covered cheese in the refrigerator up to 2-3 days or in the freezer up to 1 month. If you don’t appreciate them in a few hours, we suggest adding the berries just before serving! If it is frozen, let shift before enjoying it. The texture will be slightly less creamy after freezing but always very delicious!
* If you use a vitamix container with a wide base, you may have to double the recipe to mix it. We love the Vitamix 5200, which has a narrow base and does not require as much volume to mix to creamy.
* If you use a similar nutribullet or mixer, you may need more liquid to encourage the mixture. When we tested with a nutriblet, we needed all the amount of coconut yogurt To encourage the mixture.
* The preparation time and the total time include any optional step (which makes the crust, the compote and the cooling of the cheese cakes).
* Adapted from our cups of vegan cheese cake without cooking (5 minutes!) And chocolate cheese cakes without cooking.
* Nutritional information is an approximate estimate calculated without the crust (which is optional) or raspberries.
Portion: 1 cheesecake cup Calories: 334 Carbohydrates: 29.3 g Protein: 6.8 g Fat: 25.9 g Saturated fats: 11.3 g Polyunsaturated fat: 2.6 g Monounsaturated fat: 7.7 g Trans-fat: 0 g Cholesterol: 0 MG Sodium: 27 MG Potassium: 424 MG Fiber: 3 g Sugar: 17.2 g Vitamin A: 0 IU Vitamin C: 0.8 MG Calcium: 39 MG Iron: 2.4 MG
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