no-bake mini vegan nutella cheesecakes
 
Prep time
Cook time
Total time
 
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Makes: 12 cheesecakes
Ingredients
  • For the Graham Cracker Crust
  • 7 ounces (about 1 sleeve) graham crackers
  • 4 T coconut oil
  • pinch sea salt
  • For the Nutella Cheesecake Filling
  • 1 cup raw cashews, quick-soaked and drained, see note
  • 1 cup dry roasted hazelnuts, quick-soaked and drained, see note
  • 1 cup semisweet chocolate chips
  • 1 lemon, juiced (scant ¼ cup)
  • ¼ cup coconut oil, melted
  • ¾ cup full fat coconut milk
  • ½ cup maple syrup
  • 1 tsp vanilla
  • For Serving
  • crushed hazelnuts
  • semisweet chocolate chips
  • sea salt (optional)
  • coconut whipped cream, see note
Instructions
  1. Preheat oven to 350F. Add graham crackers, 4 T coconut oil and salt to a food processor and blitz until the texture of wet sand.
  2. Cut 12 strips of parchment paper and place them in a 12-slot muffin tin. One at a time, hold down a strip in the center of the tin, add 2 spoonfuls of crust mixture and press into tin with a small cup or the back of a spoon. Continue until all tins are filled.
  3. Bake crust for 5 minutes, then remove and set aside to cool.
  4. Add drained nuts, chocolate chips and lemon juice to high-powered blender and pulse to briefly to chop nuts and chocolate.
  5. In a medium saucepan, heat coconut oil, coconut milk and maple syrup until steaming but not boiling. Pour over nuts and chocolate in blender and blend at high speed until chocolate is melted and mixture is not at all grainy, adding a little more coconut milk if needed. (Mixture will be very thick but pourable.) Add vanilla and blend briefly to combine.
  6. Pour filling evenly over crust and refrigerate until firm, 4+ hours.
  7. To remove cheesecakes from muffin tin, pull on tabs at the same time until cheesecake releases or use a butter knife to gently pop the crust from the pan and lift out gently.
  8. Serve cheesecakes topped with whipped coconut cream, chopped hazelnuts, chocolate chips and sea salt, if desired. Enjoy!
Notes
To quick-soak the cashews and hazelnuts: pour boiling water over nuts and let soak, uncovered, for an hour. Drain and set aside until ready to use. (Note within a note: I like the flavor of using roasted hazelnuts, and they still soften enough to serve their purpose in this recipe, but you can also use raw if desired.)

To make the whipped coconut cream: refrigerate full-fat coconut milk or cream overnight. Open can and scoop thick coconut cream into bowl (reserve thinner liquid for smoothies or another use!). Beat with an electric hand mixer to desired stiffness and sweeten with powdered sugar, maple syrup or agave to taste.
Recipe by the pig & quill at https://thepigandquill.com/no-bake-mini-vegan-nutella-cheesecakes/