Mini Vegan Chocolate Cheesecakes with Sunbutter

vegan chocolate cheesecake with sunbutter drizzle

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Mini Vegan Chocolate Cheesecakes with Sunbutter

These Mini Vegan Chocolate Cheesecakes are so creamy and have a delicious nutty flavor from the Sunbutter but are completely nut free. They can be made with chocolate or carob depending on your needs. It's an easy no bake vegan cheesecake recipe that everyone will love with a gluten free cookie crust.

Prep Time20

Freeze/Refrigeration Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: egg free, gluten free, nut free, soy free, vegan

Servings: mini cheesecakese

Calories: 286kcal

Author: Emily Meyer | Eat or Drink

Ingredients

Cookie Crust

1 1/4 cup smashed soft baked cookies
1/4 cup melted dairy free butter
1/4 cup coconut sugar

Vegan Chocolate Cheesecake Filling with Sunbutter

1/2 cup vegan carob or chocolate chips
1/4 cup cocoa butter wafers
1/2 cup natural sunbutter no sugar added
1/4 cup vegan cream cheese

Instructions

Line a muffin pan with paper liners and set aside.
In a ziplock bag or reusable bag smash your soft baked cookies. You don't need them to be overly smashed to complete crumbs. They just need to be broken up.
In a medium sized bowl mix together smashed cookies, melted dairy free butter, and coconut sugar. Press this mixture into the bottom of each of your liners and place the pan in the freezer for 30 minutes. This will prevent your cookies from becoming mushy when you pour on the next ingredients.
Near the end of the 30 minutes you can start to prepare the rest of the ingredients. Melt your chocolate chips and cocoa butter wafers on the stove-top over medium low heat. Pour the melted ingredients into a medium-sized bowl and add in your Sunbutter and vegan cream cheese. Use a whisk to mix very well until smooth and creamy.
Pour the cheesecake mixture into your paper liners on top of the smashed cookies. Place the muffin pan in the fridge for about 30 minutes to an hour or until they are completely set.
Optional: Melt some additional chocolate chips and drizzle that and some Sunbutter on top.

Notes

Store the finished mini vegan chocolate cheesecakes in your fridge for up to 4 days or in your freezer for up to 3 months.

Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.

Nutrition