Vegan Mint Choc Cheesecakes 🌱

I am trying so hard to be healthier this week as I have been eating like crap for the last few days but I also still need my sweet treats so I have decided to make vegan cheesecakes after seeing Rachel's (@rachelglutenfree) posts. This recipe is based on her mint choc cheesecake but I've added a few tweaks to it to basically make it sugar-free. Please do check out Rachel's original post though! She is such a sweet gal and deserves all the love, not to mention her recipes are FAB 💛

I was pleasantly surprised by the texture and taste, even Paul kept asking for more! Rachel, you are a genius!! I've adapted this recipe and have made a few edits so here my version below 🤗 Each cheesecake is only around ~313 calories and that is crazy if you think about how low calorie that is compared to normal cheesecakes! It is also high in good fats, protein, and calcium. Thank god for stevia lol if you are not worried about calories or dislike the idea of stevia, feel free to use other natural sweeteners but be aware this will increase the calories in your cheesecakes!

Serves: 7 mini cheesecakes

Difficulty: Level 1

Wow factor: ⭐⭐️⭐️⭐⭐

Ingredients

For the crust:

• 20gr hazelnuts

• 20gr walnuts

• 23gr almonds

• 125gr dates, pitted and chopped

• sunflower oil spray

For the filling:

• 150gr cashews

• 10gr stevia - or your choice of sweetener, obviously you can use maple syrup or honey but please be aware this will affect your calories

• 1 bunch mint leaves

• 1 courgette, chopped

• 1/2cup chocolate protein Alpro oat milk

• 100gr dark chocolate chips

Instructions

1. In a large bowl, tip in your cashews and add boiling water until it covers the cashews. Take a plate large enough to cover your bowl and set aside for at least 1 hour.

2. When that is done, drain the cashews and set aside.

3. In your food processor, blend your crust ingredients (except the sunflower oil spray, you will need that for later!) until everything is finely chopped and is starting to stick together.

4. Spray your muffin tin with your sunflower oil spray. I would say 1 to 2 times is enough to cover the crevices.

5. Divide your crust mixture among the 6 cups and press down firmly using a teaspoon or your fingers. Pop this in the freezer whilst you deal with your cheesecake filling.

6. Back in your food processor or high-powered blender, add in drained chasews, stevia, mint leaves, courgette and chocolate oat milk. If 1/2cup is not enough liquid, add some more until it forms a very smooth and luxurious paste. Taste it and see if the minty or chocolate flavour comes through enough for you. I wanted it to be extra minty so had to keep trying to get the mint levels right.

7. Tip out your smooth paste into a large mixing bowl. Now add in your chocolate chips and mix. I saved like 1/4 of the pack for decor but this is up to you.

8. Take out your muffin tin and divide cheesecake filling among the muffin cups. If you have leftover chocolate chips, feel free to add them on top.

9. Pop this in the freezer for at least 4 hours or preferably overnight.

10. When the cheesecakes are frozen, remove the muffin tin from the freezer and use your offset spatula or palette knife to lift them out of the muffin cups. It might be difficult at first but what I did was use my hairdryer and blasted the bottom of the muffin cups for 5-10 seconds. I kid you not it popped out so easily after that!

11. Place them on a serving plate and let them soften for about 15 - 20 minutes until they are of the desired texture.

12. Decorate and serve! I topped mine off with cocoa powder and mint leaves but this is obviously optional 🌞

Hot tip: If you want it to be extra chocolate-y you can also add 1tbsp of cocoa powder to the filling.

Hot tip 2: If you want it to be extra minty, just add more mint leaves!

We hope you enjoyed this one! If you'd like to see more waist-friendly deliciousness, let us know 🤗